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White Rice OK? (any brands?) Boxed o...

Battling the MSG Myth » "Help! I Have a Question" » White Rice OK? (any brands?) Boxed or plastic bag? « Previous Next »

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MikeS
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Posted on Wednesday, December 16, 2009 - 7:32 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

For someone going on an extreme elimination diet, wanting zero chance of free glutamic acid contamination, would WHITE RICE be safe?

Is there anything used in its production / manufacture that would be an issue?

Any particular brands to recommend ?

Would cardboard box packaging be better than plastic?

Thanks,
Mike
MikeS
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Posted on Wednesday, December 16, 2009 - 9:14 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Also, in the spirit of going rice:

how 'bout plain quaker rice cakes, and plain puffed rice?

Thx

Mike
kristy
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Posted on Wednesday, December 16, 2009 - 4:54 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Mike, Usually white rice in the US is "enriched" with vitamins that were stripped out in processing. That means highly refined synthetic vitamins and cornstarch as a carrier, most of the time. I believe some people successfully use white rice as long as they wash it thoroughly before cooking.

Here is a list that may be of some interest to you. This was compiled a while ago so some products may have changed their formula - you will have to double-check, but it is a good starting point. http://corn-freefoods.blogspot.com/2007/12/corn-free-foods-products-list-dec-2007.html. I realize it is a list of corn-free products, but corn-free usually cuts out all forms of free glutamic acid as well. It has proved to be a pretty handy guide.

Kristy
MikeS
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Posted on Wednesday, December 16, 2009 - 5:26 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Hi Kristy, & thanks for the reply.

I'm about to look at the link, but wanted to mention that I may have gotten lucky, without even having "enriched" on my radar.

I purchased 365 brand (Whole Foods) Organic Long Grain White Rice grown in California.

Ingredients: organic long grain white rice.

In the nutritional facts area of the label, it says:

Vitamin A: 0%,
Vitamin C: 0%,
Calcium 2%,
Iron 2%

This sounds clean to me, what do you think?

Mike
EmilyS
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Posted on Wednesday, December 16, 2009 - 7:13 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

The product you listed looks great!
MikeS
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Posted on Thursday, December 17, 2009 - 3:40 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Thanks Emily.

I haven't made rice is sooo many years.

It was yummy!

Mike
Mariann
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Posted on Friday, December 18, 2009 - 3:34 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Mike I buy in bulk, organic white rice (basmati) from Whole foods. I rinse it very well, I mean VERY well before I use it and I have done well with it. I like bulk the best for grains. I'm glad you did OK with yours, I was happy to have it back in my diet. I am defrosting some homemade tomato soup made with Cento All Purpose crushed tomatos. I cook the org. Earthbound carrots and celery in salted water and use an immersion blender to pulverize them then add them to the tomato along with the water. I season with organic cayenne, tumeric, a bit of garlic and a spoon of sugar. I don't cook it together for very long and then freeze containers. I usually cook a bunch of Quinoa at the same time and freeze that in small containers so that I can add them to the tomato soup or on top of salads as I need them. It is cold here in New England tonight and I am looking forward to some nice hot soup. I also freeze small quantities of the rice when we don't eat it all so I can add that to soups as well. I have a bunch of organic parsley that I grew drying in the oven and am feeling very pleased with the progress right now. Glad you are doing well, keep us posted. Mariann
MikeS
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Posted on Friday, December 18, 2009 - 4:06 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

That sounds delicious Mariann.

We're expecting our first big snow storm here in Philly so I got 5 pounds of boneless skinless chicken thighs at Whole Foods, 6 pounds of that rice, 2 pounds of coconut oil.

I'm really for a blizzard!

(the parking lot at Whole foods was another story - absolute craziness.

Mike
Mariann
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Posted on Saturday, December 19, 2009 - 12:36 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Good job Mike. Enjoy the snow. Mariann
MikeS
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Posted on Tuesday, December 22, 2009 - 9:09 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Our local supermarket carries Carolina brand brown rice grown in the USA. The ingredient is just brown rice. It doesn't list any vitamins or minerals, so I presume likewise, this would be fine?

The more I read about white rice, and how nearly all the nutrition is stripped away and fed to cows as feed, I'm going to give it a try.

I must admit that on day 6 of this chicken/white rice/coconut oil/sea salt diet, I'm feeling kind of malnourished.

It's been 6 days since I've had garlic/salmon, and 9 days since that brisket party, and the rash still looks pretty bad on one ankle. The other areas have settled down and not too bad.

Today I applied some coconut oil on the ankle in hopes of soothing it.

I did check with whole foods and no sulfites in their 365 brand unrefined virgin coconut oil.

Mike
EmilyS
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Posted on Tuesday, December 22, 2009 - 6:28 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Hi Mike, I have done well with every brand of plain brown rice and wild rice I have tried (with just rice listed as the ingredient). I just make sure I don't over cook it.
MikeS
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Posted on Wednesday, December 23, 2009 - 2:28 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Thanks Emily,

& Happy Holidays!
Kaye
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Posted on Wednesday, December 23, 2009 - 7:55 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I just had a reaction after eating homemade scones with dried blueberries. Could the dried blueberries have been the problem? How about other dried fruit - cranberries,strawberries, currants, citron? I really stocked up with plans for making Christmas bread. Do I have to be cautious?
MikeS
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Posted on Wednesday, December 23, 2009 - 8:17 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Hi Kaye,

From what I understand, many MSG folks have issues with Sulfites.

Dried fruits are frequently sulfited.

If you go out of your way, you can find un-sulfited dried fruits.

Mike
Kaye
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Posted on Wednesday, December 23, 2009 - 8:21 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Thanks, Mike, can you give me a site or a list of what kind of foods contain sulfites? What should I be looking out for.
EmilyS
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Posted on Wednesday, December 23, 2009 - 8:57 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I have to be really careful with dried fruits. I do much better with freeze dried from Honeyville Grain.
kaye
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Posted on Wednesday, December 23, 2009 - 9:57 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Thanks, Emily. I am feeling a little discouraged. I am relatively new to the concept of MSG & FGA intolerance, but felt like I was getting a handle on it and was learning what I could and couldn’t eat. It has been a total change from the way I had been eating. My headaches have diminished greatly, except for the random ones when I forget and try something different. I’m not sure I am up to looking for sulfites right now too. I have always enjoyed cooking, but making everything from scratch is very time consuming, and then there is the clean-up. I think I will go ahead and make my holiday bread, stollen, with the citron & currants, leaving out the nuts this time. I will just eat one slice a day and see how that goes. Holidays seem to be a difficult time to stick to a special diet. Merry Christmas! Kaye
MikeS
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Posted on Wednesday, December 23, 2009 - 11:08 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Kaye, check out:

http://allergies.about.com/od/foodallergies/a/sulfites.htm
EmilyS
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Posted on Wednesday, December 23, 2009 - 3:03 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Hang in there Kaye. I know it's hard and incredibly time consuming. The good news is you seem to have found a diet that is making a difference and you are feeling better. Please remind yourself of that on the challenging days.

Do you have a deep freeze? If not, start saving a little each week for one. If you do have one, start taking advantage of it by making everything in bulk so you have "days off" from the kitchen. It will become your best friend.

Not everyone who reacts to FGA also reacts to sulfites but a lot do. I personally have zero reaction to sulfites but I try to keep my exposure to a low level in case I start reacting in the future. I do however have trouble with nuts. I do just fine if a buy the organic raw nuts sold at health food stores- I just can't handle the cheap ones at grocery stores.

I understand the constant challenge of keeping up in the kitchen. Some days I am so overwhelmed but then other days when I can stay organized, I feel like we are a well oiled machine and everything falls right into place.

It does get easier with time. There are lots of short cuts in the kitchen and lots of tools to help speed up the process. Just remember everyone on this forum is cooking just like you and we are all here to help each other out.

Your holiday bread sounds wonderful- would you be willing to share your recipe?

Merry Christmas, Emily
Deb A.
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Posted on Wednesday, December 23, 2009 - 6:47 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Kaye, you can be pretty sure the citron contains sulfites, and a majority of us who are MSG sensitive are allergic to sulfites. They are much easier to avoid than MSG. There is a chapter on sulfites in our book. You can also do a search and learn where it is used most often.
Merry Christmas and Happy Hanukkah everyone! Please be extra vigilant, everyone.
kaye
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Posted on Sunday, December 27, 2009 - 4:54 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Thank you all for your encouragement. I apologize for feeling sorry for myself. Guess I was feeling down about getting a headache right before having a houseful for Christmas when I had so much to do. Actually, I have been doing so much better since watching the MSG and FGA. I do have a freezer full of safe foods and garden vegetables from last summer and it is a lifesaver. I had kids and grandkids here, snowed in from Wed to Sunday so prepared a lot of food. I do fine when I am home alone, which is most of the time, but when I have to prepare food for a houseful, I find myself reverting back to my old stand bys and cooking habits. I try to always have something for myself so I won’t be tempted to eat something I shouldn’t. And I made it through the week with NO headache or symptoms of any kind! Deb - Thanks for pointing out the chapter on sulfites - I will read it soon. Emily - My recipe for stollen is an old one from my husband’s grandmother, handwritten and with very vague amounts and directions (“enough flour to make a sponge”). I combine it with a more modern recipe and it usually turns out very good. I would be happy to share it and when I get around to making it (soon) I will come up with a recipe to print. How do you print a recipe on this site? Do I just copy it here? Thanks again everyone. Kaye
EmilyS
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Posted on Monday, December 28, 2009 - 7:27 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Hi Kaye, glad to hear you had a reaction free week. Yes you can just copy and paste it in your message post. If its convenient to post great, if not no worries. It sounds like a great treat.
Mariann
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Posted on Monday, December 28, 2009 - 1:59 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Kristy I tried the fermented veggies and I don't think I did it right. I did org. carrots and turnips shredded, salted with Kosher Sea Salt and let them stand from I think Dec. 15 until today Dec. 28th. I opened a jar (they are bright orange and look healthy) and the lid went pop so I felt it had sealed OK. They taste very salty though and not pickley at all. Can I salvage them. I am wondering if the room I kept them in was too cold. They look awesome but just too salty. Anxiously awaiting your reply. Thanks Mariann BTW I am not giving up, I will try again with any new tips you can offer. The temp was not freezing but around 58 or 60 degrees.
kristy
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Posted on Monday, December 28, 2009 - 6:07 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Hey Mariann, Your temp is too cold and they are fermenting, but very slowly. Just close them back up and move to a warmer spot. I put mine on a shelf near a lava lamp to make it warmer in the winter. The key to remember is that they taste salty and have not spoiled so you know you did it right, there is just not as much progress because the temp is so low.

Back in the day, people used to make sauerkraut in the fall and put in the basement or root cellar and never touched it before 6 weeks. If you want to leave yours at the current temp that is probably how long it will take. I just don't have that much patience. LOL
Kaye
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Posted on Tuesday, December 29, 2009 - 5:24 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Stollen
1. Scald 1 quart milk, cool to lukewarm; Dissolve 3 pkgs dry Red Star yeast in warm water (approx ¼ cup); Add yeast mixture to lukewarm milk, along with 4 beaten eggs; add 1 tbsp salt and enough flour to make a sponge. ( This is like a very thick batter). Let raise until double.
2. Gradually, add 1 pound melted butter, 1 pound raisins, 1 pound currants, 1 pound sugar (2 cups), ½ pound chopped citron, 1 cup finely chopped blanched almonds and enough flour to make a soft dough. Try to have everything warm, because it is quite rich and doesn’t raise too well if it is cold. ( I warm the fruit slightly in the oven). Let it raise again in a warm place until double in bulk.
3. Put in bread pans and let raise again. Then slit the top and drizzle with melted butter. Bake at 350 degrees for about 20-30 minutes for small loaves, longer for larger loaves, until golden brown. Then drizzle the top again with butter and sprinkle generously with white sugar.
Mariann
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Posted on Tuesday, December 29, 2009 - 5:24 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Kristy thank you so much. I was so anxious to check the web site this morning to see if I had heard from you. You did not disappoint. I thought the same thing---that since they didn't smell bad and were salty still that they hadn't spoiled. I remember you saying that "your nose will not let you eat a spoiled veggie". I was hopeful that that was the case for me. I am so excited. I know what you mean about patience. It is my nemisis. I have to work at that all the time. I want everything done yesterday. I am gaining on it slowly. Slowly is a word we achievers don't like so much. OK so back it will go and I will wait. They look so bright orange, I am so proud of my little jars of carrots and turnips. I think I am getting a reputation and perhaps people are listening because of that. I had my niece and her husband visit over Christmas and I was talking about the organic white tea I use. My nephew said, "Aunty did you grow that too?" I hope they learn from my experience and save their brains. Thank you so much, I have learned so much from you. I read the posts you make to Mike and you are so informed, it was a happy day when this web site found me. Mike's very inquisitive mind keeps everyone thinking. I love to read the questions people ask and the answers because it brings me closer to wellness. It amazes me how many people tell the the story of how they found this web site. It usually includes the information that it was a coincidence of some kind. My favorite saying is "Coincidence is God's way of remaining anonymous" don't know the author of that one, but I love it. (who ever your Supreme being might be) Stay well. Mariann
Kaye
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Posted on Wednesday, December 30, 2009 - 9:55 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I am so happy to report that I found a Whole Foods Coop store within 30 miles of where I live. It is full of safe foods; many of the brands that have been mentioned on this site and in Deb's book. Dried fruits without sulfites, organic produce, many kinds of safe flours, organic coffees, etc! Kind of like a generic Trader Joe's. They buy local as much as possible. I will make it a regular stop from now on. Woo Hoo! Life just got much easier!
kristy
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Posted on Wednesday, December 30, 2009 - 9:18 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Kaye, I am so excited for you. I feel like shouting from the rooftops when I find a new corn-free item available locally. I feel very lucky that I have a Kroger nearby because they have the best selection of corn-free items in town. I don't have a whole foods here but I do have a local small co-op in town - I mostly shop at Kroger anyway. If you have one, their Naturally Preferred and Private Selection brands are pretty safe (if they are corn-free they are sure to be fga-free). I have gotten into the habit of telling everyone I encounter about our corn and soy allergies and I have found some very useful information that way. You never know how you will hear about new sources, so it pays to talk to everyone.

Kristy

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