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Celiac Disease & Gluten-Free Diet Blogs

  • kareng's Blog
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  • An Unmistakeable Journey
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  • The Patient Celiac
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  • Trials and Tribulations
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  • Cee Cee's Blog
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  • learning2cope's Blog
  • Research on South African Celiac Tours
  • lindylynn's Blog
  • Celiaction's Blog
  • shelly184's Blog
  • Melissa.77's Blog
  • Keating's Not-so-Glutenfree life
  • AmandasMommy's Blog
  • Coeliac, or just plain unlucky?
  • bandanamama's Blog
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  • Ellenor Whitty's Blog
  • Mama Me Gluten Free
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  • Scott's Celiac Blog
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  • Gluten Freedom
  • Angie Baker
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  • Elizaeloise's Gluten-Free Adventures
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  • Shelby
  • Reinhard1's Blog
  • Silly Yak 08's Blog
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  • NotMollyRingwald's Blog
  • Searchin for a Primary Care Dr. In Redlands That is Knowledgeable about Celiac disease
  • num1habsfan's Blog
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  • Celiac-Positive
  • Jason's Mommy's Blog
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  • Lauren Johnson's Celiac Blog
  • I love my plant Cactus <3
  • Chele's Blog
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  • Blues Boulevard
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  • corprew's Blog
  • Inspiration
  • Cindy Neshe's Blog
  • JonJonQ's Blog
  • Jema's Blog
  • What I've Learned
  • Da Rant Sheet
  • Michael Fowler's Blog
  • Living in Japan with Ceoliac Disease
  • mkmaren's Blog
  • MJ
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  • x1x_Stargirl_x1x's Blog
  • AuntT's Blog
  • Joe pilk
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  • My Blog
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  • GlutenFreeLexi's Blog
  • drewsant's Blog
  • SadAndSick's Blog
  • HONG KONG GLUTEN, WHEAT FREE PRODUCTS
  • Guth 101's Blog
  • YoAdrianne66's Blog
  • Gail Marie's Blog
  • Healthy Food Healthy You
  • SydneyT1D - Diabetic and Celiac YouTuber!
  • GFGF's Blog
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  • SMAS: www.celiac.com
  • gardener1's Blog
  • Naezer's Blog
  • JordanBattenSymons' Blog
  • JillianC
  • Sugar's Blog
  • Blanche22's Blog
  • Jason's Blog
  • Gluten-Free Sisters :)
  • Eab12's Celiac Blog
  • ohiodad's Blog
  • Newly Self Diagnosed?
  • misscorpiothing's Blog
  • anshika_0204's Blog
  • Petroguy
  • abqrock's Blog
  • WhoKnew?'s Blog
  • Soap Opera Central
  • nurcan's Blog
  • Cindy's Blog
  • Daughter_of_TheLight's Blog
  • nopastanopizza's Blog
  • w8in4dave's Blog
  • Mr J's Blog
  • Rachel Keating's Blog
  • paige_ann246's Blog
  • krisb's Blog
  • deetee's Blog
  • CAC's Blog
  • EmilyLinn7's Blog
  • Teri Kiefer's Blog
  • happyasabeewithceliac's Blog
  • quietmorning01's Blog
  • jaimekochan's Blog
  • Cheryl
  • Seosamh's Blog
  • donna mae's Blog
  • Colleen's blog
  • DawnJ's Blog
  • Gluten Challenge
  • twins2's Blog
  • just trying to feel better's Blog
  • Celiac Teen
  • MNBelle blog
  • Gabe351's Blog
  • moosemalibu's Blog
  • Coeliac Disease or Coeliac Sprue or Non Tropical Sprue
  • karalto's Blog
  • deacon11's Blog
  • Nyxie's Blog
  • Swpocket's Blog
  • threeringfilly's Blog
  • Madison Papers: Living Gluten-Free in a Gluten-Full World
  • babinsky's Blog
  • prettycat's Blog
  • Celiac Diagnosis at Age 24 months in 1939
  • Sandy R's Blog
  • mary m's Blog
  • Jkrupp's Blog
  • Oreo1964's Blog
  • keyboard
  • Louisa's Blog
  • Guts & Brains
  • Gluten Free Betty
  • Jesse'sGirl's Blog
  • NewMom's Blog
  • Connie C.'s Blog
  • garden girl's Blog
  • april anne's Blog
  • 4xmom's Blog
  • benalexander60's Blog
  • missmyrtle's Blog
  • Jersey Shore wheat no more's Blog
  • swezzan's Blog
  • aheartsj's Blog
  • MeltheBrit's Blog
  • glutenfreecosmeticcounter
  • Reasons Why Tummy tuck is considered best to remove unwanted belly fat?
  • alfgarrie's Blog
  • SmidginMama's Blog
  • lws' Blog
  • KMBC2014's Blog
  • Musings and Lessons Learned
  • txwildflower65's Blog
  • Uncertain
  • jess4736's Blog
  • deedo's Blog
  • persistent~Tami's Blog
  • Posterboy's Blog
  • jferguson
  • tiffjake's Blog
  • KCG91's Blog
  • Yolo's Herbs & Other Healing Strategies
  • scrockwell's Blog
  • Sandra45's Blog
  • Theresa Marie's Blog
  • Skylark's Blog
  • JessicaB's Blog
  • Anna'sMommy's Blog
  • Skylark's Oops
  • Jehovah witnesses
  • Celiac in Seattle's Blog
  • March On
  • honeybeez's Blog
  • The Liberated Kitchen, redux
  • onceandagain's Blog
  • JoyfulM's Blog
  • keepingmybabysafe's Blog
  • To beer, with love...
  • nana b's Blog
  • kookooto's Blog
  • SunnyJ's Blog
  • Mia'smommy's Blog
  • Amanda's Blog
  • jldurrani's Blog
  • Why choosing Medical bracelets for women online is the true possible?
  • Carriefaith's Blog
  • acook's Blog
  • REAGS' Blog
  • gfreegirl0125's Blog
  • Gluten Free Recipes - Blog
  • avlocken's Blog
  • Thiamine Thiamine Thiamine
  • wilbragirl's Blog
  • Gluten and Maize-Free (gluten-free-MF)
  • Elimination Diet Challenge
  • DJ 14150
  • mnsny's Blog
  • Linda03's Blog
  • GFinDC's Blog
  • Kim UPST NY's Blog
  • cmc's Blog
  • blog comppergastta1986
  • JesikaBeth's Blog
  • Melissa
  • G-Free's Blog
  • miloandotis' Blog
  • Confessions of a Celiac
  • Know the significance of clean engine oil
  • bobhayes1's Blog
  • Robinbird's Blog
  • skurtz's Blog
  • Olivia's Blog
  • Jazzdncr222's Blog
  • Lemonade's Blog
  • k8k's Blog
  • celiaccoach&triathlete's Blog
  • Gluten Free Goodies
  • cherbourgbakes.blogspot.com
  • snow dogs' Blog
  • Rikki Tikki's Blog
  • lthurman1979's Blog
  • Sprue that :)'s Blog
  • twinkletoes' Blog
  • Ranking the best gluten free pizzas
  • Gluten Free Product
  • Wildcat Golfer's Blog
  • Becci's Blog
  • sillyker0nian's Blog
  • txplowgirl's Blog
  • Gluten Free Bread Blog
  • babygoose78's Blog
  • G-freegal12's Blog
  • kelcat's Blog
  • Heavy duty 0verhead crane
  • beckyk's Blog
  • pchick's Blog
  • NOT-IN-2gluten's Blog
  • PeachPie's Blog
  • Johny
  • Breezy32600's Blog
  • Edgymama's Gluten Free Journey
  • Geoff
  • audra's Blog
  • mfrklr's Blog
  • 2 chicks
  • I Need Help With Bread
  • the strong one has returned!
  • sabrina_B_Celiac's Blog
  • Gluten Free Pioneer's Blog
  • Theanine.
  • The Search of Hay
  • Vanessa
  • racecar16's Blog
  • JCH13's Blog
  • b&kmom's Blog
  • Gluten Free Foodies
  • NanaRobin's Blog
  • mdrumr8030's Blog
  • Sharon LaCouture's Blog
  • Zinc, Magnesium, and Selenium
  • sao155's Blog
  • Tabasco's Blog
  • Amanda Smith
  • mmc's Blog
  • xphile1121's Blog
  • golden exch
  • kerrih's Blog
  • jleb's Blog
  • RUGR8FUL's Blog
  • Brynja's Grain Free Kitchen
  • schneides123's Blog
  • Greenville, SC Gluten-Free Blog
  • ramiaha's Blog
  • Kathy P's Blogs
  • rock on!'s Blog
  • Carri Ninja's Blog
  • jerseygirl221's Blog
  • Pkhaselton's Blog
  • Hyperceliac Blog
  • abbiekir's Blog
  • Lasister's Thoughts
  • bashalove's Blog
  • Steph1's Blog
  • Etboces
  • Rantings of Tiffany
  • GlutenWrangler's Blog
  • kalie's Blog
  • Mommy Of A Gluten Free Child
  • ready2go's Blog
  • Maureen
  • Floridian's Blog
  • Bobbie41972's Blog
  • Everyday Victories
  • Intolerance issue? Helpppp!
  • Feisty
  • In the Beginning...
  • Cheri46's Blog
  • Acne after going gluten free
  • sissSTL's Blog
  • Elizabeth19's Blog
  • LindseyR's Blog
  • sue wiesbrook's Blog
  • I'm Hungry's Blog
  • badcasper's Blog
  • M L Graham's Blog
  • Wolicki's Blog
  • katiesalmons' Blog
  • CBC and celiac
  • Kaycee's Blog
  • wheatisbad's Blog
  • beamishmom's Blog
  • Celiac Ninja's Blog
  • scarlett54's Blog
  • GloriaZ's Blog
  • Holly F's Blog
  • Jackie's Blog
  • lbradley's Blog
  • TheSandWitch's Blog
  • Ginger Sturm's Blog
  • The Struggle is Real
  • whataboutmary's Blog
  • JABBER's Blog
  • morningstar38's Blog
  • Musings of a Celiac
  • Celiacchef's Blog
  • healthygirl's Blog
  • allybaby's Blog
  • MGrinter's Blog
  • LookingforAnswers15's Blog
  • Lis
  • Alilbratty's Blog
  • 3sisters' Blog
  • MGrinter's Blog
  • Amanda
  • felise's Blog
  • rochesterlynn's Blog
  • mle_ii's Blog
  • GlamourGetaways' Blog
  • greendog's Blog
  • Tabz's Blog
  • Smiller's Blog
  • my vent
  • newby to celiac?'s Blog
  • siren's Blog
  • myraljo's Blog
  • Relieved and confused
  • carb bingeing
  • scottish's Blog
  • maggiemay832's Blog
  • Cristina Barbara
  • ~~~AnnaBelle~~~'s Blog
  • nikky's Blog
  • Suzy-Q's Blog
  • mfarrell's Blog
  • Kat-Kat's Blog
  • Kelcie's Blog
  • cyoshimit's Blog
  • pasqualeb's Blog
  • My girlfriend has celiacs and she refuses to see a doctor
  • Ki-Ki29's Blog
  • mailmanrol's Blog
  • Sal Gal
  • WildBillCODY's Blog
  • Ann Messenger
  • aprilz's Blog
  • the gluten-free guy
  • gluten-free-wifey's Blog
  • Lynda MEADOWS's Blog
  • mellajane's Blog
  • Jaded's Celiac adventures in a non-celiac world.
  • booboobelly18's Blog
  • Dope show
  • Classic Celiac Blog
  • Keishalei's Blog
  • Bada
  • Sherry's blurbs
  • addict697's Blog
  • MIchael530btr's Blog
  • Shawn C
  • antono's Blog
  • Undiagnosed
  • little_d's Blog
  • Gluten, dairy, pineapple
  • The Fat (Celiac) Lady Sings
  • Periomike
  • Sue Mc's Blog
  • BloatusMaximus' Blog
  • It's just one cookie!
  • Kimmy
  • jacobsmom44's Blog
  • mjhere's Blog
  • tlipasek's Blog
  • You're Prescribing Me WHAT!?!
  • Kimmy
  • nybbles's Blog
  • Karla T.'s Blog
  • Young and dealing with celiacs
  • Celiac.com Podcast Edition
  • LCcrisp's Blog
  • ghfphd's allergy blog
  • https://www.bendglutenfree.com/
  • Costume's and GF Life
  • mjhere69's Blog
  • dedeadge's Blog
  • CeliacChoplin
  • Ravenworks' Blog
  • ahubbard83's Blog
  • celiac<3'sme!'s Blog
  • William Parsons
  • Gluten Free Breeze (formerly Brendygirl) Blog
  • Ivanna44's Blog
  • Daily Life and Compromising
  • Vonnie Mostat
  • Aly'smom's Blog
  • ar8's Blog
  • farid's Blog
  • Sandra Lee's Blog
  • Demertitis hepaformis no Celac
  • Vonnie Mostat, R.N.
  • beetle's Blog
  • Sandra Lee's Blog
  • carlyng4's Blog
  • totalallergyman's Blog
  • Kim
  • Vhips
  • twinsmom's Blog
  • Newbyliz's Blog
  • collgwg's Blog
  • Living in the Gluten Free World
  • lisajs38's Blog
  • Mary07's Blog
  • Treg immune celsl, short chain fatty acids, gut bacteria etc.
  • questions
  • A Blog by Yvonne (Vonnie) Mostat, RN
  • ROBIN
  • covsooze's Blog
  • HeartMagic's Blog
  • electromobileplace's Blog
  • Adventures of a Gluten Free Mom
  • Fiona S
  • bluff wallace's Blog
  • sweetbroadway's Blog
  • happybingf's Blog
  • Carla
  • jaru24's Blog
  • AngelaMH's Blog
  • collgwg's Blog
  • blueangel68's Blog
  • SimplyGF Blog
  • Jim L Christie
  • Debbie65's Blog
  • Alcohol, jaundice, and celiac
  • kmh6leh's Blog
  • Gluten Free Mastery
  • james
  • danandbetty1's Blog
  • Feline's Blog
  • Linda Atkinson
  • Auntie Lur: The Blog of a Young Girl
  • KathyNapoleone's Blog
  • Gluten Free and Specialty Diet Recipes
  • Why are people ignoring Celiac Disease, and not understanding how serious it actually is?
  • miasuziegirl's Blog
  • KikiUSA's Blog
  • Amyy's Blog
  • Pete Dixon
  • abigail's Blog
  • CHA's Blog
  • Eczema or Celiac Mom?'s Blog
  • Thoughts
  • International Conference on Gastroenterology
  • Deedle's Blog
  • krackers' Blog
  • cliniclfortin's Blog
  • Mike Menkes' Blog
  • Juanita's Blog
  • BARB OTTUM
  • holman's Blog
  • It's EVERYWHERE!
  • life's Blog
  • writer ann's Blog
  • Ally7's Blog
  • Gluten Busters: Gluten-Free Product Alerts by Celiac.com
  • K Espinoza
  • klc's Blog
  • Pizza&beer's Blog
  • CDiseaseMom's Blog
  • sidinator's Blog
  • Dr Rodney Ford's Blog
  • How and where is it safe to buy cryptocurrency?
  • lucedith's Blog
  • Random Thoughts
  • Kate
  • twin#1's Blog
  • myadrienne's Blog
  • Nampa-Boise Idaho
  • Ursa Major's Blog
  • bakingbarb's Blog
  • Does Celiac Cause Sensitivites To Rx's?
  • delana6303's Blog
  • psychologygrl25's Blog
  • Alcohol and Celiac Disease
  • How do we get it???
  • cooliactic_BOOM's Blog
  • GREAT GF eating in Toronto
  • Gluten-free Food Recommendations!
  • YAY! READ THIS!!
  • BROW-FREE DIET BLOG
  • carib168's Blog
  • A Healing Kitchen
  • Shawn s
  • AZ Gal's Blog
  • mom1's Blog
  • The Beginning - The Diagnosis
  • PeweeValleyKY's Blog
  • solange's Blog
  • Cate K's Blog
  • Layered Vegetable Baked Pasta (gluten-free Vegetarian Lasagna)
  • Gluten Free Teen by Ava
  • mtdawber's Blog
  • sweeet_pea's Blog
  • DCE's Blog
  • Infertility and Celiac Disease
  • What to do in the Mekong Delta in 1 Day?
  • glutenfreenew's Blog
  • Living in the Garden of Eden
  • toddzgrrl02's Blog
  • redface's Blog
  • Gluten Free High Protein
  • Ari
  • Great Harvest Chattanooga's Blog
  • CeliBelli's Blog
  • Aboluk's Blog
  • redface's Blog
  • Being in Control of Your Gluten-Free Diet on a Cruise Ship
  • jayshunee's Blog
  • lilactorgirl's Blog
  • Yummy or Yucky Gluten-Free Foods
  • Electra's Blog
  • Cocerned husband's Blog
  • lilactorgirl's Blog
  • A Little History - My Celiac Disease Diagnosis
  • How to line my stomach
  • sewfunky's Blog
  • Oscar's Blog
  • Chey's Blog
  • The Fun of Gluten-free Breastfeeding
  • Dawnie's Blog
  • Sneaky gluten free goodness!
  • Chicago cubs shirts- A perfect way of showing love towards the baseball team!
  • Granny Garbonzo's Blog
  • GFzinks09's Blog
  • How do I get the Celiac.com podcast on my mp3 player?
  • quantumsugar's Blog
  • Littlebit's Blog
  • Kimberly's Blog
  • Dayz's Blog
  • Swimming Breadcrumbs and Other Issues
  • Helen Burdass
  • celiacsupportnancy's Blog
  • Life of an Aggie Celiac
  • kyleandjra.jacobson's Blog
  • Hey! I'm Not "Allergic" to Wheat!
  • FoOdFaNaTic's Blog
  • Wendy Cohan, RN's Gluten-Free and Dairy-Free Cooking Classes
  • Lora Derry
  • Dr. Joel Goldman's Blog
  • The Ultimate Irony
  • Lora Derry
  • ACK514's Blog
  • katinagj's Blog
  • What Goes On, Goes In (Gluten in Skin Care Products)
  • What’s new in hydraulic fittings?
  • cannona3's Blog
  • citykatmm's Blog
  • Adventures in Gluten-Free Toddling
  • tahenderson67's Blog
  • The Dinner Party Drama—Two Guidelines to Assure a Pleasant Gluten-Free Experience
  • What’s new in hydraulic fittings?
  • sparkybear's Blog
  • justbikeit77's Blog
  • To "App" or Not to "App": The Use of Gluten Free Product List Computer Applications
  • Onangwatgo
  • Raine's Blog
  • lalla's Blog
  • To die for Cookie Crumb Gluten-Free Pie Crust
  • DeeTee33's Blog
  • http://glutenfreegroove.com/blog/
  • David2055's Blog
  • Gluten-Free at the Fancy Food Show in San Francisco
  • Kup wysokiej jakości paszporty, prawa jazdy, dowody osobiste
  • Janie's Blog
  • Managing Hives & Gluten Allergies
  • Bogaert's Blog
  • Janie's Blog
  • RaeD's Blog
  • Dizzying Disclaimers!
  • Dream Catcher's Blog
  • PinkZebra's Blog
  • Hibachi Food and Hidden Gluten Hazards (How to Celebrate Gluten-Free)
  • jktenner's Blog
  • OhSoTired's Blog
  • PinkZebra's Blog
  • gluten-free Lover's Blog
  • Gluen Free Health Australia
  • Melissamb21's Blog
  • Andy C's Blog
  • halabackgirl9129's Blog
  • Liam Edwards' Blog
  • Celiac Disease in Africa?
  • Suz's Blog
  • Gluten-Free Fast Food
  • mis_chiff's Blog
  • gatakat's Blog
  • macocha's Blog
  • Newly Diagnosed Celiacs Needed for Study in Chicago
  • Poor Baby's Blog
  • the loonie celiac's Blog
  • jenlex's Blog
  • Sex Drive/Testosterone can be Depleted by Certain Foods
  • samantha79's Blog
  • 21 Months into the Gluten-free Diet
  • WashingtonLady's Blog-a-log
  • James S. Reid's Blog
  • Living with a Gluten-Free Husband
  • runner girl's Blog
  • kp3972's Blog
  • ellie_lynn's Blog
  • trayne91's Blog
  • Gluten-free Lipstick!
  • Nonna2's Blog
  • Schar Chocolate Hazelnut Bar (Gluten-Free)
  • pnltbox27's Blog
  • Live2BWell's Blog
  • melissajohnson's Blog
  • nvsmom's Blog
  • Diagnosed with Celiac Disease and Still Sick
  • snowcoveredheart's Blog
  • Gluten Free Nurse
  • Gluten-Free Frustration!
  • Melody A's Blog
  • novelgutfeeling's Blog
  • Trouble Eating Out Gluten-Free...Good or Bad?!
  • dilsmom's Blog
  • theceliachusband's Blog
  • amanda2610's Blog
  • Pancreas and Celiac Disease Link?
  • epiphany's Blog
  • Patty55's Blog
  • The Latest Gluten-Free Food Recalls
  • kenzie's blog
  • CVRupp's Blog
  • Having a Bad Day at the Doctor's Office
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  1. Celiac.com 07/21/2023 - Embarking on a journey to explore the vibrant landscapes, rich culture, and tantalizing flavors of Mexico is an adventure that many dream of. However, for individuals with celiac disease, careful planning and preparation become paramount to ensure a safe and enjoyable trip. Fear not, fellow gluten-free travelers, for Mexico has much to offer, especially in the realm of gluten-free dining. From indulging in authentic Mexican cuisine to finding gluten-friendly accommodations, this guide will provide you with the confidence and knowledge to navigate the country with ease. Join us as we embark on a gluten-free adventure through Mexico, where we'll uncover the secrets of booking gluten-free flights, discovering gluten-friendly hotels and vacation rentals, savoring gluten-free Mexican dishes, navigating local grocery stores, and the importance of packing gluten-free snacks for your travels. With a little preparation and a sense of culinary exploration, you can savor the vibrant flavors of Mexico while keeping your dietary needs in check. Get ready to indulge in mouthwatering delights and immerse yourself in the rich cultural tapestry of Mexico, all while confidently navigating a gluten-free journey that's sure to leave you with unforgettable memories. Booking a Gluten-Free Meal on Your Flight When planning your trip to Mexico, it's crucial to consider your dietary needs, especially when flying. Many major airlines understand the importance of accommodating passengers with gluten intolerance. Many airlines such as American, Aero Mexico, United, Aeroméxico, Delta, Volaris, Interjet, Viva Aerobus and TAR Aerolíneas may offer gluten-free meal options. When booking your flight, be sure to request a gluten-free meal in advance to ensure a safe and enjoyable journey. Whether or not they offer a gluten-free meal, be sure to bring your own gluten-free food on the flight, just in case. The worst way to begin a vacation is to start out hungry, so be prepared with some safe food whenever you board a plane. Booking Gluten-Friendly Hotels and Vacation Rentals in Mexico Finding gluten-friendly accommodations is essential for a worry-free trip. Utilize popular apps like Booking.com, Expedia, and TripAdvisor to search for hotels or resorts that offer gluten-free options and are willing to accommodate your dietary needs. Additionally, consider vacation home/apartment rentals through platforms like Booking.com, Airbnb, Vrbo, and HomeToGo. Opting for vacation rentals in Mexico offers several advantages for gluten-free travelers. These accommodations usually provide more space, privacy, and access to a kitchen. Having a kitchen allows you to have full control over your meals and ensures that they remain gluten-free throughout your stay. The Benefits of Staying at a Mexican Resort Hotel When planning a trip to Mexico, staying in a resort hotel can offer a luxurious and stress-free experience. Not only do Mexican resort hotels provide world-class amenities and breathtaking views, but they also excel in catering to guests with dietary restrictions like a gluten-free diet. Here are some of the top Mexican resort hotel chains known for their dedication to guest satisfaction and accommodating dietary needs: The Royal Resorts: This renowned chain operates several luxury resorts in Cancun and the Riviera Maya. The Royal Resorts have a reputation for exceptional service and are known for their commitment to meeting specific dietary requirements. Grupo Vidanta: With stunning resorts in popular destinations like Nuevo Vallarta, Riviera Maya, and Los Cabos, Grupo Vidanta offers an array of dining options that include gluten-free choices. Their attentive staff can assist in arranging a gluten-free diet to ensure your culinary needs are met. Palace Resorts: Known for their all-inclusive luxury, Palace Resorts have properties in Cancun, Cozumel, and Riviera Maya. Their skilled culinary teams understand the importance of gluten-free options and are prepared to accommodate guests with special dietary requests. Dreams Resorts & Spas: With multiple locations in Mexico, including Puerto Vallarta, Cancun, and Tulum, Dreams Resorts & Spas pride themselves on providing a high level of service and personalized attention. Their restaurants offer gluten-free menus and are happy to cater to specific dietary needs. Karisma Hotels & Resorts: Karisma operates a collection of luxury resorts in Mexico, such as El Dorado Spa Resorts, Azul Beach Resorts, and Generations Resorts. They offer a gourmet inclusive experience with a focus on personalized service, including specialized menus for guests with dietary restrictions. When staying at these Mexican resort hotels, it is advisable to contact the hotel in advance and inform them of your gluten-free requirements. Most of these establishments have well-trained staff who can work with you to pre-arrange meals and ensure your dining experiences are safe and enjoyable throughout your stay. By communicating your needs ahead of time, you can have peace of mind knowing that your gluten-free diet will be well-catered for during your luxurious resort getaway in Mexico. Security is another factor to consider when staying in Mexico, and major resort hotels typically offer better security than smaller hotels, or staying in private vacation rentals. Catalonia Royal Tulum Resort. Image: CC BY 2.0--GOC53 How to Eat Gluten-Free in Mexican Restaurants Mexican cuisine offers a variety of gluten-free options, but it's crucial to understand how certain dishes are prepared and their potential for containing gluten. Apps and like Yelp and TripAdvisor can help you find restaurants that cater to the gluten-free crowd, and you can read reviews that are written by other gluten-free travelers. Here are some popular Mexican dishes that are typically gluten-free, but this may vary depending on their ingredients: Arroz (Rice) Birria Caldo de pollo (Chicken soup) Carne Asada (Grilled meat) Chorizo (Mexican sausage) Empanadas (if made from corn) Enchiladas (if made from corn) Guacamole Nachos Quesadillas (if made from corn) Salsa picante (Spicy sauce) Salsa rojo (Red salsa) Salsa verde (Green salsa) Sopes Tacos (if made from corn) Tostadas (if made from corn) It's important to be cautious of potential gluten-containing ingredients and preparations. Wheat flour, bread, and bouillon cubes can be used as thickeners in sauces, soups, mole sauces, and meats. Some dishes like taco meat are usually naturally gluten-free, but some variations may use wheat in ingredients like salsa Inglesa, Maggi sauce, or Knorr cubes. Communicate your gluten-free needs clearly to the restaurant staff, and they will guide you through safe options. Whenever you order be sure to ask if the tortillas are 100% masa / maiz, and below is a restaurant card you can present to the staff at hotels, restaurants, resorts, etc. Sope Ahogado. Image: CC BY 2.0-- eekim Gluten-Free Spanish Restaurant Card: English Translation: While traditional Mexican cuisine includes many naturally gluten-free dishes, there are some foods that may contain gluten due to specific ingredients or preparation methods. It's important to note that variations can exist, and it's always best to double-check with the specific restaurant or cook to ensure gluten-free options. Mexican Foods / Dishes That Might or Usually Do Contain Gluten Flour tortillas: Traditional flour tortillas are made with wheat flour, which contains gluten. However, corn tortillas are typically gluten-free. Tamales: The masa dough used to make tamales can sometimes contain wheat flour. It's advisable to inquire about the ingredients and preparation method. Churros: These delicious fried pastries are typically made with wheat flour and are not gluten-free. However, some establishments may offer gluten-free versions. Breaded dishes: Some Mexican dishes, such as milanesa (breaded meat cutlets) or empanadas (pastries with savory fillings), are coated in breadcrumbs or wheat flour. Mole sauce: Traditional mole sauces may contain gluten as they often use bread or wheat-based thickeners. Gluten-free variations or homemade versions can be found. Beer: Many traditional Mexican beers are made with barley, which contains gluten. However, gluten-free beer options are becoming more widely available. Some sauces and condiments: Certain sauces, such as adobo or enchilada sauce, can contain flour or gluten-based thickeners. It's important to check the ingredients or ask for gluten-free alternatives. Flan: While the base ingredients of flan (caramel custard) are generally gluten-free, it's essential to confirm that no wheat-based additives are used. Chile Rellenos: Wheat flour is typically used to coat these stuffed chili peppers before they are deep fried. Remember, these examples highlight potential sources of gluten in Mexican cuisine, but variations can exist. Always communicate your dietary needs to restaurant staff or cooks, and seek out establishments that offer gluten-free options or modifications. Super Chedraui Isla Mujeres. Image: CC BY-SA 4.0--Larry D. Moore Finding Gluten-Free Foods in Grocery Stores Major Mexican Supermarket Chains with Gluten-Free Food Options: Bodega Comercial Mexicana Casa Ley Chedraui City Market City Club Costco Fresko H-E-B Mexico MEGA Sam's Club Soriana Soriana Mercado Sumesa Superama Wal-Mart Popular Mexican Gluten-Free Food Brands: KuidaT Somos Nature's Heart Schar Herdez Doña Maria Old El Paso Don Poncho Goya Ortega Explore their gluten-free sections or inquire with store staff to find suitable options for your dietary needs. Museo Soumaya, Mexico City. Image: CC BY-SA 2.0--Rod Waddington The Importance of Packing Gluten-Free Snacks and Sandwiches While Traveling When traveling, especially during flights, train rides, bus trips, or car rentals, it's essential to have gluten-free snacks and sandwiches readily available. Pack your own snacks to ensure you have safe options during your journey. Portable gluten-free options include pre-packaged snacks, nuts, gluten-free bars, fresh fruits, and homemade sandwiches made with gluten-free bread. By planning ahead, utilizing travel apps, researching gluten-friendly options, and packing gluten-free snacks, you can confidently embark on your trip to Mexico while ensuring a gluten-free experience. Enjoy the rich flavors of Mexican cuisine and explore the vibrant culture without compromising your dietary needs. ¡Buen viaje!!
  2. Celiac.com 07/08/2023 - France is known for its delicious cuisine, from croissants to crème brûlée. However, for people with celiac disease or gluten intolerance, traveling to France may seem like a daunting task. But fear not, with proper planning and preparation, gluten-free travel in France can be an enjoyable and stress-free experience. Booking a Gluten-Free Meal on Your Flight Many major airlines, including Lufthansa, United, American, and Delta, offer gluten-free meal options on their flights. When booking your flight, be sure to request a gluten-free meal in advance. It is important to confirm this request with the airline a few days before the flight to avoid any last-minute surprises. I highly recommend packing gluten-free sandwiches and bars during your flight, and during your entire trip. It's always best to be safe instead of sorry, and in my experience the times I ended up sorry were when I got too hungry, usually while traveling. Booking Gluten-Friendly Hotels and Vacation Rentals in France When booking accommodations in France, it is important to do your research and find hotels or vacation rentals that cater to gluten-free travelers. Using travel apps like Booking.com, Expedia, and TripAdvisor, you can search for hotels and rentals that offer gluten-free options. Many hotels offer gluten-free breakfast options, and some may even provide gluten-free snacks or meals upon request. When booking a hotel in France, it's important to call ahead and ask about their gluten-free breakfast options. While many hotels offer gluten-free options, it's always best to confirm in advance to avoid any disappointment or inconvenience during your stay. Additionally, some hotels may be willing to cater to your dietary needs and provide gluten-free snacks or meals upon request. Taking the time to research and communicate your gluten-free needs can help ensure a comfortable and stress-free stay in France. Hotel Breakfast Buffet. Image: CC BY-SA 2.0--opera.cadet The Advantages of Staying in Vacation Rentals vs. Hotels Staying in a vacation rental can provide more flexibility and options for gluten-free travelers. Vacation rentals often come equipped with a kitchen, allowing you to prepare your own meals and ensure they are gluten-free. Popular vacation rental apps like Booking.com, Airbnb, Vrbo, and HomeToGo offer filters to help you find rentals with a kitchen and other amenities that cater to gluten-free travelers. How to Eat Gluten-Free in French Restaurants When dining out in France, it is important to communicate your gluten-free needs to the waiter or restaurant staff. Many restaurants in France offer gluten-free options, but it is important to ask about cross-contamination and ensure that your meal is prepared in a gluten-free environment. Apps and like Yelp and TripAdvisor can help you find restaurants that cater to the gluten-free crowd, and you can read reviews that are written by other gluten-free travelers. To help communicate your needs, consider carrying a basic gluten-free restaurant card written in French that explains your dietary restrictions (we recommend keeping it simple). Gluten-Free Restaurant Card in French: Gluten-Free Restaurant Card Translated into English: French Restaurants are not world famous for their ability to cater to those with gluten-free requirements, so a great fallback is to find a Vietnamese or Turkish kebab restaurant, as they offer many naturally gluten-free options, but be sure to use your restaurant card and speak to the staff about your needs. Both of these options can be found in most medium to large sized towns and cities throughout France. A French Bistro. Image: CC BY 2.0--awsheffield Finding Gluten-Free Foods in Grocery Stores French supermarkets like Leclerc, Carrefour, Les Mousquetaires, Système U, Auchan, Casino, Lidl, Cora, Metro, and Aldi offer a variety of gluten-free products, including popular French gluten-free food brands like: Valpiform Gerblé Céliane Schär Bjorg Jardin Bio La Vie Claire Gerblé Sans Gluten Le Pain des Fleurs Priméal. Use search engines like Google and Bing to find the nearest supermarket that offers gluten-free products. Each of these supermarkets, hypermarkets, or discount stores offer a wide range of food and grocery products and each of these companies has its own network of stores and may have different store formats and offerings based on their business models. Lidl Supermarket. Image: CC BY-SA 2.0--Billy McCrorie The Importance of Packing Gluten-Free Snacks and Sandwiches While Traveling As mentioned, it is very important to pack gluten-free snacks and sandwiches when traveling in case you cannot find gluten-free options on the go. This is especially important when traveling by train, bus, ferry/boat, plane or car. Popular gluten-free snacks and sandwich options include rice cakes, nuts, fruit, and gluten-free bread with fillings like cheese or meat. In conclusion, gluten-free travel in France requires proper planning and preparation, but it can be a fun and enjoyable experience. Use travel apps like Booking.com, Expedia, and Tripadvisor to find gluten-friendly hotels and rentals, communicate your dietary needs when dining out, and pack gluten-free snacks for your travels. Bon voyage!

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  4. Celiac.com 07/01/2023 - Germany is a wonderful destination for travelers with celiac disease. With its rich cultural history, charming villages, bustling cities, and scenic landscapes, there is so much to see and do. However, traveling with celiac disease requires some planning and preparation to ensure a safe and enjoyable trip. In this article, we will provide tips and resources to help you plan your trip to Germany with confidence. Booking a Gluten-Free Meal on Your Flight Booking a gluten-free meal on your flight is essential to ensure that you have safe and delicious food to eat during your journey. Many airlines, including Lufthansa, United, American, and Delta, offer gluten-free meal options. When booking your flight, make sure to select the gluten-free meal option and notify the airline of your dietary needs. You can also check with the airline's customer service to confirm your meal request. Be careful if you book a flight using sky miles on one airline, but fly on a partner airline. For example I used United Sky Miles to buy my ticket on Lufthansa, and because of this the my gluten-free meal selection did not carry over to Lufthansa, but luckily I called ahead and discovered this, and they made the update (which must be done at least 24 hours before your flight leaves). Booking Gluten-Friendly Hotels in Germany When booking your hotel in Germany, make sure to choose a hotel that offers gluten-free options with their breakfast or is located near restaurants that cater to gluten-free diets. Many hotels in Germany, especially in larger cities, offer gluten-free breakfast options, such as gluten-free bread, cereal, and pastries, and including breakfast is often an option with an extra charge when booking the hotel. I highly recommend including breakfast because most hotels offer a buffet with minimal risk of cross-contamination, or, if you don't want to take any chances at all, they usually offer fruit like apples or bananas, hard or soft boiled eggs, and cereals and yogurt that are still in their package. One inexpensive and decent option is the German hotel chain "Motel One," which I stayed in with great success. When going down to the breakfast buffet I try to bring a couple of slices of gluten-free bread with me, just in case they don't offer it. It is also great to have this with you so you can "borrow" something from breakfast to make a sandwich for later, or hit a nearby market and buy some things to make sandwiches so you can be prepared for the day's adventure. Some things from the Motel One buffet. They also had fruit, yogurt and gluten-free cracker-bread. You can use travel websites like Booking.com, Expedia, and Tripadvisor to search for hotels that offer gluten-free options, and sometimes the very best way to get this crucial information is to send the hotel an email with specific questions, or to call them directly and ask to speak with the person who is in charge of the breakfasts (this is best done during the 11AM - 4PM German time period so you reach the right person, but they are not too busy to talk with you). The Advantages of Staying in Vacation Home/Apartment Rentals vs. Hotels Staying in a vacation home or apartment rental can offer many advantages for travelers with celiac disease. You can prepare your own gluten-free meals in a fully equipped kitchen and have more control over your food choices. Companies like Booking.com, AirBnB, Vrbo, and HomeToGo offer a wide range of vacation home and apartment rentals in Germany that cater to gluten-free travelers. Eating in German Restaurants Eating out in Germany can be a challenge for travelers with celiac disease, but it is possible to find gluten-free options. It is important to communicate your dietary needs to the restaurant staff and ask about gluten-free options. You can use a gluten-free restaurant card written in German to show to the waiter or restaurant staff. The card should state that you cannot eat gluten and ask for their assistance in selecting safe and delicious gluten-free options. Just like in the USA, many restaurants have gluten-free menus or mark gluten-free items on their menu with symbols like "GF." Although most German people you will encounter can speak English well enough to understand you, just in case here is a basic example of a German restaurant card with its English translation: Gluten-Free Restaurant Card in German: Gluten-Free Restaurant Card Translated into English: Gluten-Free Restaurant Fallback A great fallback is to find a Vietnamese restaurant, as most of their food is naturally gluten-free. Finding a Vietnamese restaurant in Germany is no problem in most medium to large sized towns and cities, and during my last trip to Germany I went to several and had no issues. Turkish kebab restaurants and kiosks are another great option, as they are also found throughout Germany, and most offer many naturally gluten-free options. I went to several of them and had zero issues. Gluten-Free Kebab in Frankfurt, Germany Finding Gluten-Free Foods in Grocery Stores Germany has a wide range of grocery stores that offer gluten-free options, including Aldi, Real, Rewe, Edeka, and Kaufland. You can look for gluten-free products from major brands like: Alnavit Bauckhof Drei Pauly Hammermühle Resch & Frisch Schär Schnitzer Seitz. Make sure to read the labels carefully and look for the gluten-free certification symbol and/or the word "glutenfrei." In general, the larger the physical size of the store, the more gluten-free brands and products they will carry, and the larger stores usually have their own gluten-free section, which makes gluten-free shopping a breeze. Below is an example of a huge gluten-free section in a large German supermarket. A gluten-free food section at a large German supermarket. The Importance of Packing Gluten-Free Snacks and Sandwiches While Traveling It is always a good idea to pack gluten-free snacks and sandwiches when traveling to ensure that you have safe and delicious options while on the go. This is especially important during long flights, train rides, ferry or boat rides, hikes or car trips. You can pack gluten-free snacks like nuts, fruit, gluten-free crackers, and granola bars. You can also make your own gluten-free sandwiches with gluten-free bread and fillings like cheese, ham, and vegetables. Schär gluten-free sandwich bread can be found at many German supermarkets. Conclusion Traveling to Germany with celiac disease requires some planning and preparation, but it is definitely doable. By using the resources and tips provided in this article, you can have a safe and enjoyable trip to Germany, where you can indulge in the rich cultural history and delicious cuisine without worrying about gluten. Gute Reise!
  5. Celiac.com 06/23/2023 - We've run our share of stories on the occasional horrors of gluten-free travel. In the most recent episode Chloë Chapdelaine, a popular TikTok star, experienced a distressing incident on a 15-hour flight from Dubai to Los Angeles. As she suffers from celiac disease, she carefully selected gluten-free meal options before boarding the Emirates aircraft. However, she was informed halfway through eating a plain croissant that it was a regular one that contained gluten, which she had avoided for nine years. This revelation caused her to become emotional, and she tearfully documented her experience in a viral TikTok video from the plane's bathroom. Chapdelaine believes that celiac disease is not always taken as seriously as other food allergies, and she feels that people with food allergies or sensitivities deserve to be treated with respect and understanding. The video garnered over 1.4 million views and included footage of the croissant that caused the incident. The Canadian TikToker, who is highly sensitive to gluten, immediately felt the effects of consuming it. She took measures to expel the substance from her system by inducing vomiting, spending about an hour in the bathroom. Severe Celiac Disease Symptoms Despite her efforts, she experienced symptoms such as stomach cramps, diarrhea, nausea, and itching skin. Chapdelaine stated that it will take her approximately two weeks to recover from the mental repercussions caused by this incident, including brain fog and depression. She has filed a formal complaint with Emirates, although she acknowledged that the flight attendants were understanding of her situation. This incident highlights the challenges faced by individuals with celiac disease and the need for greater awareness and understanding of food allergies and sensitivities. Have any stories to share about the good, the bad and the ugly of gluten-free air travel? Share them in the comments below Read more in nypost.com
  6. Celiac.com 04/04/2023 - Throughout this book (published one chapter per quarter on Celiac.com), we’ve discovered gluten centric practices in various vexing venues that constrain the lives of those dealing with gluten sensitivity. (For your convenience, here are links to previous chapters 1, 2, 3, 4, 5, 6, 7, 8.) In this chapter, we’ll discuss tactics gleaned from those interviewed, as well as an extensive restaurant primer featuring Chef Daniel Carpenter. As we’ve seen in so many illustrations in the book, having a strategy, language, and even a catch phrase (#glutencentric) empowers us to gracefully negotiate our gluten-free lives. Best Places to Travel When talking to my respondents, I asked them to tell me about their gluten free lifestyle when traveling. Stella (#21), for example, reports that her experience on Royal Caribbean cruise was successful; that the chefs are trained by the Culinary Institute of America, and know about cross-contamination. She felt safe eating the food they prepared. Lilly (#59) said the people at Disney were very accommodating. Vivian (#51) filled her suitcase before packing off to Ireland – just in case. While there, she discovered that Ireland is heaven for those with celiac disease. She noted, “The Catholic Church in Ireland has a separate line for the gluten free host!” Piper (#43) says, “In Italy, everybody knows what celiac disease is. Everyone is tested in elementary school.” It is reassuring to learn there are entire countries where we are safe to eat with celiac disease. On the other hand, Asian countries aren’t as safe. Lillian (#58) traveled to Thailand, Cambodia, and Burma on a guided tour. She handed the tour guide a card she brought with her explaining her food allergies. Unfortunately, he had “no clue about food allergies, didn’t know how to read the card, or what the ingredients were.” She notes further, “In Thailand, [wheat containing] soy sauce is in everything.” When attempting to go on a guided all-inclusive trip to Japan, Liza (#68) reports the tour company told her she could not go because it was impossible to ensure the foods would be gluten free. When traveling anywhere, some participants report they freeze food to take on the airplane and then put it in the hotel refrigerator upon arrival. Others use Teflon bags to heat food in toaster ovens. However, when traveling to Asia, meats and many other foods are prohibited upon entry and all food must be declared at customs. Many I interviewed said they simply quit traveling because it was just too risky to rely on other people to prepare every meal. It’s Better Than Staying Home This excerpt from Gluten Centric Culture first appeared in the Journal of Gluten Sensitivity Autumn, 2019 Before I was diagnosed, my husband and I traveled quite a bit. After being diagnosed and becoming more sensitive to gluten over time, I traveled less and less, and only to places I knew. But that changed when my husband gave me an “adventure-island hopping tour” to Greece for a graduation present that included two dedicated guides, all meals, and multiple adventures a day with a group of thirteen others. To prepare, we increased our workouts and added regular six-mile walks. We were excited to see Greece in this way! The tour company sent me a form, asking me to disclose food allergies. I investigated common Greek foods to see what they ate and how foods were prepared to get an idea of what might be safe for me to consume. I also watched videos on how foods are prepared and saw that a frequent practice is to grill meats and bread on the same grill. That was worrisome. Rather than bogging them with a list of what I cannot eat, I said that I was allergic to dairy and gluten and the best foods for me to eat were steamed poultry or fish, steamed vegetables, and fruit such as oranges or bananas. Steaming seemed to be the safest suggested cooking method. In interviews for my study, I had learned that Greece was on the top of the list of countries that people reported was the most challenging, so I was a little concerned about going. But I resolved that I wouldn’t let celiac disease force me to stay at home. I want to experience life! So, whenever I travel, I always carry a 3 oz. pouch of tuna, a Lara bar, and a sealed package of walnuts. (Note: these foods get through TSA in my carry-on every time!) It is amazing how many times that little meal has saved the day. I feel confident knowing I always have food with me. So even though I anticipated finding safe foods in Greece, I packed energy bars, pre-packaged walnuts and almonds, pouches of tuna, dehydrated vegetables, and jerky (easy to reconstitute into soup), just in case. I even brought my favorite chocolate. The welcome meal was abundant with lovely Greek foods served family style and I realized that nothing on the table was safe for me. Nearly every dish contained gluten, and I feared the salads were prepared on surfaces also used to slice bread. Foods that didn’t contain gluten, contained dairy. Feta cheese, Parmesan, and yogurt were abundant at every meal. A plate of chicken was presented near my plate, apparently for me, but it had cheese on it. I passed it down to the others at the table. Even though I filled out that travel form disclosing my allergies, there was nothing for me to eat at that meal. I have a great appreciation for the “art” of cooking, for flavor-pairing, for attaining the right mouth feel, and balance of flavors. The Greeks do too. In fact, the word epicurean (pleasure of food and drink) originated in Greece in the 15th century. In Greece, typical evening meals start at 9:00 PM and end around 2:00 AM, served with weak wine so people can eat, drink, and chat throughout the evening. Meals are a social event enjoyed regularly by immediate and extended family and friends. At our meals, every dish was paired with lovely sauces or accompaniments to enhance the flavors and texture. Our guide carefully explained how to eat each dish, whether to stir in the cheese or sauce, or to eat it on the side, what to dip where, and what to pair with what. Wines were selected based on the entrée. The culinary skills demonstrated in the dishes were superior. Food in Greece is revered and celebrated. While my companions were exuberantly eating, I sat hungry, remembering a time before diagnosis when I went through a “Greek Food” phase. I reminisced on the lovely taste combinations of Greek foods. As a guest in their country, the last thing I wanted to do was to suggest alterations in the way they prepared these beautifully balanced meals to accommodate my strict dietary requirements. I didn’t want to insult their “art.” I also didn’t want to come off as a demanding person requiring them to change century-old practices for my needs. Finally, I didn’t want to make a spectacle of myself in the group I’d be spending the next ten days with. I didn’t want to be that needy person. I sat hungry, while my fellow travelers raved about the flavors. I wanted to sneak-eat the pre-packaged walnuts from my purse, but I couldn’t discretely get the darn bag to open. Lunch the next day featured a similar array. This time, I pre-opened my walnuts and brought a banana. Tour participants noticed and passed various dishes to me. I told them I have food allergies and wanted to stay “safe.” The tour guides also noticed and asked me what I could eat, saying they would order anything I wanted. I said I was fine, that I wasn’t feeling that great and that the banana and walnuts were adequate. I really didn’t feel like exerting my needs and risking insulting anyone. After lunch, the two guides met with me privately and said, “You paid for food on this trip and we want to accommodate your needs. Please tell us how to do that.” I told them I’d think about it and get back to them. I felt overwhelmed with desperation and a little depressed. I was catching a cold from a direct-hit sneeze at the Parthenon, had a low-grade fever, and felt pretty bummed that I may be eating the foods I packed three times a day. The food in my backpack was intended for emergencies, not for every meal. My resolution to lead a normal life was evaporating, too. I was beginning to wonder if going on this trip was a big mistake, and thinking maybe it would be better if I had stayed home. Feelings of “food insecurity” set in, despite my suitcase of food. It was definitely the low-point of the trip, likely magnified by the fever. To trust people you do not know, whose language you do not speak, who have never heard of celiac disease (and once they have, think it is shocking that anyone can be that sensitive) daunted me. And because we’d be travelling to different places every day, I’d have to trust different cooks to judge my needs as credible. The thought of this, especially when witnessing how much gluten was present in every dish, caused me to have a great deal of anxiety about becoming cross-contaminated, no matter what I ordered. I’ve worked in big kitchens with multiple cooks, and know that getting meals on the table requires “rote cooking” skills, often in a frenzy during peak times. Disrupting that assembly-line rhythm when trying to serve a lot of people causes problems. Old habits kick in, and cooks forget about the special requirements in their haste. Food is “glutened” without a thought because that is the way it is always prepared. It is not necessarily a reflection on the cook—they are simply doing what they do to get hot, tasty food on the table. Knowing this, I’d rather go hungry. Cross-contamination in one meal by just a speck of gluten could ruin my trip and make me miserable for weeks. It was a real dilemma. For years after being diagnosed, my husband and I didn’t attempt group-trips that required others to prepare my meals. Rather, we’d stick to American cities and finally branched out to Europe once or twice, finding grocery stores to purchase suitable foods. We had lovely picnics in scenic places. Occasionally in restaurants, I would present my “dietary restrictions card” in the language of the country, and to my relief, usually received safe meals. But something about Greece was different. In most countries in Europe, gluten intolerance is well known. Here, it seemed obscure. In fact, I learned that the Celiac Society (a celiac disease awareness and advocacy group) only had a presence in Greece for one year. As a result, celiac disease is virtually “unknown” in Greece. I thought about the “raw ingredients” contained in the two meals we’d had so far, and determined that zucchini, green beans, potatoes, carrots, chicken, or fish were regular fare. Thinking most restaurants would have those foods I met with the two guides and gave them the card I brought with me explaining my dietary issues and what an ideal meal would be. Though their English was exceptional, I gave them the card in both English and Greek. They asked me what I would ideally like, and I said, “Let’s keep it simple. I’m happy to eat the same foods for lunch and dinner … so a steamed piece of fish or chicken with some zucchini, potato, and a carrot would be fine.” They said, “None of the restaurants have steamers. How about if we ask them to use a clean pan that has been washed free of grains to boil your meals?” I said, “That is a great idea! I would feel comfortable with that.” Over the course of the week, they called each restaurant in advance of our arrival, and I was presented with lovely plates of these foods. The guides had to explain these “safe practices” to each of the restaurants—a new concept for most of them (though one cook had a sister with celiac disease and understood completely). Many of the cooks wanted to add things to make it taste better, and the guide explained, “No, this is all she can have.” Sometimes, the restaurants didn’t have the foods I requested and the guide went to a grocery store and brought it to the chef. He was very discrete about this and no one on our tour knew he did it. I was deeply touched by his kindness. One time, the guide actually cooked my meal for me! Several of the chefs objected to boiling fish, while others, since they were given a few days notice, sourced a type that could be boiled. I would have suggested grilling it on a “clean” grill using olive oil, but in the interest of keeping it as simple as possible, I stuck with “boiled.” Simplicity seemed the best tactic. And since it was so different from how the chefs typically cooked, I felt safe that old habits wouldn’t kick in to cross-contaminate the foods. Others on the trip were very cooperative, no longer strangers, but fun travel companions who kept bread crumbs from flying on my plate when we were eating a picnic on a windy day, and who were careful to keep the bread basket away from my plate while sitting at the table. I sat on the end of the table to dodge crumbs, and to have access to the waiter if I needed to – though I didn’t – the guides did all of the interfacing for me. When everyone else stopped for a gelato, the guide handed me a banana or an orange. My gratitude for the meals they prepared for me influenced the way the others viewed my meals – with appreciation that the guides and restaurants were so accommodating and cooperative. The experience forced me to come to terms with my insecurities about speaking up, my food anxiety, and the reality of my limited diet. I learned a few lessons too. For someone as outspoken about celiac disease, sometimes my own timidity surprises me. I realized that I had allowed myself to fall into the absence of agency ideology by being shy about asserting my needs. As a foreign traveler, I didn’t want to be a bother or make the entire trip focused on my food requirements. An extensive study conducted on adults with celiac disease (Peniamina, Bremmer, Conner, & Mirosa, 2014) found “the main qualities seen as important for coping with allergen-free eating were assertiveness and organizational skills” (p. 943). Assertiveness, they found, is paramount to ensure the person with allergies conveys his or her needs to avoid risk-taking behaviors. I admit that I did not initially assert myself, and it was only because of the guide’s insistence that I was given suitable meals. However, eating is a fact of life, and it comes up at least three times a day, so it has to be dealt with. Assertiveness means being confident enough with yourself to ask for your special needs to be met, or to bring foods for yourself and eat them openly. It doesn’t mean being demanding or rude. It means simply stating the facts and asking for cooperation. Assertiveness would have meant that I initiated that private conversation with the guides, rather than the other way around. Both guides said I was too polite, and that they wanted to help me. They said if I had been demanding, they still would have helped me, but reluctantly. I really didn’t want to be a problem, but in the end, I did have to eat. It feels like walking a tightrope to find that happy medium to be assertive, firm, friendly and respectful, all at the same time. It is a social skill worth practicing. Even though they accommodated my needs, the meals required supplementation. I was glad I had high-fat bars and nuts with me. Several things contributed to my successful trip. I came home un-contaminated, and didn’t lose much weight! (By contrast, my fellow travelers complained about gaining weight because the food was so fantastic, and isn’t that a sign of a great trip!) I ate my bars and nuts for breakfast. I wouldn’t have come up with the idea of a “boiled meal” on my own, but I worked with the others to find a solution. The guides, who had never heard of celiac disease before, did some research between day one and our meeting. They learned from reading the Internet about safe practices. I am grateful they proposed the “boiled meal” idea. The guides’ cooperation was key to a successful, pleasant trip. The guides also coached me on what would have been a better way to write my card. Based on their suggestions, here is what it now says: I have celiac disease and am allergic to gluten (wheat, barley, rye, spelt, oats); dairy (cheese, milk, butter, yogurt); coconut, palm, and pine. Would it be possible for me to please have fish or chicken boiled or steamed with vegetables (with no added sauces or condiments) served with potato, beet, turnip, or rice? It is essential that foods prepared for me have not come into contact with gluten-containing grains or dairy. Please boil, pan fry (with olive oil), or steam my food in a pan that has been thoroughly cleaned from any residual grain. Thank you. Was it better than staying home? YES! I was really proud of myself for having the courage to travel again. My planning coupled with the compassion of the guides provided me with the trip of a lifetime. The Letter In addition to a card to hand a food server, it is a great idea to get a letter from your doctor on official letterhead that says you have celiac disease or gluten intolerance, and that you must follow a strict gluten free diet. You never know where you might end up while travelling. For example, if you were checked into a hospital, the medical letter would instruct the staff what to feed you. It is important to ask your doctor to write what you can eat, rather than listing all the foods you cannot eat. For example, you might ask the doctor to write that you should stick to a diet comprised of lean meats, steamed or lightly stir-fried vegetables, fruits, nuts, etc. This way, when taking it to a kitchen, the staff knows what to make for you. I keep a digitized copy of my letter in my purse on a USB drive, and have a printed copy with me whenever I travel. It has also helped me keep food that would have otherwise been tossed as I go through security in airports. RESTAURANT PRIMER After explaining her gluten free needs, Ruth (#69) describes how her companion mocked her in front of the server and said, “Give me all of her gluten! Make mine ‘normal’” he said, thereby undermining Ruth’s needs and making her order seem “abnormal.” Should Ruth point this out to her friend? If it is a close friend (or spouse), it might make sense to discuss how his comment undermines the severity of her needs. He may not realize that his joke is having a negative effect. In fact, these scenarios happen frequently when we go out to eat which is what prompted this Restaurant Primer gleaned from the wealth of information shared by study participants. In order to understand the restaurant’s perspective, this section includes insight from a prominent Chef, Daniel Carpenter. We discussed day-to-day restaurant experiences of interviewees at length in Chapter 5. This section takes us from the “front of the house” where we sit and eat, to the “back of the house” where food is prepared. Every step of the way is fraught with the possibility of errors being made. The following will attempt to provide some guidelines so we feel like we can go out to eat. Nearly everyone I interviewed said that eating in restaurants was their number one issue. Many simply do not feel safe because of worries about food being cross-contaminated in the kitchen. We also dread having a confused or dis-compassionate server. We have every reason to be concerned. A recent study shows that one-third of foods labeled gluten free in restaurants actually contain gluten (Lerner, et al., 2018). This eighteen-month study asked 804 people to carry a portable Nima gluten detection device in various restaurants across the U.S. Five thousand six hundred twenty-four items were tested and 32% of the foods that were labeled gluten free, contained gluten (Lerner et al., 2018). This is likely because of cross-contaminating practices and because so many foods contain hidden gluten with confusing names. It takes a certain amount of expertise to read labels accurately, and unfortunately many restaurant workers lack this skill. Ordering Strategies Not quite as bad as Ruth described above, but never the less, a challenge—here’s a scenario that happens when I dine out with a friend. If I order the salad with no dressing, no cheese, no tortilla strips, and a piece of dry-grilled fish on the top. Inevitably, my companion orders that same salad, but makes different changes to the order. That shows comradery – eating the same foods is a subtle gesture of “togetherness.” But it usually results that I get some unusual combination of the two orders, with toppings I am allergic to. This has happened enough times that I have specific restaurant strategies. First of all, I try to order last. If the server starts with me, I now say, “Oh, I need another minute…” That way, the server takes everybody else’s orders first. Second, I arrange it so I am sitting on the end seat at the booth, or if at a table, I ask the wait staff person to come over to where I am so I’m not announcing my dietary requirements across the table. Third, I order discretely, so nobody gets the idea to change their order to what I am ordering, thereby causing the same confusion as mentioned above. Using this new strategy, more often, I get a meal I can eat. Let’s hear now from Chef Daniel Carpenter on “front and back of the house strategies.” Figure 9.1 [Licensed with permission from Cartoon Collections.] Front of the House – To Restaurant Patrons For this section, I interviewed Chef Daniel Carpenter from Crooked Tree Culinary who develops restaurant best practices for “back of house” (the kitchen). Insight to how restaurant workers fulfill the needs of the food sensitive helps us to communicate better to each other. Harmonious interaction with front of house workers (the serving staff) often determines success with the back of house fulfillment. Carpenter says, “I’ve been thinking more about the question of how diners can best present their needs at the point of ordering and it feels as though your message might center both on vocabulary and on self-advocacy. If a diner is fortunate enough to be speaking to a manager (or a seasoned server), the need for self-advocacy should be lower, because they will be interacting with a professional who understands how high the stakes are.” How do we ensure we have self-advocacy? Several suggestions come directly from participants in the study. For example, Hazel (#22) recommends using an app to find “safe” restaurants. She reads the comments of others before deciding which restaurant to choose. After a meal, she also provides feedback for others on the app. Just search for “GF apps.” Also, the Gluten Intolerance Group of North America has certified some restaurants, and a list of those establishments can be found at (gfco.org). Other participants suggest calling the restaurant in advance and speaking directly to the chef to work out the best thing to order. Many said they deliberately go to the restaurant during off-hours so their needs can be tended to with un-hurried staff. When eating outside of our home, we are empowering many who do not understand the severity of our disease to cook for us. Consider how much time and effort it has taken for us to fully understand the nuances of the disease and the foods that trigger reactions. For many, the list of foods we avoid expands the older we get and longer we live with celiac disease. We can’t reasonably expect a cook in a kitchen who is focusing on getting hot plates of different foods served to worry about the extensive list of foods we cannot eat. They would have to understand all of our allergies, read every label of everything they use, and know what the obscure words mean. Most people simply can’t do that. And consider the foods mentioned in Chapter 8 describing the able-body bias that have hidden gluten such as grocery store rotisserie chickens – it’s complicated! The best advice when ordering is to stick to naturally gluten-free foods like salad, vegetables, fruit, and unprocessed meat. Participants also said they always brought their own tamari or gluten free soy sauce so they knew they had a condiment they liked if ordering steamed rice and vegetables. When ordering, speak “restaurant talk.” Order something grilled “dry” if you do not want oil. If ordering from a menu, tell the server what you do not want. For example, if the salad’s description says it comes with shredded cheese and croutons, say you do not want the cheese and croutons. In fine restaurants, take a look at the menu to see what meats/proteins and what vegetables are offered. Then close the menu and after explaining what allergies you have, order the meat “dry” and the vegetable “steamed.” Carpenter suggests, “I would recommend including (in a firm but non-confrontational way) how the possible outcome of a failure could look.” You might say, “I have Celiac disease and if I consume gluten, I will become very ill.” Further he recommends not using the term “sensitivity” but rather say “allergy” or even “extreme food allergy.” “Leaving any gray area is a recipe for heartache.” Be very specific and practice what you’ll say beforehand. You might decide to say, “I have an allergy to gluten, (a protein found in barley, rye, oats, wheat, and spelt) and I need to be assured that my food doesn’t contain it.” I don’t advocate leaving the table and seeking out the server for a tête-a-tête because that might disrupt the flow of how the server takes orders. Carpenter says, “The case where problems might arise is where [restaurant] guests are dealing with a junior server or one who does not, or does not care to, understand the importance of respecting the guests' needs.” It’s a good idea to “test” servers before ordering a meal, just to see if they are listening. For example, order club soda with lemon before ordering food. If the server has listened and brings lemon (rather than the usual lime garnish with club soda), you feel more confident that they might get your dinner order right. If they don’t bring it with lemon, you know this server is not concerned about special requests. In this case, it makes sense to ask to speak directly with the chef or to the manager when ordering your meal. This is a delicate issue because you rely on the server to bring something safe for you to eat, and the last thing you want to do is to make them angry. Carpenter says, “Unfortunately, many servers do not have a solid relationship with the kitchen or simply are afraid to place modifiers on tickets because cooks often respond with hostility to any changes, especially during busy times. Here is where the self-advocacy comes in; guests (even though it might feel ungraceful) need to escalate to a manager any time there’s even the hint that they are not being heard.” Knowing this, you might say, “My needs are complicated. I’m really sorry, but I wonder if it might make sense for me to speak directly with the chef?” Even if you don’t end up talking with the chef, you’ve still made your point. When servers and staff try to accommodate your needs, thank them for taking care of you and speak to the manager to thank them for working with people with special needs. It is important to positively reinforce everyone involved. Back of House – To Restauranteers Carpenter has worked with many restaurants to ensure special orders are fulfilled properly. He says: The model I recommend creates a separate pathway in the point-of-sale ordering system whereby tickets that address specific dietary needs are printed on their own color or type of paper [and potentially sent to printers on portions of the line where specific food types are (or are not) prepared]. Of course, none of this means anything unless the server and manager are proactive in receiving and confirming with the guest exactly what needs must be met. That language will vary depending on the type and style of restaurant concept: a fast casual outlet that serves no shellfish will approach the scripting of that conversation differently from how a full-service fine dining restaurant will. Once the order has been taken and verified with the guest - ideally by the front-of-house manager-on-duty - and the ticket has been sent to the kitchen, I recommend mandating direct verbal confirmation between the front-of-house / manager-on-duty and the back-of-house manager on duty/chef. In my experience, most breakdowns occur when both the dining room and kitchen are very busy. The team is skimming the surface of orders/tickets [not reading them closely]. [Busy] times during most shifts [are] when the team switches into auto-pilot and sometimes makes both major and minor mistakes. Escalating every order containing special dietary needs to the shift leads, in their respective sectors of the operation, provides an invaluable double-safe. The final step is for the front-of-house / manager-on-duty to run the plate personally and to repeat the special need that has been met in the preparation of the dish. Many operators will resist the notion that the operation needs to come to a screeching halt and that a conversation between front-of-house and back-of-house has to happen, but the stakes here are so high that I insist on that exact sequence of events, even if it’s multiple times/evening and during rush periods. Operators who have experienced the pain of an order slipping through the cracks know just how much effort prevention is worth; those who have yet to experience that unfortunate event often fail to understand that it’s not a matter of if but one of when it will happen to them if they do not take proper measures. As we know, training and consistency are keys in every aspect of foodservice. Repetition in pre-shift meetings/ongoing training and in new hire seminars is critical to success, especially when it comes to the health and welfare of guests who have dietary needs to be met. Perhaps this information will help restaurants to develop best practices in their kitchens. What diet is right for us? What should we even ask for when ordering in a restaurant, to ensure our safety? Some said they chose to follow diets that completely eliminate bread such as the Paleo diet where one eats meats, above ground vegetables, nuts, and fruit. Many participants told me they were initially diagnosed with irritable bowel syndrome (IBS) and followed the Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols (FODMAP) diet plan, which are names for certain types of carbohydrates that ferment in the body and cause digestive disorders (Nanayakkara, et al., 2016). Avoiding foods with this type of carbohydrate eases these troubles. Lists vary, but according to Nanayakkara, fruits such as bananas, and blueberries are low while apples, pears, and cherries are high. Vegetables such as zucchini, carrots, and green beans are low, while snap peas, mushrooms, and asparagus are high. Grains such as brown rice and gluten free grains are low, while gluten-containing grains are high. Nuts are preferable to beans and alternatives are suggested for dairy. If you are still plagued with gas, constipation, bloating, vomiting, or diarrhea and you are following a gluten free diet, ask your doctor if you should consider the FODMAPs plan. Like everything, it takes trial and diligence to understand what works for you. Fixed Menu Formal Dinners If forced into a situation where there is no other alternative other than to sit with a plate of food in front of you that you cannot eat, such as at a banquet or a wedding where no provisions were made for your special needs, an alternative is to “fake eat.” I hate to admit this, and I think wasting food is terrible, but some social norms make it necessary to “pretend eat.” The “look like you are eating” tactic is well-known to anorexics – where you cut up food and hold it on the fork while talking, put it back and pick up another morsel and cut it up into little bits, and make a small pile. I learned about this technique in an Abnormal Psychology book in the discussion on anorexics and thought, this would be useful for those occasions that I cannot control. The food never enters my mouth. I’d rather go hungry than to take a chance on eating foods with ingredients I don’t know, and getting a reaction, and I also don’t want to offend anybody by rejecting the offered food. I use this technique sparingly, and less since I’ve become empowered after my Big Shift, but it is in my arsenal if I’m in a public “vexing venue” because it affords me agency to protect myself in an otherwise dangerous situation. My husband has my back at organized meals where provisions for my needs are not met. We have a system we call “plate and switch.” If I am with my husband at a business meal, I can usually do the plate and switch maneuver sometime during the meal. Here’s how it works: I sit next to my husband and start off with the “look like you’re eating” tactic. When my co-conspirator has eaten most of his meal, we switch plates. You’d be surprised at how easily this can be done and go unnoticed. Then, I can put my silverware on the plate in the “I am finished” position (and hope that the waiter has read the same etiquette book as I have) and my husband can finish eating my meal. He loves it – he gets two meals, and I love it because it looks like I’ve eaten like everybody else. Gluten Detection Kits There are several gluten-detection kits on the market designed to test foods on-the-spot. These can really ease the worry and some of the participants advised using them before consuming restaurant foods. These tests might be acceptable when dining with family and close friends, but it could also become a conversation diverter as dining companions inquire about it. Results occur after approximately three to ten minutes (depending on the test) and food can become cold during the testing process. Even though the dinner table isn’t the ideal testing location, these tests are invaluable to isolate hidden gluten in foods, pharmaceuticals, or cosmetics you use at home. This chapter has provided a smattering of survival strategies for travelling and eating in restaurants gleaned from the many interviews, and my nearly twenty years of living this lifestyle. The next chapter takes a look at the legal protections offered by the American Disabilities Act, and how changes in it could positively affect the lives of those with celiac disease. Jean’s Story – May I Have a Fruit Plate, please? My worst nightmare is going to a banquet where the food is pre-determined – known as a Fixed Menu. You never know what will be on that plate! Usually it is rubbery chicken in some kind of sauce with limp vegetables and dessert with whipped cream that won’t lose its shape in 10 years. Knowing that most of the time, there are pre-made fruit plates in the back for people on special diets, I usually flag down the server for my table and ask if one is available. Sometimes this backfires, when the food is served and the server bellows “WHO WANTED THE FRUIT PLATE?” Or, when everybody else is served and the fruit plate hasn’t found its way to the table and everyone is waiting on you to be served before eating. Very embarrassing. This always prompts the question “Are you on a special diet?” I say yes, and look down, hoping it won’t go further. But there’s always one who probes, and when you finally tell them, they inevitably say, “Oh my Aunt Sally is on a gluten-free diet. She bloats up like a dead fish when she eats gluten, what happens to you?” How do you politely divert the conversation? I have a number of conversation starters (How about those [fill in the favorite football team]? Did you see [fill in favorite streaming series] last night? What was the last book you read? Can you believe the weather we’re having?) One evening, I was at a dinner meeting in banquet room in a nice downtown hotel to discuss funding for a start-up. I quietly summoned the server and asked if they had a fruit plate, without dairy (since they often come with cottage cheese or yogurt). He said they had a few back there, and he would get one for me. I thanked him, and rejoined the conversation at the table. Servers arrived with huge trays with plates covered with metal lids. They were presented to each of the people around the table and the lids were removed with a flare. The waiter forgot about my request and huffed off with the plate he had just served when I reminded him of the fruit plate. Underneath the metal lids, guests found rubbery stuffed chicken, with a mysterious white sauce, limp broccoli, and parsley as a garnish. After a while, my fruit plate finally arrived. I was hungry. It was beautiful and had slices of cantaloupe, honeydew, strawberries, blueberries, a bunch of red grapes and wedges of orange. The others at my table eyed my colorful fruit plate enviously. I ate the cantaloupe and honeydew. I looked at the grapes – how does one eat grapes still on the stem at a dinner? I decided since they were still on the stem, to pick it up and pluck them off with my fingers. The grapes felt grainy to my fingertips. I looked more closely at them, and noticed dirt on them. They were not washed! I wondered if I could discretely wash them in my water glass… and decided there was no way to do that without looking really weird, and calling attention to myself. I put them back on my plate. I continued participating in the conversation around the table about fund raising for entrepreneurial ventures and cut into a very large red strawberry. Out popped a surprised, live green worm! He was about an inch and a half long and a little chubby. He had little green antennas and beady black eyes. He looked around – wondering what happened to his home! I obviously couldn’t eat the strawberry – and really didn’t want anyone at the table to notice the worm. I had lost my appetite anyway, and started feeling sorry about ruining the worm’s home and blowing his cover. I pretended to eat the rest of the meal, and gave the plate back to the waiter as soon as he came around. The next month, when I attended the same dinner for the same group, and ordered the same fruit plate, the strawberries were sliced. Sometimes, even with all of our conversations, precautions, and strategies, things just don’t work out. It’s part of living with food sensitivities. Discussion Questions: What are your most successful travel strategies? What restaurant strategies do you deploy in order to avoid consuming gluten? References in Chapter 9 Carpenter, Chef Daniel. Crooked Tree Culinary. https://www.linkedin.com/in/danielkcarpenter Lerner, B., Vo., L., Yates, S., Rundle, A., Green, P., Lebwoh, B. (2018). Gluten Contamination of Restaurant food: Analysis of Crowd-Sourced Data. The American Journal of Gastroenterology, 113, S658-S658. doi: no doi. Continue to: Gluten-Centric Culture: Chapter 10 - Taking Action–It's the Law! Back to: Gluten-Centric Culture: Chapter 8 - Empowering Language
  7. Celiac.com 08/05/2022 - The mere thought of traveling with gluten-free children can be so overwhelming you might think—why bother? Once you learn the tricks of traveling gluten-free you will be glad you made the effort, and you will treasure the memories forever. Our family has learned over the years to roll with the punches— finding gluten-free meals on vacation is always possible— although it can be challenging at times. We have successfully traveled gluten-free with children aged 2 through 12. Fine dining is more practical now that the kids are older, but through the years our methods for gluten-free travel have remained mostly unchanged—although now we don’t pack much gluten-free food in our suitcases. This is due to better planning and more readily available food in natural food markets and grocery stores. Recently, my daughter and I traveled to Victoria, British Columbia to teach a class and discovered a relatively new resource. The Victoria chapter of the Canadian Celiac Association has a list of area restaurants that understand the gluten-free diet— we used this list to narrow down our choices and had excellent gluten-free meals. Many support groups across the country have developed gluten-free restaurant lists, so it pays to contact the local support group in your travel area. The Gluten Intolerance Group, Celiac Sprue Association, Celiac Disease Foundation, and www.celiac.com all have support group lists, so it is relatively easy to make contact with these local support groups. You will also want to go on-line and determine what gluten-free items are available from fast food restaurants. Consider regional fast food restaurants that you haven’t checked into before, as there are many across the country that you may want to visit, and it pays to know which of their items are gluten-free. We don’t eat at these places most of the time, but on vacation they can be life savers! When planning your trip, seek out hotels with high-end restaurants. Their wait staff and chefs are more likely to understand the gluten-free diet, or they are more apt to be able to modify their fresh, made-from-scratch foods to meet your needs. Bed and Breakfasts are another good choice, and those we have stayed at have been very accommodating to our special diets. Condos with full kitchens and vacation home rentals are our top choice. Be sure you have access to an outdoor barbeque to keep your time in the kitchen to a minimum. We often rent the same home year to year—find a place that you like, as there are many benefits to knowing exactly how the kitchen is stocked. By staying in the same place repeatedly you will also learn where the best stores are located. Call ahead to find out where the closest natural food market is (the internet is a great help in locating such stores), and ask if they stock your favorite gluten-free items. When you contact the staff ask them if they will hold your favorite items for you. On one trip we called ahead but failed to ask for the items to be held and by the time we arrived they were sold out of all of our favorite items! By calling ahead you can free up needed space in your luggage and you won’t have to worry about items that you bring getting crushed. Sometimes a natural food market can be a long distance away from your rental, so be prepared to make one big trip to that store for your gluten-free crackers, pastas, cereals, baking mixes, and snacks. We now pack only frozen homemade breads and frozen slices of healthy sweet bread, since these items travel well and can be hard to find. Plan at least one night out for fine dining (if your children are old enough to make this enjoyable). We have had some terrific experiences on our travels at some wonderful restaurants. Call early in the day (or a few days in advance) and speak to the head chef so you can learn what menu items are safe. If the head chef is not working the night of your visit they may still be able to inform the kitchen staff of your special needs. For air travel it is important to have a good supply of high-protein snacks in your carry-on bags such as granola bars, bananas, hard-boiled eggs, cheese, and crackers. Order a fruit plate in advance, even though you won’t be able to eat the wheat-containing packaged items that often come with it, you will at least have some fresh fruit. Our luck with ordering the gluten-free meals some airlines offer has not been very good, so we stick to the fruit plates. Remember that problems will always arise—and even the best laid plans may go awry. One example of this is our trip to Boston last year which offered us a few surprises. We arrived on Saturday evening in downtown Boston at the Harvard Club, a reciprocal health club to ours. Unbeknownst to us, the club has a skeleton staff during the summer months, as many of its members aren’t in town much then. Their restaurants were all closed. Although I had called ahead to talk to them about food, I failed to mention our dates of travel, so on a Saturday night we began walking down a popular street lined with busy restaurants to look for some place that we could eat. Out of about 30 restaurants there was only one high-end steak house where we thought we could eat. At 9 pm not a single table was available. I explained our situation to the bar hostess who took charge of moving things around in the bar to make a spot for us. They allowed us to dine from the restaurant menu, and we managed to have a fabulous meal, even though it was expensive, but it was our only option aside from a nearby convenience store. The next day we had breakfast at the Harvard Club and then walked all over Boston. We had lunch at one of several places that served fresh fish which we found in a guide book. That Sunday evening we were walking in Cambridge and discovered that almost everything was closed. We ended up in an almost empty French restaurant and had another fabulous meal. The balance of the trip was easier as we stayed with relatives in a home. My aunt knew of a great natural foods market but we never made it there because the regular grocery store had an entire natural foods section with all of our favorite items. Plan some extra time into your vacation to accommodate your special diet, but do not stay home and avoid travel because of it. Our family has so many great gluten-free vacation experiences. It would be a shame to limit ourselves because of our diets. Karen Robertson’s Banana Bread Reprinted with permission from Karen Robertson’s Cooking Gluten-Free! A Food Lover’s Collection of Chef and Family Recipes (Celiac Publishing, 2003). This recipe makes one loaf. Ingredients: 1⁄2 cup unsalted butter, softened 1 cup sugar 1 teaspoon vanilla extract 2 eggs 4 medium, ripe bananas, peeled and mashed 1 teaspoon milk 2 cups Multi Blend Gluten-Free flour mix 1⁄2 teaspoon xanthan gum 1 teaspoon baking soda 1⁄4 teaspoon salt Directions: If you do not have time to make the bread right away, freeze your ripe bananas for later use in this recipe. Preheat oven to 350°F. Butter a 5 x 9-inch loaf pan. Cream butter, sugar, and vanilla on high speed until pale in color and light in texture. Beat in eggs one at a time until well blended. With a fork, mix bananas and milk in a small bowl and set aside. In another small bowl, combine the flour, xanthan gum, baking soda, and salt. Blend dry ingredients into the creamed mixture alternately with banana mixture. Turn batter into prepared pan and bake for 1 hour, until a toothpick inserted near the center comes out clean with a few crumbs clinging to it. Remove from pan and cool completely on a wire rack. Note: If using a standard gluten-free flour blend, add 1⁄4 teaspoon xanthan gum to the dry ingredients.

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  9. Aged 83 I had an itchy back and had a blood sample taken as a matter of course because they thought it was moles which I have a lot of due to foreign travel in hot countries for many years. Blood result returned was at 128 level (forget the actual name) and apparently the norm is 7! I am A symptomatic but was advised to go Gluten Free which I have done for the moment. My itchy back came and went and has not returned. My wife is a brilliant cook/baker and apart from the odd meal out all out food and bread is prepared at home. We have been married some 15 years and I love home made bread, eating it every day. I do wonder if bread, cakes etc have brought this problem forward to notice, having maybe layed dormant. Or, could it have been triggered by Covid which I had shortly before the diagnosis. It does seem strange, I go some 68 years eating 'normal' (2 wives), then marry again and eat what has not been the norm for all my working life that I am suddenly 128! I now have to decide, should I struggle, and it is a struggle, to go completely gluten-free for life? I am fit and well apart from COPD after smoking 50 years. We travel widely, have visited 22 countries some numerous times, been round the world and want to continue when our shackles are removed. We never use package tours, fending for oursleves wherever we end up. It could be in a 'jungle' in Jamaica or the back of beyond in China, to New Zealand. I cannot imagine travelling as we do and trying to be gluten-free. I am considering persisting gluten-free for 6 months and then deciding whether to continue. I would appreciate some information bearing in mind my so far healthy A symptomatic life, about symptoms I could expect from people who are of a similar age and late diagnosis. I am sorely tempted to ignore gluten-free, I mean how much longer can I expect to live? Something else will get me lol.
  10. Celiac.com 02/25/2022 - Developing independence from parents or guardians, forming long-term relationships, living at college, becoming financially self-reliant, going into full time employment, traveling for pleasure and on business and starting a family—each can be affected by celiac disease as children grow into teenagers and young adults. Dietary compliance can be a challenge at this critical stage in life. There is no evidence that children with celiac disease can go back to a gluten containing diet in their teens—or ever. Occasionally this idea gets put forward because a teenager no longer has any obvious symptoms if they eat gluten-containing food. The medical position remains clear—celiac disease is a life long condition—ingestion of gluten will cause damage to the intestines, whether or not there are any obvious symptoms. During the teens and into the 20’s the body is going through significant growth and development, bone density is increasing, and any under-development of the bones before the late 20’s or early 30’s cannot be fully recovered afterwards. Teenage diets outside the home are likely to be based heavily on convenience foods, meaning that most of this food will likely be vitamin and mineral-deficient. School, college, socializing, sports and work can be very demanding—low energy levels due to iron-deficient anemia, (a common consequence of untreated celiac disease which creates poor absorption) will certainly not help. Maintaining a strict gluten-free diet will help their young bodies absorb more of the available nutrients like calcium, iron, vitamins and other minerals, which will help them develop properly, and aid with long-term health and energy levels. It also makes it easier for the primary care physician to correctly diagnose any other medical conditions which might otherwise be masked by the symptoms of malabsorption. Ideally annual follow up consultations with a physician and a dietitian are always recommended to help ensure that the gluten-free diet is understood and followed. Eating At Home Regular, balanced, sit down meals at home may become less practical as children grow into their teens and adopt more independent lifestyles. As this happens, convenience meals and snacks are bound to figure more highly in their diets. Parents of a celiacs who were diagnosed at a younger age will have had time to learn how to properly manage a gluten-free diet—including dealing with food shopping and cooking—before their children reach their teenage years. It is important to teach celiac children, including teenagers, to make their own decisions regarding the food they eat. Parents whose children are diagnosed as teenagers will face many new challenges—many food preferences will have to be changed—at a time when their teenagers are striving for independence. For many teenagers being different and having a medical condition that limits their freedom to eat and drink what they like are real problems, and denial is a common response. Parents have a key and difficult role to play—acknowledge the problems and don’t make to big of a deal out of them—but continue to stress the importance of a well managed gluten-free diet. Eating Out Eating out safely demands care and knowledge—even for the most experienced adult. Sometimes the appropriate choices on a menu can be very limited. Teenagers living at home might appreciate help from parents while ordering food out, or any time they have to request something special. Although there are extensive gluten-free beverage choices, beer must be avoided. All commercial beers contain gluten in varying amounts and are not suitable for the celiac diet. School Trips Many secondary schools offer trips involving overnight stays, and they are not likely to be familiar with celiac disease and its management. As a result, some schools may be reluctant to take a celiac child on a trip. They may not appreciate what is needed, have the facilities to prepare gluten-free meals, or want the responsibility. To help your child miss such trips you can provide the school with information on the gluten-free diet and/or prepare all of your child’s food beforehand, and have them take it with them. College Living away from home at college is going to involve self-catering, eating out and possibly cafeteria food in a dormitory. Having reliable access to gluten-free meals in a dorm might be a good way to begin life at college for a celiac student. Students might want to add this to the list of questions to be thought about when choosing a college. A meeting with the college dietitian is always helpful. Employment In the vast majority of cases, having celiac disease does not affect employment. However, several occupations—for example a baker or pastry chef—might pose a health risk because it would mean contact on a daily basis with airborne wheat flour— including skin contact—while baking or cooking with it. Special precautions may have to be taken to protect the celiac from contamination. Starting a Family There is good evidence that nutrition affects fertility and the success of pregnancy. Women on a well-managed gluten-free diet tend to have bigger, healthier babies. While miscarriage is not particularly common in women with celiac disease as a whole, it is more prevalent in those who are not on a gluten-free diet. Hospitals Food service in hospitals varies greatly, and some courses of treatment may involve dietary adjustments. If you are going into the hospital for a planned treatment, give them as much notice as possible, and ask the hospital to confirm in advance that they will be supplying you with a gluten-free diet. Also get permission to have gluten-free food brought in by a friend or family member. A version of this article originally appeared in the Winter 2005 edition of the Celiac Disease Foundation Newsletter. The Celiac Disease Foundation is a national celiac disease support group that is based in Studio City, CA. For more information visit Celiac.org Condensed from the Crossed Grain Magazine of Coeliac UK
  11. Celiac.com 01/24/2022 - We've heard and read stories on the difficulties of gluten-free travel, even in good times. And we've done stories on the horrors of traveling during Covid-19 and getting stuck in quarantine without access to gluten-free food. Now we have a story that checks a number of those boxes. The story of a UK family of six, stuck in Turin, Italy after a technical problem caused a 12-hour delay of their departure flight to Manchester, provides the latest cautionary tale of gluten-free travel woes. Hollie Sheldon was flying home from a skiing trip with her husband and four children. Scheduled to depart on carrier TUI at 11.50 a.m. on December 26, the family's flight was delayed until after midnight, Hollie told the Manchester Evening News. The delay, coupled with confusion over food vouchers and expensive choices, and a dearth of gluten-free food, left the family with no viable gluten-free options. Their airline, charter group TUI, provided food vouchers after the initial delay, but the process was haphazard and did not provide enough money to cover the available food options at the airport. The first food coupon was for £10 per person, but good at only one restaurant, which had few choices. The family later received another voucher, for £6. Asking about gluten-free options for her son with celiac disease, Sheldon was told that there were none. The lack of choices forced Hollie to spend roughly £70 of her own money, including £20 on sushi for her Celiac son because it was the only gluten-free option. After their flight was delayed for a second time, the mother stated they were offered a £15 voucher to spend on food and drink. The problem was that they family had to wait in line for about 20 minutes, and most of the choices were gone by the time they got to the front, Sheldon explained to reporters. This family's unfortunate travel experience is hardly unusual. It touches on so many difficulties faced by gluten-free travelers. Travelers who bring snacks or their own food are better protected, but still not immune to travel delays and Covid-quarantines. If there's a takeaway here it's that gluten-free options can vary by country and airport, when traveling during winter holidays, especially during Covid. Read more at the ManchesterEveningNews.co.uk
  12. Celiac.com 06/08/2005 – There's no point in enjoying the improved health and vitality you'll experience on a gluten-free diet if you're just sitting at home pining away for excitement because you're afraid to venture too far away. You have to live life to its fullest—you should be livin' la vida loca! There's no reason whatsoever to limit or, worse yet, give up travel because of this diet. Traveling wheat-free/gluten-free might be a little intimidating at first, but really, it just takes a little more planning, and sometimes an extra suitcase or two. Pre-Travel Checklist Before you leave, research your destination: Check with a support group in the area you're visiting to see if they have a list of celiac-friendly restaurants or grocery stores. Also search the St. Johns Celiac Listserv archives for frequent posts about gluten-free-friendly restaurants. You might want to go to the Internet and look up your destination city to see if they have one or more health food stores. If they do, call the store(s) and ask what gluten-free products they carry—if you have a favorite product, ask them to order it for you before your trip so they will have it in stock when you arrive. Be aware of legal considerations when crossing borders: Some countries have laws about what foods can be imported. Make sure you know what the laws are, and don't try to bring foods with you that might be confiscated. My family and I had an – umm – interesting experience at the Mexican border when we brought gluten-free pancake mix in an unmarked, vacuum-sealed plastic bag. Know the language (at least key words): Learn at least a few key words of the language spoken in the country youll be visiting. Make sure you can say wheat, flour, and other key words. Bring restaurant cards written in the language(s) of the country you're visiting (see www.celiactravel.com), or use translation software to create your own. Ask for rooms with a kitchenette, or stay in a condo: Even a small kitchenette with a microwave, refrigerator, and sink will make your life a little easier. Ship food to yourself: If you're traveling a long distance or are going to be gone for a long period of time, consider shipping some of your favorite products to your ultimate destination so they're waiting for you when you arrive. Carry a "kitchen in a suitcase": If you're accustomed to making your breads, cookies, and other baked goods from the mixes that you order online or find in specialty stores, bring them with you, as it may be difficult to find them at your ultimate destination. Bring your specialty tools or appliances, too, like your bread slicer, if you plan on cooking while you're away. Grab your gadgets: Manufacturers offer some ultra-convenient travel gadgets these days, even for the traveling eater. Most sporting goods stores carry a small refrigerator (there are several brands) that plugs into the cigarette lighter of your car, making it easier to bring yogurt and other perishables on long drives. And we all know how toasters can present a problem since "regular" toast seems to spray its crumbs everywhere, contaminating them for gluten-free eaters. A travel toaster available on the Internet: (www.fsmarketplace.company.uk/traveltoasters) eliminates the worry—just take your own and you're set. BYOF: Even gluten-free bread travels well if you slice it and pack it in a hard plastic storage container. Hard-to-find cereals, pretzels, and favorite treats—even pre-baked frozen cookies—make great snacks en route or when you arrive. Don't forget to pack food for the trip itself, as well as food for your stay at the destination. There are grocery stores everywhere you go: When you arrive at your ultimate destination, stop in at the local grocery store and stock up on some of the basics. Dont forget to buy aluminum foil and resealable bags, which work well to store leftovers from restaurants, or any foods that you may have brought with you. Remember your restaurant rules: Use the tips mentioned in my books or in past issues of Scott-Free for eating out at restaurants, since youll probably be eating out more than you do when you're at home. If you're traveling to certain places in Europe, you might be pleasantly surprised to find that in some countries like Sweden McDonalds offers two types of hamburger buns: gluten-free and "regular." Getting There When planning how and what you're going to eat on your trip, you have to first decide where you're going and how you're going to get there. How much and what you bring depends on whether you're taking planes, trains, or automobiles. Driving: Driving allows you the most flexibility, and is easiest when you're trying to accommodate a restricted diet. If you're driving in the United States, there will most certainly be national fast-food chains all along the way. Even if you don't want to rely on greasy burgers and fries as a staple for your entire drive, you know that you have a backup—just in case. National restaurant chains (even those that are not of the fast-food, greasy-burger variety) have branches in all major cities—find out which restaurants are along your driving route (you can check www.mapquest.com or a similar Website), and check the restaurants Web sites or contact them for their lists of wheat-free/gluten-free products (this is where your three-ring binder with restaurant lists that you leave in the car comes in handy). There are also commercial gluten-free restaurant guides available, such as the one at www.celiac.com. Most important, BYOF. You will probably bring snack foods to munch on while you drive, so just make sure you're loaded with snacks that are easy to eat in the car, travel well, and of course, meet your dietary restrictions (and don't forget the paper towels or wet wipes!). Flying, cruising, and riding the rails: There's less flexibility in how and where you can eat when you're at the mercy of a commercial airliner, ship, or train—but you still have a number of options. Many commercial airlines offer a selection of specialty meals, including gluten-free ones. Be careful, though, and read the labels if the food has them, because sometimes our gluten-free meals have come with fluffy, doughy bagels (that obviously aren't gluten-free). If mistakes are made, don't be mad. They tried, and at least they considered having a gluten-free meal as an option. Be glad they made the attempt, and consider writing a polite, gratuitous letter to the food supplier offering information on what's gluten-free and what isn't. These days, airlines restrict the number of carry-on bags, so you'll have to be more efficient in packing snacks and meals for the flight. Snack items that you might include in a sack lunch usually make good take-along foods for the airplane. Cruise ships always have executive chefs. They're accustomed to accommodating restricted diets, some of which can have dangerous consequences if mistakes are made, so they take the subject very seriously. By contacting the administrative offices of the cruise line several weeks in advance, you can arrange for the chef to provide you gluten-free meals throughout your cruise. Trains are tougher, since most of the foods found in café cars are usually along the lines of packaged sandwiches, croissants, pastries, and other oh-so-not-nutritious goodies. I highly recommend bringing food on the train, and not just because of your restricted diet, if you know what I mean. Danna Korn’s Tips for Disneyland, Disney World, and Other Theme Parks Disney theme parks aren’t just the happiest places on earth—they’re among the most accommodating for people with restrictive diets. When planning a trip to any theme park, call a couple of weeks in advance and ask to talk to the executive chef. Tell the chef what day you’ll be there, and specifically what your restrictions are (Disney parks are well-versed on the gluten-free diet). Indicate the type of food that you’d like to eat, and if you’ve been there before you may even be able to specify the restaurant of your choice. The chef will ensure that you have a safe, enjoyable meal. Once You’re There For some reason, people who worry about traveling sometimes forget that other cities also have grocery stores. In fact, just about any city I’ve ever been to has a store of some sort or another. This is the most convenient thing! When you first arrive at your destination, check out the local grocery stores and see if you can sniff out a health food store or two. They may carry products you’ve never seen before, which is always an added bonus. If you call a few weeks before you arrive, you can even request that they order some of your favorite products and have them in stock when you get there. If you’ll have kitchen facilities available and plan to do a lot of your own cooking, you’ll find that being away from home isn’t much different from being there, especially if you pack your kitchen in a suitcase and come equipped with some of your favorite foods. Happy Travels! The most important thing to remember is that travel is about the experience—the company you’re with, the places you visit and the activities you enjoy— and not necessarily the food. If you can enjoy another country’s foods because they’re gluten-free, that’s terrific. And we know there are plenty of gluten-free foods available in the U.S., no matter where you are. So make those spring and summer travel plans—you’re now well-armed to have a happy, healthy gluten-free trip!
  13. Celiac.com 08/20/2021 - I recently spent two weeks traveling through Austria and Italy. As always, my motto was “Be prepared, but stay flexible.” It was a fabulous trip and I thought you might like to know what I did to make it successful. Plan Ahead: Do an Online Search Before You Leave I knew the cities we planned to visit, so I did an online search for health food stores that stocked gluten-free products. I went to “Google” and then typed in “gluten free products” with the city name. I found many stores and took this list with me, using maps and guide books to determine which stores were closest to our hotel. My research paid off. In Vienna the very next morning we walked to the nearest health food store which was about a mile away from our hotel. I bought enough bread, cookies, cereal, and crackers to last two weeks. We rented a car so I had room for all this food in the trunk, but carting all this food around Europe might not have been practical if I was traveling by train. There were two main brands of gluten-free foods in this Vienna store: Dr. Schaer and 3-Pauly. All of the breads were packaged in aseptic containers, so they didn’t require refrigeration until they were opened. Some of the health food stores in Austria (and Germany) are called Reformhaus and there were some additional products with this name on them. I had brought along heavy duty plastic bags so I could transfer the bread to these bags once I opened the packages. Nights were chilly so I stored the food in the trunk of the car, which was like a refrigerator. While I was in this store, I noticed a hand-written chalkboard message by the bakery. With my limited German, I could translate enough of the words to figure out that one could order fresh-baked loaves of gluten-free bread, ready for next-day pick-up during weekdays. Wow––I was impressed. Later in the trip, I found an excellent Reformhaus health food store in Salzburg, Austria––steps away from Mozart’s birthplace––with a great selection of gluten-free packaged foods. Use Dining Cards in Restaurants I used information from the web site of the Celiac Society of Austria to develop my German (Deutsch) dining card and edited it with the help of my daughter-in-law’s Austrian parents. I used the cards frequently. However, most restaurant workers speak English in the larger cities such as Vienna so we could converse in English about my needs. I already had an Italian Dining Card from my previous trips to Italy, so that proved useful in Italy. This was a terrific source of help and there are also dining cards on the web site as well. The European celiac web sites are not written in English (German in Austria and Italian in Italy) so you will need someone to help you translate them. On the Italian web site, there are gluten-free restaurants listed by city. Stay Flexible and Open to New Adventure One day around lunchtime on our way back to Vienna, we noticed a sign that said “Gasthaus” and followed the road, which went on and on for miles up the mountain, eventually leading to a forest. We both thought “this is either going to be very good or very bad.” As it turned out, we eventually found a lovely Gasthaus at the top of the mountain and we were its only luncheon guests. The owner understood what it meant to avoid gluten and spoke good English. She, like most other persons we met on this trip, was aware of the gluten-free diet. She likened it to an allergy, pronouncing it with a hard, rather than a soft “g” but she understood the importance of avoiding gluten. She served us a wonderful Pumpkin Soup and Pork Roast with Red Cabbage. She proudly gave us a tour of the Austrian Gasthaus, showing us all of the guest rooms and explaining how she came to be a Gasthaus owner. It was fascinating because we had never been behind the scenes in an Austrian Gasthaus. It turned out to be one of the most delightful experiences of our trip. Gluten-Free on the Autobahn Being receptive to pleasant surprises also helped me while driving the Autobahn in Austria’s and the Autostrada in Italy, Europe’s equivalents of the Interstate highways in the U.S. They have gas stations and restaurants along the way that are similar to ours in that they sell coffee, soft drinks, packaged food, and souvenirs. I was amazed to find clearly marked, gluten-free packaged foods at these stops in both Austria and Italy. In fact, I found the best gluten-free bread I’ve ever tasted in one of the Italian truck stops called Auto-Grill or Fini Grill. The bread was manufactured in Milan, Italy by CoPharma and the package bore the name of Giuliani. The package was clearly marked “senza glutine”(without gluten) and also marked “senza latte” (without milk) as well. In Austria, I found clearly marked “gluten-frei” almond cookies that I used to make Tiramisu when I got back home. Memorable Meals One of my favorite questions after a big trip like this is “What was your favorite meal?” Unquestionably, my favorite meal was the roasted goose on our first night in Vienna. We had just arrived in late afternoon and immediately searched for a good restaurant, which wasn’t hard. Vienna is full of excellent restaurants. Most restaurants post their menus outside the front door so we could determine if the dishes seemed appropriate. I had heard about the famous Pumpkin Soup (Austria is known for pumpkin products) and wanted to sample it. Our Viennese waiter spoke excellent English and seemed to understand my dining card so he suggested the Pumpkin Soup, which was absolutely outstanding. And, then he said, “By the way, in addition to our other specials today, we have Roasted Goose with Red Cabbage.” It was simply prepared, but outstanding in flavor. I had to forego the customary huge dumpling that is typically served with this meal because it contains flour, but I was very content with my goose and cabbage. The runner-up meal happened the next night in Vienna. We needed a quick supper since we were headed to a Mozart concert (his 250th birthday in 2006 so there were lots of Mozart events). We found an Austrian restaurant and the only thing that was acceptable for me was the Pumpkin Risotto, which turned out to be absolutely fantastic. Again, the dining card was very useful, but the waiter also spoke English. It was perhaps the best risotto I’ve ever eaten. And, the concert was one of the very best we’ve ever attended. Then, there was the fish in Italy, along the Adriatic Coast. Again, the waiter quickly understood my dining card and recommended the whole fish, which was filleted and roasted to perfection. In fact, I often ordered grilled or roasted fish in many restaurants because it was the safest item on the menu and it was fabulous every time. I didn’t order dessert very often because I seldom found anything that was safe and I never risk eating dessert when I travel unless I’m certain that it is gluten-free. But we found many gluten-free chocolate bars and I had Pamela’s biscotti to dunk in the very strong European espresso, so I never lacked for sweet endings to any meal. Breakfast in Europe Most European hotels include a breakfast buffet of cold meats, cheese, wide selection of cold cereals, breads, pastries, fresh fruit, and yogurt. Everything but the cheese and yogurt was off-limits, so I toasted my special bread (using the white toaster bags I brought along for this purpose) and ate gluten-free cereal I had purchased in Vienna. Sometimes, we could order poached eggs so I did this whenever I could. I hope my experiences help you if you’re planning a trip to Europe. Do your homework, be open to adventure, have fun and be well.
  14. Celiac.com 09/21/2018 - The English as a Second Language (ESL) pie is so large in countries such as South Korea that there seem to be enough helpings for anyone interested. However, these generous slices may be off limits to individuals with severe food allergies or intolerances, including those with celiac disease. If you have diet restrictions and are thinking of heading to South Korea or another Asian country, the following information will help you decide whether or not this move is a good idea. One might think that Asia, the land of rice-based meals, would be a celiac’s paradise. As one naïve dietician told me before I moved to Seoul, “You couldn’t be going to a better place.” This assumption could not be further from the truth. If cooked with traditional ingredients, many local dishes are gluten-free. However, in Korea, wheat flour is now cheaper than other kinds of flour, despite the fact that it has to be imported. Wheat flour and barley are currently the two most common ingredients in Korean food products. In Korea, eleven major food allergens must be included on product labels: poultry eggs, milk, buckwheat, peanuts, soybean, wheat, mackerel, crab, pork, peaches, and tomatoes. As for anything else, the Korean Food and Drug Administration states that only the five major ingredients in a product have to be labeled. Furthermore, a label need only include intentional ingredients, not things accidentally mixed into a product through cross-contamination. So you can say goodbye to warnings like: “this product may contain traces of peanuts.” Stricter labeling regulations will be put into effect in September 2006. However, these laws will remain less stringent than those in North America and Europe. According to a source at the KFDA, labeling restrictions are similar in Japan and more lax in China and South East Asia. One can easily learn Korean for “I’m allergic to ____” in any phrasebook or from a Korean coworker, friend, or even the guy in the next seat on your Korean Air flight. Yet it is the cultural barrier, not the language barrier, which poses the most difficulties for a celiac. Korean culture revolves around the sharing of food due to food shortages during the Japanese occupation; Koreans do not ask, “How are you?” but, “Have you had your meal?” Co-workers, friends, and even the occasional stranger will offer to share food. The politest way to refuse is by saying, “Thank you, but I can’t. I’m allergic.” Also, rather than saying you are allergic to something in Korean—allerugi—it is much more effective to say you cannot have it. (see the list of useful phrases). Unfortunately, even these statements are unlikely to be fully effective when eating Korean food. Many Koreans are completely unaware that frequently-used ingredients such as tashida soup flavouring and soybean powder contain wheat. Most Koreans I spoke with were shocked to hear that, as a celiac, I could not eat food which had so much as touched gluten. Generally, they assume that people with food allergies are still able to consume a product with a 1-2% trace of the allergen. Food allergies, celiac disease, vegetarianism, and other kinds of diet restrictions are rare in this country and are not taken very seriously. Furthermore, according to gastroenterologist Dr. Kim of Severance Hospital in Seoul, only two people were ever diagnosed with celiac disease in Korea. The world of North American restaurants, where servers cater to those with food allergies, food sensitivities, and plain old picky eaters, is very far away. Koreans generally order what is on the menu without making any special requests. Even Westerners who learn enough of the Korean language to explain their diets often end up being served something they asked specifically not to have. Furthermore, Korean food is not served on personal plates: everyone at the table reaches his or her chopsticks into the various communal dishes, causing cross-contamination. I was at a restaurant with some Korean friends and was trying to explain my gluten-intolerance to them, when one young man told me he was so sensitive to peaches that he could not so much as touch a peach without breaking out into a rash. Five minutes later I saw him eat a dish containing peach slices. This is the attitude of Koreans to food allergies—both theirs and yours. The gluten-free meal which is safest and easiest to find in Korea is samgyupsal. This dish features fatty, thick slices of pork cooked over a clean grill right at your table. Just make sure that all sauces are kept off the grill. Bibimbop is a rice, vegetable, and egg dish usually served with kochujang, a red pepper paste which unfortunately contains wheat. Bibimbop can be ordered, however, with the kochujang on the side. Most foreigners are in Korea to work rather than visit, and having an apartment provides the extra advantage of having one’s own cooking space. There are a few of us who have managed the gluten-free diet in Korea. However, it has not been easy. If you have celiac disease or food allergies and are thinking of moving to this part of the world, I can guarantee you that it will be a monumental challenge. Useful Korean phrases: Thank you, but I can’t. I’m allergic: kamsa hamnida man, allerugi issoyo. I cannot have barley, rye, or wheat: chonun pori hago homil hago mil motmuhgeyo. Barley: pori Wheat: mil Rye: homil Bibimbop with the red pepper paste on the side: bibimbop kochujang garu Grilled Pork: samgyupsal
  15. Celiac.com 01/05/2018 - Cuba is abundant with music, color, and people. The countryside is a lush, rich green where fields of sugar cane stretch as far as the eye can see. Streets of Havana are filled with hot pink, lemon yellow, candy-apple red, bright blue and green classic cars. Rural streets have horse drawn carts overflowing with harvested sugar cane and the men (almost always men) with machetes from cutting the crops. It is a country of contradictions, where pillars of ancient affluence intersect with rubble as people yack on cell-phones while throwing their fishing lines off the Malecon. As a multiple-time tourist there, I'm overwhelmed with how friendly people are and how safe I feel, even though my ability to speak Spanish is, well, not-so-good. Given that wifi and internet connections are few and far between, my translation app doesn't work so I'm on my own when it comes to ordering food and figuring out if it's gluten-free or not. Between my Spanish being awful and the fact that menus may not be in English, much less contain a list of ingredients, asking the wait-staff if there are gluten-free menu options is a no-brainer. The communication and interpretation challenges meant that it made no sense for me to ask that question. So how does one go about being gluten-free in Cuba? Actually, it's not so hard once you keep in mind certain facts. One is to understand the traditional daily diet of most Cubans. Food staples include rice, beans, pork, beef, and sometimes chicken. These are all safe for people with Celiac disease. You're likely to find these foods at every meal in every home or restaurant. Cubans do not tend to use a lot of spices because they don't have them; processed foods are generally unavailable which makes food rather bland but on the other side, pretty safe because the chances of being exposed to gluten-filled flavor enhancers aren't around. Breads may be served but they, like the delicious-looking fried dough sold on the street in baskets or papers by local vendors, can be easily avoided. Pasta dishes are found in many restaurants, and the pasta is always wheat so forget asking if they have corn, rice of quinoa pasta. Eggs are pretty easy to find; cheese somewhat, but peanut-butter is not. For many people going gluten-free, vegetables are a life-saver. However, in Cuba this option is something we need to have a serious conversation about. Vegetables are hard to come by. Now, there is a big organic farm program in Cuba. Organopónicos, or organoponics, is a system of urban agriculture using organic gardens that originated in Cuba and is widely used there. The idea is for them to produce organic, highly nutritious vegetables in an efficient way that maximizes the use of natural resources, composting, and recycling. The farm I visited outside of Havana distributes 90% of all the produce to local residents; only 10% goes to hotels and commercial vendors. The organoponics movement is trying to lure Cubans away from their primary reliance on rice, beans and meats into eating more produce. There is a heavy health emphasis related to nutrition there – there are hospitals and health care providers, but they aren't plentiful and tend not to be the first line of health care. Food is a primary vehicle leading to better health. Sweets, salty foods and fats are not nearly as common there, due to the lack of imports of such items in this still largely socialistic country. Foods are simpler, and seem to be more “real”, if you get my drift. Since Cuba is an island, fresh fish is a good choice for meals. If you order a salad, expect them to be small and consisting primarily of lettuce (not iceberg!), thinly sliced cucumbers, and maybe a bit of grated cabbage. Don't go looking for tomatoes, broccoli, carrots, potatoes, Brussel sprouts, squashes or kale. Chances are low that you'll find them. It's more likely that when you find vegetables, they are present more as garnish. Fruits, on the other hand, can be easily purchased at corner open-air markets where farmers bring bananas, plantains, pineapple, mangos, papaya, and coconuts. They are beautiful and fresh, and can be served on plates as main foods, garnishes and certainly as juices. Food isn't why one goes to Cuba. Mojitos and rum may be (thank God they are gluten free!), cigars are a draw, and a tiny cup of their coffee will keep you rolling all day. People who have to go gluten-free have often gotten used to watching what they eat and having limited options, so in this regard traveling to Cuba is no different. In some ways it's a bit easier because of the lack of processed foods and fancy, hidden ingredients that make their way into both gourmet and convenience foods in the United States. Cuba is more of a what-you-see-is-what-you-get culinary world. Gourmet cuisine hasn't arrived there yet. Neither have fast food items that U.S. people have come to take for granted. It's not uncommon to overhear people at the airport planning what they're going to eat when they get back to the states. My advice for anyone going gluten free in Cuba is to pack some nuts, dried fruit, protein bars, and easy-to-keep-and-transport favorite gluten-free food options. Expect when you go out for breakfast to have fruit and eggs. Dinner will likely be a meat/chicken/fish that is simply prepared so it should not usually be a gluten issue. Rice and beans are usually cooked without much seasoning, so you're probably safe eating them. Definitely avoid anything that is deep fried, because chances are high that a bread was cooked in the oil. Plantains that are fried are probably safe because they are cooked in butter or oil in a skillet. Fresh fruits are abundant, just sometimes a bit complicated for tourists to manage when purchased on the street if they don't have knives or ways to cut and serve them in a non-messy fashion. Don't expect to see many veggies, and when you do, relish them. And of course the mantra for most tourists traveling there is – don't drink the water! There's plenty of bottled water, rum and juices around, so you should not get sick from either gluten or water if you're nominally careful. Remember why you're in Cuba – not for fine dining, but to see the culture, listen to music, and have fun.
  16. Celiac.com 02/09/2014 - It's about time someone came up with a healthy gluten-free travel snack pack for kids. This one contains several fun treats including a fish oil, a probiotic, and a toy or activity booklet. The treats also include one seed and fruit trail mix, a bag of multi-grain chips, squeezable fruit, an Applesauce On The Go pouch, Crunchable Yogurt and a SuperFood Powder Packet to mix with juice or water. If you are looking for gluten-free snacks that are healthy, convenient, and fun, the Good Bag For Kids is worth checking out.
  17. Is there an app or book to identify kosher gluten free food in Europe ?
  18. Has anyone taken a Hurtigruten cruise of the Norwegian coast? I’m investigating it, and wondered if anyone had first-hand knowledge about the food (how accommodating were they of gluten free diners).
  19. Celiac.com 12/03/2019 - Stories of gluten-free airline travel are legion, and we’ve covered more than a few tales of gluten-free airline food woe. Here are some insights from Celiac.com and our Gluten-Free Forum about dealing with gluten-free airline travel. Airlines are Finally Stepping Up with Vegan and Gluten-free Options Did Japan's ANA Airlines Really Give a Single Banana as a Gluten-free Meal? UK Celiac Man's Gluten-Free Meal for a 10-Hour Flight on TUI was 'Popcorn and Crisps' Here’s what people on Celiac.com’s Gluten-Free Forum have to say about gluten-free air travel. Airlines are Finally Stepping Up with Vegan and Gluten-free ... Major airlines are among the numerous businesses that are shifting gears to cater to the growing demand for gluten-free, allergen-free, vegan, ... Very Very sensitive Celiac flying American Airlines (business ... Long ago gave up eating airline food; since Ive only ever flown in coach I don’t really care to try the purportedly gluten-free options. However… United Airlines - Traveling with Celiac Disease - Celiac.com Last October, I went to Hawaii on vacation. The plane flight was almost eight hours, and I asked the airline to provide a gluten free meal. I found out that they had ... American Airlines Gluten-Free Meals- Bad Experiences? - Celiac.com Hello Celiac Forum, My son and I have had three really negative experiences with Gluten Free Meals on American Airlines in the past year. Delta Airlines No Longer Offers Gluten Free Meals - Traveling with ... When I called Delta to order a gluten-free meal for a flight next month, they told me they don’t have gluten-free meals anymore. They offered a vegetarian or ... Singapore Airlines - Traveling with Celiac Disease - Celiac.com My daughter will be going to Singapore and then to India. She is very sensitive to gluten and dairy, small contamination can be an issue for her. The airline says ... Continental Airlines - Traveling with Celiac Disease - Celiac.com Kudos to Continental Airlines for serving Honey Nut Chex for our breakfast flight. Thank you! *Note-Continental Airlines is now part of United Airlines. Airline Gluten Free Meals - Traveling with Celiac Disease - Celiac.com Has anyone had experiences with airline gluten free meals? I just had an Air Canada gluten free meal that had a package of cookies clearly ... Gluten-free Airline Food - Traveling with Celiac Disease - Celiac.com The Global Gluten-Free Bakery Market is in addition divided into few ... celiac disease will further contribute toward the growth of global ... Did Japan's ANA Airlines Really Give a Single Banana as a ... Japan's ANA airline is catching some public relations heat this week after reports that a man flying from Tokyo to Australia received a banana ... If you have a gluten-free travel story to tell, good, bad, or ugly, please consider sharing in the comments below.
  20. Celiac.com 11/25/2019 - Anyone with celiac disease or gluten-intolerance who has ever flown commercially knows that reliable gluten-free food can be hit or miss, depending on many factors. Many people simply bring their own food and leave it at that. Others choose to trust that the airline will get it right, and order a special meal in advance. What's the best solution? The story of a UK Man who was 'given popcorn and crisps' as a gluten-free meal on 10-hour flight on TUI Airways might serve as a warning against placing too much trust on airlines. Celiac disease sufferer James Howe, of UK chose to order a gluten-free meal, along with shelling out over $1,000 for premium seats for his 10-hour flight. The 39-year-old says he ordered the three course, gluten-free meal three months before his return flight to Gatwick from his honeymoon in Cancun. Howe said he was only notified after takeoff that there would be no gluten-free meal available for him. After scrambling around for options, the crew could only provide him with popcorn and crisps. Howe was understandably upset after ordering his meal well in advance, and forking out extra cash to upgrade his flight only to be left without any food options. He had some choice things to say on social media. "Popcorn and crisps to get me through 10+ hours. Fabulous way to end our lovely honeymoon." He added: "People beware if you book a meal 'they are subject to availability and nothing is guaranteed.'" "Well sorry I won't be booking another holiday with you and advising anyone to go anywhere near a TUI shop." Celiac.com recommends that people with celiac disease bring their own gluten-free food and snacks on any commercial flight, as a back-up to any mishaps, such as this. We also have a few Gluten-Free Travel Tips along with Tips for Eating Gluten-Free When Traveling.
  21. Celiac.com 11/28/2019 - Traveling gluten-free can be a challenge. Airports, train stations and the like are not famous gluten-free food destinations, and often feature few to no gluten-free options. For that reason, it's good practice to bring your favorite gluten-free food and snacks, just to be sure. Here's a quick, handy travel guide to great gluten-free food and snacks to have on hand when you're traveling, especially if you're traveling long distances by train, boat, or air. Handy Gluten-Free Foods to Take Along When Traveling Snack Bars - Carry a few of your favorite gluten-free snack bars. Nuts - Carry a plastic bag of your favorite nuts, like almonds, cashews, pistachios, etc. Trail Mix - Trail mixes with dried fruits and nuts can come in handy, and they also give you some protein and fiber. Fresh Vegetables - Carry a plastic bag of carrot, and celery sticks for some nutritious, portable food realness. String Cheese - String cheese travels well, and often comes in individual servings. Crackers - Pair your favorite gluten-free crackers with some cheese and vegetable sticks, and you've got a small meal that can help keep you going between gluten-free meals. Cheetos, Corn-Nuts, Doritos, and Other Snacks - Here are several lists of popular, readily available snack brands, like Cheetos, Corn-Nuts, Doritos, and the other snacks that are gluten-free, or gluten-safe, and might just save you in a pinch. Chinese Fried Rice - Most airlines will allow you to bring in outside food, and one of our favorite options is our favorite, trusted Chinese fried rice. Buy a takeaway box before you head to the airport, and prepare for jealous fellow travelers to admire your gluten-free ingenuity, and culinary good sense. Make sure it's gluten-free and has no soy sauce, or gluten-free soy sauce. Yogurt - Yogurt usually travels well, and can be supplemented with blueberries, raisins, nuts, or other treats for a more robust snack Fresh Fruit Slices - Toss some sliced apples in lemon juice to prevent browning, and toss them into a plastic bag for a tasty, nutritious on-the-go snack. Also, here are some tips from Celiac.com's Gluten-Free Forum that talk about how to eat gluten-free in restaurants. Also, here's a List of Twenty Foods You Might Be Surprised Are Gluten-Free
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