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Member Since 30 Sep 2012
Offline Last Active Jun 12 2013 05:30 AM

Posts I've Made

In Topic: Is Glutinous Rice Safe?

12 October 2012 - 11:03 PM

I am paraphrasing my friend, but here is an update for those curious about this "pre-processing" and other possibilities related to digestion. My friend has issues with many grains, even ones done "purely" with no contamination.

From the research she has been conducting, she learned that digestion requires enzymes and certain foods provide enzymes, others lack and require the body to produce enzymes for digestion. Producing enzymes for digestion (in the pancreas) takes a lot of energy, so when
we are sick or run down, our bodies do not digest as well. Beneficial bacteria in the intestines also produce enzymes.

Foods that conatin enzymes are mostly "alive", so all raw foods. However, some raw foods also contain enzyme inhibitors (nuts and seeds and legumes) that prevent the seeds from breaking down before they're able to sprout. These nuts, seeds, and legumes are best eaten sprouted
or/and cooked and served with raw ingredients. Which by the way is really easy to do at home- you just soak the beans or seeds overnight then drain them and rinse every 8 hour until sprouts start growing. She says nuts could be soaked overnight in salt water then dried at low heat (about 150 degrees) until crispy.

Not only does the body require enzymes to break foods down during digestion, but the body digests certain things together, so when plant materials are separated from their natural counterparts, the body must take from stores of these parts to digest properly. For instance, the body likes to digest fat soluble vitamins with fats (vitamin K and D). So if you are eatng a lot of fats that lack the fat soluble vitamins, your body will take from your vitamin stores to digest the fats. She says this example is from her very basic understanding, and there is a lot more to the story of Vitamins K and D.

Refined products like hulled rice (sticky and white rice), bleached flours and sugars, are all separated from the nutritious part of the plant, the part that our bodies are used to digesting the starch with. So, refined food products will naturally be harder on the body to
digest, requiring the body to not only take from stores of vitamins but also to produce enzymes. In other words, the mere fact that the grain has been ground up and sifted from the parts that normally come with our evolutionary diet of the whole is what may cause any powdered substance like glutinous rice flour to become harder on the body.

The most nutritious and beneficial foods for aiding in digestion are raw fermented foods like... KIMCHI! Fermented raw foods contain not only the enzymes from the raw food, but also added vitamins that develop during the fermentation process, and also beneficial bacteria (mostly lactobaccili, she guesses).

The research she is following for diet recommendations also recommends eating animal products of some sort such as a milk (which contains blood of the animal) or another kind of pseudo-meat. Perhaps seaweeds as well. The research was done by a Dentist in the 1930s- he did anthropological research around the world to identify what was causing tooth decay and bone deformities (including crooked teeth) in Western and developed societies that were absent in traditional villages. He concluded deformities and disease are caused by the developed society's diet which often lacks raw, fermented, and sometimes animal products, but is packed full of refined sugars and flours and highly processed foods produced at high heats in factories - such as crackers, modern breads, most "pressed shape" food.

A woman named Sally Fallon later went on to write a cook book based on the diet described by Weston A Price and developed the Weston A Price Foundation. Their website has some more info and links about the diet and research. www.westonaprice.org

Supplements are also helpful. Probiotics (refrigerated ones), good multivitamins, and enzyme supplements may help you in the mean time. I prefer not to take these, but my friend says they help her a lot when she can't access good food in her busy lifestyle. And she can still get run down often (probably from stress from the selfsame lifestyle) or maybe from eating dairy or other foods she is sensitive to ... but anyway you get the idea.

So I hope that is a helpful post for people. I am sure much of this has been discussed before but I found it enlightening and interesting.

In Topic: Is Glutinous Rice Safe?

01 October 2012 - 04:15 PM

Thank you kittty.

I also have an update to my research that may explain what's going on. It has to do with the difference between whole rice and processed rice powder. I will post about that in this topic soon, when I get permission from the author.

In Topic: Is Glutinous Rice Safe?

01 October 2012 - 05:21 AM

Well, thanks for your responses.

It doesn't really help. I've just been told what I already know. But I appreciate your responses at all. Thanks, and take care everyone!

In Topic: Is Glutinous Rice Safe?

30 September 2012 - 10:02 PM

1. Just because something "disagrees" with you, it does not mean it is a Celiac Gluten reaction.
2. Are these foods made with the rice, also made with soy sauce? Are the street vendors using soy sauce or other gluten foods in thier carts that may have cc'd the food?
3. For some reason, it makes you sick. So, don't eat it.
4. Perhaps you could research what the difference in "glutinous" and regular rice is. Maybe something in the processing bothers you?

1. Thank you. Very good point. Anything you heard of that sounds like my particular brand of "disagreement"?
2. Some of them indeed use Soy Sauce; however, I've seen their foods made and they are proud of their ability to not mix in unnecessary aromas or flavors. Soy sauce (which contains wheat) often does not find its way anywhere near their clean, rice-based cooking utensils and pans.
3. I am definitely not going to eat it anymore! I am still feeling the effects from yesterday's "test".
4. I think you may be onto something about the way "glutinous rice" is processed. That's what I'm getting at, and if it's true, I would like to research it on this forum in order to help benefit others who may have a similar issue.

I hope that someone can answer my 2 reformulated questions in my previous post. :)

In Topic: Is Glutinous Rice Safe?

30 September 2012 - 09:56 PM

As Sylvia said, sticky rice, sweet rice, and glutinous rice are all the same thing.

I seem to be failing to communicate with some of you. Let me try to be more clear. I understand that glutinous rice is supposed to be the same thing as sticky rice. What I'm saying is that some products with an ingredient called "glutinous rice" are giving me an allergic reaction identical to my allergic reaction to wheat. (The foods' common variable in the known ingredients.)

I cannot know if this substance is touching wheat products, but so far many seem to be suggesting that it must be the case. I understand that nobody knows, but the reason I joined this forum was to ask if:

a. anybody knows.
b. anybody has had similar symptoms to either wheat or anything else.

I really appreciate your collective diligence in checking my sanity; yes, I know glutinous rice is supposed to be the same thing as sticky rice. Yes, I also know glutinous rice does not contain gluten. Yes, I know if it gives me a reaction I should stop eating it. I am here for information I don't know. I'm telling you, either:

a. The ingredient "Glutinous rice" is not, in fact, merely glutinous rice.
b. There is a lurking variable that someone with experience recognizes in my story. i.e.; vegetarianism? anti-depressants? some link I haven't uncovered?


So, to conclude, let me rephrase my questions:

1. Has anybody had this list of symptoms for any food - and what food, if any?

First, my stomach feels "strange" (not bad, but strange)
Second, within seconds, my head becomes foggy, my throat closes up a bit, my eyes become sluggish and my sinuses clear out as if I just shot medicine up my nose (I thought this was a good thing at first, until I learned to associate it with this reaction)
Thirdly, nausea sets in and my breathing must be more forced for me to take deep breaths
Fourth, a headache and abdominal sensitivity
Fifth, general tiredness, aches in the face and a gradual reduction of symptoms over the following several hours

For me, I get this reaction to wheat, spelt, barley, rye, malt and processed products with an ingredient called "glutinous rice"

2. Has anyone had - or heard of - a solution to these symptoms?


Thanks for letting me try to clarify. Please let me know if anything I've written still doesn't make sense, or if I still haven't passed your "common sense" check.