• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Near East Rice
0

5 posts in this topic

My family USED to eat a lot of rice pilaf. Ever since I went gluten free I have only made it a few times for just them to eat. When I looked it up online to see if they have other types of rice that does not contain gluten it showed the spanish rice has NO gluten so we bought a few boxes and I made some last night with dinner. It was great.. until later that night I was in sooo much stomach pain and sweating really bad! I didn't eat anything else that day that I was not already sure was safe since I knew I was going to make that rice and I wanted to make sure I was ok with it. Has any one else had this problem? I just got to thinking that maybe it was cross contaminated because that company makes so many other types of rice products that DO contain gluten. There is no warning on the box saying anything about how its processed in the facility and it doesn't say "gluten free" It just says in the allergy section that it does not contain gluten ingredients..

Any input i'd appreciate.. Thanks!

0

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


My family USED to eat a lot of rice pilaf. Ever since I went gluten free I have only made it a few times for just them to eat. When I looked it up online to see if they have other types of rice that does not contain gluten it showed the spanish rice has NO gluten so we bought a few boxes and I made some last night with dinner. It was great.. until later that night I was in sooo much stomach pain and sweating really bad! I didn't eat anything else that day that I was not already sure was safe since I knew I was going to make that rice and I wanted to make sure I was ok with it. Has any one else had this problem? I just got to thinking that maybe it was cross contaminated because that company makes so many other types of rice products that DO contain gluten. There is no warning on the box saying anything about how its processed in the facility and it doesn't say "gluten free" It just says in the allergy section that it does not contain gluten ingredients..

Any input i'd appreciate.. Thanks!

Companies who list their products as containing no gluten or free gluten have no obligation to verify for no gluten. In the US, there is no legal criterial for labeling a product gluten free. All labeling is voluntary at this time.

In this case, it might be best to contact the company and inquire about shared equipment or shared facility. I also would like to add that if you are new to the diet, many foods can be troublesome, until some healing can take place.

0

Share this post


Link to post
Share on other sites

Thanks Lisa - I just found my mistake.. I was also looking up carolina rice on the same day that I looked up Near East and was picturing that website when I was remembering that the spanish rice was gluten free... (dumb!!) but I just went to the FAQ section on Near East and read "While Near East is proud to offer a variety of grain dishes to suit many needs and tastes, we cannot guarantee that any of our products are gluten free. Because our products are processed in facilities alongside other ingredients that contain gluten, there is always a slight risk of cross contact"

So lesson learned.. I must be very sensitive. I will just stay away!!

0

Share this post


Link to post
Share on other sites

It's very easy to do rice from scratch. When I make Spanish rice I toast the rice in a little olive oil until it's lightly browned. You can use white or brown rice for this but brown will take longer to cook. From there, the most simple way to do this is to sub in some form of tomato product for part of the water. You can use salsa, tomato sauce (we like the seasoned Rotel), canned tomatoes or even a dab of tomato paste. Add chili powder if you want it spicier. You can also add a variety of vegetables. I usually add red and green peppers and lots of onion to help lower the carb count of the overall dish. I have diabetes so have to watch the carbs. But peas, corn and carrots work well in here too. If you are using raw veggies, you should add them at the start. But if you are using cooked ones, then stir them through at the end so that they don't get overcooked. You can also add any kind of cooked, dried beans. And if you want this as a main dish then add cooked ground meat or chopped cooked chicken. I use a cup of rice to two cups of liquid unless the package says otherwise. Recently I bought a huge bag of Basmati brown rice from Costco. It requires a little more handling but it's worth it to me because of the cheap price. You have to rinse it well and let it soak for a while. White rice usually takes 20 minutes to cook and brown rice takes anywhere from 30 to 50 minutes.

0

Share this post


Link to post
Share on other sites
Ads by Google:


Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      107,339
    • Total Posts
      935,556
  • Member Statistics

    • Total Members
      64,996
    • Most Online
      3,093

    Newest Member
    Gfjeschef
    Joined
  • Popular Now

  • Topics

  • Posts

    • Spicely Organics lab certifies all their spices gluten-free. The turmeric and curry powder they have is safe, also Thai Kitchen Curry Paste is certified Gluten free....I like you do not trust the normal curry powders or most blends with it.
    • In 1978 Virginia Slims' magazine advertising spouted "You've Come A Long Way Baby". Well, in 2011 "WE" celiac/DH people can express those same words when talking about how far we have travelled since I was diagnosed as a brittle celiac/DH person 16 years ago. If the people with peanut allergies can become well known, so can celiac people! DID YOU KNOW: That 16 years ago gluten free foods were difficult to find, and upon finding the small frost-bitten white-gummy loaf of bread, which was even more expensive than it is today, one had to scrape it off the roof of your mouth with your tongue and chew! View the full article
    • I would be willing to bet that nothing changed in that product except the label.  A bunch of companies seemed to have decided that they need to put "May contains allergens " on the everything to be safe.  But I wouldn't buy it any longer.    
    • If you want testing for celiac you will have to go back on gluten for 2 to 3 months for the blood test. There is a chance that your biopsy will be positive but if not then a challenge is in order. It would be a good idea to have your son tested also to keep him safe in school etc. He would need to do a challenge also if his ped agrees to test. It sounds like the wooden items your father made have great sentimental value. Perhaps you could clean them very well and then give them a sanding. That might make them safe for use.  
    • I've assumed for the last 8 years that I have gluten intolerance, or NCGS as I see it's now called. I thought that I had testing done (blood tests) that indicated I did not have celiac disease, and proceeded to follow a gluten free diet, most of the time. I've had gluten different times for different reasons, mostly because I started thinking "This can't be true. I should be able to eat my delicious home made bread!" and I suffered the consequences. Mostly pain in my neck and upper back, burning between the shoulder blades, also bloating and cravings for sugar and junk food. Each time, it took longer to recover from having gluten in my diet. The last time was over the holiday season last Christmas. Now I'm having pretty persistent symptoms, with the addition of occasional severe epigastric pain. So, off to the doctor I went to get this severe pain checked out. I found myself having an EGD a few days later, and when I woke up from my propofol induced stupor, there was the nice gastroenterologist telling me that he'd done biopsies to check for h. pylori AND CELIAC. I was floored. He didn't know I'd been gluten free. He did find mild gastritis and reflux, and no sign of hiatal hernia, which is what I really thought I had. I've looked through all my test results from the last 10 years, and can find nothing about testing for gliadin antibodies, or any of the tests mentioned here for gluten issues. I did have allergy testing done that was negative for wheat but I know that's not the same thing. I'm assuming that my biopsy will be normal, but that would be meaningless because I've been mostly gluten-free. The only times I've had gluten since January is maybe five times when I've had a couple of croutons on my salad at Olive Garden, or had an egg roll or wonton soup. If it's positive, then I know I've not been as vigilant about eliminating gluten as I should be, and I will have to stop using my wooden spoons (that my Daddy made) and my wood cutting boards (that my Daddy made) and throw away my favorite plastic spatula. My wooden cooking things were in use long ago, when I was still cooking wheat pasta, etc. So I know they are contaminated. My husband is telling me that there can't be enough gluten in those utensils to make a difference, but I've always worried about it a little bit. My Daddy can't make me any more things to replace the ones I have... I think right now that maybe the best thing for me would be to actually have a formal diagnosis, because that would make it easier for me to stick to the gluten free business. Right now it's too easy to let it slide, and to let people convince me that it's OK "just this one time". But - I'm wondering if there are any drawbacks that I am not aware of, and if anyone here knows please tell me what they are! If the biopsy is negative, then is there another test that can be done to make sure I really don't have celiac? I really need to be sure because I have two children. One of them has anti thyroid antibodies (I have Hashimoto's thyroiditis) and that son also has alopecia areata and psoriasis. He is gluten free along with me.  
  • Upcoming Events