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