Gluten Allergy section
Celiac Disease and Gluten Allergy
Celiac disease doesn’t prevent us from traveling and enjoying our vacations to any destination we wish.
Our approach to care focuses exclusively on nutrition, so we’ll only need to follow a few guidelines and keep in mind a few tips to help us pay more attention to what we eat.
We reinforce the concept: Organize before the trip
Food control is very important for people with celiac disease, which makes it even more difficult to find safe, gluten-free places to eat.
Unlike people with diabetes, which allows people to eat almost anything by simply controlling portions, people with celiac disease must pay special attention to where they eat to avoid cross-contamination or eating dishes with “hidden” gluten in the recipe.
- Prioritize accommodations that offer gluten-free breakfasts, have a restaurant with special menus, and have a kitchen so you can prepare and control your own meals.
- Use the Internet to find information on restaurants specializing in gluten-free food near your hotel and the sites you will be visiting (and see the Special Diets: Eating in the Parks section).
- Connect with associations, federations, and groups at your chosen destination. Use social media to find specific recommendations.
In restaurants and cafes
- Be careful not to let crumbs from the bread basket fall onto your plate. If this happens, ask for a replacement.
- If the butter, cream cheese, or other toppings typically served in restaurants don’t come in individual containers, don’t eat them.
- If you order fruit juice, make sure it’s made with natural, freshly squeezed fruit juice, without any added artificial juices.gados de jugos artificiales.
- If the restaurant you plan to visit doesn’t have gluten-free menus, choose the menu items with the lowest risk of cross-contamination. For example, grilled or broiled meats of all kinds, boiled potatoes, raw or boiled vegetable salads without dressings, etc.
- Although it may be tempting, avoid ordering potentially risky dishes such as stews, recipes with sauces, soups, sausages, etc.
- For dessert, choose fresh fruit. You can also try other options such as flan, as long as they are made only with milk and eggs.
- If you have any doubts about the preparation method and ingredients of the chosen dish, ask as many times as necessary (DON’T BE SHY!) and when in doubt, simply don’t eat it.
Talk to the Chef... Yes, but...
Speaking with the chef or restaurant kitchen manager can help in some cases if you’re ordering a dish in advance of your visit (see the “Dining in the Parks” section).
BUT… the reality in many establishments is that 5 minutes of socializing with the chef won’t prevent the risk of cross-contamination.
True restaurants with gluten-free menus have a kitchen or area completely separate from the regular kitchen to avoid this risk.
A person with celiac disease suffers from it, with all its consequences, and is no more or less so than any other person with the same disease.
There are no “degrees of celiac disease”: if you consume gluten, your intestines will suffer damage.
Sources Celiac Disease Section
Asociación Celíaca Argentina “Recomendaciones para viajar“
Dr. Schär Institute / schaer.com “Viajar sin Gluten“
Asociación Celiacos y Sensibles al Gluten-Madrid “Consejos para viajar sin Gluten”
See the special sections for more information.
