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Member Since 23 Sep 2006
Offline Last Active Today, 08:36 AM

Posts I've Made

In Topic: Traveling To Japan With Celiac Child: Restaurants & Grocery Tips?

03 February 2015 - 07:57 PM

As Shell 156 said   you need to learn some of the  words. Ko mugi ko is wheat  flour  where as ko mugi is wheat.  Another  way to say no wheat or flour is meriken ko or american powder.   Takashi Imai <takashikun.imai@nifty.com> is my old friend there in Yokohama who is a doctor and understnads  celiac. Ive had a place in Japan for more than 30 years and commute between there and hawaii.

Bring your own soy sauce --  soy sauce in Japan is  wheat and many chefs  dont understand that ..


JU wari soba is 100% buckwheat  but  regular  soba is not .   what hotel  are you  at.



www.musmus.jp is mostly veggie place  i was at in nov.  and  good and all you do is tell them komugi allergy  -- allergy is-- al ru gi

 You can  ask the hotel to help you say it correctly. 

shoyu ( soy sauce)  dame (daa May)  means  you cant have  soy souce


download the free   travel cards in japanese too. 


have to run now but will try to add more in the next few days..

In Topic: Full Knee Replacement ,,,

30 January 2015 - 08:45 PM

i hear yah!  The  bone on bone is no fun

In Topic: Chef That Wants To Borrow Your Shoes...i'm Taking A Walk

30 January 2015 - 07:25 AM

Sorry I had not seen your messages earlier. I'm a former chef and ACF Hawaii president who has had celiac for about 10 years. I work with and advise many of resort chefs in Hawaii where I'm located. At the beginning, there was a vey large learning  curve which took some time. Ten years ago  less than 1% of the guests had a dietary requirement. Currently each hotel on the KOna coast reports its at 12% of our guests require Gluten free, Vegetarian, Vegan Raw, lactose free diets. Each hotel has a dedicated  gluten-free area and storage as well as stock are or dedicated metro cage.  Every year or so at one of our ACF monthly lunches we have a educational lunch where I invite a number of other celiacs and the chefs can watch how we go through a buffet line both before and after others  go through. This  has helped them to mitigate  cross contamination issues which is the biggest fear for many of us more sensitive celiacs.  


Most of our Exec chefs at resorts here like the Fairmont and Four Seasons are most interested in  substitute grains. Having trained in Japan 30+ years ago I usually recommend they  work with  buckwheat flour or "sobako".  It can be used  in so many ways...


Good luck with your project.


Hello Again All,

 I want to thank everyone for replying and contributing insight into your food frustrations. I keep saying it's one thing to cook it, it's another thing to live it.

I have decided to challenge myself, for 30 days, of going completely gluten-free. Like a secret shopper, so to speak, for my industry. I want to experience what it's like on the other end-I want to live these frustrations. My hope is that following my "shopping", I can report back to the restaurants (as an insider) and offer them insight. When I'm not dining out, I'll be testing products at home (and at work) and attempting to make some of your long lost favorites.  

I'll be reporting back with my findings. Keep the suggestions coming for food goodies missed or product favorites. (Especially gluten-free beer)


Chef Patterson

In Topic: Full Knee Replacement ,,,

30 January 2015 - 07:11 AM

I had a lot of allergic reactions to the drugs so it took me   about 10 months of rehab but now its back to normal and i trust the  fake knee more than the other real one that they want to change soon too. Like the Chicago Cubs,  wait till next year is what I keep telling them!





After some delays and issues I finally had a full knee replacement done in August .


Not for the faint of heart ,lol It is a tough surgery and rehab .


I still have some pain but I am finally back to work full time .


I  also need the other knee done but think I will hold off a bit ,,, I am glad I did the one knee but just not quite ready to go thur that again ( yet )

In Topic: Gluten Free Bakery

27 January 2015 - 08:46 AM

talk to your local university extension  office. They should be able to help you develop a grant  to apply for  through  SARE-- USDA  Sustainable Agriculture Research & Education -- They  have  farmer-rancher  grants which  help  small farmers and producers.  If your  adding local  ingredients to your  baked goods there may be a way to apply for funding for  the cookware you mentioned -- it ha to benefit a group so if you buy  from local faremrs you stand a good chance...


Yeah, my issues with bobs was soy contamination. I have had some recent success with spices, I am dealing with 3 other companies, for everything else. I have a one that is great for nut meals, and cocoa (organic, and gluten free) I have one for oat for making my own oat flour and they use strict standards with guaranteed below 3ppm and no hotspots. And I think I have a line up on the others but they a smaller group. I will cross reference the others you suggested and work them into the spread sheet to see how they balance out. Thanks for the info, I learn a bit from everything, and consider the options.