Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Imitation Crab In Sushi

Kathleen Elizabeth Strawn

Recommended Posts

Kathleen Elizabeth Strawn Newbie
Kathleen Elizabeth Strawn
Posted

So my husband's only known about the celiac for a couple of months... I had heard crab meat may have gluten so when we went to sushi there was a tuna/crab roll and I just poked out all the crab for him and he ate it like that. Today he has had really awful diarreha... I'm kind of confused because I don't know if it was the crab...I thought it was 1/8th a tsp of flour can make you react right? well i really don't think I left an 1/8 tsp of crab on the roll. Also, he is one who did not always react to gluten by bad bathroom experiences, that would come and go so I was wondering, once you start to heal and you then accidently ingest gluten, are the reactions worse and quicker to spot? thanks for your help!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


mushroom Proficient
mushroom
Posted

So my husband's only known about the celiac for a couple of months... I had heard crab meat may have gluten so when we went to sushi there was a tuna/crab roll and I just poked out all the crab for him and he ate it like that. Today he has had really awful diarreha... I'm kind of confused because I don't know if it was the crab...I thought it was 1/8th a tsp of flour can make you react right? well i really don't think I left an 1/8 tsp of crab on the roll. Also, he is one who did not always react to gluten by bad bathroom experiences, that would come and go so I was wondering, once you start to heal and you then accidently ingest gluten, are the reactions worse and quicker to spot? thanks for your help!

For most people, the answers are yes, and yes. It need only be a measly crumb of gluten to set you off, unfortunately. I once get a very mild glutening (not the diarrhea kind) from a poorly washed coffee cup, and I'm not particularly sensitive.

Kathleen Elizabeth Strawn Newbie
Kathleen Elizabeth Strawn
Posted
  • Author

a coffee cup! really? wow...that stinks.

Maggie Mermaid Apprentice
Maggie Mermaid
Posted

So my husband's only known about the celiac for a couple of months... I had heard crab meat may have gluten so when we went to sushi there was a tuna/crab roll and I just poked out all the crab for him and he ate it like that. Today he has had really awful diarreha... I'm kind of confused because I don't know if it was the crab...I thought it was 1/8th a tsp of flour can make you react right? well i really don't think I left an 1/8 tsp of crab on the roll. Also, he is one who did not always react to gluten by bad bathroom experiences, that would come and go so I was wondering, once you start to heal and you then accidently ingest gluten, are the reactions worse and quicker to spot? thanks for your help!

If he had the regular soy sauce, it has wheat in it. Also, it could've just been a bit of bad fish. Some celiacs can be sensitive to iodine in fish although I'm not sure it would cause diarreha, maybe cause a skin reaction.

ravenwoodglass Mentor
ravenwoodglass
Posted

We can't just remove the gluten ingredient from a cooked food and consider it safe. There is no just eating the top from a pizza or the innards of a pie, or eat around the croutons on a salad, for example.

If you absolutely have to go out to eat plain meat, steak or chicken with no seasonings other than salt and pepper you apply at the table are a good choice, but do ask them to use a clean and seperate pan. Plain veggies or a baked potato to go with it also cooked seperately with no sauces or seasonings.

Also Imitation Crab is usually made with wheat so it is an item we can't have. Just pulling it out of something does not make that something safe. Everything else in the roll was contaminated by the imitation crab.

FMcGee Explorer
FMcGee
Posted

Yeah, this is a contamination issue. The "1/8 tsp" thing doesn't really hold up for anyone I know. I've been glutened from pots that have had wheat pasta cooked in them before. There wasn't 1/8 tsp. of flour in those either.

Also, as someone else said, soy sauce will have wheat in it unless you buy special gluten-free soy sauce. Eel sauce does too (SOB). Oh, and fish roe. I think it's marinated in soy sauce or something. AND most miso soup at restaurants (though you can find gluten-free miso, I buy it in dried form at the grocery store and make my own).

Sushi's usually pretty safe but you still have to be careful.

Kathleen Elizabeth Strawn Newbie
Kathleen Elizabeth Strawn
Posted
  • Author

He didn't have regular soy sauce, or any of those other things, and it definitely wasn't food poisoning so it must have been the crab.... thanks for all your help everyone, it is making much more sense!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Eric-C Enthusiast
Eric-C
Posted

Krab, with a K, has wheat in it.

Goto the local grocery store and pick up a package of artificial crab, it lists wheat.

When we go for Sushi we always order real King Crab meat, the fake stuff will cause problems, real crab will not.

Get some Tamari, its wheat free and our Sushi place actually keeps it for us on the shelf so we don't have to haul it back and forth.

lovegrov Collaborator
lovegrov
Posted

Let's emphasize MUCH more strongly here -- you cannot just pick out the gluten ingredients and then eat. You can't take the skin off the fried chicken, remove the meat from the pasta, or eat ANYTHING tat you know for certain has touched gluten. I don't need to be rude, but KES, your husband really needs to educate himself much, much more about this.

richard

kenlove Rising Star
kenlove
Posted

hi, , It was the crab -- or should I say surimi which is pollack and other types pof fish waste packed with wheat starch and flavoring.

99% of all imitation crab in the US as wheat starch in it. Had to research this 2 years ago for a American culinary federation magazine

story. There are very few small companies in Hiroshima that make the imitation crab without wheat. Real crab meat that you pull out of the leg is fine but unless I'm doing the pulling or know the chef very very well, I wouldnt eat anything with crab.

good luck!

He didn't have regular soy sauce, or any of those other things, and it definitely wasn't food poisoning so it must have been the crab.... thanks for all your help everyone, it is making much more sense!

  • 5 years later...
DerpTyler Newbie
DerpTyler
Posted

Sorry for reviving a dead thread but i just wanted to say i got the sushi restraunt to bring forward the ingredient list from the imitation crab they buy and it did not have any gluten or starch or may contain gluten or anything so im not sure if they just dont list it or maybe imitation crab nowadays is gluten-free? I also live in canada if that changes anything

Lisa Mentor
Lisa
Posted

This thread is over 5 years old... That being said, there are imitation crab products that are available, those that I have seen, clearly list that they are gluten free.  Progress is a GREAT!

 

Thanks for reviving an old  Derp Tyler.  Up dates are wonderful.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Scott Adams
      - Scott Adams replied to Jmartes71's topic in Dermatitis Herpetiformis
      1

      Natural remedies

      While it's always important to approach internal use of essential oils with caution and ideally under the guidance of a qualified professional, your experience highlights the potential of complementary approaches when traditional medicine falls short. Many in the community are also interested in the intersection of natural wellness and gluten-free living...
    2. Scott Adams
      - Scott Adams replied to miguel54b's topic in Related Issues & Disorders
      1

      Gluten and short-term memory.

      It's interesting how a single, clear moment—like struggling during a game—can suddenly connect all the dots and reveal the hidden impact of gluten exposure. Your experience with short-term memory fog is a very real and documented symptom for many individuals with gluten sensitivity, often occurring alongside the other issues you mentioned like mood disturbances, sl...
    3. Scott Adams
      - Scott Adams replied to Suze046's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Reintroduction of Gluten

      Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS. What you're describing is a very common and frustrating experience when reintroducing gluten after a period of avoidance, and your timeline is perfectly c...
    4. Scott Adams
      - Scott Adams replied to Rejoicephd's topic in Coping with Celiac Disease
      2

      Draft gluten-free ciders… can they be trusted ?

      Your suspicion is almost certainly correct, and you are wise to be cautious. Draft cider is a very common and often overlooked source of cross-contact because the same tap lines are frequently used for both beer and cider; unless a bar has a dedicated line for gluten-free beverages, which is rare, the cider will run through tubing that has previously contained...
    5. Scott Adams
      - Scott Adams replied to Mykidzz3's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      High Cost of Gluten-Free Foods

      Your post really highlights the financial and emotional struggle so many families face. You are not alone in feeling frustrated by the high cost of gluten-free specialty items and the frustrating waste when your daughter can't tolerate them. A great place to start is by focusing on naturally gluten-free whole foods that are often more affordable and...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,363
    • Most Online (within 30 mins)
      7,748
    NAC
    Newest Member
    NAC
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Natural remedies

      By Scott Adams · Posted

      While it's always important to approach internal use of essential oils with caution and ideally under the guidance of a qualified professional, your experience highlights the potential of complementary approaches when traditional medicine falls short. Many in the community are also interested in the intersection of natural wellness and gluten-free living, particularly for managing systemic inflammation and its various symptoms, so sharing your story is valuable. Your observation that it may also be helping with bloating is fascinating, as that could point to an overall reduction in inflammation. Thank you for sharing what is working for you!
    • Scott Adams
      Gluten and short-term memory.

      By Scott Adams · Posted

      It's interesting how a single, clear moment—like struggling during a game—can suddenly connect all the dots and reveal the hidden impact of gluten exposure. Your experience with short-term memory fog is a very real and documented symptom for many individuals with gluten sensitivity, often occurring alongside the other issues you mentioned like mood disturbances, sleep disruption, and digestive irregularity. It's a frustrating and often invisible effect that can make you feel unlike yourself, so that moment of clarity, though born from a tough dominoes match, is actually a powerful piece of self-knowledge. Identifying a specific culprit like that steak strip is a huge win, as it arms you with the information needed to avoid similar pitfalls in the future and protect your cognitive clarity. You are definitely not alone in experiencing this particular set of neurological and physical symptoms; it's a strong reminder of gluten's profound impact on the entire body, not just the digestive system. Supplementation may help you as well.  The most common nutrient deficiencies associated with celiac disease that may lead to testing for the condition include iron, vitamin D, folate (vitamin B9), vitamin B12, calcium, zinc, and magnesium.  Unfortunately many doctors, including my own doctor at the time, don't do extensive follow up testing for a broad range of nutrient deficiencies, nor recommend that those just diagnosed with celiac disease take a broad spectrum vitamin/mineral supplement, which would greatly benefit most, if not all, newly diagnosed celiacs. Because of this it took me decades to overcome a few long-standing issues I had that were associated with gluten ataxia, for example numbness and tingling in my feet, and muscle knots--especially in my shoulders an neck. Only long term extensive supplementation has helped me to resolve these issues.      
    • Scott Adams
      Reintroduction of Gluten

      By Scott Adams · Posted

      Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS. What you're describing is a very common and frustrating experience when reintroducing gluten after a period of avoidance, and your timeline is perfectly consistent with a non-celiac gluten sensitivity. While a celiac reaction can be more immediate, a sensitivity reaction is often delayed, sometimes taking several days to manifest as your body's inflammatory response builds up; the fact that your symptoms returned a few days after reintroduction is a strong indicator that gluten is indeed the culprit, not a coincidence. Your doctor's advice to reintroduce it was necessary to confirm the diagnosis, as the initial negative celiac test and subsequent improvement on a gluten-free diet pointed strongly towards sensitivity. Many in this community have gone through this exact same process of elimination and challenging, and it's wise to reintroduce gently as you did. Given your clear reaction, the best course of action is likely to resume a strict gluten-free diet, as managing a sensitivity is the primary way to control those debilitating symptoms and allow your body to heal fully.
    • Scott Adams
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      Your suspicion is almost certainly correct, and you are wise to be cautious. Draft cider is a very common and often overlooked source of cross-contact because the same tap lines are frequently used for both beer and cider; unless a bar has a dedicated line for gluten-free beverages, which is rare, the cider will run through tubing that has previously contained gluten-containing beer, contaminating your drink. The fact that you didn't react at a clean brewery suggests they may have had more meticulous practices or separate lines, but this is the exception, not the rule. Many in the community have had identical experiences, leading them to strictly avoid draft cider and opt for bottled or canned versions, which are poured directly from their sealed container and bypass the contaminated tap system entirely. Switching to bottles or cans is the safest strategy, and your plan to do so is a smart move to protect your health. PS - here are some articles on the topic:    
    • Scott Adams
      High Cost of Gluten-Free Foods

      By Scott Adams · Posted

      Your post really highlights the financial and emotional struggle so many families face. You are not alone in feeling frustrated by the high cost of gluten-free specialty items and the frustrating waste when your daughter can't tolerate them. A great place to start is by focusing on naturally gluten-free whole foods that are often more affordable and less processed, like rice, potatoes, beans, lentils, corn, eggs, and frozen fruits and vegetables—these are nutritional powerhouses that can form the basis of her meals. For the specialty items like bread and pasta, see if your local stores carry smaller, single-serving packages or allow returns if a product causes a reaction, as some companies understand this challenge. Regarding vitamins, that is an excellent next step; please ask her doctor to prescribe a high-quality gluten-free multivitamin, as insurance will often cover prescribed vitamins, making them much more affordable. Finally, connecting with a local celiac support group online can be a treasure trove of location-specific advice for finding the best and most affordable products in your area, saving you both time and money on the trial-and-error process. 
×
×
  • Create New...