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Son Deureo!
Joined: 30 Apr 2003
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 Posted: Sun May 22, 2011 7:19 pm Post subject: |
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| LivePoetry wrote: |
Hello, does anyone know if Makkeoli has any wheat/gluten in it??
I've never been tested for Celiac disease but I have had a terrible reaction to wheat for awhile. I never used to be sensitive to small amounts of it, but recently ALMOST EVERYTHING I eat is making me sick with the "wheat feeling" that I used to only get when eating bread, pasta, etc. The most recent one, I think, was Makkeoli. (I thought this was made from rice and would be safe!!!! and i have had it in the past with no bad reaction) also, tuna Kimbop made me sick, even though I removed the artificial crab meat (there was nothing in it but tuna and some veggies--- so I am guessing something in the mayo-type sauce they put on the tuna has it. I am terrified to eat anything now  |
Most marinades at meat places are made with soy sauce, which usually has a very small amount of wheat. While I use a gluten free soy sauce at home, it doesn't bother me to the point where I avoid marinades at meat restaurants. However, I'm less sensitive than most as my gluten intolerance was uncovered at a very early age.
(The word for marinade is 양념, if you want to say hold the marinade, say "양념 빼고 주세요")
For you, LivePoetry, I'd recommend being extra careful because it sounds like you've eaten a LOT of gluten, and probably damaged your intestine, leaving you extra sensitive. Just get plain meat, and leave off the samjang. Odeng is DEFINITELY not safe, it's pretty much ground up fish bones and wheat flour. Makkoli more often than not has wheat, and it's fermented, not distilled. If you can't check the label, assume it has wheat.
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| In the rest of the world wheat- and gluten-free seems to be catching on. With Korean food they seem to be going backwards. I used to find several varieties of wheatfree kochujang - can't find them anymore. There is wheatfree soy sauce available in the West and in Japan, but I've never seen it in Korea. |
Wheat flour is a cheaper additive than rice, which is why it's so prevalent. Gluten intolerance is pretty rare for Koreans, so this really shouldn't come as a surprise. Not sure why you see this as "going backwards".
I use 조선 brand soy sauce at home, which is gluten free, and I've seen other brands as well in Korean supermarkets. I have also seen commercials for at least on brand of gochujang that uses rice flour instead of wheat. I don't cook with gochujang at home, so I can't tell you the name of the brand, sorry.
FYI, there's a great all rice bakery in Gangnam called Rice Zone, located outside exit 2 of Bangbae Station. Good gluten free bread, cake, and more. Give it a try. |
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Abacus
Joined: 03 Jul 2009
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| Posted: Mon May 23, 2011 7:21 am Post subject: |
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I moved to Taiwan at the end of 2009. Before moving I had morning gas and 1 unpleasant trip to the bathroom but it turned into full-blown 4-6 times/day diarrhea. After 6 months of the doctor prescribing meds with no improvement I convinced myself that I was celiac. At one point I even mentioned gluten intolerance to the doctor (a gastrointestinal specialist) and he showed no recognition of what it was so I stopped going to the doctor.
I've been eating gluten-free since last August but it took 3 months before I saw any results from the diet (partly due to not recognizing hidden wheat sources). But it was almost night and day when the improvement came. The biggest problem that I have now is finding snacks to eat in between meals (especially while away from home and a 7-11 is the only option). Eating in restaurants can also be a problem and the main issue is that they love to bread the meat before frying it in Taiwan. But you don't really know that when you order.
I'm also a self diagnosed lactose intolerant but I think that is becoming less of an issue (as expected with celiacs). And I have an extremely checkered dental history (unknown number of root canals/crowns). That's also a side effect of celiacs. Possibly related to this is a mild sleep disorder where I sleep almost exactly 5 hours (regardless of what time I go to bed) and wake up hungry and really tired. It's pretty much impossible to fall asleep until I have eaten a large breakfast. My typical day is going to bed at 12-1am and waking at 5-6am, making/eating a large breakfast while surfing the web and then sleeping from 9-11am.
I don't have much to add to the discussion earlier in this thread but felt like sharing part of my celiacs (self diagnosed) with everyone. I am preparing to move to Korea this summer but I don't expect any big changes other than learning about some locally available food. One thing that I like a lot is mochi (a Japanese rice flour sweet snack). I'm hoping that this is available at some stores.
One thing that I will add is that recent (but not conclusive) evidence points to oats not affecting celiacs and/or gluten intolerant sufferers. I haven't noticed any side effects when I eat the ordinary Nature Valley granola bars. But I was mistakenly eating some other granola where I misread the ingredients and I felt sick. |
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