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Date: | Sun, 20 Mar 2005 12:19:31 EST |
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<<Disclaimer: Verify this information before applying it to your situation.>>
Hey everyone
I recently posted a sushi summary of information I received, but it was
lacking a lot of information. As requested by another member, I researched the
archives and came across a better summary. Sorry for the confusion! Here it
is:
Here is what to be wary about sushis:
Soy sauce: 100% of restaurant ones I enquired about had wheat
tobiko (the tiny orange fish eggs that are often used on or in
sushi) has wheat too
vinegar: they use asian rice vinegar in the sticky rice, and many of them
has wheat into it: Traditional rice wines are made by adding wheat
mash/starch at a certain time in the process. This used to be simply
understood, but not labeled and rice wine is not usually distilled, so all
gluten would not be entirely consumed by the bacteria and would still be
present even after going to a vinegar.
wasabi: some wasabi paste has wheat and some has not.
pickled ginger: the vinegar it is pickled in could be questionnable rice
vinegar
fake crab meat. It contains wheat.
So, here is a summary of what to be wary of in sushis:
fake crab meat
soy sauce
tobiko
rice vinegar
wasabi
pickled ginger
So, as you can see, sushi is far from safe.
* Visit the Celiac Web Page at www.enabling.org/ia/celiac/index.html *
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