• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • Announcements

    • admin

      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 FREE Celiac.com email alerts   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) 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 Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Sardines/shrimp/crawfish : Are They Really Ever Gluten Free?
2 2

10 posts in this topic

If I'm not mistaken most fish farms use fish feed with a mix that can contain wheat derivatives, the problem is that when you eat a simple seafood you're often eating the digestive track of that organism.

Unlike eating a fillet of fish, when you consume a whole sardine, shrimp, or crawfish you're eating more than just it's meat whether you intend to or not.

Technically, isn't it a possibility for some non-digested gluten to remain in the digestive organs of these foods? Say the stomach of a sardine, or for those of you who are familiar with crawfish/shrimp: the black sand vein which AFAIK is their intestines. I'm absolutely certain crawfish farms down here use wheat to feed the crawfish, and my family is in the crawfish boiling business. I LOVE seafood but I'm not sure what to think at this point, can anyone who routinely eats this stuff share whether or not they think these foods are safe to eat?

When does gluten stop being gluten after something else ingests it?

Just to point out, this has absolutely nothing to do with fish in general as I'm sure fish meat in itself is all safe to eat. I'm more or less talking about things like sardines, in which you eat the entire fish (minus the head).

0

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


Interesting question - I have never thought of this. I love sardines, and eat them occasionally, and they do not make me sick - I am very sensitive to gluten, and usually have some kind of reaction just minutes after eating something with gluten in it.

It will be interesting to see what others on here will answer...

If I'm not mistaken most fish farms use fish feed with a mix that can contain wheat derivatives, the problem is that when you eat a simple seafood you're often eating the digestive track of that organism.

Unlike eating a fillet of fish, when you consume a whole sardine, shrimp, or crawfish you're eating more than just it's meat whether you intend to or not.

Technically, isn't it a possibility for some non-digested gluten to remain in the digestive organs of these foods? Say the stomach of a sardine, or for those of you who are familiar with crawfish/shrimp: the black sand vein which AFAIK is their intestines. I'm absolutely certain crawfish farms down here use wheat to feed the crawfish, and my family is in the crawfish boiling business. I LOVE seafood but I'm not sure what to think at this point, can anyone who routinely eats this stuff share whether or not they think these foods are safe to eat?

When does gluten stop being gluten after something else ingests it?

Just to point out, this has absolutely nothing to do with fish in general as I'm sure fish meat in itself is all safe to eat. I'm more or less talking about things like sardines, in which you eat the entire fish (minus the head).

0

Share this post


Link to post
Share on other sites

Make sure you buy "wild caught". Farm raised fish are not very healthy anyway.

0

Share this post


Link to post
Share on other sites

wg,

That's a pretty good question. Since you're the one that thought of it, why don't you eat some and let us know what happens?

I always de-vein my shrimp. Also, I've long thought that the farm raised shrimp are basically tasteless compared to "real" shrimp.

best regards, lm

B)

0

Share this post


Link to post
Share on other sites

Hmmm

Last week I got glutened for the first time in a while. I never eat out and was eating the same old fruits/vegs/honey/chicken/eggs/nuts EXCEPT for a tin of herring that the company called gluten-free. I have never eaten this brand of fish before and cannot imagine where else the gluten could have come from. I wrote to the company (which can remain nameless for now) and received what I perceived as a very insulting reply stating that even a 7 year old could understand their labels.

So, thank you Wooly, for perhaps pointing me in the right direction here.

In the meantime. I have had zero problems with Chicken of the Sea smoked sardines, so I'll stick with them.

0

Share this post


Link to post
Share on other sites
Ads by Google:


I eat shrimp from my local publix supermarket on a bimonthly basis, and have never been sick from them. I am really really super sensitive to gluten, I actually get sick within a few minutes of eating the stuff. I do devein my shrimp... I also eat tilapia, shark, halibut and haddock on a regular basis and none have made me sick. I do eat canned tuna but no other canned fish. I hope this helps you out!

0

Share this post


Link to post
Share on other sites
I eat shrimp from my local publix supermarket on a bimonthly basis, and have never been sick from them. I am really really super sensitive to gluten, I actually get sick within a few minutes of eating the stuff. I do devein my shrimp... I also eat tilapia, shark, halibut and haddock on a regular basis and none have made me sick. I do eat canned tuna but no other canned fish. I hope this helps you out!

Shrimp is always going to be gluten free because they are almost never farm raised.

I'm really curious about crawfish, because they are exclusively farm-raised and they ARE fed wheat.

0

Share this post


Link to post
Share on other sites




On 24/06/2008 at 3:42 AM, Woolygimp said:

If I'm not mistaken most fish farms use fish feed with a mix that can contain wheat derivatives, the problem is that when you eat a simple seafood you're often eating the digestive track of that organism.

Unlike eating a fillet of fish, when you consume a whole sardine, shrimp, or crawfish you're eating more than just it's meat whether you intend to or not.

 

Technically, isn't it a possibility for some non-digested gluten to remain in the digestive organs of these foods? Say the stomach of a sardine, or for those of you who are familiar with crawfish/shrimp: the black sand vein which AFAIK is their intestines. I'm absolutely certain crawfish farms down here use wheat to feed the crawfish, and my family is in the crawfish boiling business. I LOVE seafood but I'm not sure what to think at this point, can anyone who routinely eats this stuff share whether or not they think these foods are safe to eat?

 

When does gluten stop being gluten after something else ingests it?

 

Just to point out, this has absolutely nothing to do with fish in general as I'm sure fish meat in itself is all safe to eat. I'm more or less talking about things like sardines, in which you eat the entire fish (minus the head).

I avoid farm-raised shrimp for this reason. But sardines are NEVER farm-raised, as far as I know, they are always wild-caught. So they should be definitely be safe, assuming there is no cross-contamination after they have been caught. They are actually the primary animal protein in my diet, and I am super-sensitive. They're also extremely nutritious, sustainable, and low in mercury.

0

Share this post


Link to post
Share on other sites
4 minutes ago, keezyfresh said:

I avoid farm-raised shrimp for this reason. But sardines are NEVER farm-raised, as far as I know, they are always wild-caught. So they should be definitely be safe, assuming there is no cross-contamination after they have been caught. They are actually the primary animal protein in my diet, and I am super-sensitive. They're also extremely nutritious, sustainable, and low in mercury.

just an FYI - this thread is from 2008 - they might not see this or respond

0

Share this post


Link to post
Share on other sites
13 minutes ago, kareng said:

just an FYI - this thread is from 2008 - they might not see this or respond

I found this thread because i googled "canned fish super sensitive celiacs", in an attempt to find information on particularly reliable/safe brands. I just wanted to post my opinion on here in case anyone else came across it in the same way, so that they would not be discouraged from eating sardines. 

Maybe i should post in another thread or start a new one about this, but the reason I'm looking for safe brands of canned fish is because the brand I used to use and consider quite safe, crown prince, turns out to be unacceptable by my standards. It took many, many emails to them to finally get a clear answer to what i was asking, and i was actually treated quite rudely in the process. It turns out that they process/package their products in facilities where there are "co-packers" who may or may not be processing gluten products. I replaced their products in my diet with a certified gluten-free brand which i actually find inferior otherwise in quality, season, and i've had a perceived improvement in my lingering GI symptoms. 

Do you know of any canned seafood brands that use a dedicated facility, kareng? (I'll make a separate post for this if that's what you'd recommend)

0

Share this post


Link to post
Share on other sites




Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
2 2