By Carrie Fancett Pagels
1) If you have food allergies you could either end up at the hospital instead of your destination.
2) If you have sensitivities you could end up sick or in bed instead of enjoying your trip.
3) Now you’ve just impacted the others on your trip, too, if either of the above happens.
4) If you think something isn’t quite right—don’t eat it. Better safe than really, really, really sorry!
5) Sneaky ingredients make their way into all kinds of fast food and restaurant food. If in doubt—ask the wait staff to check for you. It is a little embarrassing but worth it.
Tips for the road.
Pack an insulated carrier with carrots, apples, etc. (things you aren’t allergic or sensitive to) and refill by stopping at grocery stores instead of popping into fast food joints. Pack nonperishable items such as raisins, nuts, and other dried foods that you are able to consume. Keep a pack of bottle water and juice and order a cup of ice. Many places will sell you an ice cup on the east coast.
Pack a small hot pot if your room doesn’t have a microwave. Bring a manual can opener and cans of food you can consume such as gluten-free soup, tuna, etc. Bring a couple of spoons and a large mug that you can eat from.
Request a small fridge. If your room doesn’t have one, some places will rent you one. Goat’s milk is something that I can tolerate and since I must have coffee (or I growl!) and can’t have milk nor most artificial creamers, I’ve found canned goats milk to be something I can bring and refrigerate. Also, if no fridge, those tiny Styrofoam coolers keep most things chilled—just keep replacing the ice.
How about you? How do you plan for trips and eating where your food concerns might impact you?
Giveaway: Last day to leave a comment for a chance to win one of Colleen Coble's 40 books! Your choice. International winners--Kindle ebook only.