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Mon, 6 Nov 2000 13:44:45 EST
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<<Disclaimer: Verify this information before applying it to your situation.>>

Our 21 year old daughter, who has had a severe case of CD since she was two,
just returned from a trip to South America, and American Airlines provided
excellent gluten-free meals, even when she changed her flight at the last
minute.  Her flights were from La Paz, Bolivia to Miami and Miami to Chicago.
 She was served fresh fruit, vegetables, salads and grilled steak.  The
flight crew checked with her before take off and were very pleasant and
helpful about the schedule changes.

She spent last summer in Mexico living with a family and really enjoyed the
freshly made corn tortillas, but South America is a completely different
group of cuisines.  Here's her comments on eating gluten-free there:

I just got back from traveling in Bolivia, Peru, and Chile for two months.
It was not too hard to find gluten-free food to eat.  The biggest problem is
soups: they are served with most meals and usually contain bouillon which has
wheat flour in it. For this reason, I just did not eat soups and stews. Other
than soups and bread, the cuisine in these countries are based on rice and
potatoes. I found that French fries and rice are served with most meals in
Bolivia and Peru.  I would recommend buying a food dictionary since the names
of many dishes don't describe what they are; a good one is a small travel
paperback, Eating & Drinking In Spanish by Andy Herbach, Capra Press.

In restaurants, I was always able to find a dish with plain meat or roasted
chicken, rice, potatoes and maybe vegetables. For camping trips, I was always
able to find cheese, tuna, nuts, raisins, quinoa cereal, fruit, rice and
gluten-free powdered mashed potatoes in the markets.

Jane Spector Davis
Evanston IL USA
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