I read a few additional articles on this topic because I am freaking out about the dramatic amount of rice we consume in our gluten-free diet. An article our pediatrician posted recommends rinsing rice before cooking and then cooking it with extra water and then draining off the extra water once it is cooked (cook it like you would make pasta, basically). The article also suggested avoiding rice from the southeastern U.S. because the farm land there contains higher levels of arsenic because of the pesticides that were once used when cotton was being grown there. They suggest rice from California or (even better) from outside the U.S. like India, Thailand etc.
I wish there was more definitive information out there. I am the only known Celiac in the house, but my kids eat 100% gluten-free too because they both inherited the genetics for it from me and my husband, which makes them more likely to eventually develop Celiac, although there is no guarantee they ever will. I thought I was doing a good thing by keeping them gluten-free as a precaution, but now I wonder if I am actually doing damage because of all the rice they consume. There is really no obvious answer to my quandary, at least at this time.
Anya78Member Since 02 Nov 2004
Offline Last Active Sep 30 2012 02:12 PM
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