posted
Many gluten free products contain rice flour.
Is this on "ok" flour?
-------------------- Tick Bite: March 2011 ABX Treatment: August 2011 Diagnosed: September 2011 Posts: 137 | From God's Got This! | Registered: Aug 2011
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Keebler
Honored Contributor (25K+ posts)
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posted
- Many gluten-free "products" are not really food, in my opinion. There are a few exceptions, of course but try to get the most complex WHOLE foods possible, and free of additives, etc.
I would always avoid white rice flour. Always.
In moderation, IF BROWN RICE flour and always balanced with proteins and good fats and complex carbohydrates that include LOTS of vegetables.
The only really good reason I think of for brown rice flour is a gluten-free pasta.
Most other uses involve baked goods that can sabotage us in many ways, mostly with a high glycemic index.
However, if baking, try to use nut meal (just finely ground nuts) to help moderate the glycemic index. -
Posts: 48021 | From Tree House | Registered: Jul 2007
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posted
Hmm. I was told that brown rice, or brown rice flour was "ok". It's not as good as quinoa, or coconut or almond flour, but it is allowed (along with amaranth, millet and buckwheat).
But white rice or white rice flour is NOT allowed! Plus, many baking products have other ingrediants or additives that aren't good.
I let myself have brown rice cakes every once in a while, when I know I will be too tired to cook, and if I am out to eat and something has brown rice, I'll eat it, but that's it.
Larae30- how do you use coconut flour? I have problems because it is so dry it makes me choke on everything I make with it!
Posts: 503 | From Alberta, Canada | Registered: Jun 2009
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posted
It really depends on what version of the diet you are following. I think there are some that say NO brown rice...
In general, I do try to limit grains (less than one serving a day, typically 2 or 3 times a week). That's not 100% based off of one guideline- just from all my reading
Posts: 503 | From Alberta, Canada | Registered: Jun 2009
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Keebler
Honored Contributor (25K+ posts)
Member # 12673
posted
- For some with severe acute candida, a diet of just certain vegetables, protein and fat seems to work for them until the candida is better under control.
But that can be a problem for some of us. I did that for a long time, years ago and I suffered for it. I needed some fruits and I needed some of the grains. Actually, many of these "grains" are not grains at all but seed, grass or legume.
I also learned that Olive Leaf Extract managed candida very well and then my diet could be more well rounded to supply both the calories and nutrients that were missing by the severe approach.
I must have certain non-gluten whole grains at least twice each day. But they are not the majority of the meal. Vegetables are, along with protein and fat.
I have to have some grain to keep from passing out. It helps tremendously to carry blood sugar for hours beyond what happens without it.
Brown rice is good but WILD rice (really a grass) and BLACK rice are better because they are darker, better antioxidants - and I think they have more fiber content. They just seem much denser than even brown rice.
Some of the RED Rices, too, seem to have more fiber, hence more complex and better for glucose stability.
Other good non-gluten, whole grains that can be prepared with all kinds of garden herbs and spices for any meal include:
Quinoa (seed), Red Quinoa, Millet (seed), Amaranth, Teff, Buckwheat Groats (really a legume).
Most of these are really seed and grasses, not exactly grain but the point is to go the most complex with the greater complexity of nutrients.
It's important to rotate.
Not grains, of course, but be sure to remember nuts in as many varieties as you can find. They are a fabulous snack anytime of the day.
Also remember beans, all varieties. Great nutrients and good for blood glucose stability. -
Posts: 48021 | From Tree House | Registered: Jul 2007
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Keebler
Honored Contributor (25K+ posts)
Member # 12673
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