How to travel when you are Celiac

Then you can visit the site by a couple of Scots Roge and Lyndsay : .

  • On the cover page to unguled "Free Gluten Restaurant Cards" you get off on that selection and you will find a country list.
  • Click the name of the country you want to go.
  • You arrive on a new page to edit the local translation which is in * .pdf format.

this site is very informative.

You can also on the site "Gluten Free Roads" the company Schär find information.
the part written in English explains how to travel as Celiac with twenty translations simply explain your problem to allow you to make shopping or dining out.

You can go on the site Gluten Free Roads :  

Click this text to other documents

Information :

in Spain :

There is no problem, you find "sin gluten" products even in stores such as "Lidl".
In addition the products are much cheaper than in France.

in Portugal :

There is no problem, you find "sem gluten" products almost everywhere.
For cons, the products are as expensive as in France with a co-payment.
Before you leave, ask permission and the documents needed to support the co-payment, your Social Security.

in Greece :

Can not find gluten-free products in normal stores. By cons, with the documents provided by the two sites listed above, you will not have any problem except that you do not understand what is written (change of alphabet).
With these translations, I could eat in Athens for the first time in my life a gluten free chocolate fondant in a restaurant. My fortnight's stay, even in funds for the Peloponnese, I have had no problems with the translations ..
What a pleasure to travel in the same terms if there are small constraints. Thank you to Scots

Documents required to eat


Gluten original Latin word meaning "glue" (and gave birth to the French word "glue" referring to the adhesion of this whole component as the term "agglutination" also refers to its aggregation properties. gluten results from the association after hydration and kneading a minimum of two types of proteins: prolamins (major part) and a metabolic part consisting of globulin and albumin.

Some cereal proteins (prolamins) are recognized as toxic in celiac disease :

  • in wheat, there are two types of prolamins: gliadins and glutenins ;
  • on rye, prolamins are named "sécalines";
  • in barley prolamins are called "hordénines".

Three gluten peptides reveal themselves particularly aggressive, which should achieve immunotherapies based on progressive desensitization of patients to these three gluten fragments.

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