Tips for flying gluten free – GFM podcast episode 8

Tips for Flying Gluten Free

This week’s highlights:

0:28 – What did you eat?

3:17 – Topic: Flying Gluten Free

4:42 – Airline food

6:00 – 6 pack cooler

9:20 – Double check your meal

11:30 – If all else fails

16:50 – Is your food legal to transport?

17:29 – Listener comments - Write us a review

18:44 – Why people eat gluten

25:00 – News and updates!

27:40 – Think about it

36:20 – Healthy change challenge – Juice water

Resources mentioned :

Rebecca’s Pinterest board http://pinterest.com/PrettyLiLCeliac/

Andrew’s Pinterest board http://pinterest.com/andrewcordova/

Andrew: Welcome to the GFMagazine Podcast with Andrew Cordova and Rebecca Black. Join us as we discuss how to make living gluten-free just a little bit easier.

Hi there, listener. Welcome to the GFMagazine Podcast, episode no. 8. Andrew Cordova here with my co-host, Rebecca Black. How are you today, Rebecca?

Rebecca: I’m good. Good, good, good. How are you?

Andrew: I’m very, very, very good. Very good. What did you have to eat today?

Rebecca: I had a smoothie earlier. I had some gluten-free pizza today?

Andrew: Do you drink a smoothie every day?

Rebecca: I try to. It’s really easy. It’s convenient for me and I really like them. I love berries and I love mixing them with all my stuff. So either I typically have some kind of juice or a smoothie-type consistency with coconut milk pretty much almost every day, yeah.

Andrew: And my ‘juicy’, you’re not talking about ‘orange juice’, right?

Rebecca: No. I mean like in my juicer.

Andrew: Like you’re juicing that is?

Rebecca: Yeah, yeah. And then I found that for a while, I was putting too many fruits in them, so now I’ve tried to add more like [inaudible 00:01:15] spinach and stuff into those. But I put spinach on my smoothies too.

Andrew: Nice! I had a smoothie-in-a-can or in-a-bottle the other day that was like local or something. It was called [inaudible 00:01:24]. It was pretty gross. When I got one, it was like, “This sounds so good. It’s like cucumber lemon.” My brother and I would eat anything with cucumbers or lemon. And so I just like chugged it and then I look at the ingredients and it was just – I don’t think it had one fruit in it or anything like that with a straight greens. It tasted like you’re eating some – it tasted like…

Rebecca: Like a [inaudible 00:01:49] butter?

Andrew: It tasted like…

Rebecca: A [inaudible 00:01:52] butter? Yeah.

Andrew: Yeah, it tasted so gross. But it made me feel good after. My brother didn’t finish his. It was too gross. It tasted too [inaudible 00:01:58], he said.

Rebecca: Laura, my communications manager for Pretty Little Celiac and my gym, she was over the other day and I was like, “I’m going to make some juice. You want some?” She’s like, “Uh…” I went downstairs and then she saw it. She’s like, “What are you putting in there?” and I was telling her all of the things. She’s like, “That is going to be disgusting.” I said, “I bet you, you’re going to like it. Just try it.” And she actually ended up loving it.

For me, it doesn’t have beets or apples in it, I struggle with drinking it because I just need a little bit of that sweetness to cut the edge off of the more bitter vegetables.

Andrew: Yeah. No, I can’t stand the beets or I can’t stand juice to beets. That flavor is just…

Rebecca: Oh, I love them! Oh, love it!

Andrew: Well last night, I made ribs. So the ribs were really good. I had ribs last night with broccoli and sweet potato and I had a salad. And then this morning, I had three eggs (over-easy and over-medium) and a ton of bacons and sweet potatoes and some asparagus.

And then just probably about 20 minutes, I had some bacon and a salad and then a few cups of coffee. So that’s what I ate today.

Rebecca: Yum.

Andrew: Yeah, it was really good. So today we’re going to be talking about flying and eating gluten-free in the airport.

Rebecca: Argh! Do you travel a lot?

Andrew: I used to travel a lot. I’m taking a break for a while, but I want to be getting back on that travel train pretty soon – not travel like a ton. So many countries, so many cities all part to being gluten-free. But my ex-girlfriend at the time was gluten-free, so I have a little bit of experience. So yeah, you want to start this off?

Rebecca: Well, the longest trip that I’ve been gluten-free on a flight was to Vegas I think. So from here, that’s about a little over four hours. So I haven’t actually had any long-term flights overseas or anything like that. But we do travel a lot. We’ve actually started driving a little bit more just to save some money since the price of tickets have gone up a little bit in the last few years. So we’ve tried to stick with stuff on the east coast so we can drive.

But really, airports are really tricky. I mean, you’re trapped there really. If you’re not prepared before you get there or you don’t think of anything, you’re going to be hungry or eat candy. There’s always candy.

Andrew: When you went to Vegas, did they have a gluten-free option for the food. Actually, four hours isn’t really long enough, huh?

Rebecca: Well now you don’t get food anymore. You have to purchase it off of their – it depends what airline you’re on, but typically, you have to purchase food kits from their airline. I don’t remember which airline I was on, but you could get a fruit & cheese tray thing. And then the crackers were packaged separately so they lasted longer. I guess you could get something like that, but most of the stuff is like little – it’s just like junk food, little packaged thing of crackers and pretzels and cheese stick…

Andrew: Present trail mix.

Rebecca: ..and cookies. Yeah, it’s like a bundle of gluten that they just hand you on a plane.

I want to emphasize because I don’t think people know this. I used to travel for fitness competitions. When you travel for fitness competitions and you’re competing, if anyone has ever done that, you know that you have to eat very frequently because you’re eating small meals like six or seven times, sometimes eight times throughout the day.

So I used to take a cooler and I’d have my little meatballs and my asparagus and my broccoli and spinach and all that junk – not really junk, but you know what I mean – in a cooler and I would take the cooler through security and onto the plane with me.

You cannot take liquids. Typically, it depends on what cooler you have, but you can’t take ice packs (because it’s liquid), but if the ice packs are packed in some of these fancier coolers – they’re called 6-pack coolers and they are designed for fitness competitors. They have all sorts of different compartments for food and side packets for drinks and then the top for vitamins, which actually would be perfect for anyone with Celiac or gluten-free if you’re trying to travel somewhere and you want to take your meals with you. They have all these different components.

But the cooler packs, the ice packs, for some reason, don’t get picked up in the security. So you have those and they’re frozen and you take them through – I’m not sure, maybe their consistency is gel. I don’t know why, but I’ve never had an issue with them. You can take pretty much whatever you want on the plane besides liquid. So that way, if you’re going and you are very sensitive Celiac or you have a child with other allergies, you can bring all of your own food into the airport and onto the plane.

The disadvantage to that obviously is that they’re big and bulky. So it’s taking up one of your carry-on spaces with just food, but you’ve got to kind of figure what’s the price you’re going to pay for the inconvenience. Are you going to bring your cooler and carry an extra bag and check another bag or are you going to risk and potentially get stuck in the airport eating Snickers bag all night.

Andrew: Yeah, and I would err on the side of bringing too much food than not enough (and hopefully never none) just in case you get stuck in a layover because that has happened to me way too many times – or missed flights. I’ve missed way too many flights and I’ve been stuck. I wasn’t gluten-free at the time, but I can’t even imagine not being able to eat anything and be stuck in an airport or have everything be closed except for one kiosk that has no food.

Rebecca: Right! A lot of those kiosks have pre-packaged stuff. So they’re pre-packaged sandwiches, pre-packaged salads with croutons on them, pre-packaged side dishes that are usually pasta or something like that and they’re not really conducive to what we need to eat.

Andrew: Yeah, and if you’re traveling internationally – I haven’t traveled too much domestically – if you are traveling internationally, they do have gluten-free options. At the time, I remember, like I said, my girlfriend would order the gluten-free options. I can’t remember exactly what it was (I think it’s mostly a salad and probably some plain chicken or something like that), but you always want to make sure and read the lunch box or whatever they give you to package the food to make sure that it is gluten-free. Sometimes, they’ll labeled it like GF-something. I can’t remember what it was, but they’ll put a sticker on there. But make sure to open it up because everything in the food in the little package is usually labeled, so it can be all the ingredient list.

I was reading online just some comments on a blog about traveling and one lady was saying that she had – I think she was flying somewhere in Europe and she got the gluten-free meal. She opened it up and she’s like, “Oh, everything looks good.” There was even a packaged little muffin and she knew the name of the bakery and she wasn’t aware that they had gluten-free options. So she opened it up before she took a bite, she looked at the label and wheat was clearly listed on the label.

So always do your due diligence. Make sure and double check all the food that you are given even though if people say that it’s gluten-free because apparently, people can make mistakes. If they totally screw up on your food and you didn’t bring anything like Rebecca was saying – bring your own food – then you’d probably just be starving the whole time. So always bring your own food.

Rebecca: I have found some things in the little gift shops. It seems to be in almost every airport I’ve been to recently. They have pop chips which are gluten-free. They have nuts. But again, you have to be careful with any mixed nuts or honey nuts or any of those that could potentially have something in their seasoning. But most of those places have the peanuts, the cashews, the pistachios, anything of the nuts. And then I’ve always seen beef jerky – always, or turkey jerky or something like that.

I’m trying to think. There was one airport and I sure wish I would remember it, but they did have a little tiny section of health foods. But it was very limited. It was Larabar or Clif bars. The Clif bars aren’t gluten-free, but just the more – I guess they called it like the ‘healthier’ section. So sometimes if you dig around and you look a little bit more, they might have the different options in there.

But if all else fails, you can always just get candy for an hour or two. It’s not the best option. It’s not the best option. It’s not the best option. I’m not advocating that you go stock up at the candy factory before you go to your trip, but if you are starving and there’s really nothing that you feel comfortable eating, obviously, the packaged processed food is – better safe than sorry.

Andrew: Yeah, I’m going to say chew on your fingernails until you find real food.

Rebecca: Hmmm… I’d rather chew on a Snickers.

Andrew: Oh, right! When I’m traveling, I eat a lot probably because I get stressed or I feel like – obviously, it’s super expensive if you go, even if you’re lucky enough to find something that’s gluten-free. I’m a big fan of making my own jerky. I’ve traveled with jerky. I like cashews and almonds. And then I’ll usually do like deli meats. Sometimes cheese.

Rebecca: I’ll take carrots with me – well, I can’t have celery anymore, but I used to take celery and peanut butter with me. I love those Justin’s Nut Butters in the individual packets.

Andrew: Oh yeah, it looks like you cut the package.

Rebecca: Yeah, they’re so easy to throw into a travel bag. And actually, I’m getting ready to go to camp, so I’m just plotting my little list of what I’m taking with me, but those are going to be there with a bag of rice cake because they travel well. They’re not the most appetizing thing, but they travel well and they typically last a while.

Andrew: Oh yeah.

Rebecca: So it’s a good option just to have with you.

First of all, you’re not going to buy a bunch of bags of chips to take to the airport with you.

Andrew: Yeah, definitely.

Rebecca: How inconvenient is that to have a bunch of fragile food items trying to figure out what you’re going to do with them through the airport. You can want stuff that you can easily throw in places like little travel containers of different foods. Get some plastic or glass container, so you can – actually, are you allowed to take glass? I don’t know if you’re allowed to take glass.

Andrew: I’m pretty sure.

Rebecca: Yeah? Yeah, but you can’t have any water in them.

Andrew: Yeah. It’s just like glass water balls. Oh actually, no. No, no, no. No, you can’t take – yeah, I’m not sure actually.

Rebecca: So probably just some kind of container that you would use to store your food in.

Andrew: Maybe like a ziplock one or something like that.

Rebecca: I mean, there are obvious foods that probably aren’t the best choice – taking cans of soup or chilling it in a container is not really the best option. Meat is okay if there’s a way to keep it cold. I used to eat the baked chicken nuggets, chicken strips from chicken breast and then put them in a bag and then eat them cold.

When you’re a fitness competitor, you’re weird and you do weird things like eat like that. So that’s something totally normal on my end.

Andrew: Yeah, I think a lot of the stuff is pretty much no-brainer. It’s just like pretty simple stuff.

Rebecca: They’ll give you tuna. They make those little individual tuna packs that you can then when you’re in the airport if you want some mayo or mustard and mix with them, I mean they all have the condiments so you just need to grab the little individual packets of tuna, the ones that are in the…

Andrew: The packaged ones.

Rebecca: Yeah, the tear open packages. And now you’re going to get your protein and everything right there. You could even make a tuna sandwich on a rice cake if you need it too.

Andrew: I’ve never had that. It sounds kind of weird.

Rebecca: Yeah, it’s not that bad. I mean, as long as you don’t have the honey nut kind. That’s kind of gross.

Andrew: Honey tuna sandwich.

Rebecca: Honey and tuna cake sandwiches really doesn’t sound that appealing.

Andrew: No, it doesn’t sound appealing.

Rebecca: So there are lots of options that you can do. Again – and we’ve talked about this I think in every single episode – it’s just taking that extra step of planning and checking in with the airport, checking in with the airplanes to see if you can even bring it, how do you pack it, getting a cooler. All of those things are ideal situations as long as you plan for it. You just need to plan for it, right?

Andrew: Yup!

Rebecca: I mean, I’m not always good at planning. I’m not judging anyone that’s not, but…

Andrew: It’s better to be better at planning.

Rebecca: Right.

Andrew: Yeah.

Rebecca: Yeah.

Andrew: I think that’s pretty much it, right?

Rebecca: Yeah!

Andrew: Anything else? Pretty simple stuff.

Rebecca: I don’t think so. I mean, really just knowing that you can take food into the airport is a huge thing that people don’t know. So that’s a plus always because you realize that you can do that.

I do think that there’s a stigma that you can’t bring any food or drink through security when really, it’s just liquid.

Andrew: Here’s just a weird tip – or not too weird, but I guess if you’re traveling internationally and you take a packaged Larabar or something like that, in certain countries, I know that you can’t import certain things.

Rebecca: Right! We did run into that one when we went to Mexico.

Andrew: Make sure you can take that food with you just in case you’re taking a bunch of bars or something if you’re going to go for a week and you’re like, “Oh, I need some snacks that are for sure gluten-free.” Make sure you can actually take them into the country before you purchase all those bars or whatever food you’re taking.

Rebecca: Yeah! So that’s what I’ve got.

Andrew: Alright! Sounds good. Let’s go into the new reviews on iTunes. I think we’re at forty 5-star ratings, which is super awesome. Thank you for the ratings and reviews. But we’re going to talk about the comments. I’ll just read them out loud that everyone left on GFMagazine.com. So start us off, Rebecca, episode no. 1, our stories.

Rebecca: This is from Amy. Amy, woo-hoo! She’s from Cincinnati, Ohio. She said, “I recently learned I cannot have gluten. This was an awesome podcast. I live in Cincinnati and now my husband and I will be going to the tour. Keep these coming!”

Andrew: Do you know what tour it was. That was the Celiac Awareness Tour?

Rebecca: Yeah! I think it’ll be there for November.

Andrew: And one from episode no. 2, social situations. Hopefully, I say her name correctly, Amuela Asher. She said, “I just finished listening to episode 1 & 2 and they were very helpful and fun. I can’t wait to finish listening to episode 3 & 4. Big thanks for making these shows available on your sites since I don’t have iTunes. Thank you.”

Yeah, you are very welcome. You can listen to the podcast on iTunes, on Stitcher radio for anyone with an Android phone and also on our website. Just go to GFMagazine.com, you will see the list of episodes.

Next one, Rebecca.

Rebecca: This one is about our podcast that we had when we talked about excuses. This is from Cathy Lenghling. She said, “Topic of excuses. Why on earth would anyone want to eat gluten on purpose if they have Celiac disease. It took me long enough to figure out why I felt like I had the flu every day of my life. The longer I am gluten-free, the easier it is to never feel deprived of anything. All one has to remember is how bad one feels for how long. Gluten-free in Wisconsin.”

I don’t know. I don’t know why people do that. It’s something that I won’t understand.

Andrew: I’m not going to say I understand it, but I could see people right when you’re in the beginning of being gluten-free, it’s really difficult to be the odd one out in any social situation. We were talking about the restaurant thing earlier this call.

If you’re brand new and you don’t know what gluten-free is, maybe sometimes you’ll do it accidentally or you just don’t know enough about the sensitivity or you know your sensitivity…

Rebecca: Okay, well that’s different though because I did do that. When I first got diagnosed, I thought I could eat something every once in a while like lactose. I just thought that maybe if I had a soft pretzel every once in a while or maybe we go to one NFL or baseball game a year, I thought, “Why not? It’s not going to kill me, right, just to have one thing?” because I wasn’t educated on the damage that it was going to do to my body and how sick it was going to make me. It was simply because I didn’t know.

But there are people who know and who know how sick they get and they continue to cheat and eat and do other things. I guess that’s the mentality that I don’t understand –not the people that don’t understand because everyone’s been there. I’ve been there where you think it’s not what it is. But once I really truly understood what a beast it is and how it affects my body, then now I don’t understand that.

Andrew: I would say more people don’t really understand the whole thing. They don’t get educated as much as you or I know. It’s basically like, “Okay, you’re gluten-free now. Here’s a new job for you. Go learn about this stuff.”

But yeah, I know that there’s people that personally read their stories or their comments saying, “Oh, I love this x so much. I just thought I’d have some” even though they know they’re going to get sick. But yeah, I don’t know. I’m pretty sure everyone of you listening now don’t have that mentality. So kudos to you for taking control of your health. That’s awesome to not eat gluten when you know you’re not supposed to.

The next comment is also from episode no. 3 from Excuses. This is Rebecca who posted this.

Rebecca: I love that name.

Andrew: “I am amazed at the idea that people would risk a gluten exposure on purpose. I really relate to the point about taking care of yourself for your self’s sake. Look at the people who know they should exercise for better health, but never do. I usually just starve rather than mess with food on an off-day. I’m still working to set up my fast meals for emergencies. Need a freezer!”

See, she has the right mentality. If something is not safe, just don’t eat.

Rebecca: That’s right! Let’s see, Annie says, “It has been five years for me. I used to feel I couldn’t have anything good and when I tried the one food that I craved with rice in it, I got even sicker.

I found and purchased a recipe book by Roben Ryberg that has recipes without rice in them at all called The Gluten-Free Kitchen. Once I had that one and tried some of her recipes, I also purchased You Won’t Believe It’s Gluten-Free by Roben Ryberg.

She is not gluten intolerant, but as a cookbook writer, it makes her recipe to match or even be better than the original recipes she makes equal. I have to say that I have not missed out on good foods since I’ve had her recipe books.

Roben is now also my friend on Facebook and I’ve kept up with her books that she is coming out too.

I also use recipes from Elena Amsterdam’s book, The Gluten-Free Almond Flour Cookbook and follow her on Facebook.”

Andrew: Have you heard of that guy before? Or I’m sorry, her, Roben?

Rebecca: No, I don’t buy any cookbooks. They’re a waste of money in our house.

Andrew: Oh, yeah. I almost forgot you don’t cook.

Rebecca: I might as well buy them to use at a fireplace.

Andrew: I don’t buy too many cookbooks either. I actually only bought one for myself – actually, about one. I usually just look at magazines or just do my own thing.

Rebecca: I use Pinterest. Yeah, if you want to follow me on Pinterest, I’m prettylilceliac on Pinterest and I am addicted to this website. I have five gluten-free boards. I have a blog board. I have a gluten-free toolkit board. I have everything you can imagine. I also have amazing shoes that I pin – and purses and room décor and beauty things.

Andrew: Oh perfect!

Rebecca: So definitely you want to head on over there if you need some ideas.

Andrew: Yeah, I will have a link to everything we referenced as well as Rebecca’s Pinterest board online at GFMagazine.com/8. So yeah, make sure to check out the website and the show notes for all the links.

Just one more comment from – this is from Marci Z. She says, “I can’t imagine for a minute why someone who actually was lucky enough to know the stem of their sickness would consume they knew would auto-trigger illness. Yes, it is expensive, but since I have finally found an answer to all my misery, I cut out and will continue to cut out frivoulous want’s or nice-to-have’s simply to not be sick.”

Yeah, Marci. We are all on the same page with you. Thank you for your comment.

If you would like to leave a comment, go to GFMagazine.com and we will speak your comment in future episodes.

We also have a speak [inaudible 00:24:34]. We’re still waiting for that first voice message from you. Just go to the website on your phone, even on your Droid. You just click ‘record’. I think I have the free version set up so you can leave a 30-second message and I will play it in a future episode of the GFMagazine podcast.

Leave us a review in iTunes. It would be so much appreciated. It just helps us to just get more exposure on iTunes and keep this podcast free.

I just want to say one thing really quickly. I think I’ve said this before, I’m not sure, but we were no. 2 in the alternative health section of iTunes right under this guy named Chris Crosser. He’s like a super awesome podcast Paleo doctor dude. So it was really cool to be no. 2 right behind him as no. 1.

Rebecca: Yeah! Well thanks, everyone for listening and getting us up there. That’s fantastic! I love that.

Andrew: Yeah! I think it was awesome. On that same day, we got I think it was 500 more downloads than normal, so it definitely did something. I’m stoked!

Rebecca: Yeah. I like that.

Andrew: Yup! And news and updates. Issue no. 7 of GFMagazine is now live. So make sure to go to GFMagazine.com and just subscribe. Maybe if you are subscribed, tell someone else. They’ll see that gluten-free isn’t so bad and hopefully they will maybe learn something and make your life easier.

Rebecca: Oh, I do have an update.

Andrew: Tell me. Tell us.

Rebecca: I love podcasting because I don’t have to be on video, but I’ve been getting a ton of requests through my blog about beauty tips and beauty tutorials. So on YouTube, I have a YouTube page now, prettylittleceliac and I am doing beauty tips, eye make-up, flawless skin, all of the fun stuff that you guys asked me about on my blog, on my Facebook page. It’s all now randomly rolling out. I’m trying to do at least two videos a week. They’re not very long, but they’re very girly. So if you want to learn how to do your eyeliner, Andrew come on over and watch it.

Andrew: No, thank you. No, thank you.

Rebecca: You never know.

Andrew: No. No, no.

Rebecca: Well, for all the ladies out there…

Andrew: Yeah, I’m pretty sure, they’ll like that.

Rebecca: …this is the place for you to be. Yeah.

Andrew: It sounds like an all-inclusive women’s place.

Rebecca: Yes. It’s a little gluten-free beauty channel over there. I think there’s six videos on there right now.

Andrew: Cool! And YouTube video is a lot. I commend you on the amount of content that you’re publishing.

Rebecca: Hey, I don’t edit them either. So what you see is what you get. There’s no do-overs. I mean, I’m not going to take my make-up all off again and re-do it if I screw up, so it’s what-you-see-is-what-you-get. These are raw videos.

Andrew: Cool!

Rebecca: And it’s not fancy! It’s just me and my mirror.

Andrew: You should go check it out, listener. Okay, so the next section is called ‘Think About It’. It’s our quote section and I just renamed it to make it sound cooler. My ‘Think About It’ for this week is:

Don’t cry because it’s over. Smile because it happened. ~Dr. Seuss

I kind of feel this way when I go traveling, come back home and then I feel like, “Oh, my God! Yeah, I wish I could go back” or, “I want to be back in Thailand or in Peru or Spain,” whatever. Sometimes you get down on yourself like, “Oh, I feel like that’s the life I should be living – two days in an all-inclusive resort next to the beach. That’s my life.” Don’t be sad about it. Just be happy that you’re able to experience it. A lot of people don’t get to travel. Just consider yourself fortunate.

Hopefully you had a good experience with your gluten-free challenges. You had good food, had good accommodations.

Yeah, that’s about it for me. Just enjoy those small moments of paradise not at home.

Rebecca: Why can’t your home be paradise?

Andrew: You know why? Because I have experienced paradise. Actually I have lived in paradise before, but I’m not living there now. But no, personally, for me, paradise would not be my house right here. It would be my house in another place.

Rebecca: No, that’s true.

Andrew: Yeah, and I have pictures to prove the paradise. It would change your mind about…

Rebecca: I believe you.

Andrew: Put your home next to my home in paradise, “Yeah, that’s paradise.” Did I just sound really good?

Rebecca: I mean, I live in Ohio. I’m in Ohio, so…

Andrew: Oh, good. No, but I guess…

Rebecca: [Inaudible 00:29:37]

Andrew: What do you have for us to think about today?

Rebecca: Mine is from CS Lewis and it is:

Friendship is born at that moment when one person says to another, “What? You too? I thought I was the only one.”

That is just the recurring theme on my blog, my Facebook page when I meet people that are gluten-free. I just love the gluten-free community. I love it. I think that we’re awesome. Everyone of us seems to have a sense of family. It really resonates through the different things that I see. It makes me happy that there are so many people that are really willing to be advocates and positive people for everything that we’re going through. It just makes it a little bit easier for the new people coming in that are trying to learn this lifestyle and are trying to figure everything out that other people are so accepting and so willing to share their stories that it’s even though we’re all online or you’re listening, it really feels like a friendship, like a family and a sense of community.

So that’s mine for today.

Andrew: That’s awesome. Yeah, I would agree. I would say just about every gluten-free resource that I’ve come across, people are very open, very encouraging and just really nice and there to help out. So I do enjoy your company and everyone else’s. I truly feel like it’s very easy to make gluten-free friends online.

Rebecca: Absolutely! Well, we all are sharing in the same – not the same, but we all have similar embarrassing, mortifying, uncomfortable situations that other people that haven’t lived it don’t understand. So when you finally meet that person where you can talk about the time you had to pull over on the side of the road or go a hundred miles on the highway, some whatever embarrassing situation you had, you feel comfortable sharing that and laughing about it whereas someone who never has to struggle with anything like that wouldn’t. They’d be like, “You’re gross” or, “What’s wrong with you?”

And so it’s that shared dysfunction or just the ability to have a camaraderie and a similarity for those awkward things that we typically end up living because of whatever health reason we have from gluten.

Andrew: Yup.

Rebecca: So it’s just a nice feeling to have.

Andrew: Yeah, I would definitely agree. And I have one more quote really quick. This one is kind of not for this episode, but it’s referencing episode no. 6 on dating and it is:

A friend is someone who knows all about you and still loves you ~Albert Hubbard

I think back to what I was saying in a previous episode on dating, I was saying not giving too much information in the beginning, getting to know the person before you tell them about gluten or anything. Rebecca at least were saying, “Oh, you know, you should probably open up to them” and it’s finding out in the very beginning. If they’re supportive now, they’re going to be supportive later. If they’re not supportive now, they’re not going to be supportive later.

So I feel like you really should just let a potential partner know everything. If they really like you – they probably don’t love you, by the way, on the first date – and they want to go on another date, then that’s a good sign.

I was reading a comment actually on the website – and I’ll probably say it again on a future episode – there’s a lady and she commented on the ‘preparing’ episode when we talked about preparing [inaudible 00:33:52], she said that her mate – I think she’s from Australia because they say ‘mate’ over there – when they met, she told him that she would have to prepare her own meals if they ever went out and go on dates or anything. She said that she invited her husband or mate to her house and she cooked a meal for him and he was totally cool with that.

I guess they’re together now. He shares eating gluten-free. He also eats gluten-free with his wife. So I think that’s awesome right from that very first date. After that first date, she knew that he was a keeper because he likes her even though she had this dietary restrictions.

I just think it’s important to find someone right off the bat that is supportive of you and what you do right from the get-go. If they’re not, there’s a trillion people in the world. Just find someone else. So don’t get sad.

Rebecca: And an update, which I learned prior to this podcast is that Andrew’s person he was going to ask out is no longer there. Now it’s like a mission. We have to find somebody else now for you to test our…

Andrew: Find another…

Rebecca: We have to test our theory and our hypothesis here.

Andrew: Like I told you, there’s two girls, so there’s another one. But she was no. 2 on the list and I don’t know how I feel about going after no. 2. I was going after no. 1. So we’ll see if the no. 2…

Rebecca: Hey, when you have gluten issues, no. 2 is equally as important as no. 1.

Andrew: Alright!

Rebecca: A little bit of humor for the day.

Andrew: Hilarious. Hilarious. So let’s move into the Healthy Change Challenge. And this used to be last ‘Health Tip’. Again, I just re-worded it. I thought it’d be much cooler. ‘Healthy Change Challenge’ sounds cool.

So my healthy change challenge for you this week is water down your juice. If you look at the back of your juice, whatever juice that you have – I have one right in front of me and it’s a lemonade and I think it has 26 grams of sugar for one 8-ounce cup. That’s a tone. The average person in the USA drinks 177 cups of juice per year. That’s half a cup of juice per day, which is equal to approximately 14 grams of sugar in just a half a cup, which is about 3.5 tsp. of sugar.

According to the American Heart Association, women should not have more than 6 tbsp. of added sugar per day. And for men, it’s 9 tsp. of added sugar per day.

So sugar is not good for you. We’ll talk about sugar and how it actually affects your body and why it’s even more important for you as being gluten-free. You obviously probably have gut issues and sugar really wrecks your guts. So we’ll talk about that more in future episodes.

For me, I’m not going to not drink juice. I really, really, really like juice, but I just water it down a lot. I’ll put a quarter cup of juice and then the rest, I’ll put a cup of water. I don’t drink juice all the time, but when I do, I water it down and I enjoy it.

So try that. Water down the juice. I’m not saying cut it out, but just make a small step towards making yourself a little healthier.

Rebecca: You know another thing you can do too is you can get the Passion – is it Tissau? Tesio? I don’t know. Whatever that is.

Andrew: Oh, the T.

Rebecca: Yeah, it’s a passion fruit or something.

Andrew: Yeah, that was really good. Yeah.

Rebecca: You can get the same taste of the flavor without all of the sugar. And then you just add your [inaudible 00:37:37] or agave or honey or whatever you want on it. You can make it cold. We’ve done ours where you make a big pitcher of it and stick it in the fridge and drink it throughout the week just like you would a Crystal Light, but it just doesn’t have all the chemicals in it.

Andrew: Yeah, I can’t stand that Crystal Light.

Rebecca: Yeah, I call it ‘poison water’.

Andrew: Yeah, I know. It tastes like a chemical. It doesn’t taste natural at all. It’s really gross.

Rebecca: It has no calories, Andrew. That’s why people drink it.

Andrew: I don’t know. I don’t know.

Rebecca: And it’s super sweet.

Andrew: I don’t like that. So that’s it…

Rebecca: we’re anti-Crystal Light here.

Andrew: Yeah, I know for me. Personally, I don’t like it at all.

Rebecca: I don’t like it either.

Andrew: I do not like it at all.

So that’s going to be it for episode no. 8 of the GFMagazine Podcast. Thank you so much for listening. We really, really, really appreciate your time. I know that you’re probably – maybe you’re driving or running or working out – and if you’re working out, do one more rep for us, keep pushing – or maybe at home just listening with your iPhone with your headphones or whatever. You could be doing something else, but you’re listening to us. We really, really, really do appreciate it. We will see you guys, you ladies next time, next week. Goodbye.

Rebecca: Goodbye.

Andrew: This has been another episode of the GFMagazine Podcast with Andrew Cordova and Rebecca Black. For more tips and advice on how to make living gluten-free more enjoyable, visit GFMagazine.com and join the newsletter – it’s free!

  • Nellie

    Thank you for posting these ideas for flying. I’m constantly traveling and the hardest part is finding food that is gluten free. I pack snacks, like Luna Bars and Kind Bars but you can only eat so many of those! I am finding, though that many aiports are providing healthier options over all which is great. The other item that I do is research supermarkets in the area where I am going so that I can purchase food when I get there to store in the hotel refridgerator (if there is not one in the room, the manager is always happy to store food there).

    • Andrew Cordova

      Nellie, thank you for tuning in! Finding a supermarket near your hotel is definitely on the need-to-do list for preparing ahead of time.

  • Sara

    So Snickers is gluten free? I didn’t know about the caramel in it. Is it only caramel coloring that contains gluten? You would make my YEAR if snickers is gluten free.

    • Andrew Cordova

      Yes Snickers are gluten free. In the USA caramel coloring is made from corn not wheat so it is gluten free. Enjoy!

  • Kathryn Yackshaw

    Love this podcast, so glad I found you
    I have never eaten healthier than the past two years since gf! I will never go back. I do worry about gmo wheat and gmo foods. They are obviously making us sick!

    • Andrew Cordova

      Thanks Kathryn! and yeah, gmo is no bueno.

  • Janis

    Does anyone else notice an awful smell when all the passengers start popping open their gluten laden snacks?

  • Sharon

    I have traveled EXTENSIVELY Gluten Free… longest single flight 14 hours (as part of a 26 hour trip). My best recommendation is not to rely upon the airline having your requested gluten free meal on the flight. I have gone back and forth to Australia several times and several time they have not loaded my gluten free meal. ALWAYS bring your own food. If you carry a note from your doctor indicating that you have special meal requirements, you can usually bring things like yogurt or peanut butter or jelly in your carry on even if normally these items would not be allowed. Also, medically necessary supplies (i.e. a cooler to contain your food should not count against your carry on allowance). When I am told that I have too many carry-ons I say that the cooler is medically necessary and does not count against my limit. No one has ever argued with me on this. Finally be aware that some of the peanuts provided by airlines contain gluten. Specifically the peanuts provided by Southwest Airlines definitely contains wheat.

    • Andrew Cordova

      What a great tip thanks for sharing Sharon. I never knew you could claim a cooler as a medical necessity without it counting as a carry on.

  • Chris Corliss

    You mentioned turkey jerky. I read the label on the Jack’s Links jerky and it is definitely not Gluten Free. Bummed since this is what you usually find at the consession stands in the airport.

    • Andrew Cordova

      Yeah most packaged jerky is not gluten free, the only brand that I know is gluten free is Matador Jerky although I make my own jerky, it’s 100% tastier.