10 tips for travelling with Nima
If you have gluten intolerance or Celiac disease, it’s hard to be adventurous when it comes to eating out. Cross contamination, poor quality control, and general lack of awareness all make it tough to feel secure. And when a single bite can ruin the night, it’s no wonder you stick to the tried and true. Nima changes that.
It’s portable, easy to take anywhere and tests your food in just three minutes. It lets you open up your culinary world while keeping peace of mind. Here are 10 tips for when you take Nima with you to the foreign street kitchen, your friend’s dinner or a new restaurant.
1. Charge before you travel.
A fully charged Nima lasts for about 30 tests, so depending on how long your holiday is, it might not be necessary to bring a charger. But if you use Nima frequently, you might want to pack one, just in case.
2. Check for voltage.
If you do bring your charger, remember to check if your destination country has different voltage. Nima works anywhere, but you’ll need a voltage plug and adapter for the USB cable to charge. An adapter also lets you charge your other devices such as a laptop, which can be used to charge Nima through the USB port, as well.
3. Count your capsules.
As Nima becomes part of your dining routine, you’ll quickly figure out how often you run out of capsules. Estimate what you need when you pack, and make sure you have enough for the trip. Even if you’re just visiting friends or family, you may want to pack Nima. Many people are more nervous about eating meals cooked by family than restaurant food.
4. Download translation cards.
If you’re travelling to a destination where people don’t speak English, it’s handy to download a food allergen translation card. It will help you talk with the staff to avoid certain foods. And if you’re in doubt, let Nima take the first bite.
5. Pack Nima (and capsules) in your carry-on luggage.
It’s always handy to have Nima close if you decide to grab a bite mid air. Nima works perfectly at high elevations, and the climate-controlled cabin saves your capsules from overheating and freezing temperatures. Besides, if your luggage is lost in transit, your chance for a gluten-free meal is not.
6. Mind the temperature.
It’s important that you don’t expose the capsules to extreme temperatures - either hot or cold. This will cause them to stop working properly. So if you’re storing them in your car, be careful of very hot and very cold weather.
7. Keep it under wraps.
It’s advisable to keep your capsules as you receive them, in their foil wrapping alongside a desiccant packet. This keeps them dry and protects them from humidity that harms the chemistry in the capsules. Should this happen, you’ll see an error message on the device.
8. Direct sunlight blinds.
If you like to eat your gluten-free meal outside, be aware that direct sunlight make it hard to see your Nima result. Simply shading the device with your hand will help, and should you miss a result, you can always double-click the button.
9. Don’t risk cross contamination.
Be on the lookout for some of the big gluten-free culprits that restaurants tend to cross contaminate. Gluten-free pancakes, waffles, toast and pizza might have been prepared with the same kitchen appliances as regular food. When in doubt, let Nima take the first bite.
10. The size of a pea.
That’s how small a food sample you need to analyse for gluten. If you wanted to test your entire plate, you’d have to blend it all into one big food smoothie. Apart from the impracticality of bringing a blender everywhere you go, the food would quickly lose its appeal. Test the typical culprits instead to make sure your meal is gluten free. Here’s an easy guide.