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On the Specific Carbohydrate Diet Rice is "No dice!"

Rice has a reputation as a super food.

The Specific Carbohydrate Diet excludes rice for adults. Children with weak digestive systems or Autism Spectrum Disorder should avoid rice.

In her book "Breaking the Vicious Cycle,"  Elaine Gottschall quotes Juliano (1972) "Some kinds of rice contain small amounts of amylopectin starch and large amounts of amylose starch, other types contain only amylopectin starch."

Rice is a grain which contains anti-nutrients. A portion of the grain's seed system is for preserving the ability to sprout until conditions are right. "Anti-nutrients" in whole grains contain irritating tannins and complex sugars which the body has difficulty breaking  down.

Rice also contains enzyme inhibitors which affect digestion and put stress on the pancreas. A weak digestive system is unable to properly process complex sugars like those found in rice and cannot utilize them. Unused carbohydrates are food and fuel for
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or relating to or inside the intestines.'); return false">intestinal pathogens. When pathogens take control, they poison the intestinal tract and bloodstream, damage the gut wall, and impair brain and nervous system function.

There is an another negative factor. Genetically engineered rice fortified with iron is now being produced.

Despite these finding allergists tend to keep rice on elimination and rotation diets during the period of attempting to identify trigger foods.

When I started the Specific Carbohydrate Diet I  often dined with a celiac friend who was advised she could include rice in her diet. I have not been in touch for some time to hear how she is progressing.

Editor's Note: Celiac.com supports the idea that the Specific Carbohydrate Diet is gluten-free and can be very helpful for many people, depending on their situation. We disagree, however, with the assertion that Elaine Gottschall makes in her book Breaking the Vicious Cycle that people with celiac disease can be cured by the Specific Carbohydrate Diet after being on it for a certain time period.

As always, Celiac.com welcomes your comments (see below).


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2 Responses:

 
Tracee

said this on
04 Dec 2008 10:47:23 AM PDT
Good Point. Many people think rice is so harmless.
While my son is on the Specific Carbohydrate Diet and I am just Gluten-Free/Bakers Yeast free, I find I do best to limit my consumption gf grains, and I enjoy the Specific Carbohydrate Diet snacks. However, I do find if I do eat rice this trick works: First of all purchase organic brown rice and soak it in water overnight, then rinse several times before cooking. If I don't do this, I find I get hungry soon after my meal and have to snack to make up for it.

 
Gisele

said this on
15 Nov 2009 10:52:56 AM PDT
I too utilize Dr Weston Price's pre-soaking of gluten-free grains to increase tolerance of them! I was Specific Carbohydrate Diet for 5 years, until I developed intolerance to nuts & seeds & combined with my dairy/egg allergy--I was starving to death & shrinking rapidly! I now pre-soak my gluten-free flour mixtures & rice or buckwheat for hot cereals and tolerate them fine. I still focus on mostly veggies and meats, but a serving or two daily of gf grains keeps my weight & hunger level stable!




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I don't know if there is a simple answer to your question but I try to use "choose my plate" as a guide for my meals. https://www.choosemyplate.gov/MyPlate It basically suggests that when you sit down to a meal - 1/2 of your plate is fruits and veggies and the other 1/2 is dairy, carbs and protein. It's a really simple way to look at my meals and see if they are balanced enough. It also suggests getting very few calories in liquid form and avoiding snacking..... Good luck!

I use Swirve Sweetener, Pyure , Xlear brand Xylitol, and for a mayo sub I use Walden Farms, There was a avocado oil based one I use sometimes forgot the name. >.> I can not have sugars due to UC. But I might suggest using Big Tree Coconut Sugar for a deep rich low glycemic sugar. I still use them in my bakery. I will admit some stuff with dextrose, etc. bothers me....funny how it is only some brands and not others. Yet they can both be gluten-free, I think it might have something to do with the processing method and me reacting to something else in it.

I use any sugar. Never found one to be " unsafe".

I use Pyure brand stevia, and have no problems with it. Kroger store brand sugar seems fine too.

I've given up on all those processed gluten free foods out there and have stuck to eating a whole foods diet. I have noticed such a huge, massive, difference in my energy, mood, sleep, and well being. Needless to say I've been doing a lot of cooking but have been leaving sugar out because I don't know the safe brands. I tried using Stevia in the raw but keep getting horrible headaches when I use it. I saw that the first ingredient is Dextrose so it's not "raw". Anyway, what are the safe brands out there as far as white and brown sugars go? I made saurkraut and pork chops last night and would've loved potato salad. Also while I'm on here, what about Mayo? What's safe? I saw Sir Kennsington was gluten-free Certified.