Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Yucatan peninsula and buffet advice


justJenn2018

Recommended Posts

justJenn2018 Newbie

This will be my first trip away from home after my diagnosis last year. We are spending 2 weeks in Puerto Aventuras and Cozumel. Most of our vacation will be spent in resorts and I'm hoping for some basic overall advice on avoiding cross contamination. My Spanish is strong enough to convey my concerns in restaurants but the all-inclusive buffets are anxiety provoking! How have you dealt with this? TIA! 


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



GFinDC Veteran

By not going.  Or by bringing my own food.

kareng Grand Master

Have you contacted them?  I have heard that a lot of these resorts are doing a good job of gluten-free.  

If you have to eat at buffets, get a chef to show you what is actually gluten-free.  They might get you some fresh from the kitchen . Or you might find there is no gluten .  For example, you might find a nice salad bar and the only gluten is in croutons placed at the end.  Or a taco bar with no gluten at all.  

Scott Adams Grand Master

I actually prefer buffets when traveling because you can usually find things that are safe. Consider taking enzymes with you like GliadinX (they are a sponsor here), as they are designed to help with inadvertent cross contamination. Ask questions to the chef and have fun! Merida is great, don’t miss Uxmal or Chitzen Itza!

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      126,192
    • Most Online (within 30 mins)
      7,748

    Candice B.
    Newest Member
    Candice B.
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.2k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Deb67
      Does anyone know if Kirkland Imported French Brie is gluten free?
    • Deb67
    • Jsingh
      I am asking for my six year old. It took us four months to figure out what was going on- a brand of extra virgin olive oil we were using for every meal. We changed the brand she instantly got better- from Gi to nephropathy to joint pain, to tinnitus to dry eyes. You name a symptom and she has it when glutened, so it's difficult to second guess when it's all so obvious. Anyway, two months later, i bought another bottle of the same brand, and the olive oil was sourced form 5 different countries, as opposed to one. It took exactly a month for her symptom to start all over again. And sure enough it was the oil! I am sorta getting tired of trying to get these "healthy" oils glutening her. Does anyone have any thought on cooking oils that they think for sure are not contaminated, or any certified glutenfee brands they suggest? I'd appreciate. At this point, I just need any oil that's free of contamination- healthy or otherwise. Healthier is better. But i'll tkae anything. Thanks
    • knitty kitty
      @CeliacPsycho246, You might try cutting out dairy.  Some of us react to Casein, the protein in dairy, the same as to gluten.  
    • trents
      Yep, the edit window times out very quickly. It's okay. I got a good laugh out of it.
×
×
  • Create New...