Is there anybody that can NOT tolerate rice?

[evelyn]

Hi, I have read that lots of you seem to tolerate white rice. I can not tolerate any of it so far. Does it have fructans in it?

Maybe I am trying the wrong brand or type?

Anybody else here that can NOT tolerate rice?

[charlie]

It could be the type of rice you use. White rice should be ok unless you have something else wrong, not aware it has fructans. Plain long grain white rice is fine for my daughter but if it is any of the instant rices there may be added elements, I found recently the uncle bens microwave added orange juice of all things!!!

what do you cook with your rice, it may be something else you have at the same time that is the problem.

[anastazya]

I buy regular white rice in bulk. With the other food issues I have (Possible HFI, Oral allergy syndrome, intolerant/allergic to all additives/preservatives/dyes) I have to get that. It is one of 4 things I can eat right now. So try the plain white riuce and cook it in water. I actually live on a rice diet...rice vinegar, rice oil, and white rice flour. All of which works very well for me.

[evelyn]

Thanks, I'm unable to tolerate any rice vinegar. I react to it right away.
I have never tried rice oil. I may try some pure basmati rice. I was never going to eat it again but, maybe it was the kind. I use to buy Lundberg rice and I think I have tried all of them, brown and white and they all reacted bad on me but, maybe this other brand might work. It is a pure basmati..I don't know the difference but, the pure looks really light and fluffy and thin and kind of curves a bit when cooked. It looks pretty good but, I have been scared to try it. I just ate white baby potatoes in the last couple days and that was an awful reaction for a couple days after so maybe I am braver to try the rice since it may not be as bad as the potatoes.
Thanks!

[charlie]

Baby potatoes, like new potatoes will be high in fructose, stick to old white potatoes. also watch fries / chips that are made with new season potatoes as they dip them in dextrose solution before freezing to help them crisp.
Plain white rice is best, basmati always been fine with megs. Brown is higher in fructose.

[evelyn]

Oct 2, 2010 7:58:59 GMT -5 charlie said:

Baby potatoes, like new potatoes will be high in fructose, stick to old white potatoes. also watch fries / chips that are made with new season potatoes as they dip them in dextrose solution before freezing to help them crisp.
Plain white rice is best, basmati always been fine with megs. Brown is higher in fructose.

Thanks Charlie, when you say old potatoes, do you mean just the big white potatoes or do you mean buy big white potatoes and let them sit for a couple weeks and then eat them?

[charlie]

the bigger white ones with the thicker skins are the old ones, in britain we have new potatoes which have flaky skins or are very small ones. I would avoid these but the slightly bigger thicker skins are better.

[evelyn]

Oct 3, 2010 5:41:02 GMT -5 charlie said:

the bigger white ones with the thicker skins are the old ones, in britain we have new potatoes which have flaky skins or are very small ones. I would avoid these but the slightly bigger thicker skins are better.

Thanks charlie, what about Russet potatoes or Baking potatoes?

[charlie]

I tend to only buy white ones out of habit, russet potatoes look ok and list same sugar 23g as white ones on a site I found so should be ok. Baking potatoes are a good back up for Meg whenever we eat out if they do them as least likely to be contaminated!!!!!!

[evelyn]

Oct 4, 2010 12:39:43 GMT -5 charlie said:

I tend to only buy white ones out of habit, russet potatoes look ok and list same sugar 23g as white ones on a site I found so should be ok. Baking potatoes are a good back up for Meg whenever we eat out if they do them as least likely to be contaminated!!!!!!

Thanks!

[hfimomof3]

I find that rice makes me feel unwell. I was reading somewhere that it may be processed in such a way as to have sugar added (washed in sugar water or something) but I don't remember the link. I will go look for it. I have been eating basmati rice for years and I find that it tastes sweet, especially when eaten a couple days after cooking. I suppose it is possible this is the glucose polymers hydrolysing?

Are you able to tolerate wheat? I have always eaten wheat and never noticed a problem, but it seems that many others here cannot tolerate it?

[hfimomof3]

I was going to add that diabetes runs in my family so having issues with rice could be a prediabetic symptom for me. I am not sure how to find out but I wonder if that could be the case for you also. With our low-vegetable/low-fruit/low fiber diets, HFI people are probably more likely to get diabetes than others.

[ukbill]

There could be a genetic weakness to Diabetes with HFI people, however the sort of Diabetes that effects older people is linked to obesity (not likely in an HFI person) and a diet High in processed sugar, particularly High Fructose Corn Syrup which also is not a problem with HFI people.

I am concerned about the HFI'ers who are addicted to Glucose / Dextrose not only for its masking effect of fructose but mostly from the contamination with Fructose of what is supposed to be 100% pure product.

IF anyone with HFI is going to become diabetic its them.

However I think diabetes may be the least of their problems as there seems to be a link between the amount of Glucose / Dextrose consumed and bad health problems of the FHI type.

This is only anecdotal but I became so concerned I investigated the manufacture of Glucose.. then I got really worried!

[ukbill]

Wheat is good if you cannot manage rice..

For rice I would buy only good quality Basmati rice if available, and avoid "par boiled" and rice guaranteed not to stick together as its been processed somehow and that could include sugar or oils (like Soy oil). This might be what's causing you problems?

Regards
Bill A.

[Henry]

If you have a problem with glycemic index of rice add ground flax seed to the rice to slow down its absorption.
Rice is the only grain that doesn't ferment.
If you have a problem with rice vinegar or wine it may be because you have too much fermentation in your gut. Recommend reducing all sugars and starches and taking a non-fructose anti-bacterial like Oreganol drops(1-2 drops) for a few days.
Do not touch probiotics or prebiotics.

[ukbill]

Henry What have you been diagnosed with?

Hereditary Fructose Intolerance (HFI) is different to DFI

Advice to help control one condition might not help the other.

I hope you have found information and advice that is helpful to you on this site?

[bentford]

I use white rice as my staple grain as I have celiac and can't eat wheat.

I have found that I must wash rice very thoroughly or else I feel sick after eating it. After some research I discovered that most rice is enriched and corn and wheat can be used to "powder" vitamins onto the rice.

Since I'm allergic to both corn and wheat this makes sense to me.

So I wash my rice 10 times--basically enough to make the water run absolutely clear.

Hope this helps.

[jenni]

I find I feel sick after eating most rice, especially sticky sushi rice and jasmine rice and brown rice... Except I am fine with plain minute rice (the stuff I buy is not enriched amd the only ingredient is precooked rice). I have no idea why!

[colormist]

Sticky sushi rice has rice vinegar in it which has lots of sugar. Brown rice also has a lot of sugar. I do fine with jasmine rice alone (without any condiments or extra ingredients). Of course it depends on what you eat the jasmine with and what additives the rice has.

[ukbill]

It depends on where in the world you live.
Rice in the USA is all treated with added vitamins which is stuck to the rice with ... sugar!

Basmati rice should be fine however but check to see if its been "fortified" in any way. if in doubt soak the rice in a lot of water then wash, and par boil then change water and cook through.. a bit of a fuss for sure but cooking anything that way massively reduces the fructose residual in the vegetable.

Potatoes have to be cooked this way particularly if your not sure if the variety is a "safe" one.