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ekdumas19

Trouble With Lebanese Food?

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Hi everyone

Today is just a miserable day because I think I was glutined yesterday. I haven't been in a long time I think because this is the worst I have felt in months. Brain fog, nauseous, etc. So I am trying to track down the source of this and suspect it may be the bit of Lebanese food I had last night. I had just half of a stuffed grape leaf and some rice with that syrian pepper(which i think is basically just cinnamon and nutmeg and stuff) and some lamb. Does anyone know how gluten friendly Lebanese food is? They use a lot of rice and the only bread things they have are cracked wheat in tabouli and syrian bread which is similar to a pita-and I obviously didn't eat any of those! I just feel so awful! Ick!


Gluten free since June 2002

Attempting to be Soy Free since May 2006 : )

BOSTON, MASSACHUSETTS

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"stuffed grape leaf and some rice with that syrian pepper(which i think is basically just cinnamon and nutmeg and stuff) and some lamb."

My ex is Lebanese and I love the food. The things you listed are gluten free, but "Real" pita bread is a hearty kind of bread that comes in 12" round pieces that is broken up to share with others. You normally see people just breaking off some for themselves and passing it on to the next person.

So getting cross contaminated would be so easy.

I have to add though that I am not familiar with the spice you listed, but I have noticed in the US they added wheat to one of the spices to make it go further. They do not do this in Lebanon. Zartar is the one I am referring to.

Glad you brought this up, but so sorry it happened to you. I will be very careful the next time I visit my ex's family. :o


Jan 1990 - Dx CFS/ME/FM (URI's, Ataxia, myoclonus, orthostatic hypotension, insomnia, brain fog, swollen lymph nodes, sore throat... ) Completely Disabled (housebound and bedridden at times)

2004 - Digestive pain all the time.

May 2004 - Hiatal hernia, erosive gastritis, gastroparesis (endoscopy)

August 2004 - Colon polyps, diverticulitus, internal hemorrhoids (colonoscopy)

No relief from Nexium, Prilosec, Protonix, Zelnorm, Miralax, Imodium, Lomotil ...

July 2005 - GP recommended WFDFSFEFCF + vegan (Also, anything that hurts free)

Immediately stopped needing naps and digestive pain reduced.

Sept 2005 - GFDFCFSFEF + chemical free - Immediately stopped feeling jittery / buzzing and digestive issues were much better.

June 2006 - Dx B12 and iron deficient. Started B12 injections and using cast iron pan.

August 2006 - MYOCLONUS GONE. (off Klonopin)

September 2006 - ATAXIA, INSOMNIA and Feeling like the floor was moving under my feet gone.

June 19, 2007 - Positive DQ2, Dx Celiac

October 2007 - Sleeping like a baby, waking up with energy, but still having fatigue/stamina issues

Nov 2007 - Started Paleo diet for chronic hypoglycemia

April 2008 - GTT normal. I'm no longer hypoglycemic. Started Low oxalate diet for kidney stones.

May 1, 2008 - Began salt loading for OI/NMH - noticed immediately muscle weakness was gone. I was sodium deficient but my labs don't reflect it. Still working on OI and PEM.

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One of my favorite restaurants pre-dx was a Lebanese deli... but I'm afraid to eat there now because of the possibility of cross contamination. They bake their own pitas (so there may be flour in the air or on the cooks' hands) & serve most things with them (so their hands or utensils might transfer crumbs). Also the serving containers of baba ganouj (my favorite) are in a refrigerated case right next to tabouli, so I'm afraid bits might migrate. I don't know about the lamb, since I never eat it, but the grape leaves & rice SHOULD be gluten-free-- if not cc.

Made at home these foods could be perfectly safe, but there's always a risk in a restaurant or another home. If you are very sensitive, traces of wheat on cutting boards or wooden spoons could be the culprit.

I do hope you feel better soon!

Leah


The Queen of Hearts,

She made some tarts

All on a summer's day.

The Knave of Hearts,

He stole the tarts

And took them clean away.

Diagnosed at age 49 by biopsy 31 May 2006

Learning how to bake those tarts gluten-free!

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For what it's worth, I got really sick after eating some canned stuffed grape leaves last week - Have no idea what the cause was, I don't think I'm sensitive to grain-based vinegar so i doubt it was that. Maybe there's a common ingredient or spice in them that has gluten in it or it could easily have been CC in both our cases.


*Gluten free since 7/06

*Cutting down on soy and dairy since 9/06

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You have to BE CAREFUL WITH LEBANESE PREPARED RICE. Some regions of Lebanon prepare their rice with flour noodles. You can plainly see the noodles in the rice but you might suspect they are just different grains/shapes of rice mixed in...but they are basically pasta!

And of course no Falafel or Tabouli for us either :(

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You have to BE CAREFUL WITH LEBANESE PREPARED RICE. Some regions of Lebanon prepare their rice with flour noodles. You can plainly see the noodles in the rice but you might suspect they are just different grains/shapes of rice mixed in...but they are basically pasta!

And of course no Falafel or Tabouli for us either :(

Hi,

I found this post and just had to prevent the rumor of Falafels not being Gluten-free.

Yo are right with Tabouli but why not Falafel??

Here in Israel (The Mother Nation of Falafels and NOT Lebanon) all Falafels are Gluten-free B)

They are made with pure corn flour and not as many think or even try (which can be very dangerous since they can explode in the oil and burn your hands or worse).

Feel free to check out the world best Falafel Recipe on another Forum I have posted it on:

http://forums.egullet.org/index.php?showto...p;#entry1512040

and let me know if you have any questions. You can find all contact details in my Profile. ;)

Best Regards!

Ron

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Falafel might not be gluten-free due to cross-contamination of the oil used for frying. Also some recipes call for wheat flour. I know the mixes I've seen at the store contain wheat :angry:


McDougall diet (low fat vegan) since 6/00

Gluten free since 1/6/07

Soy free and completely casein and egg free since 2/15/07

Yeast free, on and off, since 3/1/07 -- I can't notice any difference one way or the other

Enterolab results -- 2/15/07

Fecal Antigliladin IgA 140 (Normal Range <10 units)

Fecal Antitissue Transglutaminase IgA 50 (Normal Range <10 units)

Quantitative Microscopic Fecal Fat Score 517 (Normal Range <300 units)

Fecal anti-casein (cow's milk) IgA antibody 127 (Normal Range <10 units)

HLA-DQB1 Molecular analysis, Allele 1 0501

HLA-DQB1 Molecular analysis, Allele 2 06xx

Serologic equivalent: HLA-DQ 1,1 (subtype 5,6)

Fecal anti-ovalbumin (chicken egg) IgA antibody 11 (Normal range <10 units)

Fecal Anti-Saccharomyces cerevisiae (dietary yeast) IgA 11 (Normal range <10 units)

Fecal Anti-Soy IgA 119 (Normal Range < 10 units)

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Do you know how the lamb was prepared? Could it have been prepared with flour (used to coat the meat or to thicken a sauce) or a broth that contains gluten?

I've seen stuffed grape leave recipes using bulgur, rather than rice, but I think you would have noticed that.


McDougall diet (low fat vegan) since 6/00

Gluten free since 1/6/07

Soy free and completely casein and egg free since 2/15/07

Yeast free, on and off, since 3/1/07 -- I can't notice any difference one way or the other

Enterolab results -- 2/15/07

Fecal Antigliladin IgA 140 (Normal Range <10 units)

Fecal Antitissue Transglutaminase IgA 50 (Normal Range <10 units)

Quantitative Microscopic Fecal Fat Score 517 (Normal Range <300 units)

Fecal anti-casein (cow's milk) IgA antibody 127 (Normal Range <10 units)

HLA-DQB1 Molecular analysis, Allele 1 0501

HLA-DQB1 Molecular analysis, Allele 2 06xx

Serologic equivalent: HLA-DQ 1,1 (subtype 5,6)

Fecal anti-ovalbumin (chicken egg) IgA antibody 11 (Normal range <10 units)

Fecal Anti-Saccharomyces cerevisiae (dietary yeast) IgA 11 (Normal range <10 units)

Fecal Anti-Soy IgA 119 (Normal Range < 10 units)

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Falafel might not be gluten-free due to cross-contamination of the oil used for frying. Also some recipes call for wheat flour. I know the mixes I've seen at the store contain wheat :angry:

I just can't understand how a gluten allergic person dares to eat anything he/she didn't prepare themselves.

It's pretty obvious that a Lebanese restaurant will have flour "in the air" as well as Italian, Romanian and even Chinese Restaurants are in such a sensitiv and extreme reaktion to Gluten a BIG risk.

We all work every day and hardly have time to cook, but good Time Management is the basis of a happy and healthy life :D

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Ok I am very new to all of this , not the gluten part but all of the hidden items in foods and trying to sort out what is poison to my body and what isn't. I read that someone got sick from Grape leaves and I'm not sure what is gluten containing in them. I am part lebanese, and I put cumin, all spice, salt, pepper, melted butter, beef, and uncle bens rice.. What contains gluten in that list?


"But let there be spaces in your togetherness and let the winds of the heavens dance between you. Love one another but make not a bond of love: let it rather be a moving sea between the shores of your souls.

Kahlil Gibran"

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Ok I am very new to all of this , not the gluten part but all of the hidden items in foods and trying to sort out what is poison to my body and what isn't. I read that someone got sick from Grape leaves and I'm not sure what is gluten containing in them. I am part lebanese, and I put cumin, all spice, salt, pepper, melted butter, beef, and uncle bens rice.. What contains gluten in that list?

All of those ingredients should be gluten-free. Some spices have flour as an ingredient, so you may want to check with your spice producer about that.

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I just can't understand how a gluten allergic person dares to eat anything he/she didn't prepare themselves.

It's pretty obvious that a Lebanese restaurant will have flour "in the air" as well as Italian, Romanian and even Chinese Restaurants are in such a sensitiv and extreme reaktion to Gluten a BIG risk.

We all work every day and hardly have time to cook, but good Time Management is the basis of a happy and healthy life :D

It all depends on where you live. There are many restaurants around me which have excellent gluten-free menu's and have trained their staff on cross-contamination. I do not eat out often but when I do, I never have been glutened. No symptoms and the results of repeat blood work has always been fantastic. It can be done very successfully but it highly depends on where you live and going to certain, gluten-free friendly restaurants.

As much as I love Middle Eastern and Greek food, which have many gluten-free options, it's the CC that will make most people sick. Many of the places around me that serve these foods also have staff whose English is not that good so that is the second big problem with getting a safe meal. For certain, ethnic foods, I make them at home.

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