Guest guest Posted May 13, 2008 Report Share Posted May 13, 2008 I think that is why I was not alarmed. I had heard about this some time ago on the Silly Yaks group. Plus, isn't that how it is in Europe? I'm just depressed about it - I now know that I react at trace amounts. I had some green food powder (Green Magna) not too long ago that was tested by the manufacturer. They said it was gluten-free according to their testing. When I questioned them, they said they couldn't test for lower than 20 ppm, and that it came up at zero (or at least less than 20 ppm). So I had a reaction after taking it for a few days. UGH! Trudy -------------- Original message -------------- From: Melita <leftcoastmelita@...> I found the proposed regulation on the FDA site http://www.cfsan.fda.gov/~dms/glutqa.html#q22 The bad part is that this was proposed in 2005 with comments submitted by 2007 But according to the website the regulation has not passed. Scary!!! Melita Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 13, 2008 Report Share Posted May 13, 2008 Some rice milk uses gluten stabilizers. Regular cooked rice (brown or white varieties) are naturally gluten free, so any reaction to rice must be due to something else. In a message dated 5/13/08 6:16:49 PM, narenw@... writes: rice milk **************Wondering what's for Dinner Tonight? Get new twists on family favorites at AOL Food. (http://food.aol.com/dinner-tonight?NCID=aolfod00030000000001) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 14, 2008 Report Share Posted May 14, 2008 I don't know about Europe except that they eat a lot less processed foods... I'm just more worried about what's happening here., maybe you are allergic to food colorings. I've determined that I am, but then again my source that FDA certified food colorings are GF was Clan and they usually just contact the company or in this case the organization for that info. I do think I have a couple allergies though in addition to gluten and I haven't quite nailed them down. Maybe rice glutens in some ways. I just seem to get really nauseous, if say I've had an empty stomach and I eat some rice or have rice milk by itself and then go to sleep. However, I eat rice served with a meal quite often. Ugh. Naren On Tue, May 13, 2008 at 12:56 PM, <uumarinmom@...> wrote: I think that is why I was not alarmed. I had heard about this some time ago on the Silly Yaks group. Plus, isn't that how it is in Europe? I'm just depressed about it - I now know that I react at trace amounts. I had some green food powder (Green Magna) not too long ago that was tested by the manufacturer. They said it was gluten-free according to their testing. When I questioned them, they said they couldn't test for lower than 20 ppm, and that it came up at zero (or at least less than 20 ppm). So I had a reaction after taking it for a few days. UGH! Trudy -------------- Original message -------------- From: Melita <leftcoastmelita@...> I found the proposed regulation on the FDA site http://www.cfsan.fda.gov/~dms/glutqa.html#q22 The bad part is that this was proposed in 2005 with comments submitted by 2007 But according to the website the regulation has not passed. Scary!!! Melita Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 14, 2008 Report Share Posted May 14, 2008 Naren, Some people find that their population of gut bacteria just reacts very strongly to pure carbs or to grain carbs even if said carbs are GF. You might want to add a probiotic to your diet – yogurts like the new ones being advertised – danactive and active or better yet, homemade kefir, if you can do dairy. Otherwise a capsule to help your gut deal and to tip the balance of the population to the more balanced and carb friendly ones. Connie From: [mailto: ] On Behalf Of Naren Wadhwani Sent: Tuesday, May 13, 2008 6:16 PM Subject: Re: [ ] GF Labeling by FDA I don't know about Europe except that they eat a lot less processed foods... I'm just more worried about what's happening here. , maybe you are allergic to food colorings. I've determined that I am, but then again my source that FDA certified food colorings are GF was Clan and they usually just contact the company or in this case the organization for that info. I do think I have a couple allergies though in addition to gluten and I haven't quite nailed them down. Maybe rice glutens in some ways. I just seem to get really nauseous, if say I've had an empty stomach and I eat some rice or have rice milk by itself and then go to sleep. However, I eat rice served with a meal quite often. Ugh. Naren On Tue, May 13, 2008 at 12:56 PM, <uumarinmomcomcast (DOT) net> wrote: I think that is why I was not alarmed. I had heard about this some time ago on the Silly Yaks group. Plus, isn't that how it is in Europe? I'm just depressed about it - I now know that I react at trace amounts. I had some green food powder (Green Magna) not too long ago that was tested by the manufacturer. They said it was gluten-free according to their testing. When I questioned them, they said they couldn't test for lower than 20 ppm, and that it came up at zero (or at least less than 20 ppm). So I had a reaction after taking it for a few days. UGH! Trudy -------------- Original message -------------- From: Melita <leftcoastmelitasbcglobal (DOT) net> I found the proposed regulation on the FDA site http://www.cfsan.fda.gov/~dms/glutqa.html#q22 The bad part is that this was proposed in 2005 with comments submitted by 2007 But according to the website the regulation has not passed. Scary!!! Melita Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 14, 2008 Report Share Posted May 14, 2008 This level is considered safe only because there is no way to test below that, at least not at this time; all medical tests have a lower limit, below which they can't test. it doesn't mean there is gluten in the food item. In a message dated 5/14/08 9:36:23 AM, 1grnthmb@... writes: I really do not agree with the 20ppm level being determined as safe. **************Wondering what's for Dinner Tonight? Get new twists on family favorites at AOL Food. (http://food.aol.com/dinner-tonight?NCID=aolfod00030000000001) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 14, 2008 Report Share Posted May 14, 2008 I have been reading this thread with great interest. Sorry I did not reply when it was first posted. I really do not agree with the 20ppm level being determined as safe. To be Gluten Free it should have no amounts of gluten in it. That is like saying " A little Bit of poison each day is safe for you. " I am also one of those that are ultra-sensitive and that would set me off. I know that only .76% of Celiacs are sensitive to oats but I am also one of those and really wish that Oats would be included in the list of gluten containing grains. It used to be! FDA regulations are always slow. It can take years for them to actually make a ruling. Naren, Are you possibly diabetic also. My wife is, and rice is one of the foods she was told to avoid because some how it screws up the glucose levels in the blood and one of the symptoms is nausea. She found information about it but I can not find the link. But then some Celiacs ARE sensitive to grains such as rice and corn. You might be one of the few that have that form of sensitivity. Mark Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2008 Report Share Posted May 16, 2008 I think that's how they make south indian idly -- blending rice and lentils and letting the mixture ferment overnight. I think it gets cooked though. Someone mentioned rice milk having gluten. I recall last year seeing a warning on rice dream that it contained gluten from enzymes. I am under the impression though that TJ's rixe milk is gf, but I better check. On 5/15/08, flatcat9@... <flatcat9@...> wrote: > Another point on rice: I always thought it was fine to leave plain, cooked > rice unrefrigerated for several hours. Not so. There's a bacteria that > grows > happily in cooked rice. I'm told you wouldn't see it or smell it or taste > it > -- but it can make you quite sick. > H. > > In a message dated 5/15/08 9:00:25 AM, narenw@... writes: > > >> >> Thanks Connie and Mark for the info on rice. I wouldn't expect something >> so >> severe from the bacteria not being happy, but I guess it might be >> possible. >> And the rice milk I've bought is Trader Joe's " gluten free " . So at this >> >> point I'm just going to keep eating it with meals and that's it. I don't >> think >> I'm diabetic because I've never tested positive for that but I do have >> some >> labwork to be done in the next week or so.... >> >> > > > > > ************** > Wondering what's for Dinner Tonight? Get new twists on family > favorites at AOL Food. > > (http://food.aol.com/dinner-tonight?NCID=aolfod00030000000001) > -- Sent from Gmail for mobile | mobile.google.com Quote Link to comment Share on other sites More sharing options...
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