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

Atlanta Airport


gymnastjlf

Recommended Posts

gymnastjlf Enthusiast

Hi everyone,

I was wondering if anyone has any experience with the Atlanta airport. I'm traveling in about 2 weeks and have a couple hours layover (morning) in Atlanta. I will of course pack my own food, but when it comes to traveling, I haven't had the best food luck. I either don't pack enough, security gets crabby and makes me throw half of it out... basically, if it could happen, it's happened to me!

Does anyone have any suggestions for IF I get stuck, where could I eat without too much hassle? Thanks!


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



Celiac.com Sponsor (A8-M):



Guest j_mommy

Have you called the airport yet???? Get a listing of their dining places and where they are. That airport is HUGE!!! It has snack shops by each wing. But I would definetly call before you get there!

Random Guy Apprentice

there's a wendy's in the main food court. it's outside of security. other than that, i can't help you out, but at least you won't starve if you go for the chili and baked potato

modiddly16 Enthusiast

There is a chick fil a in one part of the terminal that is fairly new. I flew in (I think A?) the last time I went to see my family!!

maryjk Newbie

I just went through the Atlanta Airport in June, going to the GIG conference in Richmond.

I got a note, from my doctor. It said that I have Celiac, that I am on a medically restricted diet and that I need to bring my own food with ice pack.

I put the note in the soft sided lunch pack that had yogurt, cheese, hard boiled eggs and an apple in it. I packed in my purse crackers and a breakfast bar. I bought soda there.

They never even questioned me. If they did, I would have asked to speak to a supervisor.

Now, this trip was before the attacks in England. They will be in high alert now. But I would still do the same thing. Pack something, bring a note and ask to see the supervisor if there are any questions.

Phyllis28 Apprentice
I got a note, from my doctor. It said that I have Celiac, that I am on a medically restricted diet and that I need to bring my own food with ice pack.

I put the note in the soft sided lunch pack that had yogurt, cheese, hard boiled eggs and an apple in it. I packed in my purse crackers and a breakfast bar. I bought soda there.

They never even questioned me. If they did, I would have asked to speak to a supervisor.

Now, this trip was before the attacks in England. They will be in high alert now. But I would still do the same thing. Pack something, bring a note and ask to see the supervisor if there are any questions.

I also have a letter from my doctor asking that I be allowed to Blue Ice. I spoke with TSA at my local airport and they said with a note it should be ok but I stopped I would need to ask for a supervisor. TSA did ask that I bring only the minimum amount of blue ice required and do not include any forbidden food items such as yogurt. A premade Peanut Butter and Jelly sandwich is ok according to TSA. I also pack my lunch in a soft sided lunch pack. I put the lunch pack inside my carry on luggage. I have never had to pull my note out.

Things I have brought along:

Cold chicken

Gluten free deli meat

Carrots

Banana

Chips

Nuts

Gluten Free Bars (Lara, Enjoy Life etc)

Rice Bread

Premade Peanut Butter and Jelly

Apple

Hard Cheese

I buy my drinks after I clear security. I used to be able to carry everything on the airplane. I have found with the new regulations that I have to put some of my food such as premade gluten free pizza in check in baggage. I freeze the food in my check in baggage that needs to be kept cold and put it into a soft sided lunch pack with lots of blue ice. I then say a pray that my luggage does not get lost.

MaryJones2 Enthusiast

I don't trust food in airports but lived in the Atlanta airport for several years when I was on the road. I would try Houlihan's in the Atrium (it is outside security), Le Petit Bistro on T, Chili's Too on A or Magnolia on B. There isn't much on E and I am a Delta girl so I don't know anything about Concourses C or D.

Hope this helps. You can always pack your food. The TSA guidlines state that if you have a medical condition you are allowed to carry more than the 3 oz - 1 quart limit but you have to declare it. I intrepret that to mean that we can bring our own food. I've never had a problem. Here's a link to the site:

Open Original Shared Link


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



Celiac.com Sponsor (A8-M):



Eriella Explorer

It depends on what terminal you are in. They do serve Seattle's Best, so you can get flavored coffee and there is a Wendy's. I'd pack what you can and hope that you don't get delayed!

CarlaB Enthusiast

I ate at Moe's Southwest Grill last time I was there. I had chips and queso. Normally their chips aren't gluten-free because of contamination, but they don't use their normal chips at the airport. I must admit ... I assumed the chips were gluten-free (bad girl).

They have their usual salads ... you can check with them for what ingredients are gluten-free ... seems to change every time someone contacts them.

dionnek Enthusiast

I thought Moes wasn't gluten free (had heard they use soy sauce to marinade all their meats/veggies). Have you confirmed they are gluten-free? I would love to be able to have another fast food option!

  • 3 years later...
tgrahek Newbie

I found this on another site:

Hartsfield gluten-free options

Chick-fil-A (Click for many gluten-free options), A18

Freshens Smoothies, A9, D7, D16, T3

On the Border (Fajitas, street tacos, grilled chicken, veggies, beans, rice, steak, carnitas, NOT chips), T4

Qdoba Mexican Grill, E Centerpoint

Wendy

kareng Grand Master

I found this on another site:

Hartsfield gluten-free options

Chick-fil-A (Click for many gluten-free options), A18

Freshens Smoothies, A9, D7, D16, T3

On the Border (Fajitas, street tacos, grilled chicken, veggies, beans, rice, steak, carnitas, NOT chips), T4

Qdoba Mexican Grill, E Centerpoint

Wendy

Juliebove Rising Star

I've been there several times but not for many years. I did stop in some place for a quick drink (not alcohol) on the one time that my plane came in about an hour late and I didn't have to find things to do because my next flight was much delayed. I can remember sitting around a lot, buying drinks and using the bathroom. But I don't remember eating anywhere. I do remember that the place was HUGE!

In the days when I was there, the security was not nearly so strict. I do remember packing my own food and beverages. I know it is much more difficult now.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,743
    • Most Online (within 30 mins)
      7,748

    Jessica ostrander
    Newest Member
    Jessica ostrander
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.4k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • K6315
      Prior to being diagnosed, I had a gluten heavy diet. I stopped all gluten exactly a week ago and have continued to feel sick in the ways I did prior to going gluten free - primarily on and off nausea, brain fog, and fatigue. Wondering if this is normal and, if so, how long can I expect to feel this way?
    • Scott Adams
      Some of the largest contract manufacturers in the U.S. include companies like NutraScience Labs, Capsugel (part of Lonza), and Thorne Research. These companies produce supplements for a wide range of brands, from small startups to well-known names.
    • Sandi20
      Thank you for your feed back and knowledge.  Scott do you know the names of the BIG manufactures who produce most supplements?  Love to research them all and decide on their principles and manufacturing certifications who I want to spend my dollars with if they provide other non private label supplements that are good. 
    • Scott Adams
      I haven't heard of them before, but a significant portion of dietary supplements are produced by a handful of large contract manufacturers. These companies have the facilities, expertise, and certifications to produce supplements at scale, making them attractive partners for brands that don’t have their own manufacturing capabilities. I doubt Forvia manufactures them directly, so it is hard to know if they are just doing clever marketing to a certain malabsorption crowd, or they actually have unique product.
    • Scott Adams
      That’s an interesting observation! The timing you mention does raise questions about the relationship between modern wheat varieties and the emergence of Non-Celiac Gluten Sensitivity (NCGS). Norman Borlaug’s work on high-yield, disease-resistant wheat during the Green Revolution significantly increased global food production, but it also led to changes in the composition of wheat, including higher gluten content to improve baking qualities. While NCGS was formally recognized as a condition in the 2010s (https://bmcmedicine.biomedcentral.com/articles/10.1186/1741-7015-10-13 and https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3820047/) , it’s important to note that the awareness and diagnosis of gluten-related disorders have evolved over time. Some researchers suggest that modern wheat breeding practices, along with changes in food processing and gut health, may contribute to the rise in gluten sensitivity. However, the exact mechanisms behind NCGS are still not fully understood, and it remains a debated topic in the scientific community. It’s also worth considering that increased awareness and improved diagnostic tools have played a role in identifying conditions like NCGS that may have existed but were previously unrecognized. The interplay between genetic, environmental, and dietary factors makes this a complex issue, and more research is needed to fully understand the connections.
×
×
  • Create New...