• Join our community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • 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 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
0
knomad

Dim Sum

Rate this topic

Recommended Posts

I am newly diagnosed and new to this site.

One of my favorite meals, although we only go every six weeks or so, is dim sum. I found several things on the internet that say there are good gluten free choices at dim sums, I just can't find specifics. Since I can't communicate well with the servers at the dim sum restaurant we go to (they don't understand my southern accent!)

I know to avoid soy sauce or any other sauce, and have been doing that for a few years because of the salt. And I know that I can't have the egg custard cups anymore (they have a pie crust type shell). The other things I enjoy that I think may be safe (because they are made with rice noodles) are:

shrimp dumplings

pork dumplings

shrimp noodles

sticky rice

golden (fried) dumplings

shrimp balls

sesame balls

I won't be able to tell if any of these effect me, as I have no symptoms of celiac. It was just by chance I was diagnosed. I was anemic and a colonoscopy was done to make sure I wasn't loosing blood somewhere. The GI doctor decided to do an endoscopy also since I had reflux issues a few years ago. My small intestine showed the scalloping of celiac. The doc took a biopsy and also did blood work, and they all came back positive for celiac. None of my doctors believed it, as I have no symptoms and I am overweight. They all said it was not necessary for me to do the diet since I had no symptoms. However, a new doctor has advised that I should be on the diet, as I have other medical issues and he thinks the celiac may be the underlying problem. I have been reading this site and this forum, and I have learned so much. Thank you to all of you!

Share this post


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


Could you go to the restaurant on a Sat afternoon when it's not busy? I am assuming this is a family run place. Around here, the teenagers of the owners work on weekends. I was thinking that they may speak better English and could help you get your questions answered.

Share this post


Link to post
Share on other sites

Communication is essential when eating out. I won't eat anywhere that I can't establish clear communication with the staff. For instance, are the fried dumplings fried in oil that that's used to fry something that isn't safe? Are you certain that the wraps or noodles used in the items you named rice and rice only?

As for celiac symptoms, you did indeed have one of the major and more dangerous symptoms of celiac -- anemia. The anemia means you weren't absorbing nutrients you need. Anemia and gas were my major symptoms, and I ended up with an 11-day trip to the hospital and 10 weeks off of work because I was so ill. I also had major heartburn or reflux that improved on the diet. Listen to your new doctor -- he or she is the one who knows what he or she is talking about. You never know, some people with celiac who are overweight before the diet even lose weight on the diet.

richard

Share this post


Link to post
Share on other sites

I don't know about the dim sum, but I want to encourage you to stay strictly on the diet! I don't understand why they say you don't have symptoms! You have anemia and visible damage to your intestinal wall. Those are symptoms of celiac.

Good luck and I hope you find some dim sum to enjoy!

Share this post


Link to post
Share on other sites

please just be really careful & triple check everything- because it's my understanding that most of those dumplings have wheat in the dough.

Share this post


Link to post
Share on other sites
Ads by Google:


please just be really careful & triple check everything- because it's my understanding that most of those dumplings have wheat in the dough.

And even if they are made with rice wrappers they are probably fried in the same oil as the wheat based dumplings.

I got glutened at a Thai place ordering crispy rice rolls and then having severe stomach problems that night, sadly :(

Share this post


Link to post
Share on other sites

You definitely need to stay on the diet. If you're anemic and have villous atrophy, you are not "asymptomatic". You have malabsorption and will be at risk for osteoporosis as well as the anemia. Celiacs who continue to eat wheat are also at elevated risk for some fairly nasty intestinal cancers because of all the abnormal lymphocytes in the intestinal mucosa. Your doctors should have told you all this.

No way would I eat in a Dim Sum restaurant that doesn't specifically maintain a gluten-free menu. Everything that's fried will be in oil that's got bits of wheat breading floating around in it, and boiled things will be strained in the same colanders as the wheat-containing dumplings.

Share this post


Link to post
Share on other sites

You may just have to learn to make your own Dim Sum. Most of the time they splash some soy sauce into the inside mixture. Lots of the wrappers are not just rice. And then the fryers are used for glutened items also.

There are dinning cards you can print to give to the restaurant. Or download the App for your iPhone. Find out what nationality the chefs are, then print a dinning card in their language for them to read. They can then let you know if they can make something for you to enjoy. Remember lots of time when eating out it's the cross contamination that will kill ya. Good luck and let us know how it goes. I'm off to make some spring rolls now! Your post gave me a craving.

http://www.celiactravel.com/restaurant-cards.html

Share this post


Link to post
Share on other sites

Hey, guys, please! I'm new at all this and I am just asking for information. I have only been doing this for a couple of weeks.

Yes, I know that it is very important to stick to the diet.

No, I am not cheating on the diet. No, I do not plan to cheat on the diet.

No, I have not eaten dim sum since being told I need to be on the diet, nor do I plan to eat dim sum until I research it thoroughly.

I am very motivated to do this. I am hoping it will improve some other medical problems I have. I can tell already that it has helped with my blood sugars.

Perhaps I didn't express myself clearly. I'm not saying that I don't have symptoms, I am syaing that I did not have any outward, "traditional" symptoms of celiac disease. Eating wheat has never made me sick. I had a couple of episodes of anemia that resolved with a short course of iron supplements. Nothing unusual for a woman. I had reflux, but it had improved and I hadn't needed to take anything for it in a couple of years. Then I had a check up and the blood work showed that I was significally anemic, but not horribly so, and certainly not enough to warrant hospitalization. Out of an abundance of caution, my family doctor suggested a colonoscopy (besides, he said, I was 54, so it was time). Because I had reflux a few years ago, the GI doctor decided to also do an endoscopy to make sure I didn't have any problems there. The GI doc was shocked by the results. Even he seemed reluctant to put me on the diet. Maybe he felt sorry for me because I already am on a low fat, low salt, and no sugar (diabetic) diet!

I'm doing the best I can.

I found information on the internet that said there are several good gluten free choices at dim sum, but wasn't specific about what those choices were. I just wondered if anyone knew.

The restaurant that we go to for dim sum is very big and very busy. However, thank you, you did give me an idea. There is a lady who worked with my husband who introduced us to dim sum probably 25 years ago. She recently retired. I think I can get in touch with her. Since she speaks Chinese, maybe she can find out for me what I need to know or help me make a card (don't have an iPhone). If not, I just won't go to dim sum.

Thanks, too, for the idea of making some dim sum items at home. Maybe I can get my noodle and dumpling fix that way!

Share this post


Link to post
Share on other sites

Sorry - nobody meant to put you on the defensive! There are people who get diagnosed and don't seem to want to stick to the diet, some of whom have eventually gotten into nasty health problems. :( I'm glad to hear it's helping with your blood sugars. It's genuinely surprising what nagging health problems go away with this diet.

We've all gotten sick so many times at various "mom and pop" ethnic restaurants that you sort of got a collective "EEK!" at the thought of eating in a dim sum restaurant. You'll have to ask an awful lot of questions to be sure things that are naturally gluten-free aren't cross-contaminated when they are cooked. Maybe if you can find ones that are cooked in the bamboo steamers with rice wrappers and a safe filling? Seems like a tall order.

Maybe your friend knows a store that has some rice flour dim sum you can cook for yourself or has some recipes to share. I know about noodle fixes. Mine's usually the Singapore street noodles at P.F. Chang.

Share this post


Link to post
Share on other sites


Ads by Google:


The restaurant that we go to for dim sum is very big and very busy. However, thank you, you did give me an idea. There is a lady who worked with my husband who introduced us to dim sum probably 25 years ago. She recently retired. I think I can get in touch with her. Since she speaks Chinese, maybe she can find out for me what I need to know or help me make a card (don't have an iPhone).

You do no need an iPhone to print out the cards. There is a Chinese card I believe on the site. But having someone with an "in" at the restaurant is even better!

Once when we were in NYC (long long ago) we are walking around at night wondering where to eat. This lady who had just walked past us, turns around telling us she will show us a good place to eat. She takes us down alleys, up and down several sets of stairs and into this Chinese restaurant, hails a waiter and leaves us with him. Was the best food I've eaten. Have no idea of what it was that we ate since we were the only English speaking people in the place and the menu wasn't in English. I'd love to have gone back the next night but we had no idea of how to get to the place again.

Enjoy your adventures in gluten free eating.

Share this post


Link to post
Share on other sites

Because of this posting, tonight I made salad wraps and turkey wraps. Both of them wrapped in Spring Roll wraps but not fried. Was delightful.

Here's a shrimp ball recipe:

http://glutenfree.wordpress.com/2006/11/15/shrimp-balls-a-la-dim-sum-yum/

Skinless Potstickers. I make these, freeze them before cooking, then just grab a few to cook for a meal. I love how the kids are playing at his feet.

http://www.marksdailyapple.com/skinless-gyoza-with-special-dipping-sauce/

Share this post


Link to post
Share on other sites

we have been going to Dim Sum since my son could eat rice.  He learned to use chopsticks by the time he was 3.  We cannot take him there anymore because he was diagnosed celiac when he was 11.  There really is nothing you can eat.  The kitchen is contaminated.  They use the same tongs to put things on the cart that are non gluten and gluten.  The egg cream buns are usually homemade and there is flour everywhere.  Even if you stuck to just rice and steamed veggies, there is just too much room for cross contamination.  Sorry.

Share this post


Link to post
Share on other sites

I agree that with others that this sounds way too risky.  My husband wanted to order Chinese last night and said "It looks like there are a lot of things on the menu that are Gluten Free, I'm sure they'd be ok."  Then when he was ordering his he asked 'do you have anything Gluten Free', and they asked 'what is Gluten Free?'  That was enough for him to believe me when I said I couldn't trust it.

 

Why not make a special event of a monthly dim sum that you host in your home -- invite some friends, plan a menu and cook everything yourself.   Might be fun.  For the short term, I found some good gluten-free chicken dumplings in the frozen foods section of gluten-free NYC.  If you're not in NY, you might want to call them and ask what brand they were.

Share this post


Link to post
Share on other sites

I think Dim Sum is really a triple threat to the Celiac.  First the dumpling part is made of wheat.  Secondly, even if you can find some 100% rice dumplings, they're likely going to be fried in the same fryer as the wheat ones. Third, the soy sauce is very likely to have wheat, unless they carry tamari soy sauce.  I adored Dim Sum prior to my diagnosis, but haven't touched it since going gluten-free.

 

Chinese food in general is hard if you're celiac.  A lot of the sauces use flour and/or soy sauce.  A lot of the stuff is fried.  Luckily we have one place near me that has one dish that I can eat.  If you're looking for asian food, I've found it easier to eat at Thai and Vietnamese places - more rice noodles, less soy sauce, less frying.  Or make it at home.  I found some great rice wrappers at my grocery and have been making my own spring rolls. I bake them instead of frying, so they're healthier.

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

0

  • Forum Statistics

    • Total Topics
      108,912
    • Total Posts
      943,463
  • Member Statistics

    • Total Members
      67,066
    • Most Online
      3,093

    Newest Member
    JULEZ
    Joined
  • Popular Now

  • Topics

  • Posts

    • Hello all! I am new on here, and I was wondering if it worth a look for me to get tested for celiac disease. I've been experiencing severe stomach aches accompanied by issues with loose stool, constant fatigue, lots of infections, worsening of skin on my face, frequent nausea, lots of trouble losing weight. I'm asking because I was feeling better at home from vacation after having a very rough semester at school and I'm not very good at keeping track of what I eat typically, but at home it is mostly vegetables and meat, with the occasional rice thrown in. This morning I had my first bagel in months and was extremely nauseous with severe pains and urges to run to the bathroom.  Do y'all think it is worth a try to get tested for celiac disease or some type of gluten intolerance? I'm so tired of being sick and not knowing why... Thank you <3 
    • LexieA, I agree with Plumbago. The symptom's of low stomach acid and high stomach acid are similar so it is easy to confuse the symptom's of one as the other. Dr. Myatt explains this well in her online article about stomach acid. http://healthbeatnews.com/whats-burning-you/ quoting "But My Symptoms Feel Like Too Much Acid…" Strong stomach acid and pepsin quickly "emulsify" fats and proteins, making them ready for the next step of digestion, passage into the small intestine. When these digestive factors are weak, food remains in the stomach for longer and it begins to ferment. Gas pressure from the fermentation can cause bloating and discomfort and can can also cause the esophageal sphincter to open, allowing stomach contents to "backwash" into the esophagus. Even though weak stomach acid is the central cause of this, even this weak stomach acid, which has no place in the esophagus, will "burn." This burning sensation confuses many people, including doctors, who then "ASSuME" that excess acid is to blame. Too little acid, resulting in slowed digestion, and gas which creates back-pressure into the esophagus is the real cause of almost all "heartburn" and GERD." so  you can see how they can easily be confused for each other. you no doubt are having stomach acid issues but it is because it is too little or too much? Timeline helps us determine which it is. If it happens when we eat something it is already to low to  digest the food we are eating. if eating something cause the heartburn/gerd to improve (especially meat) then your stomach acid is really too high especially if this happens between meals. because eating something will naturally dilute/lower the stomach acid pH. I wrote about my stomach acid being misdiagnosed on my celiac.com posterboy blog. ( have summarized most of what you need to know in this reply but the post is still there if you want to study it more for yourself. if your not taking an antacid now then taking BetaineHCL should improve digestion. If it does then raising your stomach acid by lowering you pH should improve your digestion. study on the best way to take powdered stomach acid before trying this. but I found taking 3 to 4 capsules in the beginning was easier than taking only 1 or 2 in the beginning .. .  until I could back it down to only needing one per meal or now none per meal to aid digestion. which is what we are shooting for.  The place where our body is now producing our stomach acid naturally at a healthy level. if you feel a "warm sensation" in your stomach you have reached a good level. I hope this is helpful. I only know it helped me. *** this is not medical advice but I hope you have as a good experience with it as I did. Usually peopledon't  have a trouble taking BetaineHCL unless they have an ulcer or already taking PPI's which are actually lowering  their stomach acid contributing to a viscous cycle of being locked into taking PPI's long term. if PPIs are taken for more than 6 months they can be almost impossible to stop/quit because of the acid rebound people experience when trying to stop taking them cold turkey and why they recommend stepping back doses by 1/2 gradually so they don't get overwhelmed by the stomach acid your stomach is  able to produce again naturally itself (hopefully). . . if taking betaineHCL jump started your ability to produce stomach acid again. . . if not taking betaineHCL (Powdered Stomach Acid) can replace what the body is missing much like taking a hormone. chris kresser has a good online article on this subject as well. https://chriskresser.com/what-everybody-ought-to-know-but-doesnt-about-heartburn-gerd/ he says it well. quoting chris kresser. "If heartburn were caused by too much stomach acid, we’d have a bunch of teenagers popping Rolaids instead of elderly folks. But of course that’s the opposite of what we see." **** this is not medical advice but I hope it is is helpful. posterboy by the grace of God, 2 Timothy 2:7 "Consider what I say; and the Lord give thee understanding in all things".  
    • Lex_ I agree with Ennis_Tx. You need to take some Magnesium.  It works best as a Magnesium Citrate or Magnesium Glycinate. Magnesium Citrate are easiest to find. Take it 2/day for the first couple weeks to see how much more energy you have. Then you can take it with each meal or 2/day and one hour before bedtime if it is not convenient to take it at work. If it is working you (right form of as a Magnesium Citrate or Glycinate) you will will experience vivid dreams. And wake up with enough energy to take on the day. **** this is not medical advice but it really helped my chronic fatigue symptom's. It is good for leg cramps too also known as charley horse's. posterboy,
    • I am sorry that I was not clear.    I only mentioned  your diagnostic background, not to discredit you, but because without any lab results (other than a positive gene test), how can you be sure that gluten (shampoo containing wheat protein) was the actual culprit (not a guess) of your symptoms?  It is common for celiacs to receive follow-up antibodies to monitor their dietary compliance.  This is not perfect, but it is the only tool in the toolbox for now.   My husband has been gluten free 12 years prior to my diagnosis.  He went gluten free per the poor advice of his GP and my allergist.  So, I am not trying to discount your diagnosis at all.  I am just trying to see if other lab tests (e.g. liver tests that were elevated previously for you when you were still consuming gluten) were measured after your shampoo exposure.   I am curious because I have had issues over the last year.  I was glutened last January, had the flu, a tooth infection, a cold and a tooth extraction, three rounds of antibiotics (verified to be gluten free) within a month or so.  Like, you, I am very careful.  I have no idea as to how I was exposed.   The last time I ate out was a year ago and even then it was at at 100% gluten free restaurant.   My hubby did not have any symptoms at this time.  He is like my canary.    I went to my GI and my DGP IgA was off the charts even some three months later.   My celiac-related symptoms diminished in three months, but I struggled with autoimmune hives for six.  My GI offered to do an endoscopy in the summer.  Instead I chose to follow the Fasano diet.  I still was not feeling well.  In December, my antibodies were 80.  They were either on a decline or they were increasing again.  I opted for the endoscopy.  My biopsies revealed a healed small intestine (you could see the villi on the scope too).  But I was diagnosed with chronic gastritis and had a polyp removed.   So, all this time I thought my celiac disease was active, but it was NOT the source of my current gut issues.   Again, my apologies.  I just wanted to know how you know for SURE that hydrologized wheat protein from someone else’s shampoo and conditioner could reach your small intestine to trigger an autoimmune reaction.  Maybe, like me, Gluten was not the actual culprit.    
    • The reason I think it was the shampoo? Process of elimination. Our house is almost entirely gluten free (except for this shampoo which slipped through the cracks until I read the ingredient label). My husband has bread that he eats at lunch, but he practices something that resembles aseptic technique from the lab when he's making his sandwiches. He's been doing this for years now and I've never been glutened from within my home. The previous week I hadn't eaten out, I cooked all my food, I don't eat processed food and I never eat something from a shared facility.  Usually if I get glutened it's a single dose sort of thing and it follows a very predictable course, to the point where I can estimate when I got glutened within 24 hours of when it happened. However, this time, I was feeling achy and arthritic and moody for about a week before it got bad enough for me to recognize it as the result of gluten exposure, at which point we went searching and found the shampoo (and conditioner, which does leave more of a residue than shampoo), which he immediately stopped using. Within three days I was feeling back to normal (which is the usual course for me).  Sure, it could have been something else, but I know how sensitive I am, and, as silly as it sounds, it was the only thing that made sense. The other thing you said: You're correct, mine was not a rock solid celiac diagnosis, but I have no doubt that gluten is the problem. I was SICK. I went through two different gluten challenges in an effort to get a more straightforward diagnosis during which I was a barely functioning human being. Consuming gluten may not have given me blunted villi or elevated antibodies, but it did inflame my gut, and actually started to damage my liver. If you look at my diagnosis thread, I had elevated liver enzymes, which have been correlated with celiac disease in the past. There was no alternative explanation for the liver enzymes, he checked EVERYTHING.  I too am a scientist and I have spent a lot of time with the literature trying to make sense of my condition.  https://www.ncbi.nlm.nih.gov/pubmed/26150087 I also have no doubt that gluten was damaging my intestines in some way, as any prolonged gluten exposure in the past has inevitably been followed by a severe FODMAP intolerance that goes away once I've eliminated the gluten and given myself a month or so to heal.  I also had a very fast diagnosis following the onset of symptoms (~1 year) so it's possible that the disease never had a chance to manifest as full celiac. I wasn't willing to eat gluten long enough to find out. As a result of my diagnosis, hazy as it was, I am *meticulously* gluten free. It is not a fad for me. I don't occasionally cheat. It is my life, for better or worse. All of that being said, I'm not sure what my diagnosis has to do with your question. You say you're not trying to be rude, but when you bring up my diagnosis in a thread that has nothing to do with diagnostics, it seems like you're trying to undermine the validity of my disease or the validity of my input in this forum. If I'm being hypersensitive, I apologize, but that's how you came across on my end. I'll admit that the fact that my diagnosis wasn't more straight forward does make me a bit defensive, but I promise that even if I didn't have a solid diagnosis, I interact with the world as though I did, and I'm not out there giving people the wrong idea about celiac disease by not taking it seriously. If there was a connection between your question and my diagnostics that I missed I would appreciate you giving me the chance to better understand what you were asking. 
  • Upcoming Events