People successfully navigate a wheat-free lifestyle while at home. But what about while traveling?
We’ve heard from many readers how they have traveled different parts of the world. It can take some effort, but most people have found they can travel safely with minimal to no inadvertent wheat exposure.
Pictured is a meal I recently had in a small restaurant featuring Argentinian cuisine in the Westminster area of London, England. I enjoyed several meals over the course of a week and had no problem whatsoever in avoiding wheat. Yes, it was offered in the form of dinner rolls, cookies and scones, and the many other familiar forms, but avoiding the obvious and hidden sources proved relatively easy and little different from navigating wheat landmines in North America. Stopping in several London pubs along the way, I enjoyed an occasional glass of Stella Artois lager, a wheat-free beer (but not necessarily gluten-free). (Pubs typically now offer substantial lists of open bottles of wine, too, if you wish to be absolutely gluten-free, as well.)
In the countryside, I saw many fields of closely-spaced stalks of wheat. As harvest time is drawing near, most fields stood the expected 18 or so inches high, representing the semi-dwarf creation of genetics research.
London, by the way, has no shortage of wheat bellies. While the population of the city are surprisingly youthful, I spied many, many overweight people among the crowds (and, yes, speaking with English accents).