I love the thick treacle thickness of rice syrup. As a Gluten-free eater I intensely read all entries on this team to find some answers to prevent the very setting that would cause me pain. I avoid putting my hand over an open flame at thousands of heat degree calories. My goal is to learn all the tools for safe Celiac and gluten-free eating and learn which foods and their calories to use caution.
My current question is regarding the workings of three tablespoons of rice syrup into a recipe. I always loved Maple syrup on gluten laden Buttermilk Pancakes with fluffiness. The meal includes potential harm in the forms of whipped eggs and baking powder and creams of tarter. All are real factors I now have learned to avoid. The buttermilk, wheat flour, eggs, and even the baking powder has been rotation diet experienced in me. They all get a negative scoring on my reducing inflammation program. My gut has been clearing away all IBS symptoms; it is working. This comprehensive plan changes as newer discoveries about my latest responses to foods affect me and those results are seen in my journal to share with my analyzing team. I work like an army to guard the gate to my gut; working to ensure only nice pain-free food travels down into my ‘easily inflammable’ digestive system. I am like an anger managing person; but my flair-ups are expressed silently. As a child lashing out was unacceptable behavior in huge attendance classrooms. My chaos goes within.
My fragile workings have needed varied ways of eating. I found a glitch in my usage. The reduced sap of tress is different from the treacle viscosity I find in my testing source Lundberg Brand organic brown Rice syrup. I think it does not love me. I have a powerful well practiced awareness that my exhausted gut needs to avoid the strong stimulants of caffeine and sweet spikes. The depth of this awareness increases with each tested food. Occasionally, I want a sweet entry in my menu options. Sugar and many fruit based sweets are out because of sulfite-intolerances.
All the Gluten-Free guidelines say to watch out for the other types of rice syrup. They are processed with barley malt, a no-no on a strict gluten-free list. This is a wonder as: if you may be just gluten intolerance this product is a sweet usually with doctor approval of any type or brand. For a seriously sever Celiac or Me, a highly weakened system Gluten Intolerant: any cross contamination is fraught with hidden gluten laced pain threat. I have to be aggressive enough to request from myself, a dear friend in their own kitchen, or restaurant chef to produce the answers of: yes or no; can I eat this? I need to find the portents before I can decide to eat it. When the internet research is not finger tips away from the answers; I have to refuse the ‘unknown’ ingredient foods. This is often a social disappointment for the host. I wait to see what is not always written and not always available. Packaging must be seen. Labels must be consulted. I cannot rely on the chef. This innocent professional chef is usually not aware of every process affected on every ingredient of the foods to be served. I need to be on my own food guard aware of potential threats to the copasetic colonies in my tummy center.
This team has offered to me much wiser answers. Not all the exciting tastes and types of syrup have barley or other gluten laden grain in the processing. Lundberg brand Brown Rice Syrup has been shown to be gluten-free. I see it as a less than great reaction due to over-all weakness that occurs with any sweet food not a gluten response; what do you think?
The greatest love story is your own.
If you miss out of life to the fullest; they win.
You are the happiness master of your own mind.
Thought is an active dynamic energy to harmonize and corrolate good.
Clear all paths to love thru forgiveness.
I may not recognize the significance until some time later.
Is my resistance to change really that strong?
Impatience does not provide the time to learn the lesson;
Awaken new ways to approach the dissolving of a problem;