Strange corkage quote

So if you really have celiac, it doesn't take much protein to cause trouble. Tiny amounts. So little adjustments in a wheat-filled kitchen won't get the job done.

 

But there are plenty of bs whiners too, and the placebo effect works bigtime.
 
originally posted by SFJoe:
So if you really have celiac, it doesn't take much protein to cause trouble. Tiny amounts. So little adjustments in a wheat-filled kitchen won't get the job done.

But there are plenty of bs whiners too, and the placebo effect works bigtime.
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All true. I can't for the life of me imagine why anyone would feel the need to eat gluten free without an actual diagnosis of celiac disease verified by tissue biopsy. It's a remarkable pain in the ass, though you get used to it.

I was diagnosed with celiac disease after two years of weight loss and secondary infections. (Strange but sprue: The adult onset of symptoms may have been the result of my adventurous eating in Asia. I was a particularly good customer of certain Hanoi street vendors and underwent treatment for parasites twice--a known trigger). It took a while to figure out the diet. I miss good cake very, very much. It also catapulted my wine habit from unhealthy to unhinged.

It doesn't take much to set many people off. Tolerances vary, but damage can be done even when there is no reaction. Now, I basically avoid Chinese food with rare exceptions. And I only carry a bottle of GF soy sauce when I go to sushi places. This has earned me no end of ridicule and some funny looks, but no soyage yet.
 
originally posted by Scott Kraft:

Is Japanese Tamari wheat- and gluten-free? I've had some excellent ones from traditional, artisanal producers that have been exceptional.
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Not necessarily. There are some brands sold in whole foods and similar joints and then there are some (mostly) Chinese brands found in Asian groceries. Some are bad. Some are just fine.
 
originally posted by Yixin:
I don't take lactose-free shit to restaurants just because I'm yellow-skinned; I just live with the unpleasant consequences. Them's the breaks.
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Of course, in the case of celiac disease the consequences are much more serious. Mostly you just eat stuff that's already GF. If you can find a half-decent substitute--GF cookies or soy sauce, you consider it. I would never do what the guy in Scott's post did, but it appears he doesn't really need to be gluten free.
 
originally posted by Scott Kraft:
Nothing about celiac, which I know is a serious and often sensitive disease.

Is it odd or expected do you think that more people seem to be getting what used to be highly isolated food-related issues as the world gets smaller again? It seems counter-intuitive that re-mixing the genes would emphasize a less not more diverse food accommodation. (The fake issues notwithstanding.)
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Aside from the fakers, the basic issue with the rise of celiac disease in the US is a long and kind of bizarre history of under-diagnosis. The percentage of Europeans (in general) with CD has always been fairly high, though it varies by country. No reason to expect scions of Europeans (including African Americans) to be much different, but for decades there an assumption in American medicine that our rates were very low. That began to change maybe 10-20 years ago.

Can't really speak to other allergies, but the quackery can annoy the hell out of me--it tends to paint the rest of us as kooks as well.

Thank you for your attention. This concludes our show. Please join us again next time when our pontifications will include: Crohn's for Newbies and Fibromyalgia: Fact or Fucked up?
 
originally posted by Scott Kraft:
originally posted by Yixin:
I don't think I've ever had a gluten-free soy sauce that wasn't completely fucked. Either it's some weird composition of soy protein, sugar/syrup, caramel and salt, or some centrifuged shit. I also can't imagine, unless the chef had an especially heavy hand (or was making a few braises), that the amount of gluten would matter.

I don't take lactose-free shit to restaurants just because I'm yellow-skinned; I just live with the unpleasant consequences. Them's the breaks.
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Is Japanese Tamari wheat- and gluten-free? I've had some excellent ones from traditional, artisanal producers that have been exceptional.
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Not usually is my understanding, unless it's super-traditional where they take the liquid off fermentation. I haven't had good ones.

I should add that most tamari I've had is probably quite spoofy, and that I use high-grade spoof in my cooking since it saves me from salt and sugar adjustments. But for the most intense hit, there's nothing like a proper, traditional soy sauce (either Chinese or Japanese style).
 
OK - so now I know where I made my mistake. They aren't tamaris in fact. They are shoyu. The best I've had is one that Eden turned me onto: Ohara Hisakichi Shouten. Excellent stuff.
 
The best tamari/shoyu I've ever had was simply the dark liquor siphoned off the tops of 20' barrels of fermenting miso at Miso Master in Asheville. Incredibly concentrated and flavorful.
 
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