I thought about your question a little more. The term "Mixed Tocopherols" is listed on the Rice Chex label as an ingredient, (not just as a vitamin or mineral). Tocopherols can be derived from a lot of sources, (including wheat germ), but as you correctly pointed out, these days, soy is usually the source selected for most purposes. Even so, this shouldn't be a problem for anyone allergic to, or intolerant of soy, because of the Food Allergen Labeling and Consumer Protection Act, (FALCPA), which took effect on January 1, 2006, and requires food manufacturers to disclose in plain language whether products contain any of the top eight food allergens. Soy is included in that list of required disclosures. That implies that either the tocopherols that are derived from soy pose no risk to individuals who might react to soy, or the entire industry that is associated with this issue is confused.
The bottom line is, since soy is not specifically listed as an allergen on the Rice Chex label, you should have no reason to be concerned about the "mixed tocopherols" in Rice Chex.
Tex
Joan - Concerning The Vitamin E In Rice Chex
Moderators: Rosie, Stanz, Jean, CAMary, moremuscle, JFR, Dee, xet, Peggy, Matthew, Gabes-Apg, grannyh, Gloria, Mars, starfire, Polly, Joefnh
Joan - Concerning The Vitamin E In Rice Chex
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.
RIGHT as usual, Tex
I called General Foods this morning (before your post) and the cs guy gave me the same info. I guess there is a warning area if any of the top allergens are present. I had no idea about the law since this is all so new to me.
He invited me to be on a test panel and I said yes, especially if it's about gluten etc.
I said to DSis this isn't exactly fair. If the shoemakers kids have no shoes then the allergists kids should have no allergies. (She used to be allergic to red food dye but isn't any longer.)
My daughter said we need to move to be able to get the food I need. I said yes, into a Whole Foods Store.
The closest one is in B'ham. Ugh. At least an hour and a half away.
A Celiac friend from the yacht club said Kroger's in Auburn had a good selection so we'll go there first.
He invited me to be on a test panel and I said yes, especially if it's about gluten etc.
I said to DSis this isn't exactly fair. If the shoemakers kids have no shoes then the allergists kids should have no allergies. (She used to be allergic to red food dye but isn't any longer.)
My daughter said we need to move to be able to get the food I need. I said yes, into a Whole Foods Store.
The closest one is in B'ham. Ugh. At least an hour and a half away.A Celiac friend from the yacht club said Kroger's in Auburn had a good selection so we'll go there first.
DISCLAIMER: I am not a doctor and don't play one on TV.
LDN July 18, 2014
Joan
LDN July 18, 2014
Joan
That's interesting - so now you're an official food tester for General Foods. 
The way I heard it was that the mechanic's car is always in need of repair, and the doctor's kids are always the sickest on the block.
I'll bet the prices are a lot lower at Kroger's.
Tex
The way I heard it was that the mechanic's car is always in need of repair, and the doctor's kids are always the sickest on the block.
I'll bet the prices are a lot lower at Kroger's.
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.
No, not yet. We'll see if the email comes through from General Foods. I'm so glad I can eat the Rice Chex as unflavorful as it is. No milk sure doesn't help either.
I pulverized the Buckwheat hot cereal and it still was pretty yucky w/o butter or margarine.
DH stopped at the HF store in town. The owner is also soy intolerant and I think Celiac.
I pulverized the Buckwheat hot cereal and it still was pretty yucky w/o butter or margarine.
DH stopped at the HF store in town. The owner is also soy intolerant and I think Celiac.
DISCLAIMER: I am not a doctor and don't play one on TV.
LDN July 18, 2014
Joan
LDN July 18, 2014
Joan
Joan,
I don't know if you're interested in a recipe on how to make rice milk. I'm writing my method below in case you are. I've been making my own for several months. After the rice is cooked, it only takes about 20-30 minutes to blend and strain it into milk. I don't drink it alone because there's no point in doing so (it doesn't have any calcium, unlike Rice Dream). But it does taste fine in cereal and is good for baking and cooking. There's no need to eat dry cereal when you can make your own rice milk. It's also very cheap.
Rice Milk
3/4 cup brown rice
1 1/2 cups water
1 T. oil
1/2 tsp. salt
Cook rice, water, oil and salt on simmer or low boil for 45 minutes in a covered pot. Heat 15 cups water to near boiling.
When both rice and water are ready:
Blend 1/2 cup hot rice with 1 cup hot water and 1 tablespoon sugar (or other sweetener) on low speed of blender. Add 1 1/3 cups hot water and blend again, increasing speed from low to high while blending. Blend for about 1 minute on high.
When liquified, pour into strainer lined with cheesecloth. (I use a fine strainer with an added double layer of tulle (fine nylon net). Remove and rinse residue from strainer after each batch. Repeat until rice is gone.
If you use medium long brown rice, it will make about 72 oz. or just over 2 quarts. If you use long grain rice, it will make about 104 ounces or just over 3 quarts.
Gloria
I don't know if you're interested in a recipe on how to make rice milk. I'm writing my method below in case you are. I've been making my own for several months. After the rice is cooked, it only takes about 20-30 minutes to blend and strain it into milk. I don't drink it alone because there's no point in doing so (it doesn't have any calcium, unlike Rice Dream). But it does taste fine in cereal and is good for baking and cooking. There's no need to eat dry cereal when you can make your own rice milk. It's also very cheap.
Rice Milk
3/4 cup brown rice
1 1/2 cups water
1 T. oil
1/2 tsp. salt
Cook rice, water, oil and salt on simmer or low boil for 45 minutes in a covered pot. Heat 15 cups water to near boiling.
When both rice and water are ready:
Blend 1/2 cup hot rice with 1 cup hot water and 1 tablespoon sugar (or other sweetener) on low speed of blender. Add 1 1/3 cups hot water and blend again, increasing speed from low to high while blending. Blend for about 1 minute on high.
When liquified, pour into strainer lined with cheesecloth. (I use a fine strainer with an added double layer of tulle (fine nylon net). Remove and rinse residue from strainer after each batch. Repeat until rice is gone.
If you use medium long brown rice, it will make about 72 oz. or just over 2 quarts. If you use long grain rice, it will make about 104 ounces or just over 3 quarts.
Gloria
You never know what you can do until you have to do it.