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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Ever Have Problems With Gluten Free Grains?
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27 posts in this topic

I seem to have a problem with rice and quinoa if I eat more than a cup of them a day. maybe a little less than that. Seems if I just take a little of them I am fine, but if I do a bit more I get a lof of gas and feel naseous.

Does anyone esle have this problem?

I think I read somehwre that the body can have problems with grains in general for a while. Not sure if that is true or not. Or if it will go away or..what.

Would be interesting to hear if others have experinced this.

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I am intolerant to lectins. That includes ALL grains, including rice and corn. Especially rice will cause symptoms very similar to when I eat gluten (which I don't, of course). I thought that I would outgrow some of those intolerances, but so far I haven't.

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Me too, I can't tolerate grains. I can however eat 2 ricecakes a day without trouble.

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I am in the same boat. I don't get radical symptoms, but I always feel better when I avoid all gluten-free grains. However, I can also tolerate ~2 rice cakes a day or a handful or two of gluten-free rice krispies.

If interested, do some reading on the Paleo diet (no grains, no dairy, no soy).

PS. Ursa Major, your granddaughter is beautiful!

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I also cannot tolerate most grains. I was off all of them for about 6 months, and have found that I can now have about a serving of rice no more than once a week.

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In looking up grains, I've found that two in particular are very easy to digest. These are millet and buckwheat. I like the roasted buckwheat, which is usually called Kasha. It tastes great, makes a wonderful hot cereal, or a replacement for rice, etc. I don't know what sort of rice you have been using, but there are many many varieties, so I'd also suggest trying a few different ones. The difference between short and long grain rices is quite large.

I'm sure there are other gluten-free grains which are also easy to digest. Google will help you locate them I'm sure.

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RiceGuy, buckwheat is not a grain, but a seed (buckwheat belongs to the same family as rhubarb).

I find that I can't tolerate dark buckwheat, but light buckwheat is okay once in a while. I love cream of buckwheat from Bob's Red Mill once in a while for breakfast. I cook it with some ground hazelnuts added, and put a cut up apple or pear in. Delicious.

When I 'need' a treat, I bake some cookies or my 'special' pear crisp with a mixture of light buckwheat, ground almonds and ground hazelnuts. Of course, it won't rise, so I can only use it for cookies and crumbs. Still, it's nice to be able to have that.

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Quinoa is high in fibre, so you may just have to have small amounts until your body gets used to it. I found I had a hard time in the beginning with all the new grains. It may have been I was trying too many or consuming too much. Mind you, I never had a problem with rice.

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I can eat rice cakes with no problems. The ones I get are brown rice ones. I also eat A LOT of Enjoy Life Very Berry Bars with no problems at all. This also has brown rice in it.

I have problems with Lundbergs white Jasmine Rice and regular Quinoa. If i just have a bit of it it seems to be okay, but if I eat like a regular serving of it I get naseaus the morning after and get a lot of gas (and stomach ache from the gas) especially from the Quinoa.

It doesn't leave me sick feeling as Casein, Gluten and Legumes. It just seems my stomach can't handle it, maybe it is fiber..I dunno.

Seems brown rice is easier on me so I should just get rid of the white rice and get brown instead. But I haven't had all that much regular brown rice so I am not sure what will happen yet. I am gonna try.

If I eat creme of rice (Bob's Mill) or Quinoa hot cereal I feel really bad usually. Ick! For some reason that is worse.

I eat mostly fish, chicken, turkey and ham (on sandwish) and then veggetables and fruit.

My problem is that I am allergic to nuts, almonds, apple, cherry, plums, peach, pears.

I am a little iffy with allergies when it comes to kiwi and strawberries.

So that leaves me with bananas, raspberry and the different melons to eat. I must confess I am scared of trying exotic fruits because of allergies. (And I am scared of trying new stuff when it comes to food in general because I have been sick so long and I seem to react strong to my intolerances when I get them in my system.)

I also get a lot of stomach ache from brussel sprouts and avocado.

I feel trapped. If I sit and think of this too much I get almost a panicky feeling so I try to just think "here and now".

I have been thinking I should maybe look into getting allergy shots for the nuts and fruits so I can eat more stuff. Not sure how that all works. IF it works.

I also seem to have troubles eating Vitamins. I posted about that in another thread. They are free from the stuff I can't have (Kirkman Labs) but they make me so, so hungry. I feel I have to eat all day when I eat them. I am like good for one hour and then I need to eat again and my blood sugar goes down so much I shake and feel crappy. As soon as I stop with the vitamins this stopps. Really weird. I have had a couple of different Vitamns and they have all been this way so far.

I do take Calsium with no problems.

Food is my enemy. On the good side of things I have finally started to feel better, so I feel I am on the right track with my celiac/gluten intolerance.

I should look into Bob's Mills Buckwheat next time I go to the store.

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If I eat creme of rice (Bob's Mill) or Quinoa hot cereal I feel really bad usually. Ick! For some reason that is worse.

This is my personal opinion, but I have had problems with Bob's Red Mill products. Maybe you could try another brand just in case.

Also, it takes time for your body to heal. I got sick off and on in the beginning and it took about eight months before I felt great. Try to find something that makes you feel good and then only introduce the new grains slowly and in small portions. It will get easier and I hope you start to feel better.

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I eat mostly fish, chicken, turkey and ham (on sandwish) and then veggetables and fruit.

My problem is that I am allergic to nuts, almonds, apple, cherry, plums, peach, pears.

I am a little iffy with allergies when it comes to kiwi and strawberries.

So that leaves me with bananas, raspberry and the different melons to eat. I must confess I am scared of trying exotic fruits because of allergies. (And I am scared of trying new stuff when it comes to food in general because I have been sick so long and I seem to react strong to my intolerances when I get them in my system.)

I also get a lot of stomach ache from brussel sprouts and avocado.

If you can eat dairy, you could make yogurt smoothies with bananas, raspberries and some fruit juice.

It is a little bit like trial and error in the beginning since your system is healing. Give it time and maybe in the future you will be able to reintroduce new items.

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RiceGuy, buckwheat is not a grain, but a seed (buckwheat belongs to the same family as rhubarb).

Yeah, I know. It's just easier than having to explain that ever time I mention buckwheat. Then when someone asks about a grain, it's as if I'm not supplying relevant information. It works as a grain in meals and as a flour, and has a nutritional profile like a grain, so I just let it go at that. But thanks for clarifying anyway. For those who didn't know, it's good info. Especially if one happens to be allergic to rhubarb.

I find that I can't tolerate dark buckwheat, but light buckwheat is okay once in a while.

Ever try the Kasha? Perhaps the roasting of it makes it acceptable to your system. I don't know which type is normally used, or if there is ever a distinction made, but the stuff I get looks sorta medium-brown to me. I'm sure if you see it you'll have a better idea which type they used. I've had both the whole and the ground Kasha. Both cook up to have a pleasingly smooth, creamy texture, and taste great (at least to me :) ).

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I can eat rice cakes with no problems. The ones I get are brown rice ones. I also eat A LOT of Enjoy Life Very Berry Bars with no problems at all. This also has brown rice in it.

I have problems with Lundbergs white Jasmine Rice and regular Quinoa. If i just have a bit of it it seems to be okay, but if I eat like a regular serving of it I get naseaus the morning after and get a lot of gas (and stomach ache from the gas) especially from the Quinoa.

It doesn't leave me sick feeling as Casein, Gluten and Legumes. It just seems my stomach can't handle it, maybe it is fiber..I dunno.

Seems brown rice is easier on me so I should just get rid of the white rice and get brown instead. But I haven't had all that much regular brown rice so I am not sure what will happen yet. I am gonna try.

If white rices give you problems that brown doesn't, then to me it sounds like maybe the lack of fiber, or the high starch-to-fiber ratio might be setting things off balance for your digestive system.

Personally, I never liked "ordinary" long grain brown rice. It just turns my stomach such that I can't tolerate it. However, Lundberg's short grain brown (especially the sweet brown) is wonderfully yummy IMO. The texture is so nice - cooks up with a sort of creaminess to it, instead of being all dry and stuff. This also seems to make it less prone to sticking and burning, though I generally never have that happen with anything I make anyway.

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Quinoa is not technically a grain . . . which I just found out a week or so ago. Here's a quote from a Web site: "Though not technically a grain, quinoa can substitute for nearly any grain in cooking. Actually the seed of a leafy plant, quinoa

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First of all Jenny great thread. We have more in common than you can imagine. I'll write you.

Second Rice guy thanks so much for the great info on buckwheat. I have buckwheat in my frig but have been a bit nervous about trying it but a hot breakfast with apples sure sounds tempting : )

Right now I am on the elimination system in an adding back phase. Jan is white potato month. So far so good and YUM! I am hoping the after 1.5 years off nightshades and a focus on healing I may be able to handle some of the foods I once eliminated. White potato is the beginning of adding back some nightshades.

But next month buckwheat sounds like a good choice. I also want to retest tapioca. I wonder if my reactions to tapioca were really rice.

I have been off all grains and legumes for several months now. I have tested grains one by one. Most give me migraines. I even suspect that the corn cellulose used to make tampons triggers migraines for me. No tampons no migraines this month. First time ever. If this holds true a couple more months I'll be convinced.

Maybe someone has the skinny on corn. I wonder why corn syrup doesn't seem to be a problem.

I also wonder about how corn on the cob compares to popcorn and cornmeal. If I should even consider trying them. Well I'm quite sure the cornmeal is out.

Also I wonder if rice is more easily accepted when it has been processed into a cake or a cripsy. I can't tolerate eating white or brown rice. And new grist beer is a sure headache.

Thanks guys!

Budew

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Maybe someone has the skinny on corn. I wonder why corn syrup doesn't seem to be a problem.

Budew

I just found out I have an intolerance to corn syrup! Corn syrup is really bad stuff - highly processed. It's bad for colitis and IBS. It's written about in this book: "The Self-Help Way to Treat Colitis and Other IBS Conditions" by De Lamar Gibbons, M.D. Not everything in this book seems accurrate to me, but my doctor thinks this guy is on to something with the corn syrup.

Other problems with corn is that it's highly genetically modified. Even if you buy the stuff that says non-GMO corn, how can you really be sure if the company you buy it from doesn't test? No one knows what impact GMO grains have on our bodies. I guess corn also has a lot of mold that people react to.

Quinoa has a soapy layer on the outside that needs to be soaked off. A lot of people react to the sapinoids in quinoa, including me. So, I just don't bother with it.

There are some good cookbooks that talk about soaking grains to make them more digestible. "Nourishing Traditions" and "The Garden of Eating" are the two that I know of.

Claire

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Thanks for the sources. I'll check them out. Budew

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Yes, I know qUinoa and buckwheat technically are seeds, but oh well. ;)

If white rices give you problems that brown doesn't, then to me it sounds like maybe the lack of fiber, or the high starch-to-fiber ratio might be setting things off balance for your digestive system.

Personally, I never liked "ordinary" long grain brown rice. It just turns my stomach such that I can't tolerate it. However, Lundberg's short grain brown (especially the sweet brown) is wonderfully yummy IMO. The texture is so nice - cooks up with a sort of creaminess to it, instead of being all dry and stuff. This also seems to make it less prone to sticking and burning, though I generally never have that happen with anything I make anyway.

I am gonna check that Lundbergs short brown rice you mentioned. Thanks!

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I just found out I have an intolerance to corn syrup! Corn syrup is really bad stuff - highly processed. It's bad for colitis and IBS. It's written about in this book: "The Self-Help Way to Treat Colitis and Other IBS Conditions" by De Lamar Gibbons, M.D. Not everything in this book seems accurrate to me, but my doctor thinks this guy is on to something with the corn syrup.

Other problems with corn is that it's highly genetically modified. Even if you buy the stuff that says non-GMO corn, how can you really be sure if the company you buy it from doesn't test? No one knows what impact GMO grains have on our bodies. I guess corn also has a lot of mold that people react to.

Quinoa has a soapy layer on the outside that needs to be soaked off. A lot of people react to the sapinoids in quinoa, including me. So, I just don't bother with it.

There are some good cookbooks that talk about soaking grains to make them more digestible. "Nourishing Traditions" and "The Garden of Eating" are the two that I know of.

Claire

Had no idea Quinoa have a layer on it. Thanks for that info.

Those two books are on my list to get.

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If you can eat dairy, you could make yogurt smoothies with bananas, raspberries and some fruit juice.

It is a little bit like trial and error in the beginning since your system is healing. Give it time and maybe in the future you will be able to reintroduce new items.

Unfortunately I can't have any Casein/Dairy.

I am starting to feel I can't eat much these days. I have a lot of allergies to a bunch of fruits and nuts too.

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First of all Jenny great thread. We have more in common than you can imagine. I'll write you.

Second Rice guy thanks so much for the great info on buckwheat. I have buckwheat in my frig but have been a bit nervous about trying it but a hot breakfast with apples sure sounds tempting : )

Right now I am on the elimination system in an adding back phase. Jan is white potato month. So far so good and YUM! I am hoping the after 1.5 years off nightshades and a focus on healing I may be able to handle some of the foods I once eliminated. White potato is the beginning of adding back some nightshades.

But next month buckwheat sounds like a good choice. I also want to retest tapioca. I wonder if my reactions to tapioca were really rice.

I have been off all grains and legumes for several months now. I have tested grains one by one. Most give me migraines. I even suspect that the corn cellulose used to make tampons triggers migraines for me. No tampons no migraines this month. First time ever. If this holds true a couple more months I'll be convinced.

Maybe someone has the skinny on corn. I wonder why corn syrup doesn't seem to be a problem.

I also wonder about how corn on the cob compares to popcorn and cornmeal. If I should even consider trying them. Well I'm quite sure the cornmeal is out.

Also I wonder if rice is more easily accepted when it has been processed into a cake or a cripsy. I can't tolerate eating white or brown rice. And new grist beer is a sure headache.

Thanks guys!

Budew

I got your PM the other day. I haven't been online much at all so I haven't answered it yet, but I will. ;)

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Quinoa is not technically a grain . . . which I just found out a week or so ago. Here's a quote from a Web site: "Though not technically a grain, quinoa can substitute for nearly any grain in cooking. Actually the seed of a leafy plant, quinoa
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Some quinoa that you buy has the soapy layer washed off. Ancient Harvest brand is washed and the flakes are great as an oatmeal replacer in cookies.

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Some quinoa that you buy has the soapy layer washed off. Ancient Harvest brand is washed and the flakes are great as an oatmeal replacer in cookies.

Thanks! I'll remember that brand.

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I thought it would be nice to mention that now when I have looked at the Dr Fine seminar (via DVD) it was mentioned by one of the doctors that there is no buckwheat produced in the US that is safe from cross contamination from Gliadin. There were some other issues with other grains and seed (incl. Quinoa) with another protein...

He said rice was fine though.

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