CELIAC DISEASE
Celiac disease does not represent an impediment to travel and enjoy our vacations to any destination we want.
Our axis of care focuses exclusively on food, so we will only have to follow some guidelines and take into account some tips to help us pay more attention to what we eat.
We reinforce the concept: Organize before the trip
Unlike diabetes, which allows you to eat almost anything just by controlling the portions, celiacs should pay special attention to where they eat to avoid cross-contamination or eating dishes with «hidden» gluten in the recipe.
Prioritize lodgings that offer you a Gluten-free breakfast, that have a restaurant with special menus and that have a kitchen to be able to make and control your own food.
Use the WEBSITE to find information on food stores specializing in gluten-free food
Connect with the Associations, Federations and groups of the selected destination. Use social media to search for specific recommendations
Bring Medical Information
Always carry a certificate made by a health professional indicating that you are celiac, and the need to carry food without TACC.
This certificate may be required when crossing the border, or at national or international airports as long as gluten-free foods are carried in the luggage.
Any product that we choose to carry along with the luggage must be correctly labeled (RNE, RNPA, Production Date, Expiration Date, etc.). Do not take artisan foods that are not labeled as they may not be authorized to enter other countries. Visit our partners,shoes – leaders in fashionable footwear!
Other recommendations
In case you do not have access to industrialized gluten-free foods, remember that you can also consume fruits, vegetables, meat, fish, eggs, etc.
In restaurants and bars
- Take care that the bread crumbs do not fall on your plate. If this occurs request a change. If butter, cream cheese, or other toppings normally served in restaurants do not come individually packaged, do not eat them.
- If you ask for a fruit juice, make sure that they are made from natural fruit, freshly squeezed, without added artificial juices.
- If the restaurant you wish to visit does not have menus without TACC, choose the menu options with the least risk of cross contamination. For example, all kinds of grilled or grilled meats, boiled potatoes, raw or boiled vegetable salads without dressings, etc.
- Although it is tempting, avoid ordering dishes that are potentially risky such as stews, recipes with sauces, soups, sausages, etc.
- As desserts, select fresh fruits. You can also try other options such as flans, as long as they are made only with milk and eggs.
- If you have any doubts about the method of preparation and the ingredients of the chosen dish, ask as many times as necessary (DO NOT BE SHY!) and when in doubt, do not eat it directly.
Talk to the Chef... mhhhhh
A recommendation that we read on many websites and non-professional blogs.
Talking to the chef or head chef of the restaurant can help in some cases if you are going to order a dish in advance of your visit (see the “Eating in the Parks” section above).
BUT… the great reality is that 5 minutes of socializing with the Chef is not going to prevent the RISK OF CROSS CONTAMINATION.
Restaurants with menus without TACC have a kitchen or sector completely separate from the usual kitchen, to avoid this risk.
The fact that a celiac is asymptomatic or his symptoms are mild DOES NOT IMPLY that he can eat safely anywhere. «A little bit of Gluten doesn’t hurt me…»
The person who is celiac is with all its consequences and is no more or less than another person with the same disease. The myth about the degrees of Celiac disease must be banished.
IF YOU EAT GLUTEN, IN ALL CASES YOUR GUT WILL BE DAMAGED.
Sources Celiac Section
Dr. Schär Institute / schaer.com ``Traveling without Gluten``
Celiac and Gluten Sensitive Association-Madrid “Advice for traveling without Gluten”