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

Did I Screw Up With Thai Food?

color-me-confused

Recommended Posts

color-me-confused Explorer
color-me-confused
Posted

Friday night: got takeout Thai food. Feeling clever, I got a fried rice dish and ate it with no consequences. I think I'm now almost 3 weeks gluten-free with no known consumption til now. Saturday: upset stomach, steatorrhea (which had vanished within a day of going gluten-free) is back. Sunday: ate leftover fried rice for dinner, followed an hour later by a bout of general malaise and a blinding migraine. Now ye olde stomach is upset again.

It has occurred to me that the restaurant probably uses the same handful of big woks for all the stir fry, or the same wooden spoon, or something. Could this have been a gluten incident? Next time I'll just get take out from the Japanese sushi place across the parking lot...

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

Celiac.com Sponsor (A8-M):


Strawberry-Jam Enthusiast
Strawberry-Jam
Posted

Fried rice is fried with soy sauce. All commercial soy sauces are made with wheat, except for specialty ones that are soy only. It is highly unlikely that any restaurant would use soy-only sauce unless it was advertised as such.

Ergo, you glutened yourself with the soy sauce.

T.H. Community Regular
T.H.
Posted

Yup, it's highly likely you glutened yourself with the fried rice/soy sauce issue. :-( However, true thai cuisine used to use soy sauce that is made from actual soy without the wheat. As I understand it, though, in the USA, more and more they are using the wheat based soy sauce.

Thai is definitely a place to call around to and see if you can find one that is still using soy sauce that isn't wheat based, though, for the future eating experiments. :-)

Juliebove Rising Star
Juliebove
Posted

I've never eaten Thai food in a restaurant. I have had it made by a neighbor who is Thai, but what she made was maybe not even authentic Thai.

I have looked at menus online and some of it does use soy sauce. Soy sauce can contain wheat. So not safe.

I do not think Japanese food is safe either! Unless you eat only a lettuce salad with no dressing and the steamed rice.

color-me-confused Explorer
color-me-confused
Posted
  • Author

Darn. I even bought the gluten-free soy sauce to use at home, and yet never once thought it might be in the fried rice...that's what I get for listening to my stomach. Next time I will call them, quiz them on the wheat-ness of their curries, and try one of those with some (safe) steamed rice. Or just eat at home for 1/3 the price and a fraction of the worry.

T.H. Community Regular
T.H.
Posted

Or just eat at home for 1/3 the price and a fraction of the worry.

Yeah, that's kind of what we're attempting to do. I'm growing lemon grass, thai basil, and thai coriander in my herb garden (well, maybe not growing. I'm kind of sticking them there and hoping I don't kill them, is more like it. :D )

Now I just need to find an awesome recipe and get to it! :-)

ciavyn Contributor
ciavyn
Posted

Call them and ask. Most of my Thai restaurants where I live with work with me. And Pad Thai is almost always safe.

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

Celiac.com Sponsor (A8-M):


lovegrov Collaborator
lovegrov
Posted

The REAL lesson here is NEVER assume anything. You absolutely must ask questions and explain your situation.

richard

tarnalberry Community Regular
tarnalberry
Posted

While I find that curries and phad thai are usually safe, as Richard said - NEVER assume.

Archived

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

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


  • Member Statistics

    • Total Members
      131,902
    • Most Online (within 30 mins)
      7,748
    Patty6133
    Newest Member
    Patty6133
    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

    • Xravith
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By Xravith · Posted

      Yes, you are right. Indeed, I’ve been feeling anemic since the beginning of this week, and today I felt horrible during a lecture at the university, I was trembling a lot and felt all my body incredibly heavy, so I had to come back home. I’ll do a blood test tomorrow, but I’m just worried about the possibility of it coming back negative. I’ve been eating two cookies in the morning as my only source of gluten over the past two weeks—could that affect the final result?
    • trents
      New (possible) celiac diagnosis

      By trents · Posted

      Welcome to the forum, @Judy M! Yes, he definitely needs to continue eating gluten until the day of the endoscopy. Not sure why the GI doc advised otherwise but it was a bum steer.  Celiac disease has a genetic component but also an "epigenetic" component. Let me explain. There are two main genes that have been identified as providing the "potential" to develop "active" celiac disease. We know them as HLA-DQ 2.5 (aka, HLA-DQ 2) and HLA-DQ8. Without one or both of these genes it is highly unlikely that a person will develop celiac disease at some point in their life. About 40% of the general population carry one or both of these two genes but only about 1% of the population develops active celiac disease. Thus, possessing the genetic potential for celiac disease is far less than deterministic. Most who have the potential never develop the disease. In order for the potential to develop celiac disease to turn into active celiac disease, some triggering stress event or events must "turn on" the latent genes. This triggering stress event can be a viral infection, some other medical event, or even prolonged psychological/emotional trauma. This part of the equation is difficult to quantify but this is the epigenetic dimension of the disease. Epigenetics has to do with the influence that environmental factors and things not coded into the DNA itself have to do in "turning on" susceptible genes. And this is why celiac disease can develop at any stage of life. Celiac disease is an autoimmune condition (not a food allergy) that causes inflammation in the lining of the small bowel. The ingestion of gluten causes the body to attack the cells of this lining which, over time, damages and destroys them, impairing the body's ability to absorb nutrients since this is the part of the intestinal track responsible for nutrient absorption and also causing numerous other food sensitivities such as dairy/lactose intolerance. There is another gluten-related disorder known as NCGS (Non Celiac Gluten Sensitivity or just, "gluten sensitivity") that is not autoimmune in nature and which does not damage the small bowel lining. However, NCGS shares many of the same symptoms with celiac disease such as gas, bloating, and diarrhea. It is also much more common than celiac disease. There is no test for NCGS so, because they share common symptoms, celiac disease must first be ruled out through formal testing for celiac disease. This is where your husband is right now. It should also be said that some experts believe NCGS can transition into celiac disease. I hope this helps.
    • Judy M
      New (possible) celiac diagnosis

      By Judy M · Posted

      My husband has had lactose intolerance for his entire life (he's 68 yo).  So, he's used to gastro issues. But for the past year he's been experiencing bouts of diarrhea that last for hours.  He finally went to his gastroenterologist ... several blood tests ruled out other maladies, but his celiac results are suspect.  He is scheduled for an endoscopy and colonoscopy in 2 weeks.  He was told to eat "gluten free" until the tests!!!  I, and he know nothing about this "diet" much less how to navigate his in daily life!! The more I read, the more my head is spinning.  So I guess I have 2 questions.  First, I read on this website that prior to testing, eat gluten so as not to compromise the testing!  Is that true? His primary care doctor told him to eat gluten free prior to testing!  I'm so confused.  Second, I read that celiac disease is genetic or caused by other ways such as surgery.  No family history but Gall bladder removal 7 years ago, maybe?  But how in God's name does something like this crop up and now is so awful he can't go a day without worrying.  He still works in Manhattan and considers himself lucky if he gets there without incident!  Advice from those who know would be appreciated!!!!!!!!!!!!
    • Scott Adams
      Patiently Waiting to See Results

      By Scott Adams · Posted

      You've done an excellent job of meticulously tracking the rash's unpredictable behavior, from its symmetrical spread and stubborn scabbing to the potential triggers you've identified, like the asthma medication and dietary changes. It's particularly telling that the rash seems to flare with wheat consumption, even though your initial blood test was negative—as you've noted, being off wheat before a test can sometimes lead to a false negative, and your description of the other symptoms—joint pain, brain fog, stomach issues—is very compelling. The symmetry of the rash is a crucial detail that often points toward an internal cause, such as an autoimmune response or a systemic reaction, rather than just an external irritant like a plant or mites. I hope your doctor tomorrow takes the time to listen carefully to all of this evidence you've gathered and works with you to find some real answers and effective relief. Don't be discouraged if the rash fluctuates; your detailed history is the most valuable tool you have for getting an accurate diagnosis.
    • Scott Adams
      Gluten free beer ?

      By Scott Adams · Posted

      In this case the beer is excellent, but for those who are super sensitive it is likely better to go the full gluten-free beer route. Lakefront Brewery (another sponsor!) has good gluten-free beer made without any gluten ingredients.
×
×
  • 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.