92.Intolerance to grains and rice Moderated discussion and help for Food Combining and the Hay diet, Cookery and recipes, Starch or Protein

Re: Intolerance to grains and rice: from clinton on 2007-06-11

for the past 5 or 6 years ive been experiencing intolerance to wheat,maize,oats and other cereal.generally these foods have a diaretic effect on me,as an alternative ive been eating rice thins,but lately it has been having a constipating effect along with cocoa,i do nt understand why that is.can anyone shed some light?

Re: Intolerance to grains and rice: from Kate Riggle on 2007-07-23

For the past 5 years my ability to eat starchy foods is diminishing. I have a very hard and painful time eating whole wheat, brown rice, corn, AP flour, rye products, oats. Can anyone help me on feeling better? Is there anything I can do to make it better? My doctor thinks I am making this up and told me to get my head examined.

Re: Intolerance to grains and rice: from Peter on 2007-07-23

There is a condition called leaky gut syndrome where you can get a reaction to any finely ground flour. The irritation in the gut can persist for several days and make you think there is a reaction to other foods as well. Particularly to more fibrous foods.

You need to experiment a little and see if there is a style of eating that avoids these problems.
For example cut all flour out of your diet, or anything made with flour. Also cut out anything with gluten in case this is the source of the problem. Have a look at the gluten-free diet pages on this site.

Eat fresh fruit, vegetables, meat and fish - that will keep you healthy - and see if your symptoms disappear. Give it a month at least before you make up your mind.

Re: Intolerance to grains and rice: from Mrs. B on 2007-08-08

I've been cooking starch free for my husband for some years/ Do get a hold of "Breaking the Cycle" (maybe Vicious Cycle) by the late Elaine Gotschalll.

Also the Grain Free Gourmet by Jody can't remember her last name but just google "grain free gourmet."



I make Lois Lang's bread (with almond flour, butter, dry currd cottage cheese aka farmer's cheese in the US and eggs) on a flat cookie sheet, lined with parchment and sprayed with vegetable spray. I follow the recipe, flatten the batter out under a piece of plastic wrap for easy handling. I sometimes top with sesame or poppy seeds and a little kosher salt. Pop it into a 350 degree oven for about 17 minutes.

When it's cooled, my husband splits it and toasts it. Fabulous.



Check out the Pumpkin cookies in Elaine's book - I use squash and lots of nice spices and raisins and nuts. And the carrot cake - again lots of spices raisins and nuts. I also make Jody's waffles with almond flour.



These recipes alone have made my husband's diet so much easier amd more palatable.



PS I DO NOT USE honey. He can't digest it. So I by the Black RIver Juice company's concentrated liquid fruit sweetener. Perfect.

Good luck

Re: Intolerance to grains and rice: from Jon (from Australia on 2007-11-06

After 30 years of poor digestion (bloating, loose bowels etc), I've recently alleviated most of my symptoms (incl osteoarthritis) under the direction of a medical scientist. He believes that I suffer from "pseudo-celiac syndrome" which produces celiac symptoms from a much broader range of foods than just those containing gluten.



The regime involves an initial diet of just meat, fish and eggs (with a little grapeseed oil or olive oil, and white sugar if needed). Then you add two well-cooked veges at a time, every few days, monitor your reactions, and reject any you don't tolerate. Next you add cooked fruits then graduate to raw veges and raw fruits. Eventually you add dairy and, last, grains.



The idea is that as you eliminate foods you can't tolerate, your immune system strengthens, your guts repair and you broaden the range of foods you can tolerate. There might be some foods you will never fully tolerate (most likely grains and dairy). The food-introduction sequence is important. As far as I understand it, it is based on the natural food tolerance development of babies post-weaning. This is only a very brief summary of the treatment.



I've been on the regime for about 3 months but have not followed it strictly. Overall, the results have been very good. The foods I've found I can't tolerate are: wheat (incl glucose from wheat), maize/polenta, soy beans (incl soy lecithin), peas (fresh and dried), cannellini beans, potatoes, buckwheat, millet, citrus fruit, dried fruit with preservatives. Foods OK: meat, fish, eggs, sugar, all veges raw or cooked (except peas and potatoes), all cooked fruit, dried figs (with no preservatives), ginger, almonds, peanuts, tapioca/sago/arrowroot. Haven't tried yet: rye, barley, oats, spelt, lentils. I've been largely dairy-free for 20+ years.



Basically, from long observation and my recent experimentation, I agree with Peter's support for a diet of fresh fish, veges and fruit. But for me, for extra energy, I'd add dried fruit (no preservatives), good quality vege/seed oil, and cakes made from arrowroot and almond meal. I know this would work for me, but of course everyone is different

Re: Intolerance to grains and rice: from Marsha in Canada on 2009-03-31

Last summer I spent two months eating vegs, fruit, meat, fish and dairy (and caffeine) - no grains, no sugar, no alcohol. Noticed that my hands and feet lost all signs of the mild and fluctuating edema that had been around for quite a while.



In the fall I went back to moderate amounts of grains, yeast, sugar, alochol.



After about a month I developed hot, swollen, tender hands and feet.



Several medical appointments later, this has all been diagnosed as rheumatoid arthritis, with mild symptoms but 'aggressive'.



So now I'm trying to figure out the food contribution. It's very clear that staying away from yeast, alcohol and probably sugar reduces symptooms.



Currently I'm doing an elimination diet with a plan of adding things back in slowly to see what is ok for me and what's not.



But I'm concerned that rice is one of the mainstays of the elimination diet and I think it may be a problem for me.



I'm encouraged to read about other people for whom grains in general may be an issue, and to consider that there might be alternatives.

Re: Intolerance to grains and rice: from Peter on 2009-03-31

There is a strong possibility that the arthritis is a response to grains in the diet and not rheumatoid.

I would go back to the diet you tried last summer, and stick to it for several months to see if the symptoms go away again. If they do go away you have confirmed it is the diet.

Gluten from wheat, oats, barley is known to cause symptoms very similar to arthritis.
Have a look at the coeliac discussions on this board
http://www.peter-thomson.com/messageboard/coeliac-celiac/discussionsystemindex.pl

Re: Intolerance to grains and rice: from Tracey Crawley on 2010-05-03

Hi did you ever get to the bottom for your allergy, I was very interested when I saw that your eyes swell. Is it that your eye lids swell , like it is a large water blister under the skin of your eye lids? That is what happens to me.



I have been avoiding pasta, rice, & potatos for about 4 weeks. yyesterday I reintroduced brown rice for my evening meal. I also stupidly had Hallumi cheese that I had not had before but I should think that would be okay as I know I do not have a cheese issue. This morning my righteye lid is swollen, weirdly it almost always only swells on the one side.



Would be great to hear an update from you please.



My husband thinks it is all in my head, even when he sees my swollen eyes

Re: Intolerance to grains and rice: from Jessica on 2010-05-04

I have just been diagnosed with Candida and, having read the many posts on this site, would strongly urge people with a great many food intolerances to consider the possibility that they have developed Candida. Just look into the symptoms by getting a book from a library- Erica White is a good place to start.

I can hardly eat any grains (and many more foods besides!) and my husband cannot eat any grains. If you are continuing to eliminate foods from your diet and there are still more intolerances being found- it would suggest that your gut and immune system are not improving- so it might be worth considering the possibilty of Candida. Apparently many of your food intolerances can disappear once you have got rid of the Candida- so it might offer hope to people who are wondering if the list of foods they can eat will eventually dwindle to nothing.

Intolerance to grains and rice: from Julie on 2010-08-08

Hello, I have a similar combination of food intolerances. What was the common denominator you found?



Thanks