<<Disclaimer: Verify this information before applying it to your situation.>>

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This is what I have on the front of mine:
Celiac Disease Alert: It is IMPERATIVE that persons with this hereditary
disorder avoid eating: WHEAT, RYE, OATS, BARLEY and all derivatives of
these grains to avoid intestinal damage. Other sources include: flour
thickeners, coating mixes, breadings, sauces, soy sauce, marinades, malt,
malt flavorings, hydrolyzed vegetable protein, modified food starch, pasta,
croutons, stuffings, broth, self-basting poultry, imitation bacon,
imitation seafood, and soup base. Additionally, all cooking surfaces and
cooking oils must be free of these products.

This is what I have on the back:
Celiac disease is probably the most under- diagnosed disease in the United
States.

Do you know someone with undiagnosed Celiac?
Symptoms may include: diarrhea, constipation, nausea, vomiting, anorexia,
intestinal gas, bloating, abdominal distention, cramps, or lactose
intolerance, also failure to grow, fatigue, weakness, irritability,
inability to concentrate, infertility, or delayed puberty, also anemia,
osteoporosis, depression, tooth enamel defects, night blindness, clotting
disorders, skin dermatitis including rashes, as well as increased colon
cancer risk.
www.celiac.com

Occasionally you will see a double-sized, folding, business card. Perhaps
that is what you need to do. That way you could get twice as much
information on it. You can get things laminated at Kinko's for not too much.
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I have Celiac Disease and MUST NOT eat any foods containing GLUTEN. Gluten
is found in wheat, rye, Triticale, barley, oats and malt Even the smallest
amount can make me very ill. Please avoid serving me anything:
Coated, dredged, breaded, or containing
flour or breadcrumbs
Made with boullion cubes or processed
Soup or gravy bases.
Processed in any form as these foods may contain gluten (e.g.’ soy sauce,
miso, salad dressings and seasoning mixes).
Contamination can also occur on a grill, pot or with utensils
Please do not place my food in a fryer used to cook battered foods.
Your attention and assistance in providing me with a safe meal is greatly
appreciated.
__________________
Here's some wording. I've found that when I speak with someone in the
restaurant...wait staff/management/chef...it's easier to explain it as a
"severe allergy" rather than even "celiac disease." Most people understand
the term "severe allergy." Many folks will disagree with me, I'm sure, but
I eat out all the time and can go to just about any restaurant and find
something to eat! This is the card that I used when I was first diagnosed...
I HAVE BEEN DIAGNOSED WITH CELIAC DISEASE.
I have severe reactions to food which contains wheat, rye, barley, oats, or
their derivatives. These may be contained in: Tenderizers; marinades;
additives; caramel color; dextrins; emulsifiers; extracts (grain alcohol);
flavorings (grain alcohol base); hydrolyzed vegetable protein; malt;
preservatives; modified food starch; vinegar (distilled in grain base) soy
sauce; beer. I must also be concerned with food preparation. If my food
contacts offending grains, it is considered contaminated. (Food cooked in
the same fryer as breaded foods; meats cooked on the same grill as buns,
pancakes, etc - please use aluminum foil on the grill.)
Thank you in advance for your consideration of my dietary needs.
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The Restaurant Card that we made, simply says:
I have a SEVERE food allergy to ”cereal” protein … (specifically, the
“gluten” in wheat, barley, rye, and oats) … and therefore CAN NOT eat meals
containing flour, breadcrumbs, pasta, or soy sauce … including durum,
semolina, farina, spelt, kamut, triticale, bulgar, seitan, and einkorn).
Gluten can also be HIDING in certain sauces and marinades, condiments,
seasonings, dressings and coatings (such as “flouring” and “breading”).
Should any of these ingredients be used in my meal (and IT IS NOT POSSIBLE
to leave them out) please could you, or the chef, suggest an alternative
selection. Thank you so much!


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* Visit the Celiac Web Page at www.enabling.org/ia/celiac/index.html *