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The travails of the traveling Celiac

 

For those of us who live with a chronic illness, traveling presents certain challenges. In the case of Celiac Disease, it presents even more of a quandary. Celiac Disease is an autoimmune condition in which the body cannot process gluten. One out of 100 people can have this disease, and may not even know it, as some people can be asymptomatic.

 

Gluten is the protein that is almost of grain products. (It essentially is the glue-y type substance that binds the grain product together.) A Celiac’s body cannot metabolize this protein, thus can cause a whole range of symptoms, beginning with intestinal problems, malabsorbtion of essential nutrients, which can result in anemia, malnutrition, infertility issues, cognitive disorders, seizures, learning disabilities, osteoporosis, as well as other autoimmune diseases as Diabetes, Sarcoidosis, and Lupus. An individual with this disease is also at a higher risk for lymphoma. Aside from just staying away from bread products such as, wheat, spelt, rye, and other grains, gluten can be present in medications, (as a binding agent), grain alcohols, candies, toothpaste, soups, sauces, salad dressings, marinades and hundreds of other products. So as you can see, grocery shopping, and eating out can be like avoiding a minefield. Celiac Disease is a hereditary disease, which is why family members should also be tested. The only treatment for Celiac Disease is to stay away from products that contain gluten, Thankfully, options are becoming more available, and people in the food service field are becoming more aware of the special needs of some of their diners.

 

So what can a consumer do to not only protect them, as well as educate the public about food allergies or conditions such as Celiac Disease? First off, it’s important to have food on hand when on the road. There are new small size refrigerators that can be used through the car lighter. (It is also helpful to call ahead, as most hotels now have installed refrigerators and microwaves in rooms, and you can request those items in your room.) This can also be helpful for diabetics, who must keep insulin at a cool temperature. , Secondly it is helpful to take items along that are easy to prepare, such as rice noodles, fruit, etc.

 

Eating out does present challenges, but it doesn’t mean that you are now unable to have restaurant food. Some restaurants in Albuquerque  like P.F. Changs, as well as Paisanos now offer a gluten free menu. But at most restaurants, it is the customer’s responsibility to make their needs known. One of the more popular books to get information about eating gluten-free at a restaurant is called “Against the Grain”, which is written by Jax Peters Lowell. Besides offering suggestions for dealing with the emotional responses of dealing with a severe lifestyle change, she offers restaurant cards for the customer to give to the wait-staff, which very succinctly describes what you can eat. She provides these cards in many different languages, so that you lesson the chance for gluten contamination.

 

In my travels through the state of New Mexico, I have been generally impressed by the interest as well as follow-through by the wait staff. One thing to be very aware of, is that you get the same person who takes your order is the same person who delivers the food to your table. If not, you may need to re-state the special request you have made, as well as having to return the item, if there are things on the plate you cannot eat, such as croutons on a salad, etc. It takes some time to get the confidence to ask for that special request, but you may be doing a favor to your gut later, by making your needs known in a respectful and consistent manner. Eating in Roswell was made so much nicer by the service I received at the Best Western Sallie Port Hotel. What occurred happens quite often, when you order some thing on the menu, with your special request, and the server said that her uncle has Celiac Disease. She was very attentive, and answered my questions relating to breadcrumbs or batter to certain items on the menu. As with any thing else, more people are becoming more aware of this condition, as well other food related medical conditions.

 

Another way of dealing with eating on the road, it so bring your own bread items, to be able to eat what might be on a limited menu. (Most recently, I have been going to places I have been before, and asking them if they would be ok to bring my own bread, or rice crust for a pizza, and usually the response is very good.) I might also add that some eating establishments that I frequent, are beginning to add gluten free bread to their menu, as they begin to see the economic possibilities by expanding their menus.

 

One of the more exciting things is the food industries response to the low carb diet. Although the food programs are different, it is nice to see restaurants beginning to offer breadless burgers wrapped in lettuce. You still might have to deal with burgers which are on the same grill as gluteny buns, or fries that are cooked in a non dedicated fryer, but is pays to ask.

 

So, in closing, although traveling does present challenges for those with Celiac or other chronic conditions, it doesn’t mean that you will never be able to travel without getting sick, just remember to plan ahead!