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

> >There is a website for you!  It's
> http://www.dcceliacs.com/ .  I just
> go
> there for recipes, because I don't live near there,
> but they seem to be
> a
> pretty active group.  I don't eat sushi, so I don't
> know, but I would
> be
> very cautious with it because our digestive systems
> tend to be
> sensitive,
> and it may introduce "bad" bacteria.
> Best of health!
> Shirley

> >Hi:  the only time I have ever had trouble with
> sushi
> is when a special
> kind
> of roll was made with fake crab meat inside it,
> which
> was not included
> in
> the menu description of the dish.  We took one look,
> and had a fit.
> Usually
> Japanese restaurants prepare sushi right out in
> front
> of your nose.
> The
> handling is usually super clean and super careful.
> They do not use
> the soy
> sauce in preparing sushi (just watch out for the
> fake
> crab meat and the
> eel - usually marinated.  So this is one of the
> safest
> restaurant
> alternatives, in my experience.

> >Tamari sauce which is similar to soy often does not
> have wheat in it.
> Tastes the same. Specialty stores have it.
> Idelle
>
> >We eat sushi all the time.  While my 5-year-old son
> eats a small portion of what we have, we have no
> problems with contamination.  Go to a good sushi
> restaurant where chefs prepare individual orders and
> you're more likely to get your food without any
> contamination issues.  And take your own soy sauce.
> Joy
>
> >I got violently ill the last time I ate sushi. If
> that helps at all.
> >When I go out for sushi, I do the following things:
> The first time I go to a particular restaurant, I
> sit
> at the sushi bar where I can see the sushi chef
> prepare my meal.  I explain to him (or the server)
> that the wheat in soy sauce and batter makes me
> severely ill, and ask that he be sure and wipe down
> the counter well between my order and others so mine
> doesn't get soy sauce on it.  Any decent sushi chef
> is
> impeccable, and I've never seen one that doesn't
> wash
> down his board and knife between orders.
>
> Once the chefs know you they're very attentive.
> Especially at traditional style restaurants, they
> make
> a big deal about remembering customers and trying to
> make a professional connection with you, so if you
> let
> them know you appreciate their efforts they'll
> remember you well.  Tell them how good the food was
> (assuming it is!) and thank them.
>
> I ask for the ingredients of any rolls I get.  Most
> spicy tuna roll sauces are GF, but don't count on it
> unless the chef tells you himself.
>
> Lastly, I bring my own bottle of tamari.  Noone's
> ever
> given me a problem about it.  Watch out for miso
> soup,
> too; some miso is just soy, but most also has barley
> in it.  If you start frequenting a place, who knows,
> maybe they'll start keeping tamari on hand!


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