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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Chinese-made Rice/sweet-potato Noodles
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7 posts in this topic

Hi everyone

I love asian food, so a common meal for me is rice noodles. I also love korean sweet-potato starch noodles (Japchae) which (according to my local asian food store owner) are just starch and water. However, many of these foreign (often chinese-made) noodles seem to bother me. It may just be a sensitivity, or the way I prepare them, but could there be cc on the production lines somewhere? For a while I wasn't sure if it might be a sensitivity to sesame or my gluten-free soy sauce, but I had a bowl of plain noodles yesterday and my stomach seized up almost immediately.

So, does anyone else have this problem or know of CC issues? Maybe it depends on the brand?

thanks

Peggy

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I'm pretty sure my son reacted to Vietnamese-made rice noodles. He was eating them for a month or so before we figured it out (this was soon after diagnosis). After that we decided to eat only foods from facilities we could call and discuss production conditions with. Which is a bummer because we used to like to try all kinds of foreign foods.

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I just ate some homemade stirfry which I made with sweet potato starch noodles, and I had no reaction to it. It still could be the culprit in your case...maybe you got a batch that was cc'ed

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Thanks for the replies! Yeah, I also have trouble with some brands of rice noodle and not others, and I've only bought one kind of sweet-potato noodle. so, it could be a cc thing, which is impossible to check with an asian country. I guess it might be best to keep trying different brands until you find the one that works.

thanks

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Hi, I used to indulge on Asian food as well until my intolerances became rather severe though my family who aren't food sensitive still enjoy those foods. Chinese food often are mixture of everything, that is why Chinese brands are hard to trust and one of the reasons I completely avoid any food from there. Korean foods including sauces, despite looking pretty innocent, usually always contain red meat broth, wheat and rice. Plus the imported goods contain a ridiculously high amount of chemicals to make them long lasting which may upset sensitive stomachs like myself. You need to check the ingredients lists. Despite being labelled 'rice noodle' they usually contain gluten of some sort.

Hope this helps. x

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Besides cross contamination in the factory, often the noodles are coated with starch -- the labels which I can read must of, often just say starch but sometimes they will show the chinese characters for flour which is usually wheat.

When you get the potato noodles are they in liquid or dry? the liquid ones are usually safer and sometimes made with a mix of potato roots but primarily one called konnyaku in JApanese. You can see these advertised as diet noodles or shirataki -- sometimes made from tofu or soy beans.

I've also found rice noodles to be inconsistent. Sometimes they are fine and 100% rice but sometimes not -- even when the labels say 100% rice. There is a powdery coating sometimes. I tend to trust the Thai brands more than the Chinese but usually look for the Japanese brands since thats what I can read

ken

Hi everyone

I love asian food, so a common meal for me is rice noodles. I also love korean sweet-potato starch noodles (Japchae) which (according to my local asian food store owner) are just starch and water. However, many of these foreign (often chinese-made) noodles seem to bother me. It may just be a sensitivity, or the way I prepare them, but could there be cc on the production lines somewhere? For a while I wasn't sure if it might be a sensitivity to sesame or my gluten-free soy sauce, but I had a bowl of plain noodles yesterday and my stomach seized up almost immediately.

So, does anyone else have this problem or know of CC issues? Maybe it depends on the brand?

thanks

Peggy

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Try YAM NOODLES or CAKES. They are normally found in Japanese food sections.

Usually in a transparent plastic bag like container with liquid inside.

They look like jellies. Yam cake is brown and noodles are white, the ones I have access to are anyway.

They need to be boiled but not for long so pretty much hassle free.

In fact it is a pretty much 'Free From' product.

Fat free and low in calorie = healthy / low fat option.

Hassle free = easy to cook.

Gluten free = finally!

Every reasons to be falling in love with them.

Plus Japnese products are more trusts worthy in comparision to Chinese or Korean products..

there is a good reason why they are a little bit more costy.

Hope it helps.

x

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