'So long as you have food in your mouth, you have solved all questions for the time being.' – Franz Kafka

Culture Smart Thailand
by Roger Jones

Yesterday we met some fellow gluten free travellers on an excursion and they told me about a tool they use when overseas: there are cards you can print saying that you are gluten free in almost any language. I never knew this existed, but it doesn't surprise me that this is one of the many miracles found on the internet. It means that you don't have to guess about food contents or bungle the pronunciation, possibly saying something you didn't intend. I will be using these next time we travel, but for the moment I will stick to dishes I'm pretty sure are safe and hope that I don't get a migraine.

'Health food may be good for the conscience but Oreos taste a hell of a lot better.' – Robert Redford

To wheat or not to wheat? That's my question this weekend. I was intending on testing my reaction to wheat today. I had a whole wonderful wheat-concetrated menu planned: waffles for breakfast, then croissants for lunch, ending with quesadillas and naan bread for dinner. It was designed to give me exposure to wheat, but not yeast. Also they're all foods that I have been missing for the past six or so years that I've been gluten free.

The problem is I've chickened out. I've been feeling quite good this week. I think my current (slightly higher) dose of Sandomigran feels like it might be right. Given that, I don't want to wreck things by eating a bunch of food that might send me into a migrainous spiral again.

It's a question of balancing the possibility of future delicious food with the immediate (high) probability of a migraine.