As a coeliac or someone suffering from gluten sensitivity, it’s easy to think that the gluten-free product manufacturers are out to get you.
A popular complaint in the gluten-free community is that when compared to regular products, gluten-free options are regularly twice the price, if not much more.
Eating out can be a minefield when you need to avoid gluten.
Limited menus, unlisted ingredients, and uninformed staff are all hazards in our plight to avoid consuming gluten. Not to mention the fact that most restaurants forget about the dangers of cross contamination!
If you’ve been living a gluten free lifestyle for sometime, you’ve no doubt mastered the perils of eating out. If you’ve only recently been diagnosed, you may still be learning the ropes.
Day to day eating is already tough enough when you’re unable to consume gluten. But travelling long haul to far flung and unfamiliar places? Well that’s a whole other ball game.
In your home town or city, you can rest comfortably knowing where all the good stuff is at. You know where to get your favourite gluten free energy bars and you know which restaurants cater for coeliacs. But all that goes out of the window when you travel to long haul destinations.
We’ll save general travel advice for another post; in this article we’re going to pin down ways you can stay safe (and healthy) as a gluten-free traveller on long haul flights.
Read moreLong Haul Flights: 8 Tips for Gluten Free Travellers
Alright, I’m going to be straight with you: I haven’t been on a typical “date” in over 5 years. I’m in a happy relationship and obviously haven’t needed to date since meeting my partner.
But this article, and my advice, is useful in more situations than just your typical “date”.
I travel a lot, which means eating out in foreign countries with language barriers. I also take my partner on 1 or 2 date nights each week, and I also meet business contacts for food 2 or 3 times per week.
I do a lot of eating out with people I don’t know but who I need to impress. And who wants to be a burden for their partner?
Diagnosing the cause of any ill-symptom takes a great deal of wisdom; often validated with a medical degree.
But once you’re diagnosed with Coeliac disease, gluten sensitivity or any other food induced illness, you can sleep easy knowing the cause of your symptoms.
Whether your symptoms are stomach pain, brain fog, hives or something else; they’re often caused by the food you’ve put into your own mouth.
Barefoot Wine was started by Davis Bynum in his garage in 1965. Today it’s a popular wine and alcoholic beverage brand around the world.
The 5th Avenue is a candy bar consisting of peanut butter crunch layers coated in milk chocolate. It is produced and marketed by The Hershey Company.
Corona Refresca is a new spiked refresher from Corona with various tropical flavors. Surging along with the spiked seltzer market, malt beverages and drinks are also growing. But are they gluten free?
Sensations Poppadoms are a popular snack that is managed by the Walkers brand who also produces and manufactures the highly popular Walkers Crisps as well as Sensations Crisps.
Curly Wurly is a popular brand of chocolate bar manufactured by Cadbury UK. The key ingredient is toffee smothered in Cadbury Milk Chocolate.
Refresher chew bars were invented 60 years ago. They are iconic chewy bars with added fizz! They are available in 3 flavors, lemon, strawberry, and apple.
Stork is a brand of margarine spread manufactured primarily from palm oil and water. It is baking margarine that is ideal for making cakes, pastry cupcakes, biscuits, flapjacks, and scones.
LUNA Bars are a brand of nutrition bar created by Clif Bar & Company in 1999. The product was the first nutrition bar aimed at women and later expanded to cover nutritional drinks, protein bars, and LUNAFEST, a woman’s film festival.
Dolmio Bolognese Sauce is identical to a bolognese pasta sauce that you’d make from scratch at home but without the fuss and preparation.
Lion Bar was launched in 1976 and is a chocolate bar that is now made by Nestlé.