My Journey, My Expertise, and What Actually Works

By Mendy Black

It is a story about navigating the world with a medical condition that most systems were never designed to accommodate.

I have lived with Celiac disease for over two decades. I have traveled domestically and internationally, stayed in budget hotels and five-star resorts, sailed on cruise ships, eaten in rural villages and major capitals, and learned (sometimes the hard way) what makes travel with food allergies safe, manageable, and even joyful.

This is both my personal journey and a practical guide built from lived experience.

A Brief History of My Journey With Celiac Disease

Celiac disease entered my life long before it was widely understood. My father was diagnosed in 2000, and I was diagnosed myself in 2003 at a time when there were no apps, no restaurant filters, and little public awareness of gluten intolerance. We relied on newsletters, a bread maker, and dial-up internet. Gluten-free was not accessible or trendy; it was isolating.

College made that isolation more visible. Dining halls labeled peanut allergies only, and gluten was not acknowledged at all. I worked with a nutritionist to petition the university to begin labeling food, but progress was slow. Most days, eating felt less like nourishment and more like survival.

Like many people in the early 2000s, I was later undiagnosed, re-diagnosed, and tested repeatedly, receiving conflicting guidance along the way. Finally, at 31 years old, just before my first trip to London in 2015, I was told with certainty that Celiac disease was permanent. There would be no reset. This was lifelong.

That certainty carried a different kind of loss. Food had always been central to how I experienced the world. I followed chefs, cooked and baked constantly, and traveled through food, eating whatever locals ate, without hesitation. Food was curiosity, culture, and connection. Losing that freedom felt like grief. For a long time, I stopped cooking and baking altogether. Eating became functional, not joyful.

That experience of diagnosis, loss, adaptation, and rebuilding shaped not only how I travel today, but how I help others do the same.

How Travel Changed, and Nearly Stopped Feeling Worth It

After being diagnosed with Celiac Disease, travel did not stop, but it became heavy.

Every trip carried anxiety:

• Every menu felt like a test

• Every meal required explanation

• Every dining experience came with invisible labor

Some destinations were extremely difficult.
Some were unexpectedly manageable.
Others I will not return to.

For years, travel felt like work rather than wonder.

What Changed: Patterns, Systems, and Self-Advocacy

After more than a decade of traveling with Celiac disease, patterns began to emerge.

Some destinations didn’t just tolerate food allergies…they supported them.

Two countries changed everything for me:

Ireland

Ireland legally requires restaurants to clearly identify 14 allergens by ingredient, not just category. That clarity removes guesswork, fear, and constant explanation. Staff expect questions. Accommodations are normal, not inconvenient.

Italy

Italy remains the most gluten-friendly country I’ve ever visited. Gluten-free food is treated as a medical necessity, not a preference. Restaurants understand cross-contamination. Gluten-free pasta and pizza are expected…and genuinely excellent.

Italy gave me back something I didn’t realize I’d lost: ease.

Learning to Travel Differently (Not Less)

Over time, I stopped trying to travel the way I used to.

I started traveling like someone who deserved accommodations.

That meant:

• Choosing destinations with strong food-safety systems

• Paying attention to vegetarian, vegan and gluten-free kitchens trained in cross-contamination

• Asking direct questions without apologizing

• Selecting providers who already knew how to handle allergies

The ADA’s recognition of Celiac disease as a disability gave me language that mattered:

• This is not a preference

• I require accommodations

• Safety is non-negotiable

That shift changed how I advocate, and how seriously I am taken.

What Actually Works When Traveling With Food Allergies

1. Always Email or Call Ahead

This is non-negotiable.

Whether it’s a hotel, resort, cruise line, or tour operator, reach out in advance and ask:

• How are food allergies handled?

• Can meals be prepared separately?

• Is cross-contamination taken seriously?

• Can I pre-order meals or speak with a chef?

Their response will tell you everything. Vague answers are red flags.

2. All-Inclusives Are Not Created Equal

Low-budget all-inclusives are often unsafe for serious food allergies:

• Heavy reliance on buffets

• Minimal chef authority

• High cross-contamination risk

The safer sweet spot is mid-range to premium all-inclusive properties that offer:

• À la carte dining

• Trained kitchen staff

• Advance communication

Hyatt All-Inclusive Collection (Mexico)

For me, Hyatt stands out for allergy-conscious travelers:

• Menus are available in advance via the World of Hyatt Inclusive Collection app

• Guests can email properties directly for ingredient details

• Kitchens understand gluten-free preparation and cross-contamination

This is what “inclusive” should mean.

3. Cruises Can Be Excellent, If You Choose Wisely

Cruises can actually be one of the safest environments for food allergies because of controlled kitchens and advance planning.

One recent example – Celebrity Cruises 

Celebrity offers:

• Gluten-free bread and pastries with dedicated equipment

• Dedicated vegan sections beyond basic salads
• Dedicated Gluten free dessert section
• All food are labeled with common allergens, as well as vegan and vegetarian

• Ability to pre-order meals the day before for safe preparation

• Chefs who proactively ask questions

For the first time in a long time, I did not feel like a burden.

4. Buffets Require Extra Caution

Even in good properties, buffets can be risky.

Look for:

• Staff-served stations

• Dedicated gluten-free areas

• Chefs available to prepare food fresh

If everything is self-serve and unlabeled, it’s rarely worth the stress.

Why I’m an Expert in This (and Why That Matters)

I don’t approach allergy-friendly travel as theory or trend.
I approach it as someone who has:

• Navigated this since 2003

• Advocated before systems existed

• Traveled through trial, error, and grief

• Learned how to protect health and joy
  

This expertise comes from lived experience, pattern recognition, and deep knowledge of which providers truly understand food safety.

You Don’t Have to Give Up Travel

Traveling with food allergies is harder, but it does not have to be smaller.

You are not dramatic.
You are not difficult.
You are not asking for too much.

You are navigating the world with a body that needs support.

With the right information, the right questions, and the right partners, travel can still be expansive, indulgent, and joyful.

I love travel again.
And I want that for you, too.