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What Is Your Favorite Ethnicity Of Food To Eat Now?

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Now that you are gluten-free...what do you find is your favorite ethnicity to eat when eating out? And what is the easiest?

I love eating, and eating different ethnicities, and being in Chicago, I am spoiled...but obviously now, I feel my choices and limited, and wondering if there is stuff out there I have not thought of.

My favorite has always been Cuban, Latin American, Middle Eastern and Indian. I am hoping I can still easily do these, but I know it will be a challenge the first few (hundred) times.

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Now that you are gluten-free...what do you find is your favorite ethnicity to eat when eating out? And what is the easiest? I love eating, and eating different ethnicities, and being in Chicago, I am spoiled...but obviously now, I feel my choices and limited, and wondering if there is stuff out there I have not thought of. My favorite has always been Cuban, Latin American, Middle Eastern and Indian. I am hoping I can still easily do these, but I know it will be a challenge the first few (hundred) times.

I love Mexican food, too, but you could also try Thai and Vietnamese/Cambodian. Since there is not a lot of wheat grown over there the food uses mostly rice, tapioca, etc. The soups usually use rice noodles, phad thai made with rice noodles, etc. Obviously watch out for soy sauce but it is actually used a lot less frequently than is thought. I've got an old recipe for fried rice - authentic Chinese - doesn't call for any soy at all - just shrimp, green onion, garlic, salt, peas and ham.

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I love Mexican food, too, but you could also try Thai and Vietnamese/Cambodian. Since there is not a lot of wheat grown over there the food uses mostly rice, tapioca, etc. The soups usually use rice noodles, phad thai made with rice noodles, etc. Obviously watch out for soy sauce but it is actually used a lot less frequently than is thought. I've got an old recipe for fried rice - authentic Chinese - doesn't call for any soy at all - just shrimp, green onion, garlic, salt, peas and ham.

Yes, I do love Thai and Vietnamese...especially Pho soup.

How do you know if the soy sauce they use is wheat-free? Do you bring your own bottle, and ask them to use yours? And if so, do you have to worry that they are using a wok that once used regular soy and about cross contamination?

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Yes, I do love Thai and Vietnamese...especially Pho soup.

How do you know if the soy sauce they use is wheat-free? Do you bring your own bottle, and ask them to use yours? And if so, do you have to worry that they are using a wok that once used regular soy and about cross contamination?

I had a glitch so my original reply was lost ...

You are never really going to be sure - at some restaurants - that they are using gluten free soy sauce. So I stick to the dishes that don't normally use it. Thai curries, soups, Pho soup, spring rolls, - none of these typically use soy sauce. But I still ask the server to ask the cook. Similarly I don't think you're ever gonna be completely free from the potential of cross-contamination. Woks are usually cleaned with a wooden skower and water. If you are super-sensitive then I suggest you not eat out. Otherwise you're only going to be able to eat Chinese at Pei Wei :(

Personally, I am newly diagnosed and I have no symptoms. I am seeking out restaurants that use good practices and I don't eat out often. I avoid, of course, gluten ingredients and I try to go to small restaurants where I can see/speak with the chef. I am eagerly awaiting my 6 month panel and if I am positive for antibodies then I will probably have to more aggressively pursue possible sources of cross contamination. You do realize that most any kitchen uses flour somewhere and flour stays airborne for 24 hours plus. That means that unless your restaurant has a completely separate kitchen that cross contamination is unavoidably present. Even gluten free flours contain gluten so most of use are ingesting gluten whether we want to admit it or not - it is virtually unavoidable.

If you read around here a bit more there's a lot of advice about eating out and cross contamination. Be careful and use good judgment.

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Good point about Thai curries, and yummy since I love them.

I have just been diagnosed, but have not gone gluten-free yet. It sounds silly, but I am waiting until after my daughter's bday party in 2 weeks, yet I have cut down significantly. I don't really have symptoms, but with everyone talking about cross-contamination, I thought I would ask.

Thanks!!

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Even gluten free flours contain gluten...

Can you explain what you mean sbj? Are you talking about contamination during processing or during the growing of the grain. I've heard some grains might be CC such as quinoa, but have not heard that others may have gluten.

I'm not a very sensitive celiac, so not concerned from that point of view, but just interested...

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Can you explain what you mean sbj? Are you talking about contamination during processing or during the growing of the grain. I've heard some grains might be CC such as quinoa, but have not heard that others may have gluten.

I'm not a very sensitive celiac, so not concerned from that point of view, but just interested...

I imagine that it is during processing. I refer to the following website study from the FDA:

http://www.cfsan.fda.gov/~dms/alrgn.html

See table III-1.

"In an alternate approach, Collin et al. (2004) analyzed gluten levels in a number of different types of wheat starch (n=24) and naturally gluten-free (n=59) flours consumed by 76 individuals with celiac disease who had been on gluten-free diets for 1 to 10 years. These individuals had no reported evidence of mucosal deterioration or significant provocation of symptoms while on this diet. The range of gluten found in these products was 0 to 200 ppm. Collin et al. (2004) then estimated that the total daily flour consumption for these individuals to be 10-300 gm (median 80 gm). Based on this estimate and the gluten content of the flour, a chart depicting estimated daily gluten exposures was devised (Collin et al., 2004). Collin et al. (2004) used this chart and data from low dose gluten challenge studies to suggest the use of a threshold of 100 ppm gluten. The main limitations of this study include lack of a prospective study design (for actual dose-response information) and the lack of information detailing diagnostic assessment (i.e., minimal mucosal involvement) for characterizing mucosal relapse in these individuals."

Basically, naturally gluten free flours contain gluten, up to 200 ppm. Us celiac-types consume 'gluten-free flour products' everyday, so we are consuming gluten everyday. Depending on the products and their level of 'contamination,' we could consume anywhere from 1 mg to 60 mg of gluten each day. Studies suggest, however (- not to scare anyone), that we might not suffer any mucosal damage if we keep our consumption below 10 mg a day.

Interesting stuff . . .

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I LOVE Indian food!! It should be pretty easy to eat gluten free at Indian restaurants...apparently they use chick pea flour most commonly...according to the India restaurant I always eat at. But that doesnt go to say that they never use gluten flours...always ask of course.

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