Guest guest Posted July 12, 2008 Report Share Posted July 12, 2008 I have heard that some products may be made with ‘wheat starch’, and may be categorized as ‘safe’? Did you encounter that with any items you found? …and you obviously did not have any reactions from foods eaten on your trip? Eileen From: [mailto: ] On Behalf Of Dean Sent: Thursday, July 10, 2008 3:49 PM Subject: [ ] Re: Europe trip We just landed this afternoon after 2 weeks in England and a day in Paris. It's really not difficult! The dining cards will help a lot in non-English speaking areas. My gosh, you guys - we should all move to England! You would not believe how easy it is to live (and travel) GF there. We went into a Sainsbury's market and discovered GF French bread, pita, nan, and sliced bread that didn't need to be toasted. It had the same texture and taste as stuff full of gluten! The nan, in particular, was nice and chewy. The French bread came partially baked, and we made garlic bread out of it. It was light and tasty. ALL foods are clearly labeled with allergens - in larger type in a box separate from the ingredients list. It says " contains wheat gluten " , " contains barley gluten " , etc. We didn't run into one waiter who wasn't already familiar with GF. We even had pasta at an Italian restaurant in the London theatre district before seeing " Spamalot " . The English health department apparently has done a very good job in educating the public about celiac. Of course, having the highest prevalence of CD in the world doesn't hurt the effort to publicize it. What I want to know is why food producers here can't give us the same quality of baked goods as they have in England? > > Hello All, > > I will soon be a tourist in Belgium, England, France, and Holland. > I'm new to gluten-free, with help from Health Now Medical in > Sunnyvale. My two travel companions are not GF. > > I bought some GF " dining cards " online, and my French is good enough > to request sans gluten. But I really have no experience at this and > don't know what to expect. I'm sure we will be offered baked goods > and continental breakfast. > > So I'd like to ask your advice about travel in these countries. I > wouldn't mind talking to someone who has gone there. > > Thanks, > Bill > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 12, 2008 Report Share Posted July 12, 2008 No, I never saw anything like that in England. All were labeled properly with warnings for any wheat, barley, rye or oats. My son had no problems for the whole 2 weeks we were gone. It's riskier here than there. > From: Groff <megroff01@...> > Subject: RE: [ ] Re: Europe trip > > Date: Friday, July 11, 2008, 5:14 PM > I have heard that some products may be made with 'wheat > starch', and may be > categorized as 'safe'? > > Did you encounter that with any items you found? .and you > obviously did not > have any reactions from foods eaten on your trip? > > > > Eileen > > > > _____ > > From: > [mailto: ] > On Behalf Of Dean > Sent: Thursday, July 10, 2008 3:49 PM > > Subject: [ ] Re: Europe trip > > > > We just landed this afternoon after 2 weeks in England and > a day in Paris. > It's really not > difficult! The dining cards will help a lot in non-English > speaking areas. > > My gosh, you guys - we should all move to England! You > would not believe how > easy it is > to live (and travel) GF there. We went into a > Sainsbury's market and > discovered GF French > bread, pita, nan, and sliced bread that didn't need to > be toasted. It had > the same texture > and taste as stuff full of gluten! The nan, in particular, > was nice and > chewy. The French > bread came partially baked, and we made garlic bread out of > it. It was light > and tasty. ALL > foods are clearly labeled with allergens - in larger type > in a box separate > from the > ingredients list. It says " contains wheat > gluten " , " contains barley gluten " , > etc. > > We didn't run into one waiter who wasn't already > familiar with GF. We even > had pasta at an > Italian restaurant in the London theatre district before > seeing " Spamalot " . > The English > health department apparently has done a very good job in > educating the > public about > celiac. Of course, having the highest prevalence of CD in > the world doesn't > hurt the effort > to publicize it. > > What I want to know is why food producers here can't > give us the same > quality of baked > goods as they have in England? > > > > > > > > Hello All, > > > > I will soon be a tourist in Belgium, England, France, > and Holland. > > I'm new to gluten-free, with help from Health Now > Medical in > > Sunnyvale. My two travel companions are not GF. > > > > I bought some GF " dining cards " online, and > my French is good enough > > to request sans gluten. But I really have no > experience at this and > > don't know what to expect. I'm sure we will be > offered baked goods > > and continental breakfast. > > > > So I'd like to ask your advice about travel in > these countries. I > > wouldn't mind talking to someone who has gone > there. > > > > Thanks, > > Bill > > Quote Link to comment Share on other sites More sharing options...
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