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Eating In South Korea

Gonzo-Vision

By Gonzo-Vision
in Meet Up Room

Recommended Posts

Gonzo-Vision Newbie
Gonzo-Vision
Posted

Hi I've been living in South Korea for 2 years now.

I've also been a celiac my whole life but was diagnosed when I was 18.

I have a warning to anyone who is thinking of travelling/teaching in Korea.

DO NOT TRUST korean products if it says on the label 100% rice pasta then what it really means is 30-50% rice pasta.

Also asians have no idea about celiac's diesease so even if you ask them if their product has wheat flour in it and tell them you have an allergy they will still tell you no it doesn't, when in reality it really does.

This is partially because they don't know about allergies, but mostly because they just want to sell you their product.

Be careful, I have gotten sick twice since being here (At the moment of typing this I am sick from eating "rice flour dumplings")

I grew up in Canada and I knew how difficult it is to live a glueten free lifestyle....but living in Korea is 10 times harder.

I just wanted to let you guys know, even though Koreans diet's consist of mostly rice, if you see a product in a package then it probably has wheat in it.

All the best to you guys I know how hard of a struggle it is to live your life with glueten sensitivity, and it's nice to know that there are people out there who care.

thanks for reading,

Ben

  • 1 month later...
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Lawrence Apprentice
Lawrence
Posted

I know what you mean. My wife is Korean and we live in NY. We traveled to Korea about 2 years ago and I didn't have much of a problem because we normally had family make things specially for me or we bought things that seemed safe. I'm not particularly sensitive but I think I still got glutened. I was so constipated over there. Sometimes the issue of moving there has come up but I don't want to specifically because of the celiac. Ordering gluten-free food must be expensive and as you said they have no idea about gluten-free food. I hope things change in the future.

Hi I've been living in South Korea for 2 years now.

I've also been a celiac my whole life but was diagnosed when I was 18.

I have a warning to anyone who is thinking of travelling/teaching in Korea.

DO NOT TRUST korean products if it says on the label 100% rice pasta then what it really means is 30-50% rice pasta.

Also asians have no idea about celiac's diesease so even if you ask them if their product has wheat flour in it and tell them you have an allergy they will still tell you no it doesn't, when in reality it really does.

This is partially because they don't know about allergies, but mostly because they just want to sell you their product.

Be careful, I have gotten sick twice since being here (At the moment of typing this I am sick from eating "rice flour dumplings")

I grew up in Canada and I knew how difficult it is to live a glueten free lifestyle....but living in Korea is 10 times harder.

I just wanted to let you guys know, even though Koreans diet's consist of mostly rice, if you see a product in a package then it probably has wheat in it.

All the best to you guys I know how hard of a struggle it is to live your life with glueten sensitivity, and it's nice to know that there are people out there who care.

thanks for reading,

Ben

  • 3 weeks later...
Di2011 Enthusiast
Di2011
Posted

My son is traveling to Korea for his martial arts world championships in July so I am grateful for the information. He is currently 'gluten lite' given he is currently undiagnosed with DH but I have many concerns about him having 10 days of being hit with gluten after being gluten lite for some time. :(

His grandmother (who will travel with him) is in denial of the sensitivity of our DH / gluten problems so it will be a difficult one to navigate. I am hoping and praying that the dermatologist can see him early and with a positive result so that there will be no doubt about the type of diet he requires while traveling.

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    • trents
      Hidden Gluten in distilled vinegar

      By trents · Posted

      Take it easy! I was just prompting you for some clarification.  In the distillation process, the liquid is boiled and the vapor descends up a tube and condenses into another container as it cools. What people are saying is that the gluten molecules are too large and heavy to travel up with the vapor and so get left behind in the original liquid solution. Therefore, the condensate should be free of gluten, no matter if there was gluten in the original solution. The explanation contained in the second sentence I quoted from your post would not seem to square with the physics of the distillation process. Unless, that is, I misunderstood what you were trying to explain.
    • Mynx
      Hidden Gluten in distilled vinegar

      By Mynx · Posted

      No they do not contradict each other. Just like frying oil can be cross contaminated even though the oil doesn't contain the luten protein. The same is the same for a distilled vinegar or spirit which originally came from a gluten source. Just because you don't understand, doesn't mean you can tell me that my sentences contradict each other. Do you have a PhD in biochemistry or friends that do and access to a lab?  If not, saying you don't understand is one thing anything else can be dangerous to others. 
    • Mynx
      Hidden Gluten in distilled vinegar

      By Mynx · Posted

      The reason that it triggers your dermatitis herpetiformis but not your celiac disease is because you aren't completely intolerant to gluten. The celiac and dermatitis herpetiformis genes are both on the same chronometer. Dermatitis herpetoformus reacts to gluten even if there's a small amount of cross contamination while celiac gene may be able to tolerate a some gluten or cross contamination. It just depends on the sensitivity of the gene. 
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      Hidden Gluten in distilled vinegar

      By trents · Posted

      @Mynx, you say, "The reason this is believed is because the gluten protein molecule is too big to pass through the distillation process. Unfortunately, the liquid ie vinegar is cross contaminated because the gluten protein had been in the liquid prior to distillation process." I guess I misunderstand what you are trying to say but the statements in those two sentences seem to contradict one another.
    • Mynx
      Hidden Gluten in distilled vinegar

      By Mynx · Posted

      It isn't a conjecture. I have gotten glitened from having some distilled white vinegar as a test. When I talked to some of my scientists friends, they confirmed that for a mall percentage of people, distilled white vinegar is a problem. The cross contamination isn't from wheat glue in a cask. While yhe gluten protein is too large to pass through the distillation process, after the distillation process, the vinegar is still cross contaminated. Please don't dismiss or disregard the small group of people who are 100^ gluten intolerant by saying things are conjecture. Just because you haven't done thr research or aren't as sensitive to gluten doesn't mean that everyone is like you. 
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