Brown Rice

[hathor]

Well, the topic title & description say it all. I started a reaction last night to something (today & tomorrow will be the most fun ) My initial response is always shortly after a meal so I know it was something I had for dinner. Let's see, fresh veggies & fruit, olive oil, brown rice & an Indian spice packet that is labelled gluten free.

The rice says it was processed in the same facility with tree nuts & wheat. I've didn't have a reaction to this same rice before, though (it isn't a new package).

Has anyone reacted to brown rice before due to second hand gluten? Can I avoid any problem in the future by rinsing the rice first?

The rice was "Organic Texmati Brown Rice" -- the label says RiceSelect on the front label, but the company name is RiceTec.

[jerseyangel]

I picked up that brand of rice recently at the grocery store, and put it back when I saw the "wheat" warning. I will almost always react to foods with a "made in the same facility" warning.

Hope you feel better soon!

[spunky]

Hathor,

You are fairly newly gluten-free, right?

With me, sometimes higher fiber, coarse foods made me slightly ill in the beginning, but no longer do now. I don't know if that's what's going on with you...maybe it is cross-contamination if it indicates the possibility on the bag of wheat.

We know each other from the McDougall Board...but I feel extremely discouraged in continuing that now...after 11 years...ugh. I can't keep struggling like that. I am feeling better all the time physically, but am finding myself very confused about diet, intellectually!

Anyway...maybe you should just hold off on that bag brown rice if it's making you suspicious, for a little while, and see if the symptoms stop. Where'd you get that rice? I've never seen any mention of equipment also processing wheat on any of my bags of rice. We usually buy large-sized bags...20 lbs. or larger.

[hathor]

jerseyangel,

It seems like I am getting more and more sensitive. At first products with those "assumption of risk" labels -- may contain traces, processed in the same facility as blah, etc. -- didn't ever seem to bother me. I don't remember if I even read this label before now. It seems I spend so much time obstructing traffic & reading labels in the market as it is. I would have thought that straight brown rice would be OK. I guess we never stop learning, huh?

spunky,

I've been doing McDougall for six years and was pretty high fiber prior to that as well. I haven't upped the fiber, so it isn't a reaction to that. I have brown rice & veggies all the time. Besides my first reaction to gluten -- what I noticed last night -- was sneezing. Today I have brain fog, and I probably will tomorrow too. For the next several days, my BMs will be harder or not at all. These are my gluten symptoms and they really aren't related to increased fiber intake. But good idea!

I don't struggle with McDougalling, at least not at home. Restaurants are harder; I just let the no added fat thing slide. I don't need to lose weight anyway. On my upcoming vacation I may have to break down & eat fish or even other meat in order to avoid gluten, dairy, egg & soy. I'll be on a small ship; I've told them what I want to eat -- I don't know to what extent they will be able to accommodate me. I've had seafood maybe once a year on average since starting & I think I can handle it. The same is probably true for chicken. Red meat would probably make me sick.

Oh well, we all have to figure out what works for us individually.

I can't remember what store I bought this rice at. It is in a plastic jar, rather than a bag. I am hesitant to use it again. I've been trying to email the company but it says my default mail server isn't properly installed. Well it was before and it still says it is the default server. Something to figure out when my mind starts working better -- or better yet, I'll palm off the problem on my husband. He's the one who reads computer magazines.

The problem with labeling is that those "assumption of risk" labels are voluntary. Something with no warning may still have cross contamination problems. I believe it is Dr. Fine who says that all grains should be avoided, in part because there is always a problem with CC. But I'm unwilling to go there.

For all I know, the "gluten free" seasoning packet may not be, or one of the more unusual ingredients in there is something I react to. Or there is some cross contamination going on my kitchen because my husband isn't gluten free ... Sigh

[RiceGuy]

I'm thinking it's the Indian spice packet. Just because it's gluten-free doesn't mean you won't have a reaction to one or more ingredients. My first thought would be a source of MSG, such as a yeast of some kind. I hope it lists the ingredients.

[hathor]

I'm thinking it's the Indian spice packet. Just because it's gluten-free doesn't mean you won't have a reaction to one or more ingredients. My first thought would be a source of MSG, such as a yeast of some kind. I hope it lists the ingredients.

The listed ingredients are: amchur powder, salt, ground cumin, ground coriander, ground turmeric, ground chilis. The only thing that is new to me is amchur powder, although I had it from a different spice packet from the same company (and didn't react) and perhaps I've had it before some of the times I've eaten in Indian restaurants. It is made from green mangoes. I haven't reacted to mangoes before ... and I certainly hope I don't start because they are a favorite of mine. Looking up the spice company, they say that all their blends are "100% gluten free." Looking at the ingredient lists for everything they make, the only iffy ingredient I can see is citric acid. My understanding is that, when made in the US, this is OK. When made in Asia, it might come from wheat. The company is based in Brooklyn.

Yeast is one of those things I'm supposed to avoid, so I don't eat anything with that word in the ingredients. I do know that some things, like yeast extract & autolyzed yeast, are just tricky ways of adding MSG (or more technically free glutamate) without letting people know. It IS hard to avoid excitotoxins. Now I'm on the lookout for carrageenan & it's in all the nondairy, nonsoy milks I can see, with the exception of Rice Dream (which people tell me has, or might have, a slight gluten content).

[RiceGuy]

The listed ingredients are: amchur powder, salt, ground cumin, ground coriander, ground turmeric, ground chilis.

...

<SNIP>

...

It IS hard to avoid excitotoxins. Now I'm on the lookout for carrageenan & it's in all the nondairy, nonsoy milks I can see, with the exception of Rice Dream (which people tell me has, or might have, a slight gluten content).

Well, chilis would be a nightshade, but I guess you'd know that, and avoid them if you needed.

Not to stray off topic, but...

I was sorta surprised to see carrageenan on the list of potential MSG sources, though thankfully nothing I eat contains it. Anyway I make my own nut milk when the occasion arises. It's so easy, really. Whip some nuts and water in a blender, and add some guar gum to give it a creamy consistency. Flavor/sweeten it to taste. A bit of vanilla is nice. I prefer Stevia for a sweetener.

[hathor]

Well, chilis would be a nightshade, but I guess you'd know that, and avoid them if you needed.

Not to stray off topic, but...

I was sorta surprised to see carrageenan on the list of potential MSG sources, though thankfully nothing I eat contains it. Anyway I make my own nut milk when the occasion arises. It's so easy, really. Whip some nuts and water in a blender, and add some guar gum to give it a creamy consistency. Flavor/sweeten it to taste. A bit of vanilla is nice. I prefer Stevia for a sweetener.

Oh dear, I can't imagine having to skip nightshades, particularly chilis. I haven't noticed any problems with them, thank goodness. I've lost track of the number of hot sauces I have in my fridge.

In Dr. Blaylock's book on excitotoxins, he mentions three -- MSG, aspartame, & carrageenan. I can look up what he says about the third if you want. I'll skip that if it is unnecessary; you aren't eating it anyway.

Looks like I need a better blender then. The one I have is very old & makes very unhappy noises when I try to have it do anything more than the very lightweight. I wish it would simply break and I could feel justified in buying a powerful new one Maybe I will try to make some nut milk & see if that will do it

Would xanthum gum work ... I happen to have that on hand.