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  1. thank you already for some quick replies already i should not of generalized and said "chinese food" as we mostly eat vietnamese or korean but they all pose the same issue of using sauces that are soy sauce based which mostly have wheat as an ingredient. i know of the pf changs option but that is far from our eating circle, aswell we have cleared far from wheat noodles and battered items, even though some rice noodle and rice papers can have wheat in them as well. we frequent an asian market and its quite surprising how much wheat/gluten is in many of the items at the store. i believe she had one of the blood test come back showing signs of celiac. far from conclusive and far from my expertise on the illness.
  2. hello, brand new here, spent the last hour reading 5 pages on this forum and here i am posting. it is my girlfriend who has gluten issues, she has a quite rare autoimmune desease that affects her lungs and has learned that gluten can trigger problems. she has thus attempted a gluten free diet for 2 years (i say "attempted" because after reading this forum, i see that "gluten free" is a clinical term here). her level of gluten free over these 2 years has given her a much better energy and that was the biggest symptom, tired and getting colds too often, those symptoms have diminished but one could say they still linger but also could be seen now as symptoms of opening a new business and not so healthy eating (non gluten related). anyways, i got on here today to look into soy sauce and found it does contain gluten, but then wondered how much gluten can cause ill affects and found on here that a test showed .1 grams caused reactions, which is 1/48 the amount in a standard slice of bread, but then i wonder how much gluten is in a table spoon of soy sauce (i found no answer) and since my girl friend has no violent reactions, i wonder if an occassional chinese dinner would affect her. i'm guessing and fearing that most will respond with "don't do it, that is whats safest" but to state again, she does not have violent reactions and only seems to have ill affects after being glutened a few times over a week and her symptoms are; strange feelings in her lungs and intestines. i know there are different levels of gluten sensitivity and i am wondering about how some people do eating 98% gluten free, maybe eating soy sauce once a week and not worrying about CC and other micro amounts of gluten. i hope i am not too off base, as i would love some idealogical help thanx seth
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