Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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

Gluten Reaction From Brown Rice?

Cleangreen

Recommended Posts

Cleangreen Newbie
Cleangreen
Posted

Yeah so I don't know whether I'm celiac or not but I know gluten soy & milk all have a similar effect on me, and if I can go without them for a few days (perfectly, no slip ups) I feel great! good sleep, good energy, clear mind.

But I still get reactions from things that SAY "GLUTEN-FREE" on them. A small plate of brown rice, nothing else, and 10min after eating I start feeling spaced out and dreamy, my mind fogs up to the max, I can't solve basic problems, everything takes 10 times as long cause I have no sense of time, my memory gets completely screwed, I cant remember what I did 2 minutes ago etc... and physically muscles become significantly weaker.

Anyway, what should I do? I'm nervous to eat anything other than meat, veg & fruit because nearly everything else I get a reaction from that screws up my entire day (and the next day..). Why is this gluten-free brown rice still giving me reaction!?

The only thing I can think of, is they contaminated it when they packaged it (Can I sue them for this? heh), or the sieve I used to wash the rice somehow contaminated the rice (the sieve was clean though...).

This is destroying me... I put so much effort into preparing my meals and staying GFCFSF, but one slip up and it feels like my efforts are wasted because I don't feel right again for a couple of days.

I just want to live a decent life and not feel like I'm constantly drugged up on sedatives...

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

Celiac.com Sponsor (A8-M):


GlutenFreeManna Rising Star
GlutenFreeManna
Posted

Hi, I have seen some people post here that they are intolerant to brown rice, but white rice doesn't give them any problems. Perhaps you just need to switch the type or rice you use or perhaps you cannot tolerate rice at all. When you use the word "sieve" are you talking about a colander--what you are rinsing the rice in prior to cooking? Those things are VERY hard to de-gluten because of all the little holes. If you live with people that still prepare gluten items you what to have your own colander and your own separate pot to cook rice and gluten free pasta in. A stainless steel pot can be scoured really well to make it safe, but some people are supersensitive and it is just easier to have your own pot dedicated to making gluten-free stuff only. I hope this helps!

Skylark Collaborator
Skylark
Posted

That sounds more like reactive hypoglycemia than a gluten reaction, especially if it happens with all grains and carbs.

Cleangreen Newbie
Cleangreen
Posted
  • Author

That sounds more like reactive hypoglycemia than a gluten reaction, especially if it happens with all grains and carbs.

Yeah, the symptoms seem really similar to hypoglycemia... but:

I get this same reaction from things like tea, with tiny bit of barley in it.

I get this from something like a can of tuna with soy oil.

I don't get this from fruit.

So far, ALL grains I've tried mess me up (I havent tried the more obscure ones like amaranth though).

And yeah, by seive I mean the metal thing with little holes that you filter stuff through - I wash the rice in that. Never heard it called a corander before though.

(Western) Doctors are useless. Sick of wasting money on blood tests and visits only to be told "Eh, I dunno" and sent on my way

Skylark Collaborator
Skylark
Posted

Well, you know your body better than I do!

I wonder if you are sensitive to lectins? Soy, grains, legumes and nightshades contain the most, and some people think lectins cows eat can make it into the milk.

Cleangreen Newbie
Cleangreen
Posted
  • Author

Well, you know your body better than I do!

I wonder if you are sensitive to lectins? Soy, grains, legumes and nightshades contain the most, and some people think lectins cows eat can make it into the milk.

Interesting thought, I'll have to experiment more. I'd be a bit sad if legumes are bad too though, that cuts out even more food groups! If it has to be done it has to be done though :P

On a side note, anyone else find other people make diets like these even harder to follow than they already are? I mean I'm always turning down stuff I'm offered, and it's so tempting when you are offered something tasty and feels awkward constantly turning down all these tasty things because you have allergy to like 90% of processed foods. And they act like you're some kind of health nut even though you'd love to be able to eat all the tasty foods with no ill effect. SIGH!

mushroom Proficient
mushroom
Posted

Interesting thought, I'll have to experiment more. I'd be a bit sad if legumes are bad too though, that cuts out even more food groups! If it has to be done it has to be done though :P

On a side note, anyone else find other people make diets like these even harder to follow than they already are? I mean I'm always turning down stuff I'm offered, and it's so tempting when you are offered something tasty and feels awkward constantly turning down all these tasty things because you have allergy to like 90% of processed foods. And they act like you're some kind of health nut even though you'd love to be able to eat all the tasty foods with no ill effect. SIGH!

Cleangreen, Skylark may be right on the mark when suggesting lectins. I suggest you do some online reading on them - they are nasty things to those susceptible to them. I am one of those. I have had to eliminate soy, peanuts, nightshades, corn, legumes (even green peas and beans), and citrus (I am hoping this is only temporary and I have been slowly consuming small amounts, like in a salad dressing, after cutting it out for a year). These are all high-lectin foods. I am lucky I am not reactive to dairy lectins, but I cannot consume non-organic beef because of all the lectins fed to cattle, whose stomachs are not set up to digest it either and it seems to pass into the animal tissue. I am currently stateside, and have brought my own powdered yogurt mix and maker with me from New Zealand because I don't know what the cows eat here and I am afraid of becoming intolerant to dairy too, and I eat tons of yogurt - a yogurt smoothie every morning.

I had a pantry stocked with beans and lentils and wondered why I wasn't using them (on a subconscious level). Then I had a terrible reaction to green peas (given what I had eaten that day, that's all it could have been). I read about legumes and they said I could probably eat green beans. So after several good days I ate green beans in a stir fry mix, and suffered horribly that night. So it was obvious why I had not been using the beans (refriend beans always did a number on me :ph34r: )

I would suggest you eliminate all those lectins, and try adding them back in one at a time, and see how it goes. By the way, I have gone back to white rice rather than the 'healthy' brown rice, because all the lectins in rice are contained in the bran :unsure:

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

Celiac.com Sponsor (A8-M):


Archived

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

Go to topic listing

  • 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. Scott Adams
      - Scott Adams replied to Jmartes71's topic in Dermatitis Herpetiformis
      1

      Natural remedies

      While it's always important to approach internal use of essential oils with caution and ideally under the guidance of a qualified professional, your experience highlights the potential of complementary approaches when traditional medicine falls short. Many in the community are also interested in the intersection of natural wellness and gluten-free living...
    2. Scott Adams
      - Scott Adams replied to miguel54b's topic in Related Issues & Disorders
      1

      Gluten and short-term memory.

      It's interesting how a single, clear moment—like struggling during a game—can suddenly connect all the dots and reveal the hidden impact of gluten exposure. Your experience with short-term memory fog is a very real and documented symptom for many individuals with gluten sensitivity, often occurring alongside the other issues you mentioned like mood disturbances, sl...
    3. Scott Adams
      - Scott Adams replied to Suze046's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Reintroduction of Gluten

      Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS. What you're describing is a very common and frustrating experience when reintroducing gluten after a period of avoidance, and your timeline is perfectly c...
    4. Scott Adams
      - Scott Adams replied to Rejoicephd's topic in Coping with Celiac Disease
      2

      Draft gluten-free ciders… can they be trusted ?

      Your suspicion is almost certainly correct, and you are wise to be cautious. Draft cider is a very common and often overlooked source of cross-contact because the same tap lines are frequently used for both beer and cider; unless a bar has a dedicated line for gluten-free beverages, which is rare, the cider will run through tubing that has previously contained...
    5. Scott Adams
      - Scott Adams replied to Mykidzz3's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      High Cost of Gluten-Free Foods

      Your post really highlights the financial and emotional struggle so many families face. You are not alone in feeling frustrated by the high cost of gluten-free specialty items and the frustrating waste when your daughter can't tolerate them. A great place to start is by focusing on naturally gluten-free whole foods that are often more affordable and...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,363
    • Most Online (within 30 mins)
      7,748
    NAC
    Newest Member
    NAC
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Natural remedies

      By Scott Adams · Posted

      While it's always important to approach internal use of essential oils with caution and ideally under the guidance of a qualified professional, your experience highlights the potential of complementary approaches when traditional medicine falls short. Many in the community are also interested in the intersection of natural wellness and gluten-free living, particularly for managing systemic inflammation and its various symptoms, so sharing your story is valuable. Your observation that it may also be helping with bloating is fascinating, as that could point to an overall reduction in inflammation. Thank you for sharing what is working for you!
    • Scott Adams
      Gluten and short-term memory.

      By Scott Adams · Posted

      It's interesting how a single, clear moment—like struggling during a game—can suddenly connect all the dots and reveal the hidden impact of gluten exposure. Your experience with short-term memory fog is a very real and documented symptom for many individuals with gluten sensitivity, often occurring alongside the other issues you mentioned like mood disturbances, sleep disruption, and digestive irregularity. It's a frustrating and often invisible effect that can make you feel unlike yourself, so that moment of clarity, though born from a tough dominoes match, is actually a powerful piece of self-knowledge. Identifying a specific culprit like that steak strip is a huge win, as it arms you with the information needed to avoid similar pitfalls in the future and protect your cognitive clarity. You are definitely not alone in experiencing this particular set of neurological and physical symptoms; it's a strong reminder of gluten's profound impact on the entire body, not just the digestive system. Supplementation may help you as well.  The most common nutrient deficiencies associated with celiac disease that may lead to testing for the condition include iron, vitamin D, folate (vitamin B9), vitamin B12, calcium, zinc, and magnesium.  Unfortunately many doctors, including my own doctor at the time, don't do extensive follow up testing for a broad range of nutrient deficiencies, nor recommend that those just diagnosed with celiac disease take a broad spectrum vitamin/mineral supplement, which would greatly benefit most, if not all, newly diagnosed celiacs. Because of this it took me decades to overcome a few long-standing issues I had that were associated with gluten ataxia, for example numbness and tingling in my feet, and muscle knots--especially in my shoulders an neck. Only long term extensive supplementation has helped me to resolve these issues.      
    • Scott Adams
      Reintroduction of Gluten

      By Scott Adams · Posted

      Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS. What you're describing is a very common and frustrating experience when reintroducing gluten after a period of avoidance, and your timeline is perfectly consistent with a non-celiac gluten sensitivity. While a celiac reaction can be more immediate, a sensitivity reaction is often delayed, sometimes taking several days to manifest as your body's inflammatory response builds up; the fact that your symptoms returned a few days after reintroduction is a strong indicator that gluten is indeed the culprit, not a coincidence. Your doctor's advice to reintroduce it was necessary to confirm the diagnosis, as the initial negative celiac test and subsequent improvement on a gluten-free diet pointed strongly towards sensitivity. Many in this community have gone through this exact same process of elimination and challenging, and it's wise to reintroduce gently as you did. Given your clear reaction, the best course of action is likely to resume a strict gluten-free diet, as managing a sensitivity is the primary way to control those debilitating symptoms and allow your body to heal fully.
    • Scott Adams
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      Your suspicion is almost certainly correct, and you are wise to be cautious. Draft cider is a very common and often overlooked source of cross-contact because the same tap lines are frequently used for both beer and cider; unless a bar has a dedicated line for gluten-free beverages, which is rare, the cider will run through tubing that has previously contained gluten-containing beer, contaminating your drink. The fact that you didn't react at a clean brewery suggests they may have had more meticulous practices or separate lines, but this is the exception, not the rule. Many in the community have had identical experiences, leading them to strictly avoid draft cider and opt for bottled or canned versions, which are poured directly from their sealed container and bypass the contaminated tap system entirely. Switching to bottles or cans is the safest strategy, and your plan to do so is a smart move to protect your health. PS - here are some articles on the topic:    
    • Scott Adams
      High Cost of Gluten-Free Foods

      By Scott Adams · Posted

      Your post really highlights the financial and emotional struggle so many families face. You are not alone in feeling frustrated by the high cost of gluten-free specialty items and the frustrating waste when your daughter can't tolerate them. A great place to start is by focusing on naturally gluten-free whole foods that are often more affordable and less processed, like rice, potatoes, beans, lentils, corn, eggs, and frozen fruits and vegetables—these are nutritional powerhouses that can form the basis of her meals. For the specialty items like bread and pasta, see if your local stores carry smaller, single-serving packages or allow returns if a product causes a reaction, as some companies understand this challenge. Regarding vitamins, that is an excellent next step; please ask her doctor to prescribe a high-quality gluten-free multivitamin, as insurance will often cover prescribed vitamins, making them much more affordable. Finally, connecting with a local celiac support group online can be a treasure trove of location-specific advice for finding the best and most affordable products in your area, saving you both time and money on the trial-and-error process. 
×
×
  • Create New...