Gluten Free Living & Rice

by Erika
(Scottsdale, Arizona, USA)

Hi, I have been gluten free for the past 21 months, and it has given me a whole new lease on life!

Initially I did 3 months of elimination dieting and adding new foods back in, finding that I had a fair tolerance for non-fat dairy (excluding milk), corn and rice. Initially when going gluten free, these food items were eliminated completely, and at about month six I added them back in, in small amounts.

Over the past several weeks, I have been noticing increased sympoms (similar to the ones that I had when I first realized I had a gluten allergy) that may indicate that I becoming more intolerant than I used to be for some of these items. The only thing that has changed in my diet (that I can pin point) is the addition of several new gluten free breads/baked goods from a local health food store.

I am wondering if it is possible that those who are gluten free like me, can indeed have some intolerance to rice? Or could it just be that if there is an oversaturation of it that my body could be reacing? I know that rice is essentially gluten free, and I only eat brown rice that is steamed, pre-packaged rice products, except for these baked goods.

What are your thoughts? I am a bit lost.

Thanks!

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GLUTEN FREE KIWI REPLY

Hi Erica...

It is like you read my mind :)

I to started with gluten intolerance, then dairy, then oral allergy syndrome (birch pollen in some raw fruit and vege). Now I find when I eat more then 1 cup of carbohydrate a day i get foggy brain, bloating, gas etc.

a lot of people I know are starch sensitive or intolerant. So I could see a link there for you.

Regards

Lucy Ross