Guest guest Posted July 31, 2009 Report Share Posted July 31, 2009 I'll be travelling with my family for 3 weeks and staying in Italy and France. Breakfast there is not like here where eggs is a usually item. There some kind of baked good and coffee would be there breakfast. Usually when we travel we don't eat lunch in a restaurant we usually pick up some fresh cheese and meats and make sandwiches. Now I really don't handle cheese well and pork irritates my colon. I'm still haven't introduced raw vegetables or fruit on my diet. I have been on it for 4 months and have had a flare up recently. Any suggestions in making this a successful vacation that we all need so desperately. I've considered cancelling our trip. PLEASE HELP with ideas. UC for 6 years (severe for 2 years) ASACOL 12 tablets per day Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 31, 2009 Report Share Posted July 31, 2009 You are a brave soul. I went to Israel when I first started the diet and I stayed with in laws and even then it was super challenging. To be honest- I don't know how you can do a trip like that. Maybe you can work around it. There are some really creative people here on list and Marilyn always has stellar suggestions although I have stumped her with food queries at times due to past restrictions LOL! Will you be close to some kind of kitchen? Do you handle nuts at all? What are foods that you can eat? Jodi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 31, 2009 Report Share Posted July 31, 2009 Hello,My husband went to Canada last year for a week. I thought it was going to be a disaster but it wasn't at all. I got some really good advice here. I saved the emails.....You can also see the whole thread at, http://health.groups.yahoo.com/group/BTVC-SCD/message/9186From Marilyn: Kim, I haven't been to the Edmonton area, so can't help you with restaurants there. My suggestion is to make him a restaurant list (based on what he tolerates and likes) similar to mine in the library. Then it can serve as a reminder to him of what he can and cannot have, AND he can take a bunch of copies with him so he can hand one to a server in a restaurant. This may not prevent disaster, but it may reduce the opportunities for it. Jerky is good. Crackers are good. Is he going to have access to a refrigerator? Otherwise, you might want to send "avocado mayo," ie, mashed avocados with lemon juice instead of the egg-based mayo -- less likely to go bad. Most food should go in his checked bag -- but be sure he has enough safe food for the trip in small (3 ounce or less) containers if the product remotely resembles a gel or a liquid. Otherwise, the TSA will throw it out. Oh, and don't forget to freeze part of whatever he takes on the plane with him: you cannot have blue ice on the plane any more. It's a gel. Partially frozen food can help keep the All I can tell you is this: Alberta beef is really delicious. And the people of Alberta whom I met on two two-week trips in 2004 were extraordinarily helpful when I explained I was on a special diet for medical reasons. — Marilyn----From Misty:Continuing on what Marilyn said. I just flew to Orlando from Baton Rouge. I cooked a bunch of chicken breasts (4+ pounds) and froze them individually then bagged them individually. I froze 4 gel packs (from Wal Mart), 2 of the bottle type gel packs, and stuffed all that in an insulated pyrex casserole carrier with it's frozen cold gel pack also. So a total of 7 frozen gel packs. I also packed my boiled eggs in the carton and stuffed that in there too. I packed that in my big bag that I couldn't take on the plane. When my bags were finally delivered to the room, they had been in there for 11 hours and all the gel packs were still frozen as well as the chicken. The eggs even froze. Anyway, it worked really good for me. If I remember, you are in Texas and I know the trip to Canada would be longer than my trip to Orlando, but it might work.----From me: I didn't have an insulated casserole carrier so I bought a Thermos brand large insulated bag at Academy (a sports and outdoors store). It said on the tag that it would stay cold for 3 days. That's why I picked that one. And I bought 2 of the large hard plastic gel packs and 4 or 6 small ones. I froze all of those and some cooked chicken breasts. I put those along with some mayo, mustard, beef jerky and crepes in the bag. I packed the cans of tuna, honey and cinnamon separately just in a plastic bag in his luggage since they don't need refrigeration. Also in that bag, I put paper plates, plasticware and disenfectant wipes (so he could clean off the counters and such). I called the hotel and I don't remember if the rooms already had a refrigerator or if I asked them to put one but there was one there when he got there. When he arrived, 14 hours from the time he left the house till he got to the hotel room, his food was still cold/frozen. really likes crepes for sandwich wraps and also with cinnamon sprinkled on them and honey drizzled over top (it reminds me of french toast). That's why I sent crepes. He had tuna wraps for lunch, chicken for dinner, beef jerky for snacks and his crepes with cinnamon and honey if he wanted something sweet or for breakfast. He's not big on breakfast and rarely has it. It's not gourmet and rather boring but he survived and had a good time and came home as healthy as he was when he left :-)I also checked into the rules, like what he was allowed to bring into the country and how much. You should probably check that out as well. It would be really sad to prepare all that food and then have it confiscated. I was scared to death he was going to get there with no food. I even typed up labels on the computer that said what each food item was and listed the ingredients in order of proportion in the recipe. I can't remember if I read somewhere that food items needed to be labeled or if they told me that on the phone. It's been almost exactly a year and my memory sucks! I hope this helps. And if you let us know what you tolerate, we can make some more suggestions based on that.Take care,Kim H.husband, , CD 1999, SCD 2002To: BTVC-SCD Sent: Friday, July 31, 2009 2:34:26 PMSubject: Travelling and need tips I'll be travelling with my family for 3 weeks and staying in Italy and France. Breakfast there is not like here where eggs is a usually item. There some kind of baked good and coffee would be there breakfast. Usually when we travel we don't eat lunch in a restaurant we usually pick up some fresh cheese and meats and make sandwiches. Now I really don't handle cheese well and pork irritates my colon. I'm still haven't introduced raw vegetables or fruit on my diet. I have been on it for 4 months and have had a flare up recently. Any suggestions in making this a successful vacation that we all need so desperately. I've considered cancelling our trip. PLEASE HELP with ideas. UC for 6 years (severe for 2 years) ASACOL 12 tablets per day Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 31, 2009 Report Share Posted July 31, 2009 > You are a brave soul. > > I went to Israel when I first started the diet and I stayed with in > laws and even then it was super challenging. > > To be honest- I don't know how you can do a trip like that. Yeah - there's a reason I didn't go traveling at all my first year and a half on SCD. Didn't want to have to deal with the logistics - not to mention all the cooking in advance. Can you change it so you are renting places with a kitchen/ette at least part of the time - because 3 weeks without access to making your own food when you are still so restricted is going to be tough. If you were eating cheese and raw veggies and fruit and things like prosciutto, it wouldn't be that hard - but those are all out. And right after a flare, too. > Maybe you can work around it. There are some really creative people > here on list and Marilyn always has stellar suggestions although I > have stumped her with food queries at times due to past restrictions > LOL! > > Will you be close to some kind of kitchen? > Do you handle nuts at all? > What are foods that you can eat? > > Jodi > > > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 1, 2009 Report Share Posted August 1, 2009 Tins and tins and tins of sardines and any other fish you can find in olive oil. Individual portions of fruit compôte you should be able to buy in the health food store with NOTHING in. (You can get them in France.) Sunmaid raisins if you can eat those. Black olives with nothing in (you can buy those in France). Take your own salt. Green tea teabags. CD diagnosed Sept 2006 SCD since oct 2006 No meds No symptoms J’utilise la version gratuite de SPAMfighter pour utilisateurs privés.Jusqu’à présent SPAMfighter a bloqué 1764 courriels spam.Nous avons en ce moment 6 millions d’utilisateurs de par le monde entier. Les utlisateurs payants n’ont pas ce message. Vous pouvez télécharger la version gratuite Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 2, 2009 Report Share Posted August 2, 2009 I actually had a nightmare last night that I was on a plane to Europe without any SCD food, and I panicked! I agree that it would be tough. I know some have traveled with frozen food but not an international flight. The best option would be if you have a kitchen- bring the yogourmet with a converter. Buy only natural food and prepared. Bring your own food in a cooler for the flight. Prior to SCD we traveled to Europe and rented an apartment. It saved a lot on food costs as we did not have to eat out every meal. It would be the only way I could do that now. PJ > > > You are a brave soul. > > > > I went to Israel when I first started the diet and I stayed with in > > laws and even then it was super challenging. > > > > To be honest- I don't know how you can do a trip like that. > > Yeah - there's a reason I didn't go traveling at all my > first year and a half on SCD. Didn't want to have to > deal with the logistics - not to mention all the > cooking in advance. > > Can you change it so you are renting places with a > kitchen/ette at least part of the time - because > 3 weeks without access to making your own > food when you are still so restricted is going to be > tough. If you were eating cheese and raw > veggies and fruit and things like prosciutto, > it wouldn't be that hard - but those are all > out. And right after a flare, too. > > > > Maybe you can work around it. There are some really creative people > > here on list and Marilyn always has stellar suggestions although I > > have stumped her with food queries at times due to past restrictions > > LOL! > > > > Will you be close to some kind of kitchen? > > Do you handle nuts at all? > > What are foods that you can eat? > > > > Jodi > > > > > > > > ------------------------------------ > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 3, 2009 Report Share Posted August 3, 2009 Hi Rosella, If you don't eat fuits, veggies, pork or cheese, what do eat? I get by fine travelling by stopping in the duty-free shops at the airport and pick up prociutto, cheese, fruit and nuts for the journey but if you can't eat any of those things you will need to pack a couple of meals for the plane. After that you can buy a yogurt maker at a pharmacy and make your yogurt if you have access to a heater for the milk. The restaurants in France and Italy are great for SCD foods, just order the grilled chicken and a veggie, they are rarely ever cooked with anything other than olive oil. In the deli departments of the groceries you can find seafood salad and olives if you eat those. Let us know what you eat. Ann, Living in Italy Undiagnosed Crohn's since 1977 Diagnosed 15 years Sacroiliitis 25 years Rheumatoid arthritis 25 years Pyoderma Gangronosum 2 years SCD since July, 2008 Meds: None To: BTVC-SCD Sent: Friday, July 31, 2009 9:34:26 PMSubject: Travelling and need tips I'll be travelling with my family for 3 weeks and staying in Italy and France. Breakfast there is not like here where eggs is a usually item. There some kind of baked good and coffee would be there breakfast. Usually when we travel we don't eat lunch in a restaurant we usually pick up some fresh cheese and meats and make sandwiches. Now I really don't handle cheese well and pork irritates my colon. I'm still haven't introduced raw vegetables or fruit on my diet. I have been on it for 4 months and have had a flare up recently. Any suggestions in making this a successful vacation that we all need so desperately. I've considered cancelling our trip. PLEASE HELP with ideas.UC for 6 years (severe for 2 years)ASACOL 12 tablets per day Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 3, 2009 Report Share Posted August 3, 2009 i wouldn't expect that you'd be raw fruit/veges or nut 4 months in - I'm almost 19 months in and can't, lol -how about nut butter muffins,hard boiled eggs,grilled chicken/veges/breads (theres an easy microwave bread with nut flour maybe you could make that there??) etc for plane travel - and are you staying with family or in hotels ?? maybe if you can't make yogurt there take acidophilus pills daily - i do both daily but if you can't, you can't -maybe make soup there and travel with a thermos daily - also I travel for day trips with shakes - might work while youre there -a travel blender??? and I don't eat out but i eat steak every night - IF you trust a restaurant maybe order steak/well done zuc or spinach- hope this helps have fun! eileen 18 months scd > > Hi Rosella, > If you don't eat fuits, veggies, pork or cheese, what do eat? I get by fine travelling by stopping in the duty-free shops at the airport and pick up prociutto, cheese, fruit and nuts for the journey but if you can't eat any of those things you will need to pack a couple of meals for the plane. After that you can buy a yogurt maker at a pharmacy and make your yogurt if you have access to a heater for the milk. The restaurants in France and Italy are great for SCD foods, just order the grilled chicken and a veggie, they are rarely ever cooked with anything other than olive oil. In the deli departments of the groceries you can find seafood salad and olives if you eat those. Let us know what you eat. > > Ann, > Living in Italy > Undiagnosed Crohn's since 1977 Diagnosed 15 years > Sacroiliitis 25 years > Rheumatoid arthritis 25 years > Pyoderma Gangronosum 2 years > SCD since July, 2008 > Meds: None > > > > > ________________________________ > From: bellinirosella > To: BTVC-SCD > Sent: Friday, July 31, 2009 9:34:26 PM > Subject: Travelling and need tips > > > I'll be travelling with my family for 3 weeks and staying in Italy and France. Breakfast there is not like here where eggs is a usually item. There some kind of baked good and coffee would be there breakfast. Usually when we travel we don't eat lunch in a restaurant we usually pick up some fresh cheese and meats and make sandwiches. Now I really don't handle cheese well and pork irritates my colon. I'm still haven't introduced raw vegetables or fruit on my diet. I have been on it for 4 months and have had a flare up recently. Any suggestions in making this a successful vacation that we all need so desperately. I've considered cancelling our trip. PLEASE HELP with ideas. > UC for 6 years (severe for 2 years) > ASACOL 12 tablets per day > Quote Link to comment Share on other sites More sharing options...
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