Rice And Bacon Question
Posted 19 October 2012 - 05:41 AM
Posted 19 October 2012 - 05:59 AM
The word "gluten" has two senses.
To a biologist or chemist, it refers to the prolamine storage protein of a grain--any grain. That includes rice and corn.
To a dietitian, and as used here, it refers to a subset comprising the gluten in wheat, rye and barley. These are the ones that trigger the celiac disease reaction. Oats are generally included because some celiacs react to oat gluten, but also because commercially produced oats are invariably contaminated with wheat.
So, rice and corn contain gluten in the first sense of the word, but are safe for celiacs.
I have never in all my time seen bacon which contained gluten. I'm not saying it is impossible, but it certainly isn't common.
Diagnosis by biopsy of practically non-existent villi; gluten-free since July 2000.
Type 1 (autoimmune) diabetes diagnosed in March 1986
Markham, Ontario (borders on Toronto)
Celiac.com - Celiac Disease Board Moderator
Posted 19 October 2012 - 06:00 AM
Not to confuse you but gluten is really a word that we use incorrectly. All grains have different types of "gluten". The types of gluten Celiacs need to avoid are the kind found in wheat, rye, barley & oats for some people. Rather than naming each type of gluten, the world had taken to calling the "bad" gluten types "gluten".
Some people go grain free, at least for awile, but it is not necessary for most Celiacs and is not because of "gluten".
Clear as mud?
Looks like Peter and I were posting at the same time.
"Children in a family are like flowers in a bouquet: there's always one determined to face in an opposite direction from the way the arranger desires."
~Ralph Waldo Emerson
Posted 21 October 2012 - 06:48 PM
I know when I was first diagnosed, some trips to the grocery store were over an hour, as I was reading every label.
Good luck. It gets easier!
Posted 22 October 2012 - 11:42 AM
But when you DO get back to bacon, try white rice with crispy bacon crumbled in it, and some mushrooms sauteed in LOTS of butter. Mix it all together and you've got a side dish that will taste better than the main course.
gluten-free since June, 2011
It took 3 !/2 years but my intolerances to corn, soy, and everything else (except gluten) are gone!
Life is good!
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