rice dream rice milk the last step to remission?

Gabes-Apg · Post by **Gabes-Apg** » Tue Mar 01, 2011 8:12 pm

Arlene
i just looked at their website and the ingredients listing for the products, some of the lipsticks do have Soy in them - Vit E ingredient - tocopherol acetate

TooManyHats · Post by **TooManyHats** » Tue Mar 01, 2011 10:00 pm

When I emailed them, they told me that the lip smoothers have soy, but the lipsticks do not.

Thank you for your email and interest in Afterglow.

Yes, all of our products are Gluten and Soy Free.

They are also fragrance free with the exception of the Lavender Brush Cleanser and the Lip Soothers in Coo, Hush, and Zen.

Solace is the designated fragrance-free Lip Soother.

Please don’t hesitate to contact me if you have any further questions!

Best Regards,

ONEISHA SYKES
CUSTOMER CARE

Apparently, not all vitamin E is the same. dl alpha tocopheryl acetate is NOT derived from soy. As per this website: http://www.wheyoutchocolate.com/shop.htm

rsfarm · Post by **rsfarm** » Fri Mar 04, 2011 6:18 pm

The Rice Dream Enriched Original with the Yellow "organic" flag was the first gluten-free Rice Dream. I use the Organic Rice Dream but I was always afraid I would accidentally get the Original Rice Dream with barley. Now they say it is also gluten free. They have totally confused me.
I use Rice Dream with Erewhon Crispy Brown Rice Cereal, Gluten Free. It is low in fat and has no fructose. It seems that I have to eat as little fat as possible to feel better. I have to eat lean meats, no nuts, and no avocadoes.

harma · Post by **harma** » Sat Mar 05, 2011 3:19 am

oh is there a difference in rice dream and the gluten content between organic and non-organic, I was using the organic one.

Post by **tex** » Sat Mar 05, 2011 12:20 pm

Quoting from an old post in a thread at the following link:

We discussed that a couple of years ago, and you might get some insight from reading these old threads:

http://www.perskyfarms.com/phpBB2/viewt ... rice+dream

http://www.perskyfarms.com/phpBB2/viewt ... rice+dream

The bottom line is that everyone has their own personal "threshold" for gluten ingestion, before a reaction with clinical symptoms will be triggered. IOW, as long as you keep your total daily intake below that level, you will probably be OK, and if you exceed it, you will probably react. It doesn't matter if you get the gluten from one item, or dozens, it's the total amount that matters.

For years, Europe has used the gluten free definition of the Codex Alimentarius, (a Geneva-based international group), but the United States has not had a practical, legal definition of gluten free. Apparently, the FDA has now adopted the gluten free standards of the Codex Alimentarius, and the legal threshold for a claim of gluten free in this country is now 20 parts per million. (The Codex Alimentarius standard is 20 mg per 100 g, which is the same as 20 ppm). However, for decades, the Codex "official safe level", was 200 mg per 100g, (which is 200 ppm). A few years ago, Dr. Fasano did some research on that, (the references are probably in one of the links above - probably the first one), and found that many celiacs react, and/or suffer small intestinal damage at those levels. Because of that research, the Codex group was finally persuaded to lower their "approved" level to the current number, (20 ppm). Unfortunately, since gluten sensitivity is a continuous spectrum, and varies by the individual, there are a few people who react even at the 20 ppm level. IOW, everyone has their own unique threshold, and the current "official" level is not safe for everyone, regardless of what some group of experts in Geneva claims.

The bottom line is that the more items that you ingest that you "know" are probably closer to that 20 ppm level, than zero, the easier it is for you to react to accidental cross-contamination, because you are already using up a large percentage of your daily dietary "cushion", (for want of a better word). Obviously, someone who is always crowding her or his daily limit, is much more likely to run into problems with cross-contamination, or whatever, than someone who always cooks from scratch, and has a daily average accrued gluten level approaching zero. IOW, you have to personally decide if you want to take the risk, or if you would rather keep your risks at a minimum. At least that's the way I see it.

I haven't used rice dream since I discovered that it contains traces of gluten, because I have no idea how sensitive I really am. My problem is that I apparently have to accrue damage, before I react, so that by the time I react, I may have already allowed gluten to do a lot of damage to my body. I already have serious peripheral neuropathy, from past damage - I simply don't believe that I can afford to risk more, so I don't.

Tex

http://www.perskyfarms.com/phpBB2/viewt ... eam+gluten

Tex

harma · Post by **harma** » Sat Mar 05, 2011 1:17 pm

I finally took a look at those old threads, thanks for mentioning them again tex. If I understand it well, than for any not home made rice milk barley is used in the manufacturing process. Simple because it is the only way to make "milk" out of rice. Since gluten concentration is lower than 20 ppm, at a certain point they just changed the information on the package and don't mention barley anymore and call it glutenfree. And of course legally they have every right to.

Somewhere in one of the old threads, I read this was done when this was done when a new organic version of rice milk was put on the market. Sounds to me a little bit like a marketing trick. Normal one may contain gluten, organic more healthy and because of that gluten free. But, bottom line, both rice drinks are glutenwise the same.

Looking for another brand is useless than. Was useless anyway for me, rice dream is the only one I could find without carrageen or guargom.

The same for almond milk, also contains carrageen or guargom.

Maybe in a while I will give cocos milk a retry. Otherwise I will do it without any "milk" replacers.

or of course could try Gloria's how made versions.

Now I also understand why Barley is added to kellog's rice pops. Again this proves, the savest way to eat gluten free is eat as little processed food as possible.

bevfromwa · Post by **bevfromwa** » Thu Mar 10, 2011 1:09 pm

Where is that beating a dead horse insert? Well, I finally got some Rice Dream Organic, sounds like good ingredients, was confused over the 10 grams of sugar but that is from the rice, no added sugar. I reread all the previous posts going back to 08 and 09, Tex had a good one explaining how you ingest a little here and a little there and it might add up well over the 20 ppm or whatever your tolerance might be. I did talk to the company, and they verified that they use barley extract in the manufacturing process, but then remove and test it and allow only 10 ppm to remain. That is under the guidelines of 20 ppm to allow a "gluten free" claim. That might be no problem for some, and an extreme problem for others. I'll see how I react with a small amount of daily use, plus what I might need for cooking, etc.

Beverly

Kari · Post by **Kari** » Thu Mar 10, 2011 3:10 pm

Beverly,

Please let us know how it goes for you. I absolutely love Rice Dream, and like Harma, it is the only milk I could find without troublesome ingredients. I'm so tempted to drink a glass now and then, and actually purchased a container the other day. However, it will take some courage for me to try it (good thing the expiration date is far off:)).

Love,
Kari