Guest guest Posted April 15, 2002 Report Share Posted April 15, 2002 >You won't find too many advocates of frequent rice-eating around here. NT mentions the death rate being lowered for infants when only unpolished rice was allowed. I took this to mean that brown rice is nutritious. How much would you say is friquent: once a week?, once a month? Thanks, Joy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 15, 2002 Report Share Posted April 15, 2002 > >You won't find too many advocates of frequent > rice-eating around here. > > NT mentions the death rate being lowered for infants when only unpolished > rice was allowed. I took this to mean that brown rice is nutritious. > How much would you say is friquent: once a week?, once a month? That's more of a culture thing - most of us are refugees from low-fat and/or vegan diets and avoid our old " health " foods like the plague. As long as you are including plenty of healthy fats like coconut oil or cheese with your rice dishes, then eat as much brown rice as you like. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 29, 2006 Report Share Posted January 29, 2006 I find that some people have different definitions of "success" when talking about rice. There are purists out there that have to have perfect rice, just right, not at all sticking together, firm, but not hard, soft, but not mushy, etc. My dad is one of those types. He wont use a rice cooker, he says it makes good rice into "sushi". (Then, on the other hand, when he makes sushi, he revels in his success at making the perfect sushi rice). Personally, I think gooey rice is good. I like it with a touch of milk and sugar for breakfast. My dad, on the other hand, can tell you the Latin name for every type of rice on earth, and knows the difference by sight and taste. LOL, to me, if it not pasta, and not potatoes, and it's white, then it MUST be rice (unless of course it's maggots, but then those move, and rice doesn't). EEwww! ------------------------------------------------------------------------------------------------ I tried a rice cooker, but just couldn't get the hang of it. The rice never turned out right.Wow, , really? Heck I cook rice, lentils, split peas, aduki beans and other small grains and beans in mine. I just measure the rice (or whatever), measure the water, turn it on and it shuts off when it's done. I also love my pressure cooker which I use for many beans etc. No virus found in this outgoing message. Checked by AVG Free Edition. Version: 7.1.375 / Virus Database: 267.14.23/243 - Release Date: 1/27/2006 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 4, 2008 Report Share Posted March 4, 2008 When my daughter was a baby, rice cereal gave her excruciating stomach pain. She had to eat barley. The doctor was very surprised. Lynda At 07:37 AM 3/4/2008, you wrote: >, > From what I understand, I thought rice was one food that everyone >should be able to eat with no problem. I am not sure why this is >causing your stomach so much discomfort. Have you tried just plain >white rice? (I know it's not as healthy, but I'm wondering if it is >something in the bran?) > >I am not a candida expert. I never followed a strict candida diet. I >just cut out the bad foods and ate as healthy as I could, after using >the caprylic acid and eating lots of raw garlic. > >This does end! But I don't think my digestive issues were nearly as >bad as yours. I did not have the swelling in the stomach like you >and Sandy and some of the other girls. > >Are you still taking the caprylic acid? If you are, and you are >still getting the stomach swelling, then I think you need to get very >specific with your diet, and start an elimination diet trial to see >what is causing your problems. Do you know how to do an elimination >diet? >Patty > > > > > > When I eat brown rice my stomach really swells. > > I thought with candida you can have brown rice? > > I got a candida book and says I can get it in phase 1 > > obviously they are wrong. Where do I find the site on > > what I can eat for candida? HOw long did you eat > > 12 cloves of garlic for the candida....I am back > > to doing that again. This is no fun fighting this > > crap for 3 years. When does it end? > > Thanks > > > > > > > > **************Ideas to please picky eaters. Watch video on AOL >Living. > > > (<http://living.aol.com/video/how-to-please-your-picky-eater/rachel->http://livi\ ng.aol.com/video/how-to-please-your-picky-eater/rachel- >campos-duffy/ > > 2050827?NCID=aolcmp00300000002598) > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 4, 2008 Report Share Posted March 4, 2008 Thanks Lynda, good to know that I guess there are some people who don't do well with rice. Surprising, because I thought that of all the grains, rice was the least allergenic. Patty > > > > > > When I eat brown rice my stomach really swells. > > > I thought with candida you can have brown rice? > > > I got a candida book and says I can get it in phase 1 > > > obviously they are wrong. Where do I find the site on > > > what I can eat for candida? HOw long did you eat > > > 12 cloves of garlic for the candida....I am back > > > to doing that again. This is no fun fighting this > > > crap for 3 years. When does it end? > > > Thanks > > > > > > > > > > > > **************Ideas to please picky eaters. Watch video on AOL > >Living. > > > > > (<http://living.aol.com/video/how-to-please-your-picky- eater/rachel->http://living.aol.com/video/how-to-please-your-picky- eater/rachel- > >campos-duffy/ > > > 2050827?NCID=aolcmp00300000002598) > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 4, 2008 Report Share Posted March 4, 2008 Patty, My daughter can eat rice now, but could not eat it until she was about 5 years old. So strange she could eat barley. Lynda At 08:52 AM 3/4/2008, you wrote: >Thanks Lynda, >good to know that I guess there are some people who don't do well >with rice. Surprising, because I thought that of all the grains, rice >was the least allergenic. >Patty > > > > > > > > > > When I eat brown rice my stomach really swells. > > > > I thought with candida you can have brown rice? > > > > I got a candida book and says I can get it in phase 1 > > > > obviously they are wrong. Where do I find the site on > > > > what I can eat for candida? HOw long did you eat > > > > 12 cloves of garlic for the candida....I am back > > > > to doing that again. This is no fun fighting this > > > > crap for 3 years. When does it end? > > > > Thanks > > > > > > > > > > > > > > > > **************Ideas to please picky eaters. Watch video on AOL > > >Living. > > > > > > > > (<<http://living.aol.com/video/how-to-please-your-picky->http://living.aol.com/v\ ideo/how-to-please-your-picky- >eater/rachel-><http://living.aol.com/video/how-to-please-your-picky->http://liv\ ing.aol.com/video/how-to-please-your-picky- >eater/rachel- > > >campos-duffy/ > > > > 2050827?NCID=aolcmp00300000002598) > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 4, 2008 Report Share Posted March 4, 2008 Yes, that is weird. My daughter-in-law, who is from Korea, said they eat alot of barley there, even for breakfast. I've only eaten it in soup. Now, because I have to avoid gluten, I shouldn't eat it at all, and I love vegetable beef barley soup! Lynda, I hope you are not in any discomfort. I think about you often, and pray for recovery. I have had a very difficult time seeing the word " terminal " in your posts. YOu are a very strong woman, and you will be a survivor. I have to believe that. Hugs, Patty > > > > > > > > > > When I eat brown rice my stomach really swells. > > > > > I thought with candida you can have brown rice? > > > > > I got a candida book and says I can get it in phase 1 > > > > > obviously they are wrong. Where do I find the site on > > > > > what I can eat for candida? HOw long did you eat > > > > > 12 cloves of garlic for the candida....I am back > > > > > to doing that again. This is no fun fighting this > > > > > crap for 3 years. When does it end? > > > > > Thanks > > > > > > > > > > > > > > > > > > > > **************Ideas to please picky eaters. Watch video on AOL > > > >Living. > > > > > > > > > > > (<<http://living.aol.com/video/how-to-please-your-picky- >http://living.aol.com/video/how-to-please-your-picky- > >eater/rachel-><http://living.aol.com/video/how-to-please-your- picky->http://living.aol.com/video/how-to-please-your-picky- > >eater/rachel- > > > >campos-duffy/ > > > > > 2050827?NCID=aolcmp00300000002598) > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 4, 2008 Report Share Posted March 4, 2008 Patty, I will fight for survival. But, I am a realist, and Stage IV cancer is not cureable, at least by the AMA. When I have this under control, I will be looking to see what alternative medicine can do for bone cancer. I do have bone pain, shooting pains across my chest. Also, it gets worse when the fluid builds up. I have not taken any pain pills, and hope I can avoid them. I have them if I need them. I think God has his own plans for me, so I pray they are for survival. I want to see my children and grand-children grow up, and heaven knows, some of them definitely need my positive influence. I am strong, that is exactly what Dr. Huang told me. Some days I do not feel so strong. Today I have to be strong just to get in that door to do the chemo. If I did not have to see the doctor first, I might think about not going for a day or two. It is just so hard to face it. I am doing some stool samples for parasites and intestional infection as I have had a lot of problems with my digestive system since the first treatment. Had some problems since the stomach flu late Sept. I am going to ask them to do a gluten antibody test also. That sure could contribute. I have found some strategies for dealing with the hand-foot syndrome, so hope they help. That can be the most debilitating of all. It can keep you from even walking if it gets severe. I intend to keep it from getting to stage 3 and 4, as that is when the feet peel and blisters appear. Keep praying. I know right now Rogene and I both need all the help we can get. How strange this hits both of us at the same time! Hugs and more, Lynda At 09:01 AM 3/4/2008, you wrote: >Yes, that is weird. My daughter-in-law, who is from Korea, said they >eat alot of barley there, even for breakfast. I've only eaten it in >soup. Now, because I have to avoid gluten, I shouldn't eat it at all, >and I love vegetable beef barley soup! > >Lynda, I hope you are not in any discomfort. I think about you >often, and pray for recovery. I have had a very difficult time seeing >the word " terminal " in your posts. YOu are a very strong woman, and >you will be a survivor. I have to believe that. >Hugs, >Patty > > > > > > > > > > > > > > When I eat brown rice my stomach really swells. > > > > > > I thought with candida you can have brown rice? > > > > > > I got a candida book and says I can get it in phase 1 > > > > > > obviously they are wrong. Where do I find the site on > > > > > > what I can eat for candida? HOw long did you eat > > > > > > 12 cloves of garlic for the candida....I am back > > > > > > to doing that again. This is no fun fighting this > > > > > > crap for 3 years. When does it end? > > > > > > Thanks > > > > > > > > > > > > > > > > > > > > > > > > **************Ideas to please picky eaters. Watch video on >AOL > > > > >Living. > > > > > > > > > > > > > > > (<<<http://living.aol.com/video/how-to-please-your-picky->http://living.aol.com/\ video/how-to-please-your-picky- > >http://living.aol.com/video/how-to-please-your-picky- > > >eater/rachel-><<http://living.aol.com/video/how-to-please-your->h > ttp://living.aol.com/video/how-to-please-your- >picky-><http://living.aol.com/video/how-to-please-your-picky->http://living.aol\ ..com/video/how-to-please-your-picky- > > >eater/rachel- > > > > >campos-duffy/ > > > > > > 2050827?NCID=aolcmp00300000002598) > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 4, 2008 Report Share Posted March 4, 2008 Patty, I will fight for survival. But, I am a realist, and Stage IV cancer is not cureable, at least by the AMA. When I have this under control, I will be looking to see what alternative medicine can do for bone cancer. I do have bone pain, shooting pains across my chest. Also, it gets worse when the fluid builds up. I have not taken any pain pills, and hope I can avoid them. I have them if I need them. I think God has his own plans for me, so I pray they are for survival. I want to see my children and grand-children grow up, and heaven knows, some of them definitely need my positive influence. I am strong, that is exactly what Dr. Huang told me. Some days I do not feel so strong. Today I have to be strong just to get in that door to do the chemo. If I did not have to see the doctor first, I might think about not going for a day or two. It is just so hard to face it. I am doing some stool samples for parasites and intestional infection as I have had a lot of problems with my digestive system since the first treatment. Had some problems since the stomach flu late Sept. I am going to ask them to do a gluten antibody test also. That sure could contribute. I have found some strategies for dealing with the hand-foot syndrome, so hope they help. That can be the most debilitating of all. It can keep you from even walking if it gets severe. I intend to keep it from getting to stage 3 and 4, as that is when the feet peel and blisters appear. Keep praying. I know right now Rogene and I both need all the help we can get. How strange this hits both of us at the same time! Hugs and more, Lynda At 09:01 AM 3/4/2008, you wrote: >Yes, that is weird. My daughter-in-law, who is from Korea, said they >eat alot of barley there, even for breakfast. I've only eaten it in >soup. Now, because I have to avoid gluten, I shouldn't eat it at all, >and I love vegetable beef barley soup! > >Lynda, I hope you are not in any discomfort. I think about you >often, and pray for recovery. I have had a very difficult time seeing >the word " terminal " in your posts. YOu are a very strong woman, and >you will be a survivor. I have to believe that. >Hugs, >Patty > > > > > > > > > > > > > > When I eat brown rice my stomach really swells. > > > > > > I thought with candida you can have brown rice? > > > > > > I got a candida book and says I can get it in phase 1 > > > > > > obviously they are wrong. Where do I find the site on > > > > > > what I can eat for candida? HOw long did you eat > > > > > > 12 cloves of garlic for the candida....I am back > > > > > > to doing that again. This is no fun fighting this > > > > > > crap for 3 years. When does it end? > > > > > > Thanks > > > > > > > > > > > > > > > > > > > > > > > > **************Ideas to please picky eaters. Watch video on >AOL > > > > >Living. > > > > > > > > > > > > > > > (<<<http://living.aol.com/video/how-to-please-your-picky->http://living.aol.com/\ video/how-to-please-your-picky- > >http://living.aol.com/video/how-to-please-your-picky- > > >eater/rachel-><<http://living.aol.com/video/how-to-please-your->h > ttp://living.aol.com/video/how-to-please-your- >picky-><http://living.aol.com/video/how-to-please-your-picky->http://living.aol\ ..com/video/how-to-please-your-picky- > > >eater/rachel- > > > > >campos-duffy/ > > > > > > 2050827?NCID=aolcmp00300000002598) > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 27, 2008 Report Share Posted September 27, 2008 Has anyone else encountered a problem with rice in Chinese restaurants being thickened with wheat? Or do you know of a tradition in China of adding a thickener to rice? I have a lot of Chinese cookbooks that I can research later, but I'm not with them now. I just don't recall ever hearing of anythiing like this. If I'm in doubt at a Chinese restaurant, I just order rice and tea. I've never had a problem with this. Since diagnosis, I've become extremely sensitive to gluten. H. In a message dated 9/26/08 6:42:56 PM, flatcat9@... writes: I've not heard this. I think it unlikely. Perhaps you're thinking of "sticky rice", which is just a special variety, botanically speaking, of rice. Same for "glutenous rice", which contains no gluten. It's just a different variety. H. In a message dated 9/25/08 12:30:29 PM, bronwynquinstreet (DOT) In a messa I had heard that many Chinese restaurants use wheat to thicken their rice of make it sticky - takeaway Chinese made me so ill. This is not a problem in Japanese restaurants then? **************Looking for simple solutions to your real-life financial challenges? Check out WalletPop for the latest news and information, tips and calculators. (http://www.walletpop.com/?NCID=emlcntuswall00000001) I've not heard this. I think it unlikely. Perhaps you're thinking of "sticky rice", which is just a special variety, botanically speaking, of rice. Same for "glutenous rice", which contains no gluten. It's just a different variety. H. In a message dated 9/25/08 12:30:29 PM, bronwynquinstreet writes: I had heard that many Chinese restaurants use wheat to thicken their rice of make it sticky - takeaway Chinese made me so ill. This is not a problem in Japanese restaurants then? **************Looking for simple solutions to your real-life financial challenges? Check out WalletPop for the latest news and information, tips and calculators. (http://www.walletpop.com/?NCID=emlcntuswall00000001) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 27, 2008 Report Share Posted September 27, 2008 I have not heard of flour (of any sort) being added to Chinese rice. But I am not an expert in Chinese cooking. I have not had any problems with plain white rice at Chinese restaurants. In fact, that's about all I will eat there. ----- Original Message ----From: "flatcat9@..." <flatcat9@...> Sent: Friday, September 26, 2008 9:09:26 PMSubject: Fwd: [ ] rice Has anyone else encountered a problem with rice in Chinese restaurants being thickened with wheat? Or do you know of a tradition in China of adding a thickener to rice?I have a lot of Chinese cookbooks that I can research later, but I'm not with them now. I just don't recall ever hearing of anythiing like this. If I'm in doubt at a Chinese restaurant, I just order rice and tea. I've never had a problem with this.Since diagnosis, I've become extremely sensitive to gluten. H.In a message dated 9/26/08 6:42:56 PM, flatcat9aol (DOT) com writes: I've not heard this. I think it unlikely. Perhaps you're thinking of "sticky rice", which is just a special variety, botanically speaking, of rice. Same for "glutenous rice", which contains no gluten. It's just a different variety.H.In a message dated 9/25/08 12:30:29 PM, bronwynquinstreet (DOT) In a messaI had heard that many Chinese restaurants use wheat to thicken their rice of make it sticky - takeaway Chinese made me so ill. This is not a problem in Japanese restaurants then?************ **Looking for simple solutions to your real-life financial challenges? Check out WalletPop for the latest news and information, tips and calculators.(http://www. walletpop. com/?NCID= emlcntuswall0000 0001) -----Inline Message Follows----- I've not heard this. I think it unlikely. Perhaps you're thinking of "sticky rice", which is just a special variety, botanically speaking, of rice. Same for "glutenous rice", which contains no gluten. It's just a different variety.H.In a message dated 9/25/08 12:30:29 PM, bronwynquinstreet (DOT) com writes: I had heard that many Chinese restaurants use wheat to thicken their rice of make it sticky - takeaway Chinese made me so ill. This is not a problem in Japanese restaurants then?************ **Looking for simple solutions to your real-life financial challenges? Check out WalletPop for the latest news and information, tips and calculators.(http://www. walletpop. com/?NCID= emlcntuswall0000 0001) I've not heard this. I think it unlikely. Perhaps you're thinking of "sticky rice", which is just a special variety, botanically speaking, of rice. Same for "glutenous rice", which contains no gluten. It's just a different variety.H.In a message dated 9/25/08 12:30:29 PM, bronwynquinstreet (DOT) com writes: I had heard that many Chinese restaurants use wheat to thicken their rice of make it sticky - takeaway Chinese made me so ill. This is not a problem in Japanese restaurants then?************ **Looking for simple solutions to your real-life financial challenges? Check out WalletPop for the latest news and information, tips and calculators.(http://www. walletpop. com/?NCID= emlcntuswall0000 0001) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 27, 2008 Report Share Posted September 27, 2008 I don't know; this is interesting. Pre-CD, I was in the habit of having sushi for dinner about three nights a week, ordering the same meal at the same small Boston restaurant each time. It was close to my office, served until late, was relatively inexpensive, and was of good quality. One night I had the usual dinner and went into anaphylactic shock. I nearly didn't make it. My doctors told me it would be impossible to determine what element of the meal, or what cross-contamination, might have caused the problem. I made a trip to Kyoto the next year; they advised me not to eat sushi there or anywhere else, given my history. H. In a message dated 9/27/08 3:10:49 AM, narenw@... writes: Speaking of sushi... I remember it seems a "sushi expert" popped up on here and I've got a question for you... I learned that some fish is "cleaned" with a vinegar and whatever procedure... Saba or the mackerel fish is one such "unclean" fish. I was getting some minor reactions I realized after dining at sushi places and I realized that it is for one thing from my allergy to food coloring in the pickled ginger and some other ingredient in there... but I can't be sure about the saba or vinegar used in the cleaning of different fish. Anyone know about this? Thanks, Naren **************Looking for simple solutions to your real-life financial challenges? Check out WalletPop for the latest news and information, tips and calculators. (http://www.walletpop.com/?NCID=emlcntuswall00000001) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 27, 2008 Report Share Posted September 27, 2008 Speaking of sushi... I remember it seems a " sushi expert " popped up on here and I've got a question for you... I learned that some fish is " cleaned " with a vinegar and whatever procedure... Saba or the mackerel fish is one such " unclean " fish. I was getting some minor reactions I realized after dining at sushi places and I realized that it is for one thing from my allergy to food coloring in the pickled ginger and some other ingredient in there... but I can't be sure about the saba or vinegar used in the cleaning of different fish. Anyone know about this? Thanks,NarenOn Fri, Sep 26, 2008 at 9:24 PM, <kristin_boston@...> wrote: I have not heard of flour (of any sort) being added to Chinese rice. But I am not an expert in Chinese cooking. I have not had any problems with plain white rice at Chinese restaurants. In fact, that's about all I will eat there. ----- Original Message ----From: " flatcat9@... " <flatcat9@...> Sent: Friday, September 26, 2008 9:09:26 PMSubject: Fwd: [ ] rice Has anyone else encountered a problem with rice in Chinese restaurants being thickened with wheat? Or do you know of a tradition in China of adding a thickener to rice? I have a lot of Chinese cookbooks that I can research later, but I'm not with them now. I just don't recall ever hearing of anythiing like this. If I'm in doubt at a Chinese restaurant, I just order rice and tea. I've never had a problem with this. Since diagnosis, I've become extremely sensitive to gluten. H.In a message dated 9/26/08 6:42:56 PM, flatcat9aol (DOT) com writes: I've not heard this. I think it unlikely. Perhaps you're thinking of " sticky rice " , which is just a special variety, botanically speaking, of rice. Same for " glutenous rice " , which contains no gluten. It's just a different variety. H.In a message dated 9/25/08 12:30:29 PM, bronwynquinstreet (DOT) In a messaI had heard that many Chinese restaurants use wheat to thicken their rice of make it sticky - takeaway Chinese made me so ill. This is not a problem in Japanese restaurants then? ************ **Looking for simple solutions to your real-life financial challenges? Check out WalletPop for the latest news and information, tips and calculators. (http://www. walletpop. com/?NCID= emlcntuswall0000 0001) -----Inline Message Follows----- I've not heard this. I think it unlikely. Perhaps you're thinking of " sticky rice " , which is just a special variety, botanically speaking, of rice. Same for " glutenous rice " , which contains no gluten. It's just a different variety. H.In a message dated 9/25/08 12:30:29 PM, bronwynquinstreet (DOT) com writes: I had heard that many Chinese restaurants use wheat to thicken their rice of make it sticky - takeaway Chinese made me so ill. This is not a problem in Japanese restaurants then? ************ **Looking for simple solutions to your real-life financial challenges? Check out WalletPop for the latest news and information, tips and calculators. (http://www. walletpop. com/?NCID= emlcntuswall0000 0001) I've not heard this. I think it unlikely. Perhaps you're thinking of " sticky rice " , which is just a special variety, botanically speaking, of rice. Same for " glutenous rice " , which contains no gluten. It's just a different variety. H.In a message dated 9/25/08 12:30:29 PM, bronwynquinstreet (DOT) com writes: I had heard that many Chinese restaurants use wheat to thicken their rice of make it sticky - takeaway Chinese made me so ill. This is not a problem in Japanese restaurants then? ************ **Looking for simple solutions to your real-life financial challenges? Check out WalletPop for the latest news and information, tips and calculators. (http://www. walletpop. com/?NCID= emlcntuswall0000 0001) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 28, 2008 Report Share Posted September 28, 2008 not the white rice - the fried rice is what I have had problems with From: [mailto: ] On Behalf Of Sent: Friday, September 26, 2008 9:25 PM Subject: Re: Fwd: [ ] rice I have not heard of flour (of any sort) being added to Chinese rice. But I am not an expert in Chinese cooking. I have not had any problems with plain white rice at Chinese restaurants. In fact, that's about all I will eat there. ----- Original Message ----From: "flatcat9@..." <flatcat9@...> Sent: Friday, September 26, 2008 9:09:26 PMSubject: Fwd: [ ] rice Has anyone else encountered a problem with rice in Chinese restaurants being thickened with wheat? Or do you know of a tradition in China of adding a thickener to rice?I have a lot of Chinese cookbooks that I can research later, but I'm not with them now. I just don't recall ever hearing of anythiing like this. If I'm in doubt at a Chinese restaurant, I just order rice and tea. I've never had a problem with this.Since diagnosis, I've become extremely sensitive to gluten. H.In a message dated 9/26/08 6:42:56 PM, flatcat9aol (DOT) com writes: I've not heard this. I think it unlikely. Perhaps you're thinking of "sticky rice", which is just a special variety, botanically speaking, of rice. Same for "glutenous rice", which contains no gluten. It's just a different variety.H.In a message dated 9/25/08 12:30:29 PM, bronwynquinstreet (DOT) In a messaI had heard that many Chinese restaurants use wheat to thicken their rice of make it sticky - takeaway Chinese made me so ill. This is not a problem in Japanese restaurants then?************ **Looking for simple solutions to your real-life financial challenges? Check out WalletPop for the latest news and information, tips and calculators.(http://www. walletpop. com/?NCID= emlcntuswall0000 0001) -----Inline Message Follows----- I've not heard this. I think it unlikely. Perhaps you're thinking of "sticky rice", which is just a special variety, botanically speaking, of rice. Same for "glutenous rice", which contains no gluten. It's just a different variety.H.In a message dated 9/25/08 12:30:29 PM, bronwynquinstreet (DOT) com writes: I had heard that many Chinese restaurants use wheat to thicken their rice of make it sticky - takeaway Chinese made me so ill. This is not a problem in Japanese restaurants then?************ **Looking for simple solutions to your real-life financial challenges? Check out WalletPop for the latest news and information, tips and calculators.(http://www. walletpop. com/?NCID= emlcntuswall0000 0001) I've not heard this. I think it unlikely. Perhaps you're thinking of "sticky rice", which is just a special variety, botanically speaking, of rice. Same for "glutenous rice", which contains no gluten. It's just a different variety.H.In a message dated 9/25/08 12:30:29 PM, bronwynquinstreet (DOT) com writes: I had heard that many Chinese restaurants use wheat to thicken their rice of make it sticky - takeaway Chinese made me so ill. This is not a problem in Japanese restaurants then?************ **Looking for simple solutions to your real-life financial challenges? Check out WalletPop for the latest news and information, tips and calculators.(http://www. walletpop. com/?NCID= emlcntuswall0000 0001) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 28, 2008 Report Share Posted September 28, 2008 Found this on a gf site. Also when eating rice out in Chinese restaurants always choose steamed rice,because the fried rice has soy sauce in it that usually contains gluten. Many times rice is not gluten free in restaurants because they add seasoning packets that contain wheat starch. Always be a food label detective. Another pretty reputal gluten free site warned that the meat is often coated in flour prior to cooking. soooooo, apart from steamed rice, what do you all eat in Chinese restaurants and, how are you certain, there is no wheat in the seasonings (often is in catering seasoning packs) etc.... From: [mailto: ] On Behalf Of Bronwyn SyiekSent: Saturday, September 27, 2008 6:48 PM Subject: RE: Fwd: [ ] rice not the white rice - the fried rice is what I have had problems with From: [mailto: ] On Behalf Of Sent: Friday, September 26, 2008 9:25 PM Subject: Re: Fwd: [ ] rice I have not heard of flour (of any sort) being added to Chinese rice. But I am not an expert in Chinese cooking. I have not had any problems with plain white rice at Chinese restaurants. In fact, that's about all I will eat there. ----- Original Message ----From: "flatcat9@..." <flatcat9@...> Sent: Friday, September 26, 2008 9:09:26 PMSubject: Fwd: [ ] rice Has anyone else encountered a problem with rice in Chinese restaurants being thickened with wheat? Or do you know of a tradition in China of adding a thickener to rice?I have a lot of Chinese cookbooks that I can research later, but I'm not with them now. I just don't recall ever hearing of anythiing like this. If I'm in doubt at a Chinese restaurant, I just order rice and tea. I've never had a problem with this.Since diagnosis, I've become extremely sensitive to gluten. H.In a message dated 9/26/08 6:42:56 PM, flatcat9aol (DOT) com writes: I've not heard this. I think it unlikely. Perhaps you're thinking of "sticky rice", which is just a special variety, botanically speaking, of rice. Same for "glutenous rice", which contains no gluten. It's just a different variety.H.In a message dated 9/25/08 12:30:29 PM, bronwynquinstreet (DOT) In a messaI had heard that many Chinese restaurants use wheat to thicken their rice of make it sticky - takeaway Chinese made me so ill. This is not a problem in Japanese restaurants then?************ **Looking for simple solutions to your real-life financial challenges? Check out WalletPop for the latest news and information, tips and calculators.(http://www. walletpop. com/?NCID= emlcntuswall0000 0001) -----Inline Message Follows----- I've not heard this. I think it unlikely. Perhaps you're thinking of "sticky rice", which is just a special variety, botanically speaking, of rice. Same for "glutenous rice", which contains no gluten. It's just a different variety.H.In a message dated 9/25/08 12:30:29 PM, bronwynquinstreet (DOT) com writes: I had heard that many Chinese restaurants use wheat to thicken their rice of make it sticky - takeaway Chinese made me so ill. This is not a problem in Japanese restaurants then?************ **Looking for simple solutions to your real-life financial challenges? Check out WalletPop for the latest news and information, tips and calculators.(http://www. walletpop. com/?NCID= emlcntuswall0000 0001) I've not heard this. I think it unlikely. Perhaps you're thinking of "sticky rice", which is just a special variety, botanically speaking, of rice. Same for "glutenous rice", which contains no gluten. It's just a different variety.H.In a message dated 9/25/08 12:30:29 PM, bronwynquinstreet (DOT) com writes: I had heard that many Chinese restaurants use wheat to thicken their rice of make it sticky - takeaway Chinese made me so ill. This is not a problem in Japanese restaurants then?************ **Looking for simple solutions to your real-life financial challenges? Check out WalletPop for the latest news and information, tips and calculators.(http://www. walletpop. com/?NCID= emlcntuswall0000 0001) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 28, 2008 Report Share Posted September 28, 2008 If you're eating fried rice in a Chinese restaurant, you should expect to get glutened - fried rice has soy sauce and marinated meat - both of which contain gluten. It may also have eggs to which a thickener has been added. Or it may have broth, which is thickened with wheat. ly, I can't even imagine eating fried rice again. Just too risky. Maureen > From: Bronwyn Syiek <bronwyn@...> > Subject: RE: Fwd: [ ] rice > > Date: Saturday, September 27, 2008, 6:48 PM > not the white rice - the fried rice is what I have had problems with > > ________________________________ > > From: > [mailto: ] On Behalf Of > Sent: Friday, September 26, 2008 9:25 PM > > Subject: Re: Fwd: [ ] rice > > > > I have not heard of flour (of any sort) being added to Chinese rice. > But I am not an expert in Chinese cooking. I have not had any problems > with plain white rice at Chinese restaurants. In fact, that's about all > I will eat there. > > > > > ----- Original Message ---- > From: " flatcat9@... " <flatcat9@...> > > Sent: Friday, September 26, 2008 9:09:26 PM > Subject: Fwd: [ ] rice > > Has anyone else encountered a problem with rice in Chinese restaurants > being thickened with wheat? Or do you know of a tradition in China of > adding a thickener to rice? > > I have a lot of Chinese cookbooks that I can research later, but I'm not > with them now. I just don't recall ever hearing of anythiing like this. > If I'm in doubt at a Chinese restaurant, I just order rice and tea. I've > never had a problem with this. > > Since diagnosis, I've become extremely sensitive to gluten. > > H. > In a message dated 9/26/08 6:42:56 PM, flatcat9aol (DOT) com > writes: > > > -----Inline Message Follows----- > > I've not heard this. I think it unlikely. Perhaps you're thinking of > " sticky rice " , which is just a special variety, botanically speaking, of > rice. Same for " glutenous rice " , which contains > no gluten. It's just a different variety. > > H. > In a message dated 9/25/08 12:30:29 PM, bronwynquinstreet (DOT) > com writes: > > > I had heard that many Chinese restaurants use wheat to thicken their > rice of make it sticky - takeaway Chinese made me so ill. > This is not a problem in Japanese restaurants then? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 28, 2008 Report Share Posted September 28, 2008 Yes, that was my opinion too - I had to stop eating it - but the list seemed to be bullish on Chinese restaurants - I thnk people were referring to steamed rice. Not sure what other dishes would be safe in a chinese restaurant - seems to me that many would be thickened with flour - or have soy sauce - or seasoned with wheat or, or, or - the list seems endless and I haven't eaten in a chinese restaurant for years. Japanese (sushi) I was going to give a try on Tuesday given all the good press over the last week or so - but after the last email, I'm wondering again.... -----Original Message----- From: [mailto: ] On Behalf Of Marciana R Sent: Saturday, September 27, 2008 7:03 PM Subject: RE: Fwd: [ ] rice If you're eating fried rice in a Chinese restaurant, you should expect to get glutened - fried rice has soy sauce and marinated meat - both of which contain gluten. It may also have eggs to which a thickener has been added. Or it may have broth, which is thickened with wheat. ly, I can't even imagine eating fried rice again. Just too risky. Maureen > From: Bronwyn Syiek <bronwyn@...> > Subject: RE: Fwd: [ ] rice > > Date: Saturday, September 27, 2008, 6:48 PM > not the white rice - the fried rice is what I have had problems with > > ________________________________ > > From: > [mailto: ] On Behalf Of > Sent: Friday, September 26, 2008 9:25 PM > > Subject: Re: Fwd: [ ] rice > > > > I have not heard of flour (of any sort) being added to Chinese rice. > But I am not an expert in Chinese cooking. I have not had any > problems with plain white rice at Chinese restaurants. In fact, > that's about all I will eat there. > > > > > ----- Original Message ---- > From: " flatcat9@... " <flatcat9@...> > > Sent: Friday, September 26, 2008 9:09:26 PM > Subject: Fwd: [ ] rice > > Has anyone else encountered a problem with rice in Chinese restaurants > being thickened with wheat? Or do you know of a tradition in China of > adding a thickener to rice? > > I have a lot of Chinese cookbooks that I can research later, but I'm > not with them now. I just don't recall ever hearing of anythiing like this. > If I'm in doubt at a Chinese restaurant, I just order rice and tea. > I've never had a problem with this. > > Since diagnosis, I've become extremely sensitive to gluten. > > H. > In a message dated 9/26/08 6:42:56 PM, flatcat9aol (DOT) com > writes: > > > -----Inline Message Follows----- > > I've not heard this. I think it unlikely. Perhaps you're thinking of > " sticky rice " , which is just a special variety, botanically speaking, > of rice. Same for " glutenous rice " , which contains no gluten. It's > just a different variety. > > H. > In a message dated 9/25/08 12:30:29 PM, bronwynquinstreet (DOT) > com writes: > > > I had heard that many Chinese restaurants use wheat to thicken their > rice of make it sticky - takeaway Chinese made me so ill. > This is not a problem in Japanese restaurants then? ------------------------------------ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 28, 2008 Report Share Posted September 28, 2008 Re my episode of anaphylactic shock after eating sushi from a good source: my doctor said it could have come from something other than the fish -- paper the fish lay on, for example. He said a trace amount of just about anything could have caused it. However, raw fish is, he said, particularly risky in terms of severe allergic reaction. I went to Kyoto a year afterward, a guest at an inn noted for sushi, sashimi. I declined, as tactfully as possible. I think my host thought I disliked the food. Unfortunate. H. In a message dated 9/28/08 9:15:58 AM, connie@... writes: Fish can come to have a high load of histamines in it as it breaks down. This can cause anaphylactic shock in people who may or may not have an over active immune systems. This is a separate thing from even how the fish is prepared or kept. Fresh is always better, but if this has been an issue one may well want to know how long ago the fish was swimming. Connie > > I don't know; this is interesting. Pre-CD, I was in the habit of having sushi > for dinner about three nights a week, ordering the same meal at the same > small Boston restaurant each time. It was close to my office, served until late, > was relatively inexpensive, and was of good quality. One night I had the usual > dinner and went into anaphylactic shock. I nearly didn't make it. > > My doctors told me it would be impossible to determine what element of the > meal, or what cross-contamination meal, or what cross-contaminatio I made a trip > to Kyoto the next year; they advised me not to eat sushi there or anywhere > else, given my history. > > H. **************Looking for simple solutions to your real-life financial challenges? Check out WalletPop for the latest news and information, tips and calculators. (http://www.walletpop.com/?NCID=emlcntuswall00000001) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 28, 2008 Report Share Posted September 28, 2008 I wouldn't dream of eating fried rice in a restaurant. Plain, steamed rice is another matter. I would be very surprised if that were a problem. Of course, cross-contamination is a risk in just about any restaurant. Fried rice contains eggs, which MIGHT contain a thickener if made in a restaurant. I often make fried rice at home, as a quick meal when I'm alone. In Japanese restaurants, just be careful to avoid soy sauce and any miso that contains soy sauce. That can be difficult, but not impossible. Most miso (I think most) is GF, but not all. Do some googling before you go out to acquaint yourself with the different types of miso. I can never remember which should be avoided. A hotel restaurant this week advised me NOT to order ice cream, because the cooks might transfer scoops between cartons, or drop in bits of pastry by accident. Interesting. H. In a message dated 9/27/08 7:08:34 PM, bronwyn@... writes: Yes, that was my opinion too - I had to stop eating it - but the list seemed to be bullish on Chinese restaurants - I thnk people were referring to steamed rice. Not sure what other dishes would be safe in a chinese restaurant - seems to me that many would be thickened with flour - or have soy sauce - or seasoned with wheat or, or, or - the list seems endless and I haven't eaten in a chinese restaurant for years. Japanese (sushi) I was going to give a try on Tuesday given all the good press over the last week or so - but after the last email, I'm wondering again.... -----Original Message----- From: @celiacbayarecel [mailto: @celiacbayarecel] On Behalf Of Marciana R Sent: Saturday, September 27, 2008 7:03 PM @celiacbayarecel Subject: RE: Fwd: [ ] rice If you're eating fried rice in a Chinese restaurant, you should expect to get glutened - fried rice has soy sauce and marinated meat - both of which contain gluten. It may also have eggs to which a thickener has been added. Or it may have broth, which is thickened with wheat. ly, I can't even imagine eating fried rice again. Just too risky. Maureen **************Looking for simple solutions to your real-life financial challenges? Check out WalletPop for the latest news and information, tips and calculators. (http://www.walletpop.com/?NCID=emlcntuswall00000001) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 28, 2008 Report Share Posted September 28, 2008 Fish can come to have a high load of histamines in it as it breaks down. This can cause anaphylactic shock in people who may or may not have an over active immune systems. This is a separate thing from even how the fish is prepared or kept. Fresh is always better, but if this has been an issue one may well want to know how long ago the fish was swimming. Connie > > I don't know; this is interesting. Pre-CD, I was in the habit of having sushi > for dinner about three nights a week, ordering the same meal at the same > small Boston restaurant each time. It was close to my office, served until late, > was relatively inexpensive, and was of good quality. One night I had the usual > dinner and went into anaphylactic shock. I nearly didn't make it. > > My doctors told me it would be impossible to determine what element of the > meal, or what cross-contamination, might have caused the problem. I made a trip > to Kyoto the next year; they advised me not to eat sushi there or anywhere > else, given my history. > > H. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 28, 2008 Report Share Posted September 28, 2008 Steamed food probably is safe. If the steamer hasn't been used for dumplings, etc. A restaurant in Vancouver said a certain dish cooked in a wok could be prepared GF for me, but they advised against it -- their woks might retain gluten even after scrubbing. I don't go to Chinese restaurants now unless I'm willing to just eat rice. However, someone on another CD site wrote that she travels in Asia a great deal and has no problems! My husband works in China a lot. I hope to go with him sometime, but I think food will be a serious difficulty. H. In a message dated 9/28/08 1:11:36 PM, bronwyn@... writes: but, what else is there to eat in a chinese restaurant that is safe - other than steamed rice, which I can easily do at home..... **************Looking for simple solutions to your real-life financial challenges? Check out WalletPop for the latest news and information, tips and calculators. (http://www.walletpop.com/?NCID=emlcntuswall00000001) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 28, 2008 Report Share Posted September 28, 2008 Yes, I've seen that happen with ice-cream many times. we only eat from sealed containers. but, what else is there to eat in a chinese restaurant that is safe - other than steamed rice, which I can easily do at home..... From: [mailto: ] On Behalf Of flatcat9@...Sent: Sunday, September 28, 2008 1:08 PM Subject: Re: [ ] rice I wouldn't dream of eating fried rice in a restaurant. Plain, steamed rice is another matter. I would be very surprised if that were a problem. Of course, cross-contamination is a risk in just about any restaurant.Fried rice contains eggs, which MIGHT contain a thickener if made in a restaurant. I often make fried rice at home, as a quick meal when I'm alone. In Japanese restaurants, just be careful to avoid soy sauce and any miso that contains soy sauce. That can be difficult, but not impossible. Most miso (I think most) is GF, but not all. Do some googling before you go out to acquaint yourself with the different types of miso. I can never remember which should be avoided. A hotel restaurant this week advised me NOT to order ice cream, because the cooks might transfer scoops between cartons, or drop in bits of pastry by accident. Interesting.H.In a message dated 9/27/08 7:08:34 PM, bronwyn@... writes: Yes, that was my opinion too - I had to stop eating it - but the listseemed to be bullish on Chinese restaurants - I thnk people werereferring to steamed rice. Not sure what other dishes would be safe ina chinese restaurant - seems to me that many would be thickened withflour - or have soy sauce - or seasoned with wheat or, or, or - thelist seems endless and I haven't eaten in a chinese restaurant foryears.Japanese (sushi) I was going to give a try on Tuesday given all the goodpress over the last week or so - but after the last email, I'm wonderingagain....-----Original Message-----From: @celiacbayarecel[mailto: @celiacbayarecel] On Behalf Of Marciana RSent: Saturday, September 27, 2008 7:03 PM @celiacbayarecelSubject: RE: Fwd: [ ] riceIf you're eating fried rice in a Chinese restaurant, you should expectto get glutened - fried rice has soy sauce and marinated meat - both ofwhich contain gluten. It may also have eggs to which a thickener hasbeen added. Or it may have broth, which is thickened with wheat.ly, I can't even imagine eating fried rice again. Just too risky.Maureen**************Looking for simple solutions to your real-life financial challenges? Check out WalletPop for the latest news and information, tips and calculators.(http://www.walletpop.com/?NCID=emlcntuswall00000001) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 28, 2008 Report Share Posted September 28, 2008 I don't have any problem when my chinese friend cooks food either - she is extremely careful and make the most delicious chinese. I think it is the catering packs and commercial practices in the US that causes the problem From: [mailto: ] On Behalf Of flatcat9@...Sent: Sunday, September 28, 2008 1:20 PM Subject: Re: [ ] rice Steamed food probably is safe. If the steamer hasn't been used for dumplings, etc.A restaurant in Vancouver said a certain dish cooked in a wok could be prepared GF for me, but they advised against it -- their woks might retain gluten even after scrubbing.I don't go to Chinese restaurants now unless I'm willing to just eat rice. However, someone on another CD site wrote that she travels in Asia a great deal and has no problems!My husband works in China a lot. I hope to go with him sometime, but I think food will be a serious difficulty.H.In a message dated 9/28/08 1:11:36 PM, bronwyn@... writes: but, what else is there to eat in a chinese restaurant that is safe - other than steamed rice, which I can easily do at home.....**************Looking for simple solutions to your real-life financial challenges? Check out WalletPop for the latest news and information, tips and calculators.(http://www.walletpop.com/?NCID=emlcntuswall00000001) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 29, 2008 Report Share Posted September 29, 2008 Re. the China mention - soy sauce rarely contains gluten in other countries....in Vietnam and China etc - there is not wheat/gluten in their soy sauce so this is probably why the person said they had no problems eating in China.Ruth Click www.birdlandcreations.com for fine silver jewelry to make your smileClick http://insidetheartisan.blogspot.comfor the stories behind my creationsClick www.birdlandvineyards.comfor fine Sonoma Valley Merlot to make you smile Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 29, 2008 Report Share Posted September 29, 2008 This is the opposite of what I've heard about China - wheat is one of their 5 sacred grains, and in many products there, and exported from there. Could you provide a source for your information? > From: Ruth Baillie <ruthebaillie@...> > Subject: [ ] Re: rice > > Date: Monday, September 29, 2008, 10:20 AM > Re. the China mention - soy sauce rarely contains gluten in > other > countries....in Vietnam and China etc - there is not > wheat/gluten in > their soy sauce so this is probably why the person said > they had no > problems eating in China. > Ruth > Click www.birdlandcreations.com > for fine silver jewelry to make your smile > > Click http://insidetheartisan.blogspot.com > for the stories behind my creations > > Click www.birdlandvineyards.com > for fine Sonoma Valley Merlot to make you smile Quote Link to comment Share on other sites More sharing options...
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