Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

White Sauce In Chinese Restaurants

BostonCeliac

By BostonCeliac
in Gluten-Free Restaurants

Recommended Posts

BostonCeliac Apprentice
BostonCeliac
Posted

I think I got glutened yesterday... I wanted some chinese food, and this was my first time ordering since the diagnosis... Well, I told the guy i was "allergic to soy sauce" -- and wanted chicken & broccoli without any soy - so he said, he would do a white sauce... Stupidly I agreed and didn't mention anything about flour/food starch, etc... Anyway, ate the whole thing, it was DELISH... and today I totally think I was glutened! I felt sick for a while after eating, but I thought it was because I ate too much...

Anyway, does anyone know anything about the "white sauce" at most quick&easy chinese food places???

I should have known better!!

Thanks!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Fiddle-Faddle Community Regular
Fiddle-Faddle
Posted

"White sauces" at Chinese restaurants are always made with cornstarch. The breading for General Tso's chicken and other deep-fried breaded items is also supposed to be cornstarch. I suppose it's possible that somebody decided to use wheat, though. Either that or cross-contaminaiton, if you are sensitive to that. It's certainly possible that wheat noodles were stir-fried in the same pan moments before your white sauce was made.

A virus is possible, too. I've noticed we get sick MUCH less often now that we hardly ever eat out. Of course, now that I've said that, I've jinxed the whole thing, haven't I? But seriously, the number of people handling your food, napkins, utensils, cups, credit card, pen, etc and just breathing and sneezing in an enclosed space really ups the possiblity of getting a virus.

BostonCeliac Apprentice
BostonCeliac
Posted
  • Author
"White sauces" at Chinese restaurants are always made with cornstarch. The breading for General Tso's chicken and other deep-fried breaded items is also supposed to be cornstarch. I suppose it's possible that somebody decided to use wheat, though. Either that or cross-contaminaiton, if you are sensitive to that. It's certainly possible that wheat noodles were stir-fried in the same pan moments before your white sauce was made.

A virus is possible, too. I've noticed we get sick MUCH less often now that we hardly ever eat out. Of course, now that I've said that, I've jinxed the whole thing, haven't I? But seriously, the number of people handling your food, napkins, utensils, cups, credit card, pen, etc and just breathing and sneezing in an enclosed space really ups the possiblity of getting a virus.

Thanks for the quick response! Cornstarch huh? maybe it was something else... i don't think its a virus at this point... I just have that bloated stomach with the gurgling and what seems like food slowly moving through...the standard thing I had before i went gluten fre... The only thing out of the ordinary was the chinese.. I also ate some unusual goat cheese, but i think that was OK... hmm... Maybe I should just go back & ask! thanks again...

Lymetoo Contributor
Lymetoo
Posted

Probably was the cross contamination. Others here have said chinese food restaurants are "OUT."

I haven't been to one since being dxd. Used to be one of my favorite eating places.

frenchiemama Collaborator
frenchiemama
Posted

I have safely eaten items with white sauce at chinese restaurants, but I always clearly specify that they need to use a newly washed pan and untensils. I would bet that it was cross contamination that got you.

Shanghai Bistro Newbie
Shanghai Bistro
Posted
I have safely eaten items with white sauce at chinese restaurants, but I always clearly specify that they need to use a newly washed pan and untensils. I would bet that it was cross contamination that got you.

Most likely due to cross contamination, white sauce has no wheat products. However most chinese places use allot of MSG in white sauce, so you might have picked it up from that.

If you or anyone needs help with asian cusine please feel free to ask me or shoot me a e-mail.

Fiddle-Faddle Community Regular
Fiddle-Faddle
Posted

Can you tell me what "I-Jen" is? I have a bottle of Kimlan brand soy sauce, and it lists "I-Jen" as the second ingredient. Is it wheat?

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


myserenityprayer Explorer
myserenityprayer
Posted

I actually ordered in chinese last week with my boyfriend and asked what was in the white sauce they serve on their dishes. The woman who I spoke with said that it is corn starch and chicken broth. While there is no soy sauce, the chicken broth may very well have hydrolyzed vegetable or plant protein, which has gluten in it. Also, while many restaurants are hesitant to admit it, they may be using MSG for added flavor, which is also not safe. I ended up getting steamed chicken with mixed veggies and then added some sauce of my own at home. I actually through the veggies in my wok, added some chopped garlic, olive oil and ginger powder. That was before I was able to find wheat free soy sauce. Next time I will definitely add that in. I don't think I had a problem after eating it, but cross contamination is always a big concern, not to mention the fact that according to my definition of ordering in or taking out, having to reprepare the food to add your own sauces is no longer the same thing. It so hard to cut down prep time when it comes to eating, especially after a long day of work. I'd say, next time stick to the steamed dishes with no sauce and eat all the plain rice you would like (and keep your fingers crossed that you don't run into cross contamination).

2Boys4Me Enthusiast
2Boys4Me
Posted
Also, while many restaurants are hesitant to admit it, they may be using MSG for added flavor, which is also not safe.

I'd like to ask for clarification on the bolded comment (emphasis added by me).

I thought that MSG is usually gluten free but some people can react badly to it. So while it may be bad for some people, it's a safe ingredient for a gluten free diet from the standpoint that it has no gluten.

From Celiac.com:

Monosodium Glutimate (MSG)1, 4

1) If this ingredient is made in North America it is likely to be gluten-free.

4) Can utilize a gluten-containing grain or by-product in the manufacturing process, or as an ingredient.

My Canadian Celiac Association pocket dictionary says:

Monosodium Glutamate (MSG)...allowed.

A flavour enhancer produced through the fementation of molasses from sugar cane or sugar beets. A small percentage of the general population may have a reaction to MSG which is unrelated to gluten.

I certainly agree with the comment that said the chicken broth used may contain gluten, but I'd like added info on the MSG containing gluten. I don't think it does.

Thoughts? Not trying to argue or start a debate...just looking for answers.

myserenityprayer Explorer
myserenityprayer
Posted
I'd like to ask for clarification on the bolded comment (emphasis added by me).

I thought that MSG is usually gluten free but some people can react badly to it. So while it may be bad for some people, it's a safe ingredient for a gluten free diet from the standpoint that it has no gluten.

From Celiac.com:

Monosodium Glutimate (MSG)1, 4

1) If this ingredient is made in North America it is likely to be gluten-free.

4) Can utilize a gluten-containing grain or by-product in the manufacturing process, or as an ingredient.

My Canadian Celiac Association pocket dictionary says:

Monosodium Glutamate (MSG)...allowed.

A flavour enhancer produced through the fementation of molasses from sugar cane or sugar beets. A small percentage of the general population may have a reaction to MSG which is unrelated to gluten.

I certainly agree with the comment that said the chicken broth used may contain gluten, but I'd like added info on the MSG containing gluten. I don't think it does.

Thoughts? Not trying to argue or start a debate...just looking for answers.

To my knowledge, MSG is on the list of foods for celiac patients to avoid. Wheat is such a good source of glutamic acid, as is soy, and corn, that MSG is often made from these foods. And MSG from foreign countries may have gluten in it. Some foods are NOT gluten-free because the MSG they contain has been imported from overseas. If it is an authentic Chinese restaurant, they very well may be using imported seasonings, like MSG. It is similar to trusting that all Thai restaurants use tamari soy sauce which is gluten free as opposed to the more traditional soy sauce (shoyu) found in other Asian cuisines that is made with wheat. I know with me, I would rather be safe than sorry.

happygirl Collaborator
happygirl
Posted

MSG IS SAFE FOR CELIACS IN AMERICA.

https://www.celiac.com/st_prod.html?p_prodi...-47106185584.48

Now, others may argue that MSG is not good for you IN GENERAL, but, in terms of gluten and Celiac, it is safe.

check out another discussion, very helpful: Open Original Shared Link

myserenityprayer Explorer
myserenityprayer
Posted
MSG IS SAFE FOR CELIACS IN AMERICA.

https://www.celiac.com/st_prod.html?p_prodi...-47106185584.48

Now, others may argue that MSG is not good for you IN GENERAL, but, in terms of gluten and Celiac, it is safe.

check out another discussion, very helpful: Open Original Shared Link

I thought it was only safe if it was made in the USA?

happygirl Collaborator
happygirl
Posted

That is what the celiac.com list says. I'm sorry, I should have clarified that it is made in the USA.

myserenityprayer Explorer
myserenityprayer
Posted
That is what the celiac.com list says. I'm sorry, I should have clarified that it is made in the USA.

Yeah, see thats what scares me. I'm a nervous wreck when it comes to eating outside my home. I would be afraid that it may be a foreign product. That is the same argument with dextrin and maltodextrin. By law if it is made in the USA it must be derived from corn, but any where else and it probably has gluten in it. With MSG and Chinese food, normally you can't read the label of the MSG bottle to be sure where it was produced. And as you said, MSG could make anyone feel awful. So I would stay as far away from anything I wasn't 100% sure of anyways!

2Boys4Me Enthusiast
2Boys4Me
Posted

So I guess it's gluten free if it's in, say, a Kraft product, but if you're at a Chinese restaurant, perhaps avoid it.

No, I have no idea if Kraft uses MSG, I simply used it as an example because they are a label-friendly company.

myserenityprayer Explorer
myserenityprayer
Posted
So I guess it's gluten free if it's in, say, a Kraft product, but if you're at a Chinese restaurant, perhaps avoid it.

No, I have no idea if Kraft uses MSG, I simply used it as an example because they are a label-friendly company.

Yeah, I guess so.

happygirl Collaborator
happygirl
Posted

2boys4me,

agreed. Thank you for expressing that well!

Nic Collaborator
Nic
Posted
"White sauces" at Chinese restaurants are always made with cornstarch. The breading for General Tso's chicken and other deep-fried breaded items is also supposed to be cornstarch. I suppose it's possible that somebody decided to use wheat, though. Either that or cross-contaminaiton, if you are sensitive to that. It's certainly possible that wheat noodles were stir-fried in the same pan moments before your white sauce was made.

A virus is possible, too. I've noticed we get sick MUCH less often now that we hardly ever eat out. Of course, now that I've said that, I've jinxed the whole thing, haven't I? But seriously, the number of people handling your food, napkins, utensils, cups, credit card, pen, etc and just breathing and sneezing in an enclosed space really ups the possiblity of getting a virus.

So then is it possible that the chicken used for Sweet and Sour chicken is made from corn starch? Of course I will ask and I know the sauce is out but hey, it is something my 5 year old used to love (with ketchup, not their sauce).

Nicole

Fiddle-Faddle Community Regular
Fiddle-Faddle
Posted

Definitely ask, as it's supposed to be made from cornstarch. Of course, if youa re sensitive to cc, you need to know that even without the sauce, it'll probably be made in the same pan that wheat noodles were stir-fired in two minutes before they made your General Tso's chicken.

There are also dozens of recipes for General Tso's chicken on the internet--you could make one of them at home and just use gluten-free ingredients. (And then serve it to your son with ketchup!)

tracey* Rookie
tracey*
Posted

When my mum makes dinner (we're asian), she used to use cornflour in the sauces - brown, white, tomato, soy, whatever. The last time she used corn flour, I was SICK (pretty much straight away, and lasted for a few hours). The last time she cooked and left it out, I was perfectly fine.

In my case, it definately made me feel bad so I'm avoiding it from now on.

Any kind of asian sauce might have it in there, just ask them beforehand :)

MistressIsis Apprentice
MistressIsis
Posted

hmm, I thought I just saw that all MSG's has wheat starch in it...gotta go find that list again

  • 4 years later...
April-27 Newbie
April-27
Posted

Part of why MSG is on the list of foods to avoid for celiacs is that many celiacs also react to MSG. MSG is gluten-free, but many people still have trouble with it. I've not been diagnosed with celiac, but I've clearly discovered that wheat/gluten bothers me through an elimination diet. That said, I've consumed chinese food with MSG in it and have had the same bloaty, yucky reaction.

So, I guess what I would do (sorry I'm so late in replying!) is see if you notice a similar reaction to eating other foods with MSG in the ingredients. If you do, that is one more thing to add to the do-not eat list. I just made a wonderful homemade chinese white sauce tonight - totally gluten free. I bet you can find something easy and great to make at home through a google search. Or I can gladly share. I modified a recipe in my 1001 chinese recipes cookbook.

So sorry that happened to you!

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,549
    • Most Online (within 30 mins)
      7,748
    Blough
    Newest Member
    Blough
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Who's Online (See full list)

  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Taken Seriously

      By Scott Adams · Posted

      Your post demonstrates the profound frustration and isolation that so many in the Celiac community feel, and I want to thank you for channeling that experience into advocacy. The medical gaslighting you endured for decades is an unacceptable and, sadly, a common story, and the fact that you now have to "school" your own GI specialist speaks volumes about the critical lack of consistent and updated education. Your idea to make Celiac Disease a reportable condition to public health authorities is a compelling and strategic one. This single action would force the system to formally acknowledge the prevalence and seriousness of the disease, creating a concrete dataset that could drive better research funding, shape medical school curricula, and validate the patient experience in a way that individual stories alone often cannot. It is an uphill battle, but contacting representatives, as you have done with Adam Gray, is exactly how change begins. By framing it as a public health necessity—a matter of patient safety and protection from misdiagnosis and neglect—you are building a powerful case. Your voice and your perseverance, forged through thirty years of struggle, are exactly what this community needs to ensure that no one else has to fight so hard just to be believed and properly cared for.
    • Scott Adams
      Looking for a gluten-free roomie in Denver CO

      By Scott Adams · Posted

      I had no idea there is a "Louisville" in Colorado!😉 I thought it was a typo because I always think of the Kentucky city--but good luck!
    • Scott Adams
      Allergy medication: cetirizine by the HealthA2Z is it gluten free?

      By Scott Adams · Posted

      Navigating medication safety with Celiac disease can be incredibly stressful, especially when dealing with asthma and severe allergies on top of it. While I don't have personal experience with the HealthA2Z brand of cetirizine, your caution is absolutely warranted. The inactive ingredients in pills, known as excipients, are often where gluten can be hidden, and since the FDA does not require gluten-free labeling for prescription or over-the-counter drugs, the manufacturer's word is essential. The fact that you cannot get a clear answer from Allegiant Health is a significant red flag; a company that is confident its product is gluten-free will typically have a customer service protocol to answer that exact question. In situations like this, the safest course of action is to consider this product "guilty until proven innocent" and avoid it. A better alternative would be to ask your pharmacist or doctor to help you identify a major national brand of cetirizine (like Zyrtec) whose manufacturer has a verified, publicly stated gluten-free policy for that specific medication. It's not worth the risk to your health when reliable, verifiable options are almost certainly available to you. You can search this site for USA prescriptions medications, but will need to know the manufacturer/maker if there is more than one, especially if you use a generic version of the medication: To see the ingredients you will need to click on the correct version of the medication and maker in the results, then scroll down to "Ingredients and Appearance" and click it, and then look at "Inactive Ingredients," as any gluten ingredients would likely appear there, rather than in the Active Ingredients area. https://dailymed.nlm.nih.gov/dailymed/   
    • Scott Adams
      Protein or fat?

      By Scott Adams · Posted

      What you're describing is indeed familiar to many in the Celiac community, especially in the early stages of healing. When the intestinal villi are damaged from Celiac disease, they struggle to properly digest and absorb fats, a condition known as bile acid malabsorption. This can cause exactly the kind of cramping and spasms you're seeing, as undigested fats can irritate the sensitive gut lining. It is highly plausible that her reactions to dairy and eggs are linked to their higher fat content rather than the proteins, especially since she tolerates lean chicken breast. The great news is that for many, this does improve with time. As her gut continues to heal on a strict gluten-free diet, her ability to produce the necessary enzymes and bile to break down fats should gradually return, allowing her to slowly tolerate a wider variety of foods. It's a slow process of healing, but your careful approach of focusing on low-fat, nutrient-dense foods like seeds and avocado is providing her system the best possible environment to recover. Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal. This article may be helpful: Thank you for sharing your story—it's a valuable insight for other parents navigating similar challenges.
    • Beverage
      Diagnosed celiac for 1-2 months ago and everything makes me bloated.

      By Beverage · Posted

      I had a very rough month after diagnosis. No exaggeration, lost so much inflammatory weight, I looked like a bag of bones, underneath i had been literally starving to death. I did start feeling noticeably better after a month of very strict control of my kitchen and home. What are you eating for breakfast and lunch? I ignored my doc and ate oats, yes they were gluten free, but some brands are at the higher end of gluten free. Lots of celics can eat Bob's Red Mill gluten-free oats, but not me. I can now eat them, but they have to be grown and processed according to the "purity protocol" methods. I mail order them, Montana Gluten-Free brand. A food and symptoms and activities log can be helpful in tracking down issues. You might be totally aware, but I have to mention about the risk of airborne gluten. As the doc that diagnosed me warned . . Remember eyes, ears, nose, and mouth all lead to your stomach and intestines.  Are you getting any cross contamination? Airborne gluten? Any pets eating gluten (they eat it, lick themselves, you pet them...)? Any house remodeling? We live in an older home, always fixing something. I've gotten glutened from the dust from cutting into plaster walls, possibly also plywood (glues). The suggestions by many here on vitamin supplements also really helped me. I had some lingering allergies and asthma, which are now 99% gone. I was taking Albuterol inhaler every hour just to breathe, but thiamine in form of benfotiamine kicked that down to 1-2 times a day within a few days of starting it. Also, since cutting out inflammatory seed oils (canola, sunflower, grapeseed, etc) and cooking with real olive oil, avocado oil, ghee, and coconut oil, I have noticed even greater improvement overall and haven't used the inhaler in months! It takes time to weed out everything in your life that contains gluten, and it takes awhile to heal and rebuild your health. At first it's mentally exhausting, overwhelming, even obsessive, but it gets better and second nature.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.