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Asian Markets

TinkerbellSwt

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TinkerbellSwt Collaborator
TinkerbellSwt
Posted

I finally did it. I went to an Asian market to get my flours and such. OMG. The price difference is unreal. I spent about 27.00 for things I would have paid over 50.00 for in health food stores and supermarkets. The only thing I didnt try to get were the rice noodles. Anyone have a kind they particulary like? There are like 100 brands of the things. I am so happy to find a bargain!

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Felidae Enthusiast
Felidae
Posted

I like any kind of thin Asian/Thai rice noodles and they are so affordable. Of course I also like Tinkyada.

Guest Kathy Ann
Guest Kathy Ann
Posted

How trustworthy is it to buy gluten free stuff in an Asian market, I wonder? Since celiac is rarer in that part of the world, would there be an even greater chance of cross contamination or mislabeling from an uninformed manufacturing community? Health foods are WAY more expensive to be sure, but usually specifically manufactured by people concerned with and aware of allergy issues. Just wondering. I'd sure like to save money that way too!

Jestgar Rising Star
Jestgar
Posted

I think there's a lot less wheat in general being used in asian manufacturing.

Guest Kathy Ann
Guest Kathy Ann
Posted

That's true. If a little wheat didn't matter then we'd be safe. But since we only require a little to be injured, it changes the rules. I've been wondering for quite awhile if rice straight from Asia would be safer from cross contamination for the same reason you said - less wheat being grown and eaten in that culture. But then you'd have the added problem of possible contamination in the long distance shipping. No easy answers I guess.

TinkerbellSwt Collaborator
TinkerbellSwt
Posted
  • Author

I know a few people on here do buy from the Asian markets and have had no adverse affects that I have heard. I will of course keep everyone posted as to how I feel using all my stuff.

Felidae Enthusiast
Felidae
Posted
That's true. If a little wheat didn't matter then we'd be safe. But since we only require a little to be injured, it changes the rules. I've been wondering for quite awhile if rice straight from Asia would be safer from cross contamination for the same reason you said - less wheat being grown and eaten in that culture. But then you'd have the added problem of possible contamination in the long distance shipping. No easy answers I guess.

I buy gigantic bags of rice from Thailand that are sold at Costco. The plastic is so thick I'm not worried. Also, the rice flours and noodles I have bought contain just rice and water. Even if you buy a mainstream brand of rice flour, do you know where the rice to make the flour is actually coming from? Possibly from Asia because it would be cheaper.

On another note, I always rinse my rice before cooking it.

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Guest Kathy Ann
Guest Kathy Ann
Posted
I buy gigantic bags of rice from Thailand that are sold at Costco. The plastic is so thick I'm not worried. Also, the rice flours and noodles I have bought contain just rice and water. Even if you buy a mainstream brand of rice flour, do you know where the rice to make the flour is actually coming from? Possibly from Asia because it would be cheaper.

On another note, I always rinse my rice before cooking it.

Great idea! That would maybe take care of any gluten dust. Is there also any big chance of entire grains of wheat, barley or otherwise getting accidentally included in with the rice?? We can't be paranoid about this, but I have always wondered just what kind of cross contamination occurs. Is it genetic and actually in with the growing of the grain? Or is it in the dust? Or is it in actually stray grains? Or is it all of the above? I really would like to continue to eat alternative grains, but worry a little about cross contamination sabotaging my gluten-free progress. I'm really sensitive.

Felidae Enthusiast
Felidae
Posted
Great idea! That would maybe take care of any gluten dust. Is there also any big chance of entire grains of wheat, barley or otherwise getting accidentally included in with the rice?? We can't be paranoid about this, but I have always wondered just what kind of cross contamination occurs. Is it genetic and actually in with the growing of the grain? Or is it in the dust? Or is it in actually stray grains? Or is it all of the above? I really would like to continue to eat alternative grains, but worry a little about cross contamination sabotaging my gluten-free progress. I'm really sensitive.

I'm really not worried about cc with plain white rice because in Asia I don't think there would be a field of wheat next to a rice field due to growing conditions, climate, and the industry in general. I also don't think rice would be cultivated, transported and packaged with other grains like wheat. This is just my opinion, I'm more familiar with agri. practices in North America than in Asia, so I'm just assuming. I am very sensitive too and I get sick from the smallest amount of gluten.

Guest Kathy Ann
Guest Kathy Ann
Posted

Do the Asian markets usually carry any whole grain rice flour, rice bran and other products or just white refined ones?

NoGluGirl Contributor
NoGluGirl
Posted
I'm really not worried about cc with plain white rice because in Asia I don't think there would be a field of wheat next to a rice field due to growing conditions, climate, and the industry in general. I also don't think rice would be cultivated, transported and packaged with other grains like wheat. This is just my opinion, I'm more familiar with agri. practices in North America than in Asia, so I'm just assuming. I am very sensitive too and I get sick from the smallest amount of gluten.

Dear Felidae,

I am extremely sensitive, too. I am paranoid careful. I too, buy rice flour and noodles from the Chinese market. As you said, wheat is not grown in every part of China. In fact, the southern Cantonese region eats primarily rice. In northern China, they eat wheat noodles more often with their meals. Being careful with soba noodles is a good idea, though. If you need help reading the ingredients, the clerk is more than likely to be happy to help you if you explain the situation. Soba noodles are not always made entirely from Buckwheat, so you need to be really careful with them.

Sincerely,

NoGluGirl

Felidae Enthusiast
Felidae
Posted
I am extremely sensitive, too. I am paranoid careful. I too, buy rice flour and noodles from the Chinese market. As you said, wheat is not grown in every part of China. In fact, the southern Cantonese region eats primarily rice. In northern China, they eat wheat noodles more often with their meals. Being careful with soba noodles is a good idea, though. If you need help reading the ingredients, the clerk is more than likely to be happy to help you if you explain the situation. Soba noodles are not always made entirely from Buckwheat, so you need to be really careful with them.

It's good that you posted about the soba noodles because I'm sure some people don't know about that. I tend to eat more Thai noodles than Chinese ones lately. I sure do miss some of the Chinese soups I used to eat before being gluten-free.

NoGluGirl Contributor
NoGluGirl
Posted
It's good that you posted about the soba noodles because I'm sure some people don't know about that. I tend to eat more Thai noodles than Chinese ones lately. I sure do miss some of the Chinese soups I used to eat before being gluten-free.

Dear Felidae,

I know exactly how you feel. I love Chinese food! I have not had any since going gluten- free about four months or so ago. I miss it so much! My wok is needing seasoned. I am afraid to season it though, because I need to do a rotation diet, and do not want to find out I am allergic to a specific oil and have to get a new wok! The soba noodles are definately something that is easy to assume about. I miss my hot-sour soup from our favorite local place. The cool part is, homemade Chinese is really good! I just need to get the ingredients!

Sincerely,

NoGluGirl

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    • cococo
      11 yo waiting for diagnosis

      By cococo · Posted

      Thanks @trents I'll keep that in mind.
    • trents
      11 yo waiting for diagnosis

      By trents · Posted

      One thing to be aware of is that reactions to gluten can sometimes be more severe after having been gluten free for a significant period of time. Something to think about in connection with a gluten challenge.
    • cococo
      11 yo waiting for diagnosis

      By cococo · Posted

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    • trents
      11 yo waiting for diagnosis

      By trents · Posted

      Welcome to the forum, @cococo!  So. let me first clarify some terminology. Gluten intolerance is a general term that can refer either to celiac disease or NCGS (Non Celiac Gluten Sensitivity or "gluten sensitivity" for short). Having said that, in common, informal usage there is still a lot of mix up in the use of the terms "gluten sensitivity" and "gluten intolerance".  Elevated DGP-IGG can certainly indicate celiac disease but the IGG tests are considered not quite as specific for celiac disease as are the IGA tests, especially the TTG-IGA. If it were the TTG-IGA that gave a 250 score it would have been grounds for declaring an official diagnosis of celiac disease without further testing in the UK and many European countries. With children, however, because their immune systems are immature, we often see their celiac disease show up in the IGG tests rather than the IGA tests. Has their been any talk about an endoscopy with biopsy of the small bowel lining to confirm or disprove a diagnosis of celiac disease? The endoscopy/biopsy is considered the gold standard of celiac disease diagnosis. Physicians are not eager to do scoping on pediatric patients, however, and try to avoid that unless there is a very good reason for it.  I think to proceed with a gluten free diet experiment at this time is a reasonable approach. If there is improvement in labs, symptoms and growth then it is reasonable to assume that there is celiac disease to blame or at least NCGS. At the end of the day, both conditions require a gluten free diet anyway. But I would also have to say that when looking at the total body of evidence you present, it looks much more like celiac disease than NCGS.  One caution, however, and that is if you are in the UK there are certain government provided benefits that incur from a formal diagnosis of celiac disease. I mention that because some of your spelling suggests that to me.
    • cococo
      11 yo waiting for diagnosis

      By cococo · Posted

      Hi all, I'd love some feedback on my 11 year old son who is waiting for a diagnosis. He has been unwell for about 6 months. His symptoms include: early morning (4/5am) nausea and vomiting, loose bowels, fatigue, headaches, aching legs, persistent dermatitis on cheeks. Recently, I noticed he wasn't growing as expected. After measuring him, we found his height had dropped from above 50th percentile to 25th, and weight from 50th percentile to 5th. I took him to our GP who confirmed he only grew 2cm in the past year and lost weight, and subsequently referred us to a paediatrician. We saw the paediatrician who ordered extremely comprehensive tests (including urine and poo testing, x-ray on wrist, hormones, thyroid, liver, kidney, diabetes checks, etc). While waiting for all results, our GP received some preliminary findings indicating coeliac disease. The GP recommended starting a gluten-free diet and referred us to a paediatric gastroenterologist. Most test results are normal except: Iron levels:  18 (normal range 20-200) Anisocytosis and Microcytosis (abnormal sized red blood cells indicating iron deficiency anaemia) Coeliac-related results: DGP IgG:     >250 (normal <15) DGP IgA:      8 (normal <15) Tissue IgA:   1 (normal <15) Tissue IgG:   1 (normal <15) Genetic markers are present for coeliac A comment was made on the blood tests that total serum IgA would be tested and commented on if below 0.07. There was no comment so I assume it wasn’t that low. While I understand it could be coeliac disease, gluten intolerance, or wheat allergy, his significant growth issues suggest coeliac. The paediatrician won't see me for 5 more weeks (because he's waiting for one more test he did on his chromosomes), but I'm concerned about waiting that long given his symptoms. Clearly he shouldn't be eating gluten regardless of the diagnosis, and I'm keen to help him feel better and start growing again, especially with puberty approaching. The blood tests were extremely comprehensive and ruled out everything except coeliac disease or a strong gluten intolerance. My GP is adamant it must be coeliac because of his symptoms. My GP said, "Don't worry about the chromosome test—that's just precautionary. His blood tests, weight loss, lack of growth, iron deficiency, fatigue, dermatitis, and other symptoms all point to coeliac." Would starting a gluten-free diet now and doing a gluten challenge later be unreasonable? (I do understand the reason to wait for a clear diagnosis, I just want him to feel better. Also, he is homeschooled so I can very much be in control of his food to ensure no cross contamination, etc) Also, does anyone have experience with highly elevated DGP IgG (but normal other results) and testing positive for coeliac? For what its worth, I personally have had many checks for Coeliac over the years and the results are always "unclear". Apparently I'm a complicated case, so I just eat gluten-free. Thanks!
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