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

Rice Is Making Us Sick!


Angelmomh2

Recommended Posts

Angelmomh2 Newbie

My 7 year old was diagnosed with celiac disease in September then shortly after both my husband and I where diagnosed. We have done a pretty good job of getting all the gluten out of our house. We have two other children that were not diagnosed so to keep costs down we let them have regular bread but that is about is for gluten in my house. We do not get really sick when glutened but we do notice some stomach problems. I have been using rice a lot for about a week and the 3 of us started having problems I stopped for about 4 days and we started to feel better then I tried rice again and we all were sick the next day. My question is, is there a rice brand out there that anyone has used often with out problems? We were using Wal-Mart's brand. Also we use gluten free soy sauce other then that no other sauce my kids like plain rice.


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



Celiac.com Sponsor (A8-M):



ravenwoodglass Mentor

Welcome to the board.

Perhaps try a different brand of rice when you are feeling better.

Some of us also have issues with soy so the soy sauce could be the problem.

It can be frustrating for a bit as we heal and can be hard to figure out what is giving us issues. A food diary can help pinpoint things that are causing delayed reactions as it isn't always the last thing we ate that bother us. It can be something we ate days before.

Piccolo Apprentice

Angelmomh2,

 

It is possible that you don't tolerate rice.  Some people don't tolerate rice.  You could try an alternative grain like teff, quinoa, buckwheat, millet, or amaranth.  Quinoa come in flakes that can replace oatmeal.  If you like oatmeal just make sure it is certified gluten free.

 

Susan

w8in4dave Community Regular

I thought I was having a problem with Rice also. I gave my 25lb bag away. Then it dawned on me it was the butter I was putting in it! I am also Lactose intolerant. When I would make  the rice I'd put a lil butter in it. Then when I ate it for left overs, i'd put more butter in it. Only thing I could figure is it was the rice. But I woke up one day about 3 am in pain and agony! And it came to me! It was the butter! So now I clarify my butter :) Yay I can eat rice again! :) I also thought I had a problem with Quinoa but again I was using butter. 

dilettantesteph Collaborator

I did better with rice from Thailand.  Eventually, though, we gave up on it completely.

BethM55 Enthusiast

Are you certain that the pan or cooker you are using is free of residual gluten?  Just a thought...

Salax Contributor

Could be rice intolorance. I have just discovered that I am rice intolerant...ugh. Looks like grain free/paleo for life. Hey, at least I can eat french fries.


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



Celiac.com Sponsor (A8-M):



BelleVie Enthusiast

Hi Angelmom, 

 

I found that non gluten-free certified brands of rice were hit or miss, but more hits, with glutenings. I think it's probably because rice and barley are often grown and transported together, especially in Asia. It got to the point where I decided to do only certified rice, so I stick with Lundberg. It's been fine for me. 

cahill Collaborator

At one point in my wonderful <_< journey I also thought I was intolerant of rice . I quit eating it for a bit then  switched to  lundberg  organic  basmati brown rice and have no issues with it.

Nick-incollege Rookie

I believe wal marts brand of rice glutened me, as well. I only buy brands of rice that I know are gluten free or can go to their website. Otherwise, I don't trust them too much - it can have a large amount of gluten from how it is processed

notme Experienced

we use success jasmine rice and it is labeled 'gluten free' - honestly haven't tried too many different brands.  i use 'della' brand for when  make risotto.  you may want to use a food journal if you aren't sure what's bothering you.  i have an additional sensitivity to soy but i never would have figured it out without keeping track of *everything* i was eating, even if it was just a bite of this or that.  soy was the common irritant.  i can still eat it, just a little at a time or it will cause a reaction that mimics my gluten reaction.  it goes away quicker, but when i didn't know what was causing it i was all like:  WHAT did i eat that had gluten in it???  corn is also a big culprit.....

 

soy is actually harder to avoid, i have found, than gluten!   and many people who have a corn intolerance say the same about avoiding corn/corn products.   good luck! 

cap6 Enthusiast

I agree with other comments that rice can be difficult to digest especially in the newly and still healing celiac.  You may want to wait a few months and then try again.  Also you might want to consider an organic rice.  Rice crops are heavily sprayed with a variety of  pesticides which can add to tummy problems.  Lundberg has a nice organic rice, they are a very gluten free friendly family business.  I see that brand in local stores so it's not hard to find.

RollingAlong Explorer

What certification does the Lundberg rice have that you are interested in?

 

Does anyone know of GIG or CSA certified rices (the grain, not rice flour or products)

 

Shiloh farms say they are working on getting certified

http://www.shilohfarms.com/certified-gluten-free/

  • 2 weeks later...
AndrewNYC Explorer

Make sure not to eat white rice.   Go with brown.   Its easier on the stomach because it contains fiber.    Also look for sprouted rice.   You wont find it in many stores, and unfortunately not at all in Walmart.    Truroots is a good brand of sprouted brown rice.   Sprouted rice will be much easier on the stomach than unsprouted.

 

 

 

My 7 year old was diagnosed with celiac disease in September then shortly after both my husband and I where diagnosed. We have done a pretty good job of getting all the gluten out of our house. We have two other children that were not diagnosed so to keep costs down we let them have regular bread but that is about is for gluten in my house. We do not get really sick when glutened but we do notice some stomach problems. I have been using rice a lot for about a week and the 3 of us started having problems I stopped for about 4 days and we started to feel better then I tried rice again and we all were sick the next day. My question is, is there a rice brand out there that anyone has used often with out problems? We were using Wal-Mart's brand. Also we use gluten free soy sauce other then that no other sauce my kids like plain rice.

Lizzo Newbie

Hi Angelmom, 

 

I found that non gluten-free certified brands of rice were hit or miss, but more hits, with glutenings. I think it's probably because rice and barley are often grown and transported together, especially in Asia. It got to the point where I decided to do only certified rice, so I stick with Lundberg. It's been fine for me. 

OMG I never knew this! THIS IS WHY I JOINED THIS FORUM!!!! Thank you so much for this info. 

 

Man, this means that rice can be just as troublesome as oat. This needs to be bigger news. People need to know about this!

Gemini Experienced

Since plain rice is a naturally gluten free food, there is no need to sound the siren and no, rice is not as troublesome as oats. There might be cause for concern if you buy rice from a company that also does a lot of rice mixes that also contain a wheat component, but then you could check their policy on keeping food separate during manufacturing. Some people may be intolerant of rice but I don't think that is common.

As others have mentioned, Lundberg is a safe company for Celiacs. Read their website, as they give detailed information on their manufacturing processes. They also have risotto mixes that are gluten free and very good.

w8in4dave Community Regular

I have switched to Lundburg rice even tho I don't have a problem with rice, I usually do rinse rice. But I have heard so many say how good Lundburg is, I decided to just be safe :) 

kareng Grand Master

OMG I never knew this! THIS IS WHY I JOINED THIS FORUM!!!! Thank you so much for this info. 

 

Man, this means that rice can be just as troublesome as oat. This needs to be bigger news. People need to know about this!

its not "big news" because it isn't a problem. I use any brand of plain that I find. I do like the different "flavors" of rice that Lundberg has sometimes.

bartfull Rising Star

Because I have such a problem with CORN, I checked the rice companies to make sure there was no corn CC. (Some companies "polish" rice with corn starch.) I wrote to Uncle Ben's, explained I was a celiac who was also "allergic" to corn. They followed up with both an email AND a phone call. No gluten. No corn. I have been using Uncle Ben's for almost three years now with absolutely no problems.

powerofpositivethinking Community Regular

I've always been an oatmeal girl, but unfortunately at this point, I cannot eat oats even certified gluten-free one.  I loved the texture of oatmeal, and that it was always eaten warm.  I tried Bob's Red Mill Brown Rice Hot Cereal, but even though it is labeled gluten free, it didn't sit well with me.  

 

I agree that Lundberg is a great brand!  I ended up buying the sushi rice even though I don't have any intention of actually making sushi in the near future  :) It has a great creamy consistency without anything added, but I do enjoy adding Earth Balance spread to it.  I haven't found the sushi type in many stores, but I did find it at Whole Foods.  I was told in my nutrition class last semester that rice is the least reactive food, so if patients are having a hard time with different grains, a dietician will try rice.

 

http://www.lundberg.com/products/rice/packaged_rice/Sushi_Organic.aspx

 

Andrew, I really think it depends on the person.  Brown rice feels like it sits in my stomach, but white rice feels like it processes right on through.  To each their own  :)

 

Make sure not to eat white rice.   Go with brown.   Its easier on the stomach because it contains fiber.    Also look for sprouted rice.   

legcard Newbie

OMG I never knew this! THIS IS WHY I JOINED THIS FORUM!!!! Thank you so much for this info. 

 

Man, this means that rice can be just as troublesome as oat. This needs to be bigger news. People need to know about this!

I had no idea that rice and barley are frequently transported together. That is a game-changer for me.  I've all but given up on rice due to

weird reactions to it when I eat it. Gluten in food normally takes 36-72 hours to react on me.  But rice was an immediate clog in my throat. Weird. Thanks for the info.

w8in4dave Community Regular

Because I have such a problem with CORN, I checked the rice companies to make sure there was no corn CC. (Some companies "polish" rice with corn starch.) I wrote to Uncle Ben's, explained I was a celiac who was also "allergic" to corn. They followed up with both an email AND a phone call. No gluten. No corn. I have been using Uncle Ben's for almost three years now with absolutely no problems.

Who knew? Where did you find this out? Learn something new every day! When I thought I was having a problem with Rice this never came up. I will have to do a search on the subject. Thanks :) 

bartfull Rising Star

W8in, I found the info on one of the corn allergen sites, so then I wrote to Uncle Ben's.

 

Love your new avatar by the way. :D

Pegleg84 Collaborator

I usually buy big bags of jasmine and basmati rice (if I only bough Lundberg I'd be broke pretty fast), and haven't had any issues with cross-contamination, but I do know that i can't eat too much at once. I always give it a good rinsing first, though

Ironically enough, I have a lot of trouble with brown/whole grain rice. The fibre might make it healthier for you, but for some it can be harder to digest. Brown basmati isn't as bad, but unfortunately I have to stick with the white stuff.

Soy and/or dairy is also another possible intolerance. Also, if youre still early in the recovery stage, your stomach probably can't handle as much as you'd like it to.

cap6 Enthusiast

Interestingly my partner, who is not celiac, can not handle brown or black rice or quinoa while I, the celiac, can handle it all.  We do pretty much stay away from any rice (or other grain) as we eat mostly all paleo. 

Archived

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

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

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





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Scott Adams replied to KDeL's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      diagnostic testing variance

    2. - KDeL posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      diagnostic testing variance

    3. - Peggy M replied to louissthephin's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Does Kroger Offer Affordable Gluten-Free Options?

    4. - Scott Adams replied to Sunshine4's topic in Related Issues & Disorders
      4

      Neurologic symptoms - Muscle Twitching and Hand Tremors

    5. - trents replied to MI-Hoosier's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      5

      Test uncertainty


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      128,277
    • Most Online (within 30 mins)
      7,748

    Cooper1234
    Newest Member
    Cooper1234
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      70.8k

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)


  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      I’m so sorry you’re going through this—it sounds like you’ve been on a really challenging journey with your health. Your symptoms (stomach pains, bloating, low iron, joint pain, brain fog, etc.) do sound like they could be related to gluten sensitivity or another condition like non-celiac gluten sensitivity (NCGS). It’s interesting that your bloodwork hasn’t shown celiac markers, but the lymphocytosis in your duodenum could still point to some kind of immune response or irritation, even if it’s not classic celiac disease. The fact that your symptoms improved when you went gluten-free but returned when you reintroduced gluten (especially with the donut incident) is a pretty strong clue that gluten might be a trigger for you. It’s also worth noting that symptoms can be inconsistent, especially if your body is still healing or if there are other factors at play, like stress, cross-contamination, or other food intolerances. Do you have more info about your blood test results? Did they do a total IGA test as well? 
    • KDeL
      For years, I have dealt with various gluten related symptoms like stomach pains, bloating, IBS-C "ish" digestive issues, low iron, low Vit D, joint pains, brain fog, and more. I finally got a double scope and stomach looks clear, but I have some lymphocytosis of the duodenum. I am wondering if this sounds familiar to anyone, where I have not shown celiac red flags in bloodwork IGA tests. WIll be following up soon with GI Dr, but so far, my symptoms are intermittent. I go back and forth with gluten-free diet (especially this past year.... did two tests where the stomach pains I had went away without gluten in diet. HOWEVER, I added it back a third time and I didn't get the pains)   Anyway, I am so confused and scared to eat anything now because I recently had a few bites of a yeasty donut and I immediately got so sick. Any thoughts??
    • Peggy M
      Kroeger has quite a few Gluten free items.  Right now they are redoing my Kroeger store and are adding everything into the regular sections.  Since this was done some new ones have been added.  Publix and Ingles also have great selections. I actually shop Walmart and Food City to since prices on some items vary from store to store.
    • Scott Adams
      Sorry but I don't have specific recommendations for doctors, however, starting out with good multivitamins/minerals would make sense. You may want to get your doctor to screen you for where you different levels are now to help identify any that are low, but since you're newly diagnosed within the past year, supplementation is usually essential for most celiacs.
    • trents
      Yes, I can imagine. My celiac journey started with a rejection of a blood donation by the Red Cross when I was 37 because of elevated liver enzymes. I wasn't a drinker and my family doctor checked me for hepatitis and I was not overweight. No answers. I thought no more about it until six years later when I landed a job in a healthcare setting where I got annual CMP screenings as part of my benefits. The liver enzymes were continually elevated and creeping up every year, though they were never super high. My primary care doc had no clue. I got really worried as your liver is pretty important. I finally made an appointment with a GI doc myself and the first thing he did was test me for celiac disease. I was positive. That was in about 1996. After going on a gluten-free diet for three months the liver enzymes were back in normal range. Another lab that had gotten out of whack that has not returned to normal is albumin/total protein which are always a little on the low side. I don't know what that's about, if it's related to the liver or something else like leaky gut syndrome. But my doctors don't seem to be worried about it. One thing to realize is that celiac disease can onset at any stage of life. There is a genetic component but there is also an epigenetic component. That is, the genetic component is not deterministic. It only provides the potential. There needs also to be some health or environmental stressor to activate the latent gene potential. About 40% of the population have the genetic potential to develop celiac disease but only about 1% actually do.
×
×
  • Create New...