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

Imitation Crab In Sushi

Kathleen Elizabeth Strawn

Recommended Posts

Kathleen Elizabeth Strawn Newbie
Kathleen Elizabeth Strawn
Posted

So my husband's only known about the celiac for a couple of months... I had heard crab meat may have gluten so when we went to sushi there was a tuna/crab roll and I just poked out all the crab for him and he ate it like that. Today he has had really awful diarreha... I'm kind of confused because I don't know if it was the crab...I thought it was 1/8th a tsp of flour can make you react right? well i really don't think I left an 1/8 tsp of crab on the roll. Also, he is one who did not always react to gluten by bad bathroom experiences, that would come and go so I was wondering, once you start to heal and you then accidently ingest gluten, are the reactions worse and quicker to spot? thanks for your help!

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

Celiac.com Sponsor (A8-M):


mushroom Proficient
mushroom
Posted

So my husband's only known about the celiac for a couple of months... I had heard crab meat may have gluten so when we went to sushi there was a tuna/crab roll and I just poked out all the crab for him and he ate it like that. Today he has had really awful diarreha... I'm kind of confused because I don't know if it was the crab...I thought it was 1/8th a tsp of flour can make you react right? well i really don't think I left an 1/8 tsp of crab on the roll. Also, he is one who did not always react to gluten by bad bathroom experiences, that would come and go so I was wondering, once you start to heal and you then accidently ingest gluten, are the reactions worse and quicker to spot? thanks for your help!

For most people, the answers are yes, and yes. It need only be a measly crumb of gluten to set you off, unfortunately. I once get a very mild glutening (not the diarrhea kind) from a poorly washed coffee cup, and I'm not particularly sensitive.

Kathleen Elizabeth Strawn Newbie
Kathleen Elizabeth Strawn
Posted
  • Author

a coffee cup! really? wow...that stinks.

Maggie Mermaid Apprentice
Maggie Mermaid
Posted

So my husband's only known about the celiac for a couple of months... I had heard crab meat may have gluten so when we went to sushi there was a tuna/crab roll and I just poked out all the crab for him and he ate it like that. Today he has had really awful diarreha... I'm kind of confused because I don't know if it was the crab...I thought it was 1/8th a tsp of flour can make you react right? well i really don't think I left an 1/8 tsp of crab on the roll. Also, he is one who did not always react to gluten by bad bathroom experiences, that would come and go so I was wondering, once you start to heal and you then accidently ingest gluten, are the reactions worse and quicker to spot? thanks for your help!

If he had the regular soy sauce, it has wheat in it. Also, it could've just been a bit of bad fish. Some celiacs can be sensitive to iodine in fish although I'm not sure it would cause diarreha, maybe cause a skin reaction.

ravenwoodglass Mentor
ravenwoodglass
Posted

We can't just remove the gluten ingredient from a cooked food and consider it safe. There is no just eating the top from a pizza or the innards of a pie, or eat around the croutons on a salad, for example.

If you absolutely have to go out to eat plain meat, steak or chicken with no seasonings other than salt and pepper you apply at the table are a good choice, but do ask them to use a clean and seperate pan. Plain veggies or a baked potato to go with it also cooked seperately with no sauces or seasonings.

Also Imitation Crab is usually made with wheat so it is an item we can't have. Just pulling it out of something does not make that something safe. Everything else in the roll was contaminated by the imitation crab.

FMcGee Explorer
FMcGee
Posted

Yeah, this is a contamination issue. The "1/8 tsp" thing doesn't really hold up for anyone I know. I've been glutened from pots that have had wheat pasta cooked in them before. There wasn't 1/8 tsp. of flour in those either.

Also, as someone else said, soy sauce will have wheat in it unless you buy special gluten-free soy sauce. Eel sauce does too (SOB). Oh, and fish roe. I think it's marinated in soy sauce or something. AND most miso soup at restaurants (though you can find gluten-free miso, I buy it in dried form at the grocery store and make my own).

Sushi's usually pretty safe but you still have to be careful.

Kathleen Elizabeth Strawn Newbie
Kathleen Elizabeth Strawn
Posted
  • Author

He didn't have regular soy sauce, or any of those other things, and it definitely wasn't food poisoning so it must have been the crab.... thanks for all your help everyone, it is making much more sense!

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

Celiac.com Sponsor (A8-M):


Eric-C Enthusiast
Eric-C
Posted

Krab, with a K, has wheat in it.

Goto the local grocery store and pick up a package of artificial crab, it lists wheat.

When we go for Sushi we always order real King Crab meat, the fake stuff will cause problems, real crab will not.

Get some Tamari, its wheat free and our Sushi place actually keeps it for us on the shelf so we don't have to haul it back and forth.

lovegrov Collaborator
lovegrov
Posted

Let's emphasize MUCH more strongly here -- you cannot just pick out the gluten ingredients and then eat. You can't take the skin off the fried chicken, remove the meat from the pasta, or eat ANYTHING tat you know for certain has touched gluten. I don't need to be rude, but KES, your husband really needs to educate himself much, much more about this.

richard

kenlove Rising Star
kenlove
Posted

hi, , It was the crab -- or should I say surimi which is pollack and other types pof fish waste packed with wheat starch and flavoring.

99% of all imitation crab in the US as wheat starch in it. Had to research this 2 years ago for a American culinary federation magazine

story. There are very few small companies in Hiroshima that make the imitation crab without wheat. Real crab meat that you pull out of the leg is fine but unless I'm doing the pulling or know the chef very very well, I wouldnt eat anything with crab.

good luck!

He didn't have regular soy sauce, or any of those other things, and it definitely wasn't food poisoning so it must have been the crab.... thanks for all your help everyone, it is making much more sense!

  • 5 years later...
DerpTyler Newbie
DerpTyler
Posted

Sorry for reviving a dead thread but i just wanted to say i got the sushi restraunt to bring forward the ingredient list from the imitation crab they buy and it did not have any gluten or starch or may contain gluten or anything so im not sure if they just dont list it or maybe imitation crab nowadays is gluten-free? I also live in canada if that changes anything

Lisa Mentor
Lisa
Posted

This thread is over 5 years old... That being said, there are imitation crab products that are available, those that I have seen, clearly list that they are gluten free.  Progress is a GREAT!

 

Thanks for reviving an old  Derp Tyler.  Up dates are wonderful.

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. chrisinpa
      - chrisinpa commented on Scott Adams's article in Skin Problems and Celiac Disease
      2

      Celiac Disease and Skin Disorders: Exploring a Genetic Connection

      Maybe they can attribute certain skin conditions to either being susceptible to getting Celiac......or the other way around....but I have to ask if certain people are prone to Celiac because of genetics and some people aren't. It's kind of the same thing as what came first.....the chicken or the egg.?
    2. knitty kitty
      - knitty kitty replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      3

      My journey is it gluten or fiber?

      @xxnonamexx, There's labeling on those Trubar gluten free high fiber protein bars that say: "Manufactured in a facility that also processes peanuts, milk, soy, fish, WHEAT, sesame, and other tree nuts." You may want to avoid products made in shared facilities. If you are trying to add more fiber to your diet to ease constipation, considering...
    3. trents
      - trents replied to sha1091a's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Issues before diagnosis

      Welcome to celiac.com @sha1091a! Your experience is a very common one. Celiac disease is one the most underdiagnosed and misdiagnosed medical conditions out there. The reasons are numerous. One key one is that its symptoms mimic so many other diseases. Another is ignorance on the part of the medical community with regard to the range of symptoms that celiac...
    4. trents
      - trents commented on Jefferson Adams's article in Other Diseases and Disorders Associated with Celiac Disease
      6

      Celiac Disease Patients Face Higher Risk of Systemic Lupus

      What kind of practitioner did the blood test? Was this a medical doctor, a naturopathic doctor, a GI doc? I would certainly follow up with them and ask why they advised you not to eat red meat. I mean, it could be something like they, themselves, are a vegetarian and give that advice to everyone. Have you had an endoscopy with biopsy of the small bowel...
    5. knitty kitty
      - knitty kitty replied to EndlessSummer's topic in Food Intolerance & Leaky Gut
      2

      Dizziness after eating green beans?

      @EndlessSummer, You said you had an allergy to trees. People with Birch Allergy can react to green beans (in the legume family) and other vegetables, as well as some fruits. Look into Oral Allergy Syndrome which can occur at a higher rate in Celiac Disease. Switching to a low histamine diet for a while can give your body time to rid itself of...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,691
    • Most Online (within 30 mins)
      7,748
    4Nic8ion
    Newest Member
    4Nic8ion
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • knitty kitty
      My journey is it gluten or fiber?

      By knitty kitty · Posted

      @xxnonamexx, There's labeling on those Trubar gluten free high fiber protein bars that say: "Manufactured in a facility that also processes peanuts, milk, soy, fish, WHEAT, sesame, and other tree nuts." You may want to avoid products made in shared facilities.   If you are trying to add more fiber to your diet to ease constipation, considering eating more leafy green vegetables and cruciferous vegetables.  Not only are these high in fiber, they also are good sources of magnesium.  Many newly diagnosed are low in magnesium and B vitamins and suffer with constipation.  Thiamine Vitamin B1 and magnesium work together.  Thiamine in the form Benfotiamine has been shown to improve intestinal health.  Thiamine and magnesium are important to gastrointestinal health and function.  
    • trents
      Issues before diagnosis

      By trents · Posted

      Welcome to celiac.com @sha1091a! Your experience is a very common one. Celiac disease is one the most underdiagnosed and misdiagnosed medical conditions out there. The reasons are numerous. One key one is that its symptoms mimic so many other diseases. Another is ignorance on the part of the medical community with regard to the range of symptoms that celiac disease can produce. Clinicians often are only looking for classic GI symptoms and are unaware of the many other subsystems in the body that can be damaged before classic GI symptoms manifest, if ever they do. Many celiacs are of the "silent" variety and have few if any GI symptoms while all along, damage is being done to their bodies. In my case, the original symptoms were elevated liver enzymes which I endured for 13 years before I was diagnosed with celiac disease. By the grace of God my liver was not destroyed. It is common for the onset of the disease to happen 10 years before you ever get a diagnosis. Thankfully, that is slowly changing as there has developed more awareness on the part of both the medical community and the public in the past 20 years or so. Blessings!
    • knitty kitty
      Dizziness after eating green beans?

      By knitty kitty · Posted

      @EndlessSummer, You said you had an allergy to trees.  People with Birch Allergy can react to green beans (in the legume family) and other vegetables, as well as some fruits.  Look into Oral Allergy Syndrome which can occur at a higher rate in Celiac Disease.   Switching to a low histamine diet for a while can give your body time to rid itself of the extra histamine the body makes with Celiac disease and histamine consumed in the diet.   Vitamin C and the eight B vitamins are needed to help the body clear histamine.   Have you been checked for nutritional deficiencies?
    • sha1091a
      Issues before diagnosis

      By sha1091a · Posted

      I found out the age of 68 that I am a celiac. When I was 16, I had my gallbladder removed when I was 24 I was put on a medication because I was told I had fibromyalgia.   going to Doctor’s over many years, not one of them thought to check me out for celiac disease. I am aware that it only started being tested by bloodwork I believe in the late 90s, but still I’m kind of confused why my gallbladder my joint pain flatulent that I complained of constantly was totally ignored. Is it not something that is taught to our medical system? It wasn’t a Doctor Who asked for the test to be done. I asked for it because of something I had read and my test came back positive. My number was quite high.Are there other people out here that had this kind of problems and they were ignored? 
    • trents
      Dizziness after eating green beans?

      By trents · Posted

      Welcome to celiac.com, @EndlessSummer! Do you react to all vegetables or just specific kinds or families of them? What you describe with green beans sounds like it has an anaphylaxis component. Like you, walnuts are a problem for me. They will often give me a scratchy throat so I try to avoid them. Does it matter if the vegies are raw or will-cooked in how you react to them?
×
×
  • 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.