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I have a laminated card I wrote up that starts by saying that "even trace
amounts of wheat, rye, barley or oats (and their byproducts) will damage my
small intestine" -- this gets the attention of food professionals. The card
explains about cross contamination, too (e.g. frying in oil in which
battered food has been fried). On the back is a list of common ingredients
to avoid (e.g. HVP) and an even plainer list of foods ("bread, pasta...")
because some people just don't =think=. I have good reactions from this. I
don't have to try to explain it and the card can be taken back to the chef.

I bring dehydrated fruit that I've made myself (tastes excellent and I'm
sure there are no additives), crackers and peanut butter as my emergency
staples. Chef's salads (no croutons) are a good standby.

It is difficult to learn to be assertive. I feel as though I am appearing
to be a "fuss budget" even though I know it's necessary. Learning to
present your problem with a smile and a sense of humor helps.

Linda Blanchard