Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

A Celiac Destination Wedding?


Chanahan-6

Recommended Posts

Chanahan-6 Rookie

My boyfriend and I have just started looking into destination weddings, but in the back of my mind I keep wondering if this would be a good idea for me. I definitely do not want to get glutened during a week on holidays plus getting married. Has anyone else had a destination wedding, how did it work out? What would you recommend??


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



rosetapper23 Explorer

Personally, I would consider Sydney, Australia. You could also spend some time in Cairnes (snorkeling, walking through rainforests, and eating gluten-free offerings at various restaurants). In Australia, you can order gluten-free pizza, sandwiches, and hamburgers as well as gluten-free High Tea. I've been there twice and was never glutened. Almost every restaurant I visited understood how to serve me safely. One Brazilian barbecue restaurant actually served gluten-free cheese bread and pasta to all their patrons.

Lisa Mentor

Bob and Ruth Travel and Cruises are wonderful! :)

Open Original Shared Link

love2travel Mentor

A big fat congratulations on your upcoming wedding!

My husband and I did not do a destination wedding but we have sure traveled the world since we've been married! From personal experience I can highly recommend countries in Europe, especially Italy. It is mandatory that every person gets tested for celiac by the age of six. So, they are extremely knowledgable. Croatia is easier than Canada, too. I've read some threads about those who found Ireland to be excellent.

Let us know where you decide to go! :D

Gemini Experienced

A big fat congratulations on your upcoming wedding!

My husband and I did not do a destination wedding but we have sure traveled the world since we've been married! From personal experience I can highly recommend countries in Europe, especially Italy. It is mandatory that every person gets tested for celiac by the age of six. So, they are extremely knowledgable. Croatia is easier than Canada, too. I've read some threads about those who found Ireland to be excellent.

Let us know where you decide to go! :D

Ireland is awesome and the UK is also very easy to do gluten free, plus no language barrier. My niece was married in Scotland...they eloped. It was very special for them.

love2travel Mentor

Ireland is awesome and the UK is also very easy to do gluten free, plus no language barrier. My niece was married in Scotland...they eloped. It was very special for them.

Scotland would be my pick if I were to re-marry (which I won't! :lol: ). I wish I had been there before I got married as I would be all over getting married and staying in a proper castle. We've been there five times but not since my celiac diagnosis. It would certainly be interesting to see it from a gluten-free point of view. How is the UK with labeling?

Gemini Experienced

Scotland would be my pick if I were to re-marry (which I won't! :lol: ). I wish I had been there before I got married as I would be all over getting married and staying in a proper castle. We've been there five times but not since my celiac diagnosis. It would certainly be interesting to see it from a gluten-free point of view. How is the UK with labeling?

Th labeling seems to be fine in the UK. They have Tesco which has a "free from" line and those are all over the place. I have never had any problems with labels anywhere but, like yourself, am a cook and know food content well. That really is the key to reading labels. I also tend to eat whole foods most of the time but when I want that package of something yummy, never had any problems finding out what was safe or not. Awareness is high in the UK...I have been there many, many times over the past 20 years, the last 6 of which I have been gluten-free. I find it easy to vacation there and eat safely.

The one time I did sustain a big gluten hit was, funny enough, in a restaurant that advertized accommodating the gluten-free diet. It was in October of 2010 and it was a cc problem because what I had was just fish and veggies. We were in Liverpool and I was so BS I got bagged! So careful with it and I got really sick the first night there. :angry: However, the rest of the trip went smoothly and I ate out at night with no problems. It will happen rarely but if you want to travel, there will be risks. Considering I have been there so many times and only had one problem, I think those pretty good odds!

Return to Scotland without worry! It's a magical place.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



love2travel Mentor

Th labeling seems to be fine in the UK. They have Tesco which has a "free from" line and those are all over the place. I have never had any problems with labels anywhere but, like yourself, am a cook and know food content well. That really is the key to reading labels. I also tend to eat whole foods most of the time but when I want that package of something yummy, never had any problems finding out what was safe or not. Awareness is high in the UK...I have been there many, many times over the past 20 years, the last 6 of which I have been gluten-free. I find it easy to vacation there and eat safely.

The one time I did sustain a big gluten hit was, funny enough, in a restaurant that advertized accommodating the gluten-free diet. It was in October of 2010 and it was a cc problem because what I had was just fish and veggies. We were in Liverpool and I was so BS I got bagged! So careful with it and I got really sick the first night there. :angry: However, the rest of the trip went smoothly and I ate out at night with no problems. It will happen rarely but if you want to travel, there will be risks. Considering I have been there so many times and only had one problem, I think those pretty good odds!

Return to Scotland without worry! It's a magical place.

Oh, we are returning alright - just unsure of when because we have a house in Croatia and are having such fun exploring that and surrounding countries. But it is high on our list. I refuse to allow my celiac to affect traveling and enjoying other countries. :D

silk Contributor

Congratulations! If you are looking for someplace warm, I have heard that the Sandals resort in Jamaica is good with gluten-free. I also have friends who have done a Disney cruise recently and as they would love for my husband and I to join them sometime, they checked out the accommodations for gluten-free and found that they were good as well.

Archived

This topic is now archived and is closed to further replies.

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Aretaeus Cappadocia replied to Clear2me's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Gluten free nuts

    2. - trents replied to Larzipan's topic in Related Issues & Disorders
      42

      Has anyone had terrible TMJ/ Jaw Pain from undiagnosed Celiac?

    3. - Scott Adams replied to Larzipan's topic in Related Issues & Disorders
      42

      Has anyone had terrible TMJ/ Jaw Pain from undiagnosed Celiac?

    4. - Wheatwacked commented on Scott Adams's article in Latest Research
      6

      Study Estimates the Costs of Delayed Celiac Disease Diagnosis (+Video)

    5. - Wheatwacked replied to Larzipan's topic in Related Issues & Disorders
      42

      Has anyone had terrible TMJ/ Jaw Pain from undiagnosed Celiac?


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      132,387
    • Most Online (within 30 mins)
      7,748

    LizzieE
    Newest Member
    LizzieE
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • Aretaeus Cappadocia
      I wanted to respond to your post as much for other people who read this later on (I'm not trying to contradict your experience or decisions) > Kirkland Signature Super Extra-Large Peanuts, 2.5 lbs, are labeled "gluten free" in the Calif Costcos I've been in. If they are selling non-gluten-free in your store, I suggest talking to customer service to see if they can get you the gluten-free version (they are tasty) > This past week I bought "Sliced Raw Almonds, Baking Nuts, 5 lbs Item 1495072 Best if used by Jun-10-26 W-261-6-L1A 12:47" at Costco. The package has the standard warning that it was made on machinery that <may> have processed wheat. Based on that alone, I would not eat these. However, I contacted customer service and asked them "are Costco's Sliced Almonds gluten free?" Within a day I got this response:  "This is [xyz] with the Costco Member Service Resolutions Team. I am happy to let you know we got a reply back from our Kirkland Signature team. Here is their response:  This item does not have a risk of cross contamination with gluten, barley or rye." Based on this, I will eat them. Based on experience, I believe they will be fine. Sometimes, for other products, the answer has been "they really do have cross-contamination risk" (eg, Kirkland Signature Dry Roasted Macadamia Nuts, Salted, 1.5 lbs Item 1195303). When they give me that answer I return them for cash. You might reasonably ask, "Why would Costco use that label if they actually are safe?" I can't speak for Costco but I've worked in Corporate America and I've seen this kind of thing first hand and up close. (1) This kind of regulatory label represents risk/cost to the company. What if they are mistaken? In one direction, the cost is loss of maybe 1% of sales (if celiacs don't buy when they would have). In the other direction, the risk is reputational damage and open-ended litigation (bad reviews and celiacs suing them). Expect them to play it safe. (2) There is a team tasked with getting each product out to market quickly and cheaply, and there is also a committee tasked with reviewing the packaging before it is released. If the team chooses the simplest, safest, pre-approved label, this becomes a quick check box. On the other hand, if they choose something else, it has to be carefully scrutinized through a long process. It's more efficient for the team to say there <could> be risk. (3) There is probably some plug and play in production. Some lots of the very same product could be made in a safe facility while others are made in an unsafe facility. Uniform packaging (saying there is risk) for all packages regardless of gluten risk is easier, cheaper, and safer (for Costco). Everything I wrote here is about my Costco experience, but the principles will be true at other vendors, particularly if they have extensive quality control infrastructure. The first hurdle of gluten-free diet is to remove/replace all the labeled gluten ingredients. The second, more difficult hurdle is to remove/replace all the hidden gluten. Each of us have to assess gray zones and make judgement calls knowing there is a penalty for being wrong. One penalty would be getting glutened but the other penalty could be eating an unnecessarily boring or malnourishing diet.
    • trents
      Thanks for the thoughtful reply and links, Wheatwacked. Definitely some food for thought. However, I would point out that your linked articles refer to gliadin in human breast milk, not cow's milk. And although it might seem reasonable to conclude it would work the same way in cows, that is not necessarily the case. Studies seem to indicate otherwise. Studies also indicate the amount of gliadin in human breast milk is miniscule and unlikely to cause reactions:  https://www.glutenfreewatchdog.org/news/gluten-peptides-in-human-breast-milk-implications-for-cows-milk/ I would also point out that Dr. Peter Osborne's doctorate is in chiropractic medicine, though he also has studied and, I believe, holds some sort of certifications in nutritional science. To put it plainly, he is considered by many qualified medical and nutritional professionals to be on the fringe of quackery. But he has a dedicated and rabid following, nonetheless.
    • Scott Adams
      I'd be very cautious about accepting these claims without robust evidence. The hypothesis requires a chain of biologically unlikely events: Gluten/gliadin survives the cow's rumen and entire digestive system intact. It is then absorbed whole into the cow's bloodstream. It bypasses the cow's immune system and liver. It is then secreted, still intact and immunogenic, into the milk. The cow's digestive system is designed to break down proteins, not transfer them whole into milk. This is not a recognized pathway in veterinary science. The provided backup shifts from cow's milk to human breastmilk, which is a classic bait-and-switch. While the transfer of food proteins in human breastmilk is a valid area of study, it doesn't validate the initial claim about commercial dairy. The use of a Dr. Osborne video is a major red flag. His entire platform is based on the idea that all grains are toxic, a view that far exceeds the established science on Celiac Disease and non-celiac gluten sensitivity. Extraordinary claims require extraordinary evidence, and a YouTube video from a known ideological source is not that evidence."  
    • Wheatwacked
      Some backup to my statement about gluten and milk. Some background.  When my son was born in 1976 he was colicky from the beginning.  When he transitioned to formula it got really bad.  That's when we found the only pediactric gastroenterologist (in a population of 6 million that dealt with Celiac Disease (and he only had 14 patients with celiac disease), who dianosed by biopsy and started him on Nutramegen.  Recovery was quick. The portion of gluten that passes through to breastmilk is called gliadin. It is the component of gluten that causes celiac disease or gluten intolerance. What are the Effects of Gluten in Breastmilk? Gliaden, a component of gluten which is typically responsible for the intestinal reaction of gluten, DOES pass through breast milk.  This is because gliaden (as one of many food proteins) passes through the lining of your small intestine into your blood. Can gluten transmit through breast milk?  
    • trents
      I don't know of a connection. Lots of people who don't have celiac disease/gluten issues get shingles.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.