No I don’t. I know there are many people who do because of specific health conditions or just on principle. However, a good travel size juicer (twin gear or cold press) doesn’t exist, and the travel size blender while smaller still competes for too much space. But perhaps most importantly, it reduces the incentive to explore, except for looking for a nouri grocery store. Finding new nouri places to eat and drink not only is a travel experience, but I always find out new things that I can bring back home and sometimes even new information. I was at a raw organic, cold pressed juice bar in Columbus Ohio and on their menu they said no HPP. I asked what is HPP? It’s high-pressure pasteurization, which I had known about, but had never seen it as an acronym. High-pressure-pasteurization is what many healthy juice brands and juice bars are using to prolong shelf-life. They claim that it is still a raw product, however pasteurization kills bacteria and enzymes.

The benefit of being self-employed is that I can set my own per diem and adjust. But during lean times, I set a meal per diem of $50. Not easy to do in New York, San Francisco, Chicago, Boston, Washington DC, etc. But first trick is avoid the hotel breakfast, which can easily eat up half of you per diem. Next is find a WholeFoods or equivalent grocery store, healthy, farm-to-table fast casual dining place for either breakfast, lunch or dinner. If I don’t have client dinner meetings then I opt for late lunches to avoid a big and expensive dinner. For optimum health, energy and digestion, our biggest meals should be lunchtime or late afternoon, and smallest meal no later than 8pm. Unfortunately, dinner menus are not structured around that premise. I bring my own personally blended adaptogenic herb travel wellness teas with me from home that I drink throughout the day to keep me balanced.

I travel with a hand-held structured water filter.

No. Never.

I have a molecular hydrogen filter at home for increased molecular hydrogen in the water. I also take Mega-Hydrate before and during my trips to defend against the radiation exposure and for jet-lag. When I take Mega-Hydrate I don’t experience jet-lag and feel like WonderWoman!

As a traveler, and dining with other people you need to be flexible. If at a conference or business breakfast, lunch or dinner, make the best choice under the circumstances. Know which foods have the highest levels of pesticides and are genetically modified if not grown organically, so that you can make the best decisions when eating out. Check out Environmental Working Group’s 2019 Shopper’s Guide to pesticides in produce. If you are on your own and have the time, be willing to go elsewhere.

You can also ask for specific organic or non-GMO ingredients. Food allergies tend to get the attention of restaurants more than nutrient quality. So for example, if at a sushi restaurant—ask for non-GMO soy sauce (gluten-free soy sauce is non-GMO in case they don’t know), ask for organic edamame. Work on changing the prospects for yourself and future patrons by asking the restaurant to carry organic ingredients—the top five ingredients that often find their way to your plate—grains (bread, flour, rice, pasta), dairy (milk, cream, cheese), meat (chicken, beef, pork), fruits (berries, bananas) and vegetables (lettuce, kale, tomatoes, corn, carrots, spinach, potatoes).

I’m a vegetarian, but I have been known to eat salmon on occasion. However, I don’t order salmon at a restaurant. The majority of the salmon sold in restaurants is farm-raised. In addition genetically modified farm raised salmon has been approved for consumption and is available for sale. Unless on the Pacific Coast or have assurances that it is wild caught, say no to salmon on restaurant menus.