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How much rice is too much rice?

AnemiaJen

By AnemiaJen
in Coping with Celiac Disease

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AnemiaJen Newbie
AnemiaJen
Posted

Hello Everyone, New here and have joined because I couldn't find an answer to my question online. I was diagnosed after a long spell with anemia in 2015 and have been on the diet (and improving!) ever since. But I wonder whether how much rice I'm eating is very healthy. I have always liked to bake and it took awhile to find a flour mix I like (Cup 4 Cup - worth its weight in gold...), but a lot of gluten-free food subs in rice (white rice, brown rice, rice flour) plus I eat actual rice as a side dish. Is this too much? Keep in mind, I also eat salads like it's my job and love making vegetable soups too.

Any advice on gluten-free foods (specifically flours) that don't fall back on rice as a substitute? I should add that I can't really get excited about quinoa, despite my best efforts.

Thanks in advance.

 

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Ennis-TX Grand Master
Ennis-TX
Posted
32 minutes ago, AnemiaJen said:

Hello Everyone, New here and have joined because I couldn't find an answer to my question online. I was diagnosed after a long spell with anemia in 2015 and have been on the diet (and improving!) ever since. But I wonder whether how much rice I'm eating is very healthy. I have always liked to bake and it took awhile to find a flour mix I like (Cup 4 Cup - worth its weight in gold...), but a lot of gluten-free food subs in rice (white rice, brown rice, rice flour) plus I eat actual rice as a side dish. Is this too much? Keep in mind, I also eat salads like it's my job and love making vegetable soups too.

Any advice on gluten-free foods (specifically flours) that don't fall back on rice as a substitute? I should add that I can't really get excited about quinoa, despite my best efforts.

Thanks in advance.

 

I use almond, and coconut a lot now my bakery used to use oat and almond blends. We never used rice, or starches as our goal was to keep it low glycemic. Now days we are transitioning to cut out oats. I started having....ok I omitted and gave in after being in denial a similar reaction to oats (10% of celiacs do if I recall) over a year ago. Anyway as for flour blends premade avoiding rice and grains try simple mills at Open Original Shared Link

I have composed a huge list of various gluten-free goods here, even recently updated with grain free, and pizza section https://www.celiac.com/forums/topic/117090-gluten-free-food-alternatives-list/

 

Jmg Mentor
Jmg
Posted

Hello and welcome :)

I don't have an answer, like you I'm eating rice in processed foods as well as a side dish so I'm also wondering if I'm eating too much. If the rice is in a product like flour there's no way to tell how its prepared etc However for this:

1 hour ago, AnemiaJen said:

I eat actual rice as a side dish.

You can pre soak and rinse the rice in advance and change the way you cook it to reduce your exposure by up to 80% Details:

Open Original Shared Link

 

 

AnemiaJen Newbie
AnemiaJen
Posted
  • Author

Thanks to both of you for your replies.

I wasn't so much concerned about the arsenic (although that is an additional consideration) as I was about the glycemic level.

I don't bake enough to make blending my own flour blends worthwhile, so I will definitely check out the links you provided, Ennis_TX. So far I'm tolerating oats and my gastro doc says I can keep eating them as long as they're certified GT.

I just looked at some crackers I have for hummus and noticed their main ingredient is rice. I should probably just eat the hummus with veggies!

cyclinglady Grand Master
cyclinglady
Posted

If you are worried about your glycemic levels, then you should test with a glucose meter.  I have diabetes (insulin resistance/TD2) and rice and potatoes spike me like crazy!  I might as well consume ice cream!  But if you do not have diabetes, no worries!  

TexasJen Collaborator
TexasJen
Posted

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.  

Open Original Shared Link

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!

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    • Rogol72
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Rogol72 · Posted

      @HAUS, I was at an event in the UK a few years back. I remember ringing the restaurant ahead to inquire about the gluten free options. All I wanted was a few gluten free sandwiches, which they provided and they were delicious. The gluten-free bread they used was Warbutons white bread and I remember mentioning it on this site before. No harm in trying it once. It's fortified with Calcium and Iron. https://www.warburtonsglutenfree.com/warbs_products/white-loaf/ The only other gluten-free bread that I've come across that is fortified is Schar with Iodized salt, nothing else.
    • Scott Adams
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      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
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    • JoJo0611
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      By JoJo0611 · Posted

      Thank you. 
    • deanna1ynne
      Inconclusive results

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