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

Mahatma Jasmine Rice


OBXMom

Recommended Posts

OBXMom Explorer

My son is home from school for the third day, after throwing up after eating a bowl of plain Mahatma Jasmine rice for breakfast. Has anyone ever had a problem with this? I wondered another time if it had made him sick, but it just seems so unlikely. Could it be that the guidelines in Thailand, where this rice was processed, are not as strict? Or is it possible to be allergic to one kind of rice but not another? He tested mildly allergic to rice in a skin test, but had seemed to be doing fine with it during our elimination diet.

Thanks for any help-

Jane


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



Celiac.com Sponsor (A8-M):



CaraLouise Explorer

I haven't had any problems with the package I got.

ellen123 Apprentice

I don't know about that brand in particular, but I always wash rice thoroughly, no matter where it comes from, even if it comes from a health food store with bins that don't allow for cross-contamination by scoops. I do that with all grains, actually -- first by swishing it around in a pot of water and pouring off the water (several times) and then rinsing it again in a mesh strainer. Maybe I'm being too cautious but I haven't had problems with cc since I started doing that.

Good luck! Ellen

CaraLouise Explorer

I check the website and it has a minute amount of corn gluten, so if he has problems with corn then that could be the problem.

OBXMom Explorer

Thank you all - I didn't know about washing grains, and I'll start doing that. The corn is an excellent point, since we are still working on identifying other food sensitivities. I appreciate the help-

Jane

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      128,394
    • Most Online (within 30 mins)
      7,748

    vita frances
    Newest Member
    vita frances
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      70.9k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • knitty kitty
      Hope you're feeling better.   I use a combination of Thiamine, Cobalamine, and Pyridoxine (Vitamins B 1, B12, and B6) for pain relief.  Together these vitamins together have pain killing effects (analgesic).  They are water soluble, so the body can easily excrete any excess.  They are safe to take.   Hope this helps.   Mechanisms of action of vitamin B1 (thiamine), B6 (pyridoxine), and B12 (cobalamin) in pain: a narrative review https://pubmed.ncbi.nlm.nih.gov/35156556/
    • trents
      I did some research on what exactly is gluten . . . what defines it.  "The term gluten usually refers to the elastic network of a wheat grain's proteins, gliadin and glutenin primarily . . . " "The types of grains that contain gluten include all species of wheat (common wheat, durum, spelt, khorasan, emmer and einkorn), and barley, rye, and some cultivars of oat" (emphasis mine) "The storage proteins in other grains, such as maize (zeins) and rice (rice protein), are sometimes called gluten, but they do not cause harmful effects in people with celiac disease." (emphasis mine) From: https://en.wikipedia.org/wiki/Gluten What I found most interesting is that some cultivars of oats contain gluten. Could this explain, in part at least, the controversy surrounding oats? I mean, depending on the source, it could indeed sometimes include gluten and cause a celiac reaction.
    • Scott Adams
      Your point about the limitations of current testing is valid, but the idea of "molecular mimicry" with rice and corn glutens is less clear. While corn contains zein, which can trigger reactions in some celiac patients, rice is generally considered safe and lacks proteins structurally similar to gluten. The term "molecular mimicry" is often overused and not well-supported in the context of all grains. While your experience with corn is noteworthy, extending this to all grains, including rice, may not be scientifically justified. Testing and research should indeed improve, but claims about all grains causing similar reactions need more evidence.
    • trents
      I think Scott speaks truth. And I think there is more to this than the prospect of her having celiac disease. If it wasn't this issue, I'm betting it would be another. 
    • Scott Adams
      So one does need a specific inherited gene in order to develop celiac disease, so in some way I suppose anyone with celiac disease could take the negative approach of blaming their parents for getting it, however, it also takes some other environmental trigger, such as a specific virus or other factor, and this part is not necessarily caused by the parents. Around 40% of people have the genes to get celiac disease, but only around 1% actually get it.  In any case, we could all go through life complaining about all sorts of different wrongs supposedly caused by our parents, however, it's probably a lot more healthy for everyone to try to deal with life in a more positive way and instead move forward. For most people it's probably far more important to maintain positive family relationships in life than it is to try to attach blame to family members for getting any disease. 
×
×
  • Create New...