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Rice Dream really gluten free?
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I am going through some old posts and read about rice dream. Not gluten free?? But how, there is only rice, sunflower oil and sea salt in it. I am going to skip it from my diet for other reasons. It is very expensive and the nutritional value of it is almost zero. Almost no protein, no calcium (unless you take the one with added calcium), (almost) no vitamins or minerals.
Hi Harma,
It only contains a tiny amount of gluten, and the amount is claimed to not exceed the 20 mg/kg limit imposed by the Codex Ailmentarius standards for gluten-free labeling. This is the same as 20 ppm, (parts per million), in English units. The information is available as a PDF document, at the following location. You have to click on the language that you want to use for downloading.
http://www.codexalimentarius.net/web/mo ... id_sta=291
The reason it contains this small amount of gluten, is because the rice that is used to make rice milk, is "malted", as part of the processing. The only practical way to initiate a malting process in rice, is by starting the chemical transformation with barley malt. Once initiated by the inoculation with barley malt, then the rice malting process can proceed. Virtually very processor that uses barley to begin a malting process, for a food intended to be labeled as a gluten-free product, claims that all of the barley is removed during the refining process. Maybe it is, and maybe it isn't, but some of us, (myself included), react to rice dream, and I'm pretty sure that it's because of that trace amount of gluten, (actually, hordein), left by the barley.
Tex
It only contains a tiny amount of gluten, and the amount is claimed to not exceed the 20 mg/kg limit imposed by the Codex Ailmentarius standards for gluten-free labeling. This is the same as 20 ppm, (parts per million), in English units. The information is available as a PDF document, at the following location. You have to click on the language that you want to use for downloading.
http://www.codexalimentarius.net/web/mo ... id_sta=291
The reason it contains this small amount of gluten, is because the rice that is used to make rice milk, is "malted", as part of the processing. The only practical way to initiate a malting process in rice, is by starting the chemical transformation with barley malt. Once initiated by the inoculation with barley malt, then the rice malting process can proceed. Virtually very processor that uses barley to begin a malting process, for a food intended to be labeled as a gluten-free product, claims that all of the barley is removed during the refining process. Maybe it is, and maybe it isn't, but some of us, (myself included), react to rice dream, and I'm pretty sure that it's because of that trace amount of gluten, (actually, hordein), left by the barley.
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
If you buy processed foods, they're usually low-gluten, not gluten-free. That's why we're so much better off doing all our own cooking, from scratch.
Tex
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.