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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes


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About tomutomu

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  1. Can I Eat Sushi?

    I'm going to be the odd one and say that you cannot eat sushi. Although the end product looks simple, there is a plethora of ingredients in sushi. On top of this, the cheaper you go or the further away you are from a source of seafood, the more ingredients are used in order to compensate for the lack of flavour in fish that isn't fresh. I have been living in Japan for the past two and a half years in a region renowned for its seafood and, subsequently, its sushi and sashimi. Unfortunately after being sick for months I did some research into sushi and found out that most of it is not gluten free. Nori (seaweed) is usually flavoured. This is typically with MSG. Although MSG is gluten free in North America (bacterial fermentation), in Japan and China MSG is sometimes still derived from gluten. If your chef is using nori imported from either of these countries, it may not be safe. Unfortunately MSG is rarely labelled as MSG and is therefore hard to spot. Su (rice vinegar) also contains wheat at times. I have been off sushi for about 3 months now and, as hard as it is, I have never felt better. Do not assume that if you can find gluten free rice vinegar in your supermarket, it means your local sushi chef is using something similar. Chefs will often use imported items that do not contain the same ingredients.