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St. Marteen

desschneider

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desschneider Newbie
desschneider
Posted

Hi we are traveling to st. martin; st. marteen, just wondering if any celiacs have had any experiences there good or bad? any help would be great!!!!

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mouse Enthusiast
mouse
Posted

My husband and I went to St. Martin/St. Marteen several years back before I was diagnosed with celiac disease. They are both wonderful. Go to the St. Marteen nude beach and watch all the body shapes - you will feel absolutely beautiful - bathing suits are allowed. The food is great on both sides and I would think that if you talked to the chef at the restaurent you pick, that he would be able to accomidate you. I would talk to the chef early afternoon. Talk to the hotel chef before you leave and explain the situation. Both sides have very friendly people, but we were a little fonder of the Dutch side for eating. The French side has great shopping. Have a great time.

Armetta :)

pixiegirl Enthusiast
pixiegirl
Posted

I've been to St. Martin for about 3 years in a row now... I really do love it there. I happen to be a topless person so I also love that its french (well half of it) and I can go topless. If that bothers you certainly don't go to Orient Beach where there is a lot of topless and some bottomless as well going on. However on Orient beach there are a lot of "shacks" right on the beach that do lunch well and I've never had a problem with them just grilling me something plain. In hotels I do what I always do and thats talk to everyone, the matire de, waiters, chef. I've had pretty good luck. You might want to take a gluten-free dining card in French, although almost everyone speaks english but it helps define things like sauces, spices, etc.

Be sure to see the butterfly farm and do some shopping. Also you can take a ferry to St. Barts and if you like high end shopping you MUST go there. St. Barts is only about 15 minutes by ferry and its like being in the french riviera... very very upscale but still everyone is very friendly and nice. Enjoy!

Susan

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      Unexpected gluten exposure risk from cultivated mushrooms

      By Scott Adams · Posted

      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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    • Matthias
      Unexpected gluten exposure risk from cultivated mushrooms

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      Thanks a lot for your response! Can you maybe specify which kind of cheeses I should be cautious about? Camembert/Brie and blue cheeses (the molds of which are nowadays mostly grown on gluten-free media, though, so I've read, right?) or other ones as well? Also, I was under the impression that yeast is generally gluten-free if not declared otherwise. Is that false?
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