otnemem

Most sushi places I've been to have warned me be about their wasabi. I go to Sushi Yasuda in New York every once in a while, and at a place like that I never worry about wasabi. But there are so many small sushi places, and a lot of them use wasabi with additives (like wheat starch). I just think it's important to ask.

Always double check with the restaurant or present a card with your needs. A few notes on sushi: Wasabi is often made with wheat starch. The guy at my local sushi place knows everything about all of his food. He said that I can't have their wasabi, their miso soup, or their ginger/citrus salad dressing. These are all things to make sure about before eating...

I came across this, from a certain store's preface to their gluten-free list: "Some gluten sensitive individuals can tolerate buckwheat, millet, amaranth, quinoa, teff, and/or sorghum. Because of the individuality of tolerance, this list does not include foods containing these foods. You should try them, one at a time only after your strict gluten free...

No, not a mix. Just the actual arborio rice, by Rienza. The rest is from scratch... I think I may have found the culprit, though. I also made muffins yesterday from amaranth flour. My organic store didn't have Bob's Red Mill amaranth - only Arrowhead Mills, which I reluctantly used. Looks like I'll be sticking with Bob's from now on...

Here's a question that's similar to a lot that I've seen here, but a little different. I was diagnosed about a month ago and have been attempting the gluten-free diet ever since. The gas and bloating that I experienced so often subsided pretty quickly, while the D continued. Then, slowly, the D got better and I was spending less time in the bathroom. But...

I made risotto last night, and I used a brand of arborio that's also a pasta manufacturer (starts with an R, has a few Zs in it... don't have the box in front of me...). Anyone know of any brands of rice, or specifically arborio rice, that are NOT gluten-free? I'm not feeling well today, and I worry that maybe it was processed on the same line as pasta or...

Items such as pumpkin puree, whose only ingredient is pumpkin, don't have to be "certified" gluten-free, do they? I mean, where does the possibility of x-contamination enter?

I believe that one person either shows symptoms from gluten intolerance or doesn't. To the best of my knowledge, you can't switch back and forth. So if someone who usually gets sick from eating gluten eats something and does not get sick, I would say that's a pretty good indicator that the item does not contain gluten. I could always be wrong.

According to Open Original Shared Link, there are a number of supplements that will aid in the recovery of a celiac's small intestine. For those who don't feel like following the link, I'll list the doctor's recommendations: 8.5 g of L-glutamine 3x daily Probiotics, beginning with 1 capsule of 500 mg bifido and acidophilus 3x daily Omega-3 fish oil Digestive...

I used to have really bad morning D (until they theorized that it might be celiac). When you take the Imodium might make a difference. I used to wake up and take two Imodium immediately. Then I would wait about two hours before my first small meal of the day. This seemed to regulate me, even though it was a gluten intolerance. You might try that - first thing...

There's a woman that I work with who is always quick to remind me that she could never eat such a restrictive diet because she enjoys eating too much. She says, "I would never do it. I'd just deal with the effects of it." She doesn't understand how offensive this is, but in her defense, I think it's tough to understand. So I have a new warning to anyone who...

I've been very careful about my gluten intake as of late. I've been eating in a lot more lately, and almost everything is labeled gluten-free, or has been approved via e-mail or this board from the company. I've been gluten-free for two weeks or so, but as of Monday (yeah, that's short) I'm absolutely positive of every drop of food that's been put in my body...

I've recently gone gluten-free and am trying to regain my naturally darker complexion. I believe the malabsorption and deficiency has left me a little pale in the face. Anyone have any suggestions for how to speed up this process a bit. I'm taking the Utrition liquid multi: Vitamin A (IU) 10000 Vitamin E (IU) 50 Vitamin D (mg) 400 Vitamin C (mg) 15...

Hello, I'm new to this forum and new to the idea of gluten-intolerance. I had a very IBS-prone doctor for a while who would treat me with all different prescription medications and fiber supplements to no avail. He wanted me to try each treatment for 4-6 weeks and then get back to him. Maybe he's never had D before... Anyway, I lost a lot of weight and...