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Member Since 23 Sep 2006
Offline Last Active Sep 02 2015 08:25 PM

#939395 Chef That Wants To Borrow Your Shoes...i'm Taking A Walk

Posted by on 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

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#930966 Need Help / Advice - Think I'm Celiac

Posted by on 18 September 2014 - 05:31 AM

glad you found it posted!

good luck!


Thank you for the reply.


My sister was diagnosed with IBS, and my mother, and I was as well, so there is a connection there.


I have eaten some gluten foods this morning, and now my stomach is twisting, but not so bad, maybe it will affect me more later.


Although I feel like I could fall asleep at any moment, but this maybe due to severe insomnia last night, which I believe is a symptom of Celiac Disease ?

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#927552 Allergies To A Legume Called Lupin: What You Need To Know

Posted by on 15 August 2014 - 08:45 AM

Allergies to a Legume Called Lupin: What You Need to Know

Search the Consumer Updates Section



What is “lupin” and why should you care?

The answers to those two questions could have an important impact on your health, or the health of someone in your family.

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What is Lupin?

Lupin (sometimes called “lupine”) is a legume belonging to the same plant family as peanuts. “For many people, eating lupin or a lupin-derived ingredient, such as a flour, is safe,” says Stefano Luccioli, M.D., a senior medical advisor at the Food and Drug Administration (FDA). “But there are reports in the medical literature of allergic reactions to lupin, some of which can be severe.”

Reactions can include anaphylaxis (a severe response to an allergen that can include shock), which is life-threatening and can occur very quickly. Allergens are substances, such as lupin, that can cause allergic reactions.

As with most food allergens, people can develop an allergy to lupin over time. However, for people who have an existing legume allergy, eating lupin could cause an allergic reaction on first exposure. Studies show that people who are allergic to peanuts, in particular, appear to have a greater chance of being allergic to lupin. “While many parents know to look for and avoid peanut ingredients in the diet of their peanut-allergic child, they may have no idea what lupin is or whether it is an ingredient that could cause their child harm,” Luccioli says.

Although lupin is a food staple for many Europeans—who may be more aware of its allergenic properties and are accustomed to seeing it listed as a food ingredient—it is relatively new to the U.S. market. Some Americans may not have heard of this legume, which can be found in the form of lupini beans at Italian and other ethnic specialty stores, as well as in packaged food products.

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Often Found in Gluten-Free Products

But lupin is likely to become more popular, especially because lupin-derived ingredients are good substitutes for gluten-containing flours and are frequently being used in gluten-free products.

“We’re seeing more gluten-free products on the grocery aisles these days,” Luccioli says, and increasingly, consumers are more aware of gluten and are buying these products. Therefore, it’s increasingly important that they recognize that lupin is a potential allergen.

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Read the Label

The law requires that food labels list the product’s ingredients. When lupin is present in a food, it is therefore required to be listed on the label. So, consumers wishing to avoid lupin — and those with peanut allergies, who need to be particularly careful — can identify its presence by looking for “lupin” or “lupine” on the label.

What should you do if you believe you are having an allergic reaction caused by lupin or a lupin-derived ingredient? (Symptoms of a possible allergic reaction include hives, swelling of the lips, vomiting and breathing difficulties). “Stop eating the product and seek immediate medical care or advice,” Luccioli says.

FDA is actively monitoring complaints of lupin allergies by U.S. consumers, he adds. You or your health care professional can help by reporting lupin-related adverse events (possible reactions from eating it) to FDA in the following ways:

  • By phone at 240-402-2405
  • By email at CAERS@cfsan.fda.gov
  • By mail at: FDA, CAERS, HFS-700, 2A-012/CPK1, 5100 Paint Branch Parkway, College Park, MD 20740

This article appears on FDA's Consumer Updates page, which features the latest on all FDA-regulated products.

August 15, 2014

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#927404 A1 And Why I Can Not Trust Kraft

Posted by on 14 August 2014 - 08:17 AM

I've also had problems  with A1 and gave it up some time ago. Regardless of old recipes or websites, it made me sick twice.  I also find it hard to believe that spices bought from the lowest bidder in a third world country  are fully analyzed by  large multinational corporations before becoming part of a product like A1. While laws  are in place saying they have to mention these things -- they can only mentioned to the best of their knowledge. I had a lot of food scientist friends at Kraft as well as all the PR folks back when they were just Kraft Foods. They left the company or retired .. I'd be and was ticked at them too.


Well a1 is the only change to my diet and I got very contaminated. I've seen a few post on other sites saying that it contains gluten and others saying it doesn't for example http://www.celiacces...-sauce/p94f3c0/. But regardless your mileage may very but I would be very careful. Most companies don't change a 120 year old recipe in a major way without it hitting the news and I can't find any information about a change since 2008 to the recipe. So I'm reporting problems here.

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#923205 Store-Cut Pineapple

Posted by on 08 July 2014 - 04:34 PM

there is a new one grown by Frankie Sekiya called mele kalima or Honey gold with zero acid. Best pineapple ever but not being shipped yet.


Those Maui golds are always good. Never had a disappointing one.

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#921505 Anyone Ever Been Glutened By Ground Beef?

Posted by on 24 June 2014 - 09:01 PM

Blind faith is never good especially when it comes to labels that govern issues about our health. This forum is filled with members who think exactly that, the labels are worth very very little.  No one should discount others beliefs one way or another. If you want to put your trust in labels thats fine for you. For the rest of us we look at things differently but dont tell us its wrong, its just different and we have the experience to prove it.  

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#908798 Monsanto's Roundup Pesticide Linked To Gluten Intolerance / Class Action...

Posted by on 12 March 2014 - 11:53 PM

thanks for posting


A class action suit might be worth considering, but unfortunately no one has ever won a lawsuit against Monsanto and Monsanto has pretty much infiltrated our entire government.


GMO foods are already known for causing gastrointestinal problems, cancer, allergies, autoimmune disorders, and more, so it would not be surprising if Roundup was also linked to Celiac Disease. After all, Monsanto, the creator of Roundup and certain GMOs, also lied about the safety of DDT (aka Agent Orange).


Unfortunately, the EPA recently raised the allowable levels of Glyphosate (main ingredient in Roundup) on crops and the government has allowed companies like Monsanto to investigate the safety of their own products without question, so do not expect any government intervention because Monsanto has advocates of GMOs and Roundup in the USDA, FDA, Department of Agriculture, and the EPA.


If you have Celiac and don’t want to further aggravate your disease or worsen like me, you may want to start eating certified organic or GMO free whole foods. Also, please try contacting your favorite producers of certified gluten free foods and tell them to stop using GMO foods and foods sprayed with Roundup. (Advocating for a law which would require foods containing GMOs to be labeled may also be worthwhile.)

To learn more about how Roundup and GMO foods may have damaged your health, you can watch a documentary called Genetic Roulette: The Gamble Of Our Lives on youtube

Genetic Roulette Movie Trailer


GMO-Science Takes a Blow as Studies Are Retracted


Another win for Monsanto: US raises allowable levels of company’s pesticide in crops



Russia bans all GM corn imports; EU may also ban Monsanto GMO in wake of shocking cancer findings



Government study finds toxic Roundup herbicide in 75 percent of air, rain samples

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#903237 Is It The "g Word?"

Posted by on 20 January 2014 - 12:07 AM

Hi,  with reference to the Japanese noodles,

Udon is always wheat

soba is usually buckwheat in japan but 99& of the time  contains a percentage of wheat and not  soba.

If you can get juwari soba at some healthfood shops, thosse are ok.

Ramen, saimen are all wheat

good luck

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#900769 Hospital Meds

Posted by on 27 December 2013 - 02:07 PM

I had a full knee replacement 8 days ago which as you can imagine requires a fair number of meds for pain and what not. In a Kaiser Hospital everything is linked with their clinics so they know I'm celiac  and in fact diagnosed that 9 or so years ago. Still I had to make sure what they were giving me was   gluten-free. It turned out bot the lasic and a stool softener were packed with  wheat starch.  Kaiser received lasic (furosemide) from  4 manufacturers and only 1 is gluten free. The hospital pharmacist told me that they change all the time and that when I  refill  i have to make sure they are  gluten-free. They also said they urge patients to do the research on their own although i objected and told them its really their responsibility as doctors. They finally relented and found out what i needed to know. 

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#889584 Any 'canners' Out There?

Posted by on 24 September 2013 - 07:47 PM

one of my master food preserver students  came up with a watermelon jam recipe that tasted like jolly rancher candies! also amazing

you guys should try making tomato jam!! Yummy!! Omg!! I don't have a recipe handy but look it up. Kids love it!!!

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#889583 Japanese Brands

Posted by on 24 September 2013 - 07:45 PM

What city are you in?  I trained as a chef in Tokyo and have a lot of friends now trained to handle celiacs. 


The one I described in my previous mail is “Tahitian Noni Care” in Shinjuku.
I have not visited there yet, but looks like nice.  
They serve raw food and other organic food menu.  Almost all food there contain Noni.


Café 8 is selling vegan food both at shop and online

And their Vegan Café is
seem to be located at Aoyama.
Rainbow Raw food café is in Hamamatsu cho.  I wonder if it’s close to Honpo-san’s place?


Rawfood café at Ikebukuro

At Setagaya




are  rawfood  vegan places  to check out if your in tokyo. I can try to get some names in other places like Nagoya if needed 

DO you like yuba? Juwari soba? there are a lot of options. 


good luck

I just don't eat out! I have my one favorite sushi place that I have never been sick at and that is it. I have some homemade miso from a friend and the koji was from rice so I know that is safe. Miso I can take or leave so not a problem. I was never a fan of the dark red miso either... takes getting used to and I never did!

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#889444 Japanese Brands

Posted by on 23 September 2013 - 03:21 PM

great List, 

I've had a place in japan for 30 years and  9 of which as celiac.  I dont' use  bulldog sauce anymore although I've never had a problem from it. Just makes me  uncomfortable in the gut.   IN this case they said the miso is ok  but for 

Pauliewog  You have to find out with the koji is. As Peter mention US laws have to say when its  wheat but not all companies in the US follow the labeling laws -- especially  in Hawaii where the average grocery will contain a dozen products  without any English labels. If your in Japan or using a lot of Japanese items, learn  the kanji for komugi and mugi or raimugi. Some companies will also use merikenko instead of komugi  - -meaning american powder  AKA Wheat. I find most miso is ok as long as its not mugi miso. Hacho miso from Nagoya has never given me a problem  but its deep red and an acquired taste.  hope this helps   
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#879588 Sharing The Kitchen With A Super-Sensitive Celiac

Posted by on 15 July 2013 - 12:54 PM

It took my wife a few months to get used to it but honestly, after a few times of me being so sick and leaving a trail around the house that I was too sick to clean up, she got the message about not  having  flour or things hidden from me that I could see but were still in the air -- also about using my colendar once  and having  a piece of her pasta stuck in it.  Its been  9 years and for the most part she is good but some times her friends  visit and bring a bag of pretzels like a few  weeks ago. I got rather upset at that -- so sometimes it just happens-- No matter how hard a spouse or room mate or partner tries, sometimes they deserve a break too and  have           to coexisit. They do have to try to make sure we're not suffering from  their actions

good luck

Please does anyone know of an article which is brief and to the point of the needs of a celiac for food not contaminated?  I have been told to eat at home to avoid my reactions to any and all contamination.  Home should be a safe harbor without grains I am intolerant to? 


Your own ideas are welcome!

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#879433 Gluten In Korean Foods?

Posted by on 14 July 2013 - 07:53 AM

You also have to be careful with dry seaweed which is often processed with wheat based soy sauce. sometimes it takes time to get used to and you might get sick a few times in the process. good luck


Hey so I'm trying the gluten-free diet and so far I seem to have an idea of what to avoid in the Western foods. However, when it comes to korean food I have no idea if it contains gluten or not and my mom doesn't know either. She has no idea what gluten is. To start off, I love eating galbi. We buy the fresh ones so I am assuming they are safe to eat. The sauce however I am unsure. Also different sauces seem to have slightly varying ingredients, but in the one I curtently have, the ingredients are:


Soy Sauce (Water, soybean, salt), sugar, pear puree, onion, garlic, sesame oil, sesame seed, sorbitol, black pepper, citric acid, salt.


It says it contains soybean and sesame seed, no mention of wheat.


I've read rice in itself is safe but my mom cooks it with beans. Brand name is Goya. Says it may contain soybean and what. Ingredients:


Pinto beans, small red beans, pink beans, red kidney beans, great northern beans, baby lima beans, large lima beans, blackeye peas, small white beans, black beans, whole green beans, yellow split peas, green split peas, lentils, chick peas, pearl barley.


Finally, hot pepper paste. I've read it is not gluten free but I looked and nothing seemed suspicious.


Ingredients: Red Pepper Powder, Rice, Corn Syrup, Starch Syrup, Salt, Alcohol,  Fructooligosaccharide.


I'm still really new to this stuff so I'm not 100% on what I can and cannot eat yet, thank you.

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#878603 Any 'canners' Out There?

Posted by on 07 July 2013 - 10:12 PM

will look forward to the grape leaves report.. they also work great stuffed in the holes you get after falling while running with scissors ;)

now you're just running with scissors  :o   lolz - i'm gonna try out my grape leaves 'training wheels' on my next batch.  with 5% vinegar :)  (note to self:  google bilimbi)  our little pool has taught me that i know less than nothing about adjusting ph  :ph34r:   grape leaves ahoy!

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