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

Fish...please Help

123glldd

Recommended Posts

123glldd Collaborator
123glldd
Posted

Me and my husband love salmon..cod...talapia etc. All we have close by is A&P grocery store and Shop Rite. Obviously we don't want breaded fish or anything like that. So we always end up having to go to the seafood counter and somehow relying on these people to change their gloves. No more after today. The guy wasn't going to change his gloves originally even though the original guy told me they DO change their gloves. Then it occured to me that they change their gloves between ORDERS but who's to say that at some point they didn't pick up one of the breaded things in their display case for someone then reach in with the plain fillets and drop something onto them while getting one of those for the same order?

We don't want to get fish from the counter anymore. What companies actually sell those large packages of fillets ..just plain fish with no cross contamination and nothing on them? no sauces or anything? Great American Seafood Company seems to be the ONLY thing like that that A&P grocery has and that company I've e-mailed twice with no response. Any suggestions on fish? If we have to a little bit further away we have a price chopper but would like to stick to shop rite and A&P. I'm really annoyed at this point. My husband is beginning to crack. We're sick of trying to live like this...ALL WE WANT IS SOME PLAIN NON CONTAMINATED FISH!....help? *sighs*

P.S. forgot we also have a Weis grocery store as well near the shop rite.

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

Celiac.com Sponsor (A8-M):


GFreeMO Proficient
GFreeMO
Posted

Do you have a Costco near by? They have TONS of fish. It's all frozen and it has a one ingredient label. We really like the Alaskan Salmon and the Pacific Cod (both of these are wild caught fish from the USA) They are all individually wrapped and frozen. I can't say enough good things about this fish.

bartfull Rising Star
bartfull
Posted

It depends on where you live. Here in the middle of the country it's almost impossible to get good fish. Everything in the grocery store is frozen and from China. I won't eat fish from China. Once in a while I go to "the big city" and can find wild caught Pacific fish (cod), and even though it is SUPER expensive, I buy myself some maybe once a year as a treat.

If you live near an ocean there are probably seafood shops you could call or visit. If you explain to them they can probably help you.

I am actually considering getting in touch with some seafood place on the east coast and asking them to ship me some fish in dry ice. Omaha Steak Company ships meat all over the country that way and when it shows up it is still frozen so I know it can be done.

kareng Grand Master
kareng
Posted

What if you just washed it off first?

bartfull Rising Star
bartfull
Posted

I just looked up Shop Rite. They are in the Northeast. You should be able to find a bunch of good seafood shops in your area. You'll get better fish there than in the grocery store.

FatBear Newbie
FatBear
Posted

Fish is very good for you and you are smart to try and eat it as much as you can. The nice thing about frozen fish is that it keeps well because it is ... frozen. So maybe the thing to do is to take your cooler and make an excursion to a better grocery store and see if you can find some good frozen, non-breaded fish. Then buy a bunch of it. Costco, as mentioned previously, has very good fish for good prices. Trader Joes, often has both good and inexpensive fish. (Sometimes even in the same package!) You probably don't have a Major Market in your area, but they have good frozen fish even though it is more expensive. The real point is that there are a lot of sources of good frozen fish if you are prepared to look around and maybe drive a ways to get it.

dilettantesteph Collaborator
dilettantesteph
Posted

I have a guy who will take it fresh from the box they send from the ship before anyone has touched it. I went to the store and asked to talk to someone and explained the whole thing to him. Now he will tell me when things are coming in and tell me to phone first to be sure that they did, and he will put it aside for me. Maybe if you do some explaining you will be able to get service like that too. Before that I did get sick despite washing first.

Edited to add that I am in the super sensitive category. I don't think that typical celiacs/gluten intolerants have problems with fish from the fish counter.

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

Celiac.com Sponsor (A8-M):


Gemini Experienced
Gemini
Posted

It depends on where you live. Here in the middle of the country it's almost impossible to get good fish. Everything in the grocery store is frozen and from China. I won't eat fish from China. Once in a while I go to "the big city" and can find wild caught Pacific fish (cod), and even though it is SUPER expensive, I buy myself some maybe once a year as a treat.

If you live near an ocean there are probably seafood shops you could call or visit. If you explain to them they can probably help you.

I am actually considering getting in touch with some seafood place on the east coast and asking them to ship me some fish in dry ice. Omaha Steak Company ships meat all over the country that way and when it shows up it is still frozen so I know it can be done.

Bart....Legal Seafoods Restaurant, which is here in Boston, has mail order fish. It is expensive but no more than what others are charging now. Their fish is very good quality...high end and they test their seafood to meet certain standards. I send my father seafood via mail from them and they rave about it. I eat in the restaurant occasionally as they have one of the best gluten-free menus around. But the restaurant is pricey so it's special occasion food. There may be other places that will be less expensive but I am not familair with them as I just buy fish here easily. However, it's the "in" food to eat now and isn't cheap, even on the coast! Drives me crazy because I love seafood.

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      127,924
    • Most Online (within 30 mins)
      7,748
    Vainoh
    Newest Member
    Vainoh
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.5k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      How many grams is there in one slice of wheat bread?

      By Scott Adams · Posted

      The first set of results show two positive results for celiac disease, so at the very least it looks like you could have it, or at the least NCGS.   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.      
    • Scott Adams
      Confused with test results

      By Scott Adams · Posted

      Elevated tissue transglutaminase IgA (tTG-IgA) levels are highly specific for celiac disease, and they are a key biomarker used in its diagnosis. However, there are some rare instances where elevated tTG-IgA levels have been reported in conditions other than celiac disease. While these cases are not common, they have been documented in the literature. Below are some examples and references to studies or reviews that discuss these scenarios:  1. Non-Celiac Gluten Sensitivity (NCGS)    - NCGS typically does not cause elevated tTG-IgA levels, as it is not an autoimmune condition. However, some individuals with NCGS may have mild elevations in tTG-IgA due to intestinal inflammation or other factors, though this is not well-documented in large studies.    - Reference: Catassi, C., et al. (2013). *Non-Celiac Gluten Sensitivity: The New Frontier of Gluten-Related Disorders*. Nutrients, 5(10), 3839–3853. [DOI:10.3390/nu5103839](https://doi.org/10.3390/nu5103839)  2. Autoimmune Diseases    - Elevated tTG-IgA levels have been reported in other autoimmune conditions, such as type 1 diabetes, autoimmune hepatitis, and systemic lupus erythematosus (SLE). This is thought to be due to cross-reactivity or polyautoimmunity.    - Reference: Sblattero, D., et al. (2000). *The Role of Anti-Tissue Transglutaminase in the Diagnosis and Management of Celiac Disease*. Autoimmunity Reviews, 1(3), 129–135. [DOI:10.1016/S1568-9972(01)00022-3](https://doi.org/10.1016/S1568-9972(01)00022-3)  3. Chronic Liver Disease    - Conditions like chronic hepatitis or cirrhosis can sometimes lead to elevated tTG-IgA levels, possibly due to increased intestinal permeability or immune dysregulation.    - Reference: Vecchi, M., et al. (2003). *High Prevalence of Celiac Disease in Patients with Chronic Liver Disease: A Role for Gluten-Free Diet?* Gastroenterology, 125(5), 1522–1523. [DOI:10.1016/j.gastro.2003.08.031](https://doi.org/10.1016/j.gastro.2003.08.031)  4. Inflammatory Bowel Disease (IBD)    - Some patients with Crohn’s disease or ulcerative colitis may have elevated tTG-IgA levels due to intestinal inflammation and damage, though this is not common.    - Reference: Walker-Smith, J. A., et al. (1990). *Celiac Disease and Inflammatory Bowel Disease*. Journal of Pediatric Gastroenterology and Nutrition, 10(3), 389–391. [DOI:10.1097/00005176-199004000-00020](https://doi.org/10.1097/00005176-199004000-00020)  5. Infections and Parasites    - While infections (e.g., giardiasis) are more commonly associated with false-positive tTG-IgA results, chronic infections or parasitic infestations can sometimes lead to elevated levels due to mucosal damage.    - Reference: Rostami, K., et al. (1999). *The Role of Infections in Celiac Disease*. European Journal of Gastroenterology & Hepatology, 11(11), 1255–1258. [DOI:10.1097/00042737-199911000-00010](https://doi.org/10.1097/00042737-199911000-00010)  6. Cardiac Conditions    - Rarely, heart failure or severe cardiovascular disease has been associated with elevated tTG-IgA levels, possibly due to gut ischemia and increased intestinal permeability.    - Reference: Ludvigsson, J. F., et al. (2007). *Celiac Disease and Risk of Cardiovascular Disease: A Population-Based Cohort Study*. American Heart Journal, 153(6), 972–976. [DOI:10.1016/j.ahj.2007.03.019](https://doi.org/10.1016/j.ahj.2007.03.019)  Key Points: - Elevated tTG-IgA levels are highly specific for celiac disease, and in most cases, a positive result strongly suggests celiac disease. - Other conditions causing elevated tTG-IgA are rare and often accompanied by additional clinical findings. - If celiac disease is suspected, further testing (e.g., endoscopy with biopsy) is typically required for confirmation. If you’re looking for more specific studies, I recommend searching PubMed or other medical databases using terms like "elevated tTG-IgA non-celiac" or "tTG-IgA in non-celiac conditions." Let me know if you’d like help with that!
    • MaryMJ
      Water filters and gluten

      By MaryMJ · Posted

      I called zero water and they state their filters do not contain gluten or gluten containing ingredients. 
    • trents
      What should I do with these test results?

      By trents · Posted

      I agree. Doesn't look like you have celiac disease. Your elevated DGP-IGG must be due to something else. And it was within normal at that after your gluten challenge so it is erratic and doesn't seem to be tied to gluten consumption.
    • Jack Common
      How many grams is there in one slice of wheat bread?

      By Jack Common · Posted

      Hello! I want to share my situation. I had symptoms like some food intolerance, diarrhea, bloating, belching one year ago. I thought I could have celiac disease so I did the blood tests. The results were ambiguous for me so I saw the doctor and he said I needed to do tests to check whether I had any parasites as well. It turned out I had giardiasis. After treating it my symptoms didn't disappear immediately. And I decided to start a gluten free diet despite my doctor said I didn't have it. After some time symptoms disappeared but that time it wasn't unclear whether I'd had them because of eliminating gluten or that parasite. The symptoms for both are very similar. Giardiasis also damages the small intestine. The only way to check this was to start eating bread again as I thought. Now about my results.   These are my first test results (almost a year ago) when I had symptoms: The Tissue Transglutaminase IgA antibody - 0.5 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) The Tissue Transglutaminase IgG antibody - 6.6 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) Immunoglobulin A - 1.91 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) IgA Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) IgG Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) Deamidated gliadin peptide IgA - 0.3 U/ml (for the lab I did the tests 0.0 - 6.0 is normal) Deamidated gliadin peptide IgG - 46.1 U/ml (for the lab I did the tests 0.0 - 6.0 is normal)   Then I didn't eat gluten for six months. Symptoms disappeared. And I started a gluten challenge. Before the challenge I did some tests. My results: The Tissue Transglutaminase IgG antibody - 0.5 U/ml (for the lab I did the tests < 20 U/ml is normal)) Deamidated gliadin peptide IgG - 28 U/ml (for the lab I did the tests < 20 U/ml is normal)   During the challenge I ate 6 slices of wheat bread. After the challenge my results are: The Tissue Transglutaminase IgA antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) The Tissue Transglutaminase IgG antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Immunoglobulin A - 1.31 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) Deamidated gliadin peptide IgA - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Deamidated gliadin peptide IgG - 2.13 U/ml (for the lab I did the tests < 20 U/ml is normal)   To be sure I continued consuming gluten. I ate a lot each day. Two months after I did the tests again. My results I got today are: The Tissue Transglutaminase IgA antibody - 0.7 U/ml (for the lab I did the tests < 20 U/ml is normal) Immunoglobulin A - 1.62 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) Deamidated gliadin peptide IgG - 25.6 U/ml (for the lab I did the tests < 20 U/ml is normal)   Nowadays I didn't have any symptoms except tiredness but I think it's just work. I think it was this parasite because two years ago, for example, and before I didn't have these symptoms and I always ate gluten food. But I'm still not sure especially because the Deamidated gliadin peptide IgG results are sometimes high. What do you think? @Scott Adams
×
×
  • Create New...