I sometimes eat sushi rolls and bring my own GF soy sauce. A few restaurants near me offer GF soy sauce now. I've always known to stay away from tempura, fake crab and eel, But I was suprised to learn the sesame seeds, roe, some kombu, and miso soups may have gluten in them. I haven't ordered miso soup assuming there was something unsafe in it (of yeah, those little tofu cubes, darn!), but I'd love to have it again.
I usually order basic avocado, vegetable and tuna rolls (no seeds, roe, cream cheese, etc, etc).
Here's a helpful article about it:
http://www.healthnowmedical.com/blog/20 ... fe-choice/
Hidden gluten in sushi
Moderators: Rosie, Stanz, Jean, CAMary, moremuscle, JFR, Dee, xet, Peggy, Matthew, Gabes-Apg, grannyh, Gloria, Mars, starfire, Polly, Joefnh
Hi Zizzle,
After several attempts at asking the chef to change his gloves and place clean saran wrap over the bamboo mats I just have
given up on eating sushi out. There is just too much risk for cc and I am celiac so I cant take that risk. You have to assume that gluten is all over
every surface in the prep area since the crab and soy are every where in the ingredients.
sometimes the sticky rice can have vinegar that has a barley or malt filler in there from what i have heard. If you dont need to be as
careful as me, than I would say you are ok avoiding the main culprits. There is a way to make sure the Nori is not dried in soy as well.
After several attempts at asking the chef to change his gloves and place clean saran wrap over the bamboo mats I just have
given up on eating sushi out. There is just too much risk for cc and I am celiac so I cant take that risk. You have to assume that gluten is all over
every surface in the prep area since the crab and soy are every where in the ingredients.
sometimes the sticky rice can have vinegar that has a barley or malt filler in there from what i have heard. If you dont need to be as
careful as me, than I would say you are ok avoiding the main culprits. There is a way to make sure the Nori is not dried in soy as well.
Thanks Quincy,
That's discouraging, but good to know. I hadn't pondered the work surfaces. Then again, i don't maintain a GF kitchen either. I'm not sure how sensitive I am to gluten, since i always have some form of mild D. I always wonder how celiacs know they've been cross-contaminated. Is norman their normal all the time until they get glutened? I wish it was that simple for me.
That's discouraging, but good to know. I hadn't pondered the work surfaces. Then again, i don't maintain a GF kitchen either. I'm not sure how sensitive I am to gluten, since i always have some form of mild D. I always wonder how celiacs know they've been cross-contaminated. Is norman their normal all the time until they get glutened? I wish it was that simple for me.
sorry to sound negative Ziz about a favorite meal. I am not saying it cannot be done. It also depends on how sensitive you are. According to what I have
read, a celiac can get damage to the small intestine with just an 1/8th of a gram of gluten. If you are not celiac but just gluten-sensitive, it may not be as harmful
to you if you get a little cross contamination. But cross contamination is something celiacs have to be very concerned about.
just as an example, I went away last weekend on a men's retreat with my church and I informed the kitchen supervisor of my situation. They did such a good job
of providing gluten free meals. Sunday morning they served pancakes which I easily skipped over and went to the hard boiled eggs. One of the girls came out with a plate of gluten-free pancakes and my first question was whether they had cooked them on the same surface as the regular ones. The answer came back YES!! I told them thank you but I couldnt eat them due to contamination. They were so kind and patient, they mixed up another batch and cooked them in a separate clean pan for me. just to show you how easy it is for a restaurant to easily contaminate your food without even realizing it.
I hope this perhaps helps you to be very vigilant about eating out. I assume you have been tested for celiac with a blood panel?
read, a celiac can get damage to the small intestine with just an 1/8th of a gram of gluten. If you are not celiac but just gluten-sensitive, it may not be as harmful
to you if you get a little cross contamination. But cross contamination is something celiacs have to be very concerned about.
just as an example, I went away last weekend on a men's retreat with my church and I informed the kitchen supervisor of my situation. They did such a good job
of providing gluten free meals. Sunday morning they served pancakes which I easily skipped over and went to the hard boiled eggs. One of the girls came out with a plate of gluten-free pancakes and my first question was whether they had cooked them on the same surface as the regular ones. The answer came back YES!! I told them thank you but I couldnt eat them due to contamination. They were so kind and patient, they mixed up another batch and cooked them in a separate clean pan for me. just to show you how easy it is for a restaurant to easily contaminate your food without even realizing it.
I hope this perhaps helps you to be very vigilant about eating out. I assume you have been tested for celiac with a blood panel?
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Joefnh
- Rockhopper Penguin
- Posts: 2478
- Joined: Wed Apr 21, 2010 8:25 pm
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Hi Zizzle that darned gluten is in everything it seems. I do miss sushi, I used to have that for lunch a couple of times a week. If i could find some GF SF sauce that would be great. Gabes had some good ideas for making a homemade version but I have not had the chance to give it a try yet.
Thanks again for showing me around downtown DC
Joe
Thanks again for showing me around downtown DC
Joe
Joe
Hi Quincy,
Yes my blood panel came back negative 6 years ago, and again last year a couple of months after starting the GF diet. I really should have had an endoscopy but my old GI refused based on my bloodwork 5 years earlier. My Enterolab results were positive for both celiac antibodies. I'd like to believe I'm just gluten sensitive, but my obvious symptoms and HLA-DQ2 gene say otherwise. For me, gluten avoidance is primarily for managing my MC symptoms and preventing other autoimmune diseases. But with myriad other food intolerances, it's hard to tell what is causing my continued D, but it's usually mild, so I can't complain.
Joe,
I'm glad you're on the mend. I guess you won't soon forget this trip to the nation's capital! Must have been all the hot air, lies and bad blood in this town that got you sick.
Yes my blood panel came back negative 6 years ago, and again last year a couple of months after starting the GF diet. I really should have had an endoscopy but my old GI refused based on my bloodwork 5 years earlier. My Enterolab results were positive for both celiac antibodies. I'd like to believe I'm just gluten sensitive, but my obvious symptoms and HLA-DQ2 gene say otherwise. For me, gluten avoidance is primarily for managing my MC symptoms and preventing other autoimmune diseases. But with myriad other food intolerances, it's hard to tell what is causing my continued D, but it's usually mild, so I can't complain.
Joe,
I'm glad you're on the mend. I guess you won't soon forget this trip to the nation's capital! Must have been all the hot air, lies and bad blood in this town that got you sick.
Zizzle--
I have learned to avoid sushi at all costs. The only flare I have had since I became radically gluten-free was when I was out of town and ate sushi, thinking I might be safe. WRONG! I have learned the hard way that if I want to remain in remission I cannot even chance having the slightest bit of gluten. I keep a gluten-free kitchen, and only eat at restaurants with gluten-free menus (and that rarely). Maybe someday there will be a sushi place that will cater to gluten-free patrons. Until then, I just dream about it!!!
Love,
Mags
I have learned to avoid sushi at all costs. The only flare I have had since I became radically gluten-free was when I was out of town and ate sushi, thinking I might be safe. WRONG! I have learned the hard way that if I want to remain in remission I cannot even chance having the slightest bit of gluten. I keep a gluten-free kitchen, and only eat at restaurants with gluten-free menus (and that rarely). Maybe someday there will be a sushi place that will cater to gluten-free patrons. Until then, I just dream about it!!!
Love,
Mags