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?
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