Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.


  • Celiac.com Sponsor (A1):
    Celiac.com Sponsor (A1-M):
  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Rice Chips


lisaemu

Recommended Posts

lisaemu Contributor

I was at whole foods today and saw some new Lundberg Farms rice chips- anyone try them yet?


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



lonewolf Collaborator
I was at whole foods today and saw some new Lundberg Farms rice chips- anyone try them yet?

YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUMMY! My favorite are the Sante Fe Barbecue, followed by the Pico de Gallo.

flagbabyds Collaborator

the santa fe barbeque ones are like heaven on earth. SOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO Yummy!

tarnalberry Community Regular

they are quite tasty.

Mango04 Enthusiast
the santa fe barbeque ones are like heaven on earth. SOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO Yummy!

Hehe I'm content with the plain sea salt ones but I think Molly makes a good case for the santa fe barbeque.

Guest BERNESES

Soooooooo good! My problem is I can't just eat a few- I end up eating the whole bag. Fiesta Lime is good too!

flagbabyds Collaborator

My sisters and I bought 3 bags and finished them off in one car ride home from whole foods. They are the best things in the world, but now I can't have corn, :angry:


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



lisaemu Contributor

Aren't the chips made from rice? Or do they have corn in them too?

Felidae Enthusiast

yum

Carriefaith Enthusiast

Well I glad that no one else has noticed a problem with them. I don't feel quite right after I eat them and I'm hoping it's a dairy contamination and not a gluten contamination. I haven't had them in a while.

Becky6 Enthusiast

My daughter and I love these! I have not found a flavor yet that we don't like!

flagbabyds Collaborator

They do have masa flour in them, but they are mostly made of rice, if you can handle a littl e bit of corn, then you will be fine, but I can't tolerate any corn, so I can't have anymore :(

jenvan Collaborator

I can only have small amounts of corn--can't eat regular chips but can eat these--and unfortunately I LOVE them too much :P The ones in the red bag taste like doritos too... I usually get the original, turquoise bag, for dipping...

GlutenFreeAl Contributor

Has anyone tried the seaweed ones? I've been kind of leery of that kind...

Felidae Enthusiast

I have only had the sea salt ones and I think they only have rice in the ingredients. Maybe the flavoured ones were bothering you.

Clark Bent as Stupor-Man Contributor
I have only had the sea salt ones and I think they only have rice in the ingredients. Maybe the flavoured ones were bothering you.

I'm nearly positive that there is some corn starch used in the sea salt ones as well (blue bag right?).. rice is the primary ingredient but I think corn is listed on the ingredient list...

I've only tried the sea salt ones because they have the most basic ingredient list.. and yes, they are good, but I go through each bag too fast.. a couple co-workers even eat these now after trying them..

jenvan Collaborator

yes, as far as i know, they do all have corn in them.

Clark Bent as Stupor-Man Contributor

I have a bag here at work for the "sea salt" flavor and sure enough, "organic masa corn flour" is the 3rd ingredient.

Felidae Enthusiast

Cool, I just couldn't remember exactly.

lpellegr Collaborator

I love the seaweed kind! They do not taste at all like anything unusual.

  • 2 weeks later...
de caps Contributor
:) The honey dijon ones are great too!
Canadian Karen Community Regular

How many flippin' flavours are there?????? :o

I am just jealous because I can't find them up here...... <_<

Hugs.

Karen

flagbabyds Collaborator

MANY flavors!!!!! soo yummy, but now I can't have them anymore :angry:

Archived

This topic is now archived and is closed to further replies.

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - SilkieFairy replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      IBS-D vs Celiac

    2. - par18 replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      IBS-D vs Celiac

    3. - trents replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      IBS-D vs Celiac

    4. - SilkieFairy replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      IBS-D vs Celiac

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,340
    • Most Online (within 30 mins)
      7,748

    Abbyyoung417
    Newest Member
    Abbyyoung417
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • SilkieFairy
      I realized it is actually important to get an official diagnosis because then insurance can cover bone density testing and other lab work to see if any further damage has been done because of it. Also, if hospitalized for whatever reason, I have the right to gluten-free food if I am officially celiac. I guess it gives me some legal protections. Plus, I have 4 kids, and I really want to know. If I really do have it then they may have increased risk. 
    • par18
      Been off this forum for years. Is it that important that you get an official diagnosis of something? It appears like you had a trigger (wheat, gluten, whatever) and removing it has resolved your symptom. I can't speak for you, but I had known what my trigger was (gluten) years before my diagnosis I would just stay gluten-free and get on with my symptom free condition. I was diagnosed over 20 years ago and have been symptom free only excluding wheat, rye and barley. I tolerate all naturally gluten free whole foods including things like beans which actually helps to form the stools. 
    • trents
      No coincidence. Recent revisions to gluten challenge guidelines call for the daily consumption of at least 10g of gluten (about the amount in 4-6 slices of wheat bread) for a minimum of 3 weeks. If possible, I would extend that two weeks to ensure valid testing.
    • SilkieFairy
      Thank you both for the replies. I decided to bring back gluten so I can do the blood test. Today is Day #2 of the Challenge. Yesterday I had about 3 slices of whole wheat bread and I woke up with urgent diarrhea this morning. It was orange, sandy and had the distinctive smell that I did not have when I was briefly gluten free. I don't know if it's a coincidence, but the brain fog is back and I feel very tired.   
    • knitty kitty
      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.