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

Chinese?

HAK1031

By HAK1031
in Gluten-Free Restaurants

Recommended Posts

HAK1031 Enthusiast
HAK1031
Posted

Hi! I'm kinda new to the whole celiac thing, and for dinner tonight, my parents are getting chinese takeout. They're ordering over the phone, so I can't really explain or ask about ingredients very well. I'm not sensitive enough to really be worried about cross contamination, but I can't have normal soy sauce, and obivously no flour in sauces, rice, etc. What are some options that are pretty much guaranteed to be gluten free? I've been glutened twice in the past four days (thanksgiving meals I don't cook myself...), so I really don't want to get sick.

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

Celiac.com Sponsor (A8-M):


blueeyedmanda Community Regular
blueeyedmanda
Posted

I don't want to say this and be taken the wrong way.....CC should be a major issue whether you think you are sensitive or not. If you have been glutened twice in the past few days, I am not sure I would risk the chinese tonight. If it was me anyway. Chinese food is very tricky for celiacs, because of the soy sauce containing wheat...and it is not easy to explain over the phone, I agree with you there. Is there something else you can do for dinner tonight instead?

Could they get you some take-out from Outback, Chili's or another place. there are some major chains that have gluten free menus, Chili's and Outback are two of the few.

MySuicidalTurtle Enthusiast
MySuicidalTurtle
Posted

Plain white rice would be the only thing I'd get if I haven't been to the place before. Also, cross contamination is eating gluten. It still does damage. I'd rather eat something full of gluten than eat something gluten-free that's corss contaminated. Good luck!

loraleena Contributor
loraleena
Posted

Find a PF Changs. They have a gluten free menu and in Boston they have a dedicated gluten free section in the kitchen.

Joanne11 Apprentice
Joanne11
Posted

I ask for steamed chicken and veggies, no sauce. Then put my own sauce on when it comes. You can do it with shrimp too. I usually don't get very far asking questions and trying to explain the situation at take out places.

jkmunchkin Rising Star
jkmunchkin
Posted

I have to agree with blueeyedmanda. Maybe the reason you have been glutened twice in the last 4 days is because you think that you don't need to be worried about cross contamination. Once most people become gluten free, their sensitivity level to even the most minute amount of gluten becomes much higher.

Chinese food is the one cuisine that I will not eat unless the restaurant has a gluten free menu.

tarnalberry Community Regular
tarnalberry
Posted

the only thing I'll get in an unknown chinese restaurant is steamed shrimp w/ veggies, no sauce. I've actually had problems when it was steamed chicken, before. a broth issue, I think.

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

Celiac.com Sponsor (A8-M):


skyepie Newbie
skyepie
Posted

Do you have a Pei Wei Asian Diner (the fast-food chain owned by PF Changs), Big Bowl, or a Chin's Asia Fresh? All 3 of those have gluten-free menus.

I too don't trust "cheap Chinese" take-out, though it was my favorite in my former life. Especially the places that were hole-in-the-wall joints where the workers didn't speak English! mmmm, now I'm salivating!

home-based-mom Contributor
home-based-mom
Posted

Better late than never?

My experience is the typical Chinese Restaurant (I grew up eating Cantonese in Seattle coached by my dad's co-worker who was an escaped refugee!) is all sauce is thickened with corn starch and for all intents and purposes, not an issue.

However, most restaurants use brands of soy sauce that contain wheat, and because soy sauce is used in or on almost everything, can be a real issue.

Unless you are very familiar with the place and maybe even know the owners and staff, you are better off eating something else. (Too late now, but keep in mind for next time . . )

Cross-contamination really is a problem that can make you sick. Gluten is gluten is gluten, whether it is a direct ingredient of what you eat, or got there "artificially" by way of a utensil, some other equipment, or "blowing in the wind."

Archived

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

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


  • Member Statistics

    • Total Members
      131,690
    • Most Online (within 30 mins)
      7,748
    Aless25
    Newest Member
    Aless25
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

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



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Tea Bags and Gluten

      By Inkie · Posted

      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      Tea Bags and Gluten

      By Scott Adams · Posted

      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
×
×
  • 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.