Traveling with Celiac Disease, part 2

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Traveling with Celiac Disease: We found more tips from our previous post.

If you like to travel, celiac disease doesn’t need to be a roadblock.

According to the National Institutes of Health Celiac Disease Awareness Campaign and celiac disease experts “With some planning, you can eat safely when traveling by land, sea, or air and maintain a gluten-free diet once you reach your destination.

“Plan ahead.

If possible, pack food to bring with you when you travel. Even if you think you won’t need it, delays or other unforeseen events could arise, leaving you hungry and without access to gluten-free food.

Roger Elliott, founder of click to view disclaimer page, recommends carrying at least one meal’s worth of calories with you. “If you don’t, you’ll find yourself hungry and taking risks you wouldn’t otherwise take,” he said.

Depending on how you are traveling, you also might want to consider the following:

  • By air: Request a gluten-free meal in advance and remind the flight attendant about it once you board the plane. It’s also a good idea to double check with your server before you eat. If for some reason your pre-ordered meal doesn’t arrive or gets contaminated with gluten-containing food, you’ll have the food you packed.
    Good snacks to bring to the airport include gluten-free rice cakes, corn chips, nuts, and dried or fresh fruit. If you find out the airline does not prepare gluten-free meals, eat before you travel or bring a sandwich or more substantial snack to eat at the airport or on the plane. If you are traveling internationally, avoid packing large amounts of gluten-free food in case customs makes you leave it behind.
  • By sea: Work with the staff of the cruise line you will be using to order your gluten-free meals in advance. Be sure to follow up right before your trip and again when you board ship. Cruise lines can now accommodate people with gluten intolerance, according to Smith, who has celiac disease.
  • By land: If you are driving or taking a train, bring gluten-free crackers, cookies, and other snacks, or meal supplements. You also can bring a cooler and pack perishable, gluten-free items such as meat, cheese, and yogurt, recommends Smith. You might want to invest in a cooler that plugs into the car and does not require ice, she said. You can plug the cooler in once you get to a hotel room so you will have enough food for the duration of your stay.

Follow through.

Once you reach your destination, follow the same guidelines you did while traveling. Call ahead to restaurants with your request for a gluten-free meal, and confirm it once you arrive and again before you eat.

Ethnic restaurants might be a good option because they often serve foods, such as black beans and rice or pad thai, that are naturally gluten-free, healthy, and tasty, said Lee. If you don’t like ethnic food, Lee recommends an old standby: steak—grilled plain with nothing added—and a baked potato.

If you can prepare food where you are staying, go grocery shopping. Be careful when checking nutrition labels if you are in another country—different countries have different rules about food labeling. If you are used to gluten-free bread and other baked-good mixes, you might want to bring some from home in case you can’t find them at your destination. Another useful item to bring, according to Smith, is a special bag made to cook food in the toaster oven or microwave to prevent cross contamination from gluten-containing breadcrumbs.

Stick with it.

Finally, stick with your diet. Staying gluten-free and healthy will help you enjoy your vacation and your travels.

Gluten-Free Restaurant Awareness Programs Help Travelers

The Gluten Intolerance Group of North America is helping individually and corporately owned U.S. restaurants understand the dietary needs of people with gluten intolerance through the Chef to Plate Gluten-Free Restaurant Awareness Campaign and the Gluten-Free Food Service Management and Training.

Interested restaurants can participate in the month-long awareness campaign, during the month of May, internationally celebrated as Celiac Awareness Month. The program offers support to restaurants on a consultation basis for such services as training and menu reviews.

The Gluten-Free Food Service Management and Training Program, a certification program, establishes best practices in gluten-free and allergen-free food services, with low or no cost solutions. This program helps food services of all types to set policies and procedures for controlling and providing safe gluten-free meals. The program includes onsite auditing to assure practices are being used on a daily basis.


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