<<Disclaimer: Verify this information before applying it to your situation.>>

here is the summary of the 'sushi' responses:
> >soy used in Japanese rest is NOT gf.
> Not only is cross contamination a problem, but those
> with imuune system
> problems
> should NOT eat raw fish.  It is pure hogwash that so
> called "experts"
> can see that
> a piece of fish doesn't have or has parasites.  As
> one
> who lived in the
> Orient and
> had parasites, let me assure you it is not true.
> Further, it is
> estimates that 90%
> of Asiatics have parasites.  Where do you think they
> come them from?
> My MD, who is Asian, hit the ceiling when I told him
> I
> ate sushi.  He
> had a one
> word reply  "Don't!!!"

> >Take care for Rice Krispies, tempura, soy sauce,
> hoy
> sin sauce and
> wasabi.
> All of them can contain gluten. The seaweeds usually
> don't contain
> gluten.
> Personally, I've bought 3 books about sushi and I
> make
> it on my own.
> There's
> it too much cross-contamination in restaurants. It's
> not so hard to
> make it
> and it can make a kitchen party with everyone saying
> what he/she wants
> in
> his/her sushi and maki.
> Alex.

> >The more authentic the Japanese restaurant, the
> better they'll be. I only eat in the really
> authentic
> ones out here in Los Angeles, and I only eat sashimi
> (plain fish) and rice seperately.  That way I don't
> worry about what they roll it with when they make
> the
> hand roll or sushi.  Usually it's a dried seaweed
> and
> some sort of vinegar (usually rice but then you
> never
> know the purity).  So I just eat the two plain.
> It's
> actually the only type of food I'll eat out of home.
>
> J

> >I eat sushi all the time.  I bring my own GF soy
> sauce.  I buy either
> La Choy or Chun King soy sauce.  Good luck
>


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