Kickas.org Forums Treatments, Drugs and Alternatives NSD and diet-related; Glutinous Rice

With glutinous rice, it takes surprisingly little to give me enough carbs. Even a teaspoon of glutinous rice flour in my "almond meal porridge" is enough to give my energy levels a boost over a longer time period and reduce fatigue.. Simpler sugars like sucrose/honey really do give my energy levels a spike, followed by a nasty crash, whereas amylopectin definitely lasts much longer. And yep since it is rich in carbs I need to use moderation otherwise I can get yeast infections :-( .. I was definitely prone to them even many years begore starting the NSD

Oh, and as I mentioned before.. it makes a good pancake. By mixing it with egg and water to make a batter I don't get the itchy bum issue I would otherwise from that amount of carbs

Thanks Zark,
I just always wondered if there was a safe type of starch that wouldnt be undigested by the time it got to your lower intestine, at least in small quantities.

What brand of rice flour did you get? I can only find dovesfarm rice flour in Ireland Doves farm rice . On their website they say the rice they use is Oryza Sativa (glutinous rice) but I dont know if I can be sure.

You will want to find an asian super market (if you can find one) and buy from them. Certain asian deserts require glutinous rice flour. There are certain dumplings made out of glutinous rice too.

>> Oryza Sativa (glutinous rice)

If it just says "Oryza Sativa" then it is normal rice and has Amylose which we react badly to. The scientific name for glutinous rice is "Oryza sativa var. glutinosa".. so it is a variant/strain within the Oryza Sativa family. It really is a mutant that lost its ability to make Amylose starch. A fortunate mutation for us.

You can also check with iodine. Normal rice will turn an inky blue-black after a few minutes. Glutinous rice will turn a darkish brown colour.

..I have to warn you though ...
On its own glutinous rice flour made my proctitis symptoms WORSE. Almost as bad as if I had eaten chocolate. However, when the flour was combined with egg it somehow perfectly prevented that problem. I don't know why it prevents the problem, just have some vague theories.

Z

Another amylopectin rice is Jasmine rice, which is very easy to find. Learning about amylopectin rice was a lifesaver for me, because giving up ALL grains at once seemed overwhelming. Knowing I can have some rice when I crave a carb is a huge help.

Barbara

Sorry no, jasmine rice still has quite a lot of amylose unfortunately. 18% amylose according to the following, and I would definitely stay away from anything more than 1%:

Source: http://www.sagevfoods.com/MainPages/Rice101/Varieties.htm
"Thai Jasmine Rice. Jasmine Rice from Thailand is an aromatic rice with a strong aroma and taste that is unique. The rice looks much like southern long grain rice before and after cooking, but the amylose content is around 18% and so the texture is sticky, much like California medium grain rice. The rice is best consumed after new crop is harvested. The rice hardens in texture and loses aroma with time. There are many varieties being grown in the U.S. in imitation of this unique type of rice. These varieties have improved over the years, but so far no one has matched the unique texture, aroma, and texture of Thai Jasmine."


I advise that jasmine rice be avoided unless you are happy on the low (amylose) starch diet .. I am not tolerant of that, even small amounts of amylose upset me.

On the other hand, if you want to take the slow road to being starch free.. well, I did keep eating normal white rice for a while at the beginning in place of other starches. Rice is better tolerated than wheat and that is for certain, but I definitely tolerate glutinous rice far better than all the other rice types. It is the amylopectin that makes it sticky I reckon.

I did a little research, and yes glutinous rice has zero amylose content. This is due to a mutation in the gene that would normally produce amylose and thus rendering amylose production to nil.


source: http://ricecongress.com/previous/extPdfs/OP10-4108-Jimenez-edited.pdf
"It has been shown that waxy rice cultivars contain a lethal mutation in the waxy gene responsible for the synthesis of long chains of amylose, resulting in a null waxy allele. Hence, no amylose is expected in waxy rice." [Glutinous rice is sometimes referred to as 'waxy rice' due to its colour]
..
"Koshihikari and Jasmine rice, both highly priced for their unique sensory properties, have the same low amylose content (about 17%).."
.."Amylopectin, which makes up a larger portion of rice starch, is also known to form a colored complex with iodine. The amylopectin-iodine complex may contribute to absorbance readings at certain wavelengths and therefore can be a major source of error when it is not accounted for in the calibration equation. Although the amylose-iodine complex forms an intense blue and stable color that has maximum absorptivity at around 620 nm, the amylopectin-iodine complex is reddish brown in color, has lower absorptivity at higher wavelengths, may fade with time, and is reported to be unstable at higher pH."

Wow, thank you zark. One certain "gut specialist" purporting both glutinous rice and jasmine rice as amylopectin is really directing people in the wrong direction! Thanks so much for the correction. I'll "stick" to asian glutinous sticky rice, but maybe finish this package first and then switch.

Yeh, in their defence jasmine rice (17-18% amylose) is considered low in amylose, but that is only when compared to others grains that have say 25% amylose starch or more. On the other hand for us on the NSD even 3% amylose is really too starchy.

BUT rice is the more digestible of the grains. Anyway yeh stick with 0% amylose, i.e. glutinous rice as it may just save you from some pain in the backside

Thanks Zark :-)

I'm enjoying your blog. Lots of great info.

Barbara