Tuesday, April 14th, 2009
The Celiac Traveler
Mary posted some helpful “Tips for Travelers with Food Intolerances” back in February. I agree that food on the road is always a bit dicey for someone with Celiac disease.
I’m not a big fan of chain restaurants as they use many foods that are prepared in factories, which means potential “cross contamination.” Many a time I have asked the wait staff to check the ingredient list on a box only to find that the box has been thrown away! Then I have to review the menu all over again. However, if I do not do it right the first time, I will pay later, so patience is indeed a virtue in this situation.
One meal that is usually safe at chains is breakfast—eggs scrambled with spinach and mushrooms is great any time of day! On my last trip, we ate at Denny’s and, when I told our waiter about my Celiac situation, he produced their Allergy List—how handy! Many restaurants now have these lists. Twenty plus years ago, when I was diagnosed, the online and allergy menus were not available. Now, even Outback Steak House has a gluten-free menu! I am always delighted when this occurs as it shows not only awareness but much consideration on the restaurant management side.
Keeping some Apple’s Bakery individually wrapped cookies in my purse and bags, as well as some Atkins shakes, make traveling a great deal easier as well. Again, it is all about planning and foresight—if you were not a good planner before you had Celiac disease, you become one rather quickly!
-Estelle