Traveling with allergies
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I have been travelling since I was three months old. Having a single mother with a fantastic high powered career and friends all around the world has allowed me to be free and feel strong with my allergies, but I take precautions and short cuts to help me feel safe.
These are some things that I do no matter where I go.
Kitchen
-If it is a longer trip I always splash a little bit more money for a place that has a kitchen (Airbnb, booking.com apartments…) It helps me feel safe and I can control how clean the pots and pans are.
Food Shopping
- The first full day I am in a new place I go out food shopping. I buy all my staples (mainly vegetables and fruit) meat is quite expensive so I try not to buy that. I try to buy food that is not pre-made so I’m not worried about the ingredients containing my allergies. If I haven’t checked in a bag I buy a bowl, a knife, compostable plates, foil and reusable cutlery. I make sure theres food for breakfast and lunch (wraps mainly). Tuna fish so I have food when I am out and about.
Allergens List
Laminated with allergies in the language of the country
* UPDATE: I took off banana and avocado. see my blog posts about why!
One of the best decisions I have made is getting all of my allergies laminated. It has allowed me such freedom, as I have lot of allergies and most of them are not on the 14 allergens list. It’s not often I go to countries that the native language isn’t English, but since discovering this list, I want to. I am making this list in different languages for the places I want to go. List = Freedom, but there is still always a risk.
Products you have at home
I always take some of my pre-made/store bought snacks (1 or more for everyday) so I always know I have the option to eat without being afraid of reading a new language or not having a quick option. - Take a look at my weekly products list to see some of my faves.
Eat out only once a day to decrease risk
I try to know where I want to eat that's special and a place I feel is worth the risk. I try to reduce my odds of an attack. I tend to have my food plain - ie. no sauces, no dressing, no breads, no dessert. (Potatoes, salad, steak or chicken) - search yelp or trip advisor to see the better places for service in your location.
Travel insurance
I really hope you or I won't ever need it but you can never be too careful. My major reactions have been years apart, I never know when they are coming and where. Be safe.
Nearest Hospital ER/emergency.
Absolute MUST. I have gone to a hospital that doesn't have an ER/A&E and they can still help but not to the power to what an emergency room can do, and why would you put your life in danger because you didn't research and prepare.
P.S. Know your limits but enjoy yourself.
Leave me a message and tell me your tips for when you’re traveling with allergies.
*Note:
I wrote this blog post long before the inquest into the tragic death of Natasha Ednan-Laperouse caused by anaphylactic shock after eating a baguette containing sesame (but not labelled as such) bought from Pret A Manger before boarding a British Airways flight in 2016. I was so upset to hear about Natasha’s death – it felt so close to home. The coroner, Dr Sean Cummings, has criticised Pret A Manger for inadequate labelling and he has raised concerns over the adequacy of food regulations.
Dr Cummings said: "There was no specific allergen information on the baguette packaging or on the (food display cabinet) and Natasha was reassured by that."
He has promised to make a report to the UK Environment Secretary over whether large businesses should be able to benefit from Regulation 5 of the Food Information Regulations which allows for incomplete labelling of food products not requiring identification of allergens in bold labelling on the packet.
Because of my lack of trust in the labelling of food products and a friend of my family died on a flight many years ago from a nut allergy reaction, I have got into the habit of not eating any food (even if I prepared it myself, or eat it regularly) two hours before my flight, and I have stopped eating entirely on planes – even on long flights. I bring a bar or a light snack so when the plane touches down I have something with me when I leave the airport.
This may seem a little extrem - I am certainly not suggesting that anyone should do as I do - and indeed we should not need to do this; we should be able to rely on the labelling on food. But once when flying to Australia as a teenager and looking at the vast expanse of ocean below me, I wondered how I could survive if I went into shock on a plane, it made me realise that being hungry makes me far less anxious.
My heart goes out to Natasha’s family- it is what we all dread. Natasha should have been able to rely on food labelling and the rules and regulations ought to protect us all and it is natural and entirely reasonable to believe that if sesame was not listed as an ingredient then the baguette did not contain it.
This should never have happened, and we need to support all moves to change the law. The Anaphylaxis Campaign was established when a young woman died eating a lemon meringue pie in the restaurant of a well-known department store, unaware - and not told and there was no labelling then - that the pie had a light dusting of ground peanuts. The Anaphylaxis Campaign will now be addressing the issue of the UK’s Food Regulation 2014 which means that “food businesses that sell freshly handmade, non-pre-packaged food do not have to individually label the products and can provide allergy information in writing or verbally.” I will be reporting back on this important issue in the memory of Natasha and in the hope that this blog will contribute in some way to keeping our x men alive.
