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Dear friends,
I wanted y'all to see a letter I am sending to Continental Airlines
after my recent trip back and forth to Boston. I am hoping that the
positive attitude and offer of assistance will result in a good response
from the head executive.  Since I live in the city in which Continental
is based, perhaps they will contact me.  I ordered a gluten-free meal
for the first time, as an adventure and knowing there would probably be
problems. So I was not mad, just sad.  I usually order a fruit plate
with high rate of success. Then I bring GF crackers or candy with me to
tide me over. Folks, continue to respond to the airlines with your GF
(or not GF) experiences, but expect that they will have to learn more.
It is our responsibility to teach since gluten-free diets are
traditionally not everyday occurrences -- even with the dietitians.
Read on and hope with me Continental responds in kind.

"HOUSTON CELIAC-SPRUE SUPPORT GROUP
Janet Y. Rinehart               713/783-7608
11011 Chevy Chase               E-mail: [log in to unmask]
Houston,  TX  77042-2606        Celiacs Helping Celiacs
        Chapter #25 of CSA/USA, Inc.

March 27, 1998

Gordon Bethune
Chairman and Chief Executive Officer
Continental Airlines
Customer Care - GTWCR
P. O. Box 4607
Houston, TX  77210-9934

Re:        Flight #420 M, Houston to Boston, March 7, 1998
           Flight #1723 E, Boston to Houston, March 21, 1998
           Special Meal

Dear Mr. Bethune,

   I ordered a special gluten-free meal for each of the above flights.
People (including myself) with Celiac Disease need a gluten-free diet
for life; i.e., no wheat, barley, rye or oats.  We do not have a choice.
This restricted diet is the only treatment for this digestive
immune-system related disorder. Even a little bit of gluten damages the
small intestine.

   There were some problems.  On the first flight to Boston, the
gluten-free breakfast included a box of Multi-Grain Cheerios, a product
that contained not only oats but also barley, barley bran, wheat, wheat
starch, and wheat bran.  Suffice to say, it was loaded with extra
gluten.  I did not eat the product.

   I was more hopeful in first class going back home to Houston.  However,
the mixed nuts served had no label, and the King's brand peanuts offered
in the rear were honey roasted and had modified food starch from an
unknown source.  I was glad to see some of the food wrapped up with
labels that I could ascertain for myself about the suitability.  The
Essential Foods Bean Dip with plain potato chips seemed okay from the
label. However the packages of Henri's salad dressing contained modified
food starch and vinegar.  Since I could not tell the source of the
starch, I could not use the dressing. I used the lemon slice on the
salad.  I was concerned about the entree that was a chicken breast with
a sauce.  There was no way to tell what the sauce was or what it was
thickened with.  Therefore, the anticipation of flying first class for
the very first time was dimmed because of being concerned by the food.

   Your service coordinator Mark Henry happened to be on both of my
flights. After the Cherrios disaster, he took my E ticket information
and said he would try to facilitate my return meal.  Mr. Henry's
attitude was very conciliatory and helpful, and I thank you.

   It is really nice that Continental Airlines offers special meals, and
you try hard, but I think your dietary staff needs some help.  I would
suggest putting more information on the paper included with most special
meals so that the person needing any restricted diet would have a better
idea of the ingredients.  I would also suggest that your head dietitian
contact Celiac Sprue Association and/or me for assistance in putting
together suitable meals and snacks.  We who live with a gluten-free diet
every day have a better idea.  Since Houston is the base for
Continental, it should be easy to work together.

   The numbers of people who need gluten-free and wheat-free diets are
increasing.  They are very concerned about any meals or snacks in terms
of safety consistent with their dietary restrictions.  We would like to
continue to contribute to the success of Continental Airlines.

   This letter is not offered as a complaint but to alert you  that you
need  help and we can certainly assist.

Sincerely,
Janet Y. Rinehart
President, CSA/USA, Inc."