PREPARING FOR A GLUTEN FREE TRIP TO INDIA

I work part time as a free-lance tour leader for groups that travel from Iceland to other countries. Through the years I’ve gone to China, Australia, New Zealand, South Africa, Egypt, Peru and the States. Right now I‘m heading to India.

Two weeks ago, my granddaughter opened an old „bucket list“ box, and pulled out the little pieces of paper I had written my goals on. One said: Travel to India in 2017. I didn’t go then, but this shows that dreams manifest, but not necessarily when we want them to.

I’m gluten free, dairy free and sugar free. Recently I was diagnosed with Interstitial Cystitis (one more bladder issue to deal with), which means I need to avoid even more foods. This makes for an interesting challenge when traveling. Read on to learn how I tackle it.

AN ALL-INCLUSIVE TOUR

The India tour is an all-inclusive one, with every meal included. I have no idea what kind of breakfasts the hotels will serve, what food is served at our lunch stops, nor what the dinner menu will be like.

I’m substituting bread in general with Organic chestnut crispbread from Le Pain des fleurs. As the crispbread is dry, it will not go bad in the heat. At this time of year it’s expected to be anywhere from 30°-35°C or even higher.

For breakfast I’ve made an oatmeal mixture. It contains half a cup of Bunalun organic gluten free oatmeal with 1 tbsp of chia seeds, about 1 tbsp of raisins, 1 tsp of cinnamon and ½ tsp of fine himalaya salt. This I can easily mix with boiling water and eat within minutes.

Oatmeal mixture, vitamins and snacks – ready for my India trip

CORN IS AN ENEMY

Many people with celiac dis-ease can eat foods which have corn or maize in them. For me that’s a no, no, as I’m highly allergic to corn. It will immediately set off an inflammation response in my body.

Fresh fruit and salads are not an option when traveling in India, not if you want to avoid an upset stomach and diarrhea. The focus is therefore only on cooked food.

In case I’m left stranded with no gluten free options, as there is a limit to how much I can travel with, I have a way out. I’ll be traveling with a bottle of Gluten Digest tablets from NOW Foods. If I take two of them before a meal with gluten, it will help protect my digestive system.

I do on regular basis take Digest Ultimate digestive enzymes from NOW Foods before every meal, so I’ll be using them too on this trip. It’s helped a lot with my digestion of foods in general.

This is how I prepare my daily dosage of supplements

SUPPLEMENTS ALWAYS TRAVEL TOO

Packed and ready to travel

I take supplements every day. They have helped me recover and stay healthy after my almost total “burn-out” in 2010. Before every trip I take, I put my dosage of morning and evening vitamins into small zip-lock plastic bags. The morning ones then go into one bigger bag as do the evening ones.

I may not take as many vitamins on a trip, as I do when I’m at home. It’s easier only to take them in the morning and the evening. When at home I also take some at lunchtime.

In spite of the fact that India is a very polluted country, we do expect sunshine while traveling.  In order to protect my skin, I’ve been taking Astaxanthin from NOW Foods for a month, and will continue to do so while in India. It protects my skin from harmful effects of the sun, and helps me get a beautiful tan.

Photos: Runa Bergmann
Can Stock Photo / hubenov

Check out my Facebook site for regular photos and posts from India.

Author Profile

Runa Bergmann
Runa Bergmann
Runa Bergmann is a Keynote Speaker, published Author and a Health and LIfestyle Coach. She has successfully been working in the personal development field in Iceland since 1990.
>> Feel free to contact Runa
  • 12 Posts
  • 0 Comments
Runa Bergmann is a Keynote Speaker, published Author and a Health and LIfestyle Coach. She has successfully been working in the personal development field in Iceland since 1990. >> Feel free to contact Runa