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#215093 01/04/06 09:32 AM
Joined: Sep 2004
Posts: 79
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alicia Offline OP
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Hi there
just got a quick question...i tried to search for the answers but i couldnt find anything.
Im just wondering for those people who can tolerate rice, can you tolerate corn? i can eat rice now, but am wondering whether it's worth adding corn to my diet. on the starch content of foods list, corn has less starch than rice... i still don't really understand why rice is ok for some people when it's so starchy, and yet some less starchy things, are still NOT okay. anyway, any help on the corn question would be great.
thankee. best wishes to you all
alicia


...i've got opium in my chimney, no other life to choose, nightmare made of hashdreams, got the devil in my shoes. tell me, tell me, what have i done wrong, ain't nothing go right with me, must be i've been smoking too long...
alicia #215094 01/04/06 12:03 PM
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I can not tolerate corn... but certain types of rice (Brown basmati), although more starchy are easily digested. But I have not had rice in quite some time either to know how I would feel afterwards.

Tim


AS may win some battles, but I will win the war.

KONK - Keep ON Kicking
alicia #215095 01/04/06 03:47 PM
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Hi Alicia, I eat rice as my main starch. Corn I can tolerate, but not in huge quantities; although, I can eat more corn than I can potatoes or oats. All you can do is try the corn and see what happens. You should know fairly quickly if you're reacting to it. My naturopath used to tell me that if you're going to react to a food, it will more than likely happen within the first 24-36 hours.

Don't really know the answer to your question about rice's starch content. All I know is that it's one of the easiest grains for our bodies to digest. Wheat, by the way, is the one that is hardest on us.

Hugs,


Kat

A life lived in fear is a life half lived.
"Strictly Ballroom"

alicia #215096 01/04/06 05:41 PM
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Hi, alicia:

The type of starch matters as much as its basic character. Potatoes and corn have a very soluble form of starch that is a perfect bacterial substrate. wheat, if eaten before being turned into flour, would not provide such a large surface area. A gentleman from Canada said that he could eat yams (sweet potatoes are more fibrous than the Irish and derivations), but not yam soup; the latter causing a flare.

Those baby corn that you can eat whole--cob and all--might be better tolerated as they do not have much starch.

Health,
John

alicia #215097 01/04/06 06:02 PM
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Hi,
I notice the pain differs when I eat corn, rice, flour. But all give me grief. Brown Rice less than white.

Someone once pointed out to me that the body will not break down the yellow outer shell of the corn. That's why you may notice it's "exit". Maybe if it's all ground up, that has something to do with it ?

gypsy #215098 01/04/06 08:00 PM
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alicia Offline OP
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Thank you very much everybody! I'm so grateful for your help.
have fun
alicia


...i've got opium in my chimney, no other life to choose, nightmare made of hashdreams, got the devil in my shoes. tell me, tell me, what have i done wrong, ain't nothing go right with me, must be i've been smoking too long...
alicia #215099 01/09/06 04:02 PM
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I eat fresh cooked sweet corn at will. All grain rice i tolerate.
Also rice cakes here are quite often mixed with corn and i eat those with no effect.
Corn flour is typically wheat flour, and it pains me.
Sure, i don't think anyone actually knows why rice is tolerable to some. Two things of note are that it is easily digested so leaves little residue for the bugs and it hasn't much protein. The proteins in grains are mainly glutens.


Ted


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Abraham Lincoln

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