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otnemem

Member Since 17 Aug 2005
Offline Last Active Mar 28 2006 06:12 AM
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Posts I've Made

In Topic: Sushi?

27 October 2005 - 12:24 PM

Where are you finding that Wasabi is made with wheat?


Most sushi places I've been to have warned me be about their wasabi. I go to Sushi Yasuda in New York every once in a while, and at a place like that I never worry about wasabi. But there are so many small sushi places, and a lot of them use wasabi with additives (like wheat starch). I just think it's important to ask.

In Topic: Sushi?

27 October 2005 - 10:53 AM

Always double check with the restaurant or present a card with your needs. A few notes on sushi:

Wasabi is often made with wheat starch. The guy at my local sushi place knows everything about all of his food. He said that I can't have their wasabi, their miso soup, or their ginger/citrus salad dressing. These are all things to make sure about before eating.

I was down in Washington, DC a few weeks ago and my friend and I went out for sushi. I brought my Triumph card. The waiter consulted the chef and came back with a list of crossed out items. A lot of their fish was premarinated. This is something that I've never heard of before with sushi, and I'm not sure why it is, but the point is making sure is really important.

Another interesting note about that DC visit was that the chef said I couldn't have the sesame seeds either. I'm not sure why, but since then I order all of my rolls sans sesame seed and I haven't gotten sick.

I usually stick with raw maki or nigiri. Salmon, tuna, yellowtail, etc, with vegetable. And PS if you're uncomfortable carrying a bottle of gluten-free soy sauce everywhere, Kari-Out offers gluten-free soy sauce packets through their distributor. I believe it's about $10 for 100 packets... It's a huge convenience. The distributor's number is: 203-865-4119.

In Topic: Arborio Rice For Risotto

12 September 2005 - 11:18 AM

No, not a mix. Just the actual arborio rice, by Rienza. The rest is from scratch... I think I may have found the culprit, though. I also made muffins yesterday from amaranth flour. My organic store didn't have Bob's Red Mill amaranth - only Arrowhead Mills, which I reluctantly used. Looks like I'll be sticking with Bob's from now on...

In Topic: 1 More Thing About Gf Flours

09 September 2005 - 09:37 AM

I believe that one person either shows symptoms from gluten intolerance or doesn't. To the best of my knowledge, you can't switch back and forth. So if someone who usually gets sick from eating gluten eats something and does not get sick, I would say that's a pretty good indicator that the item does not contain gluten. I could always be wrong.

In Topic: New Celiac: Dealing With The Dreaded "d"

30 August 2005 - 09:35 AM

I used to have really bad morning D (until they theorized that it might be celiac). When you take the Imodium might make a difference. I used to wake up and take two Imodium immediately. Then I would wait about two hours before my first small meal of the day. This seemed to regulate me, even though it was a gluten intolerance. You might try that - first thing in the morning, before shower, before ANYTHING...