Low carbing while traveling

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Low carbing while traveling


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Old 09-12-2019, 15:13   #1
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Default Low carbing while traveling

My wife and I just got back from a vacation in the United Kingdom. Vacations are wonderful times to take a break, but, of course, diabetes does not take breaks, so I needed to manage what I ate while we were away. Here's what I discovered:

I prepared for our long airplane flight (8 hours) by bringing my own food. No refrigeration, of course, and there are restrictions on liquids and on which foods may be brought into most countries. I brought Laughing Cow cheese and some Quest keto-friendly cookies. During the flight my wife was kind enough to trade from her airline-provided dinner what I could eat (salad greens, cheese, etc.) but breakfast was a carbfest so I ate the cheese instead.

We were in London for a few days before our cruise. It was no harder to eat low-carb in London than it is in the States. Tip: when you order at a McDonald's kiosk, you can buy a sandwich and leave off the bun/muffin. No temptation to eat what I shouldn't and no throwing away food.

The little supermarkets around London offer lots of “takeaway" foods: green salads or cut-up veggies and cheese, chicken breast slices, and so on. Pork rinds (sometimes called "pork scratchings") were easier to find there than they are at home.

The cruise was easy -- and difficult. We traveled on Princess; this may differ for other cruise lines. We ate breakfast and lunch at the buffet most days.

At breakfast they offered omelets made to order. There's no nutritional information that I could find so I was careful about the non-fried eggs and sausages; sometimes grains are used as binders for texture. There's always fried eggs and bacon.

At lunch, there always are salad greens, LC-friendly raw and steamed vegetables, and sliced cheese and deli meats available. Salad dressings included blue cheese and ranch but I cannot vouch for their LC-friendliness here. There usually was a plainly-prepared protein (roasted chicken, sauteed fish, etc.) you could put on the side of your plate.

Dinner in the dining room: I don't remember one appetizer or entrée during the 12-day cruise that was totally LC-friendly. You can make some that way easily by not eating everything on the plate. But I'll admit that, on a couple of nights, we went to the buffet for dinner because it just seemed easier than scraping coatings off the meat or trying to eat around the sauce.

The main problem I had with cruise dinners (besides desserts and, at least, at Princess) was that you can't customize the dishes. It's not possible to order half the prime rib or to ask for the roasted chicken without the potatoes. I hate wasting food but I had to do it here. I commented on that after the cruise; I'll see if I get a response.

I will plead guilty to not monitoring my BG on this trip (long story; never mind right now). Toward the end I could tell that I was pushing the amount of carbs my body wanted even with the increased activity -- but I also started coming down with a cold so that may have played a part, too.

The Quest cookies were eaten during longer excursions and I did buy a little more cheese in a couple of ports to eat as a snack. Most snacks you'll be offered are carby (like the glazed nuts and snack mixes in the bars). I did find the Fridge Raiders (below), which were about 3 g of carbs per bag. Sadly, they appear to be a UK-only item.

So what travel tips have you discovered while you were away from your normal food sources?
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