Brown rice syrup is a sweetener derived by culturing cooked rice with enzymes (usually from dried barley sprouts) to break down the starches, then straining off the liquid and cooking it until the desired consistency is reached. The final product is roughly 50% soluble complex carbohydrates, 45% maltose, and 3% glucose. It seems like just poison to my head because I do not digest maltose well and the barley is a gluten rich grain. The glucose is absorbed into the bloodstream immediately, while the maltose takes up to one and a half hours to be digested (see glycemic index), and the complex carbohydrates take from two to three hours, providing a steady supply of energy and a guaranteed migraine and sluggish energy for my day. Rice syrup has no mention of gluten but it is processed with trouble from that barley. Rice syrup has a shelf life of about a year, and once opened, should be stored in a cool, dry place. The taste was wonderful but I say an indefinite shelf life since I never touch it anymore.
Brown Rice Syrup is produced commercially these enzymes are usually [GMO]-free although sometimes synthetic or GM enzymes are also used by some producers in their attempts to keep costs down. Anything synthetic even the honored ones like Now Brand
Or Whole Foods Market in house trade names will hurt. Plus my low threshold for energy insists that I avoid any extra servings and a strict limiting of all fruit or other natural source sweets including honey and xylitol is maintained. The final carbohydrate profile is adjustable depending upon the desired sweetness and application according to their description. The syrup is then filtered and excess water is evaporated to achieve desired consistency. These are produced on a commercial scale by several companies in the United States, Europe, and Asia. So for my foods dollar rice syrup is meant for making recipes for others or left on the shelf.
Brown rice syrup is also the main ingredient in home-made power gel, which is an energizing food many use for camping, hiking and emergency survival purposes. This may be where it got its popular acclaim in recent years as an alternative to high fructose corn syrup and heavy cane sugar concentrates. All of these I have removed from my diet anyway since my very sensitive level of intolerance post IBS and autoimmune recovery position requires serious avoidance of many things.
I got some of my facts from Wikipedia, free encyclopedia.
Here is a short list of other foods that may contain gluten trouble for us in a web search
of the AAFA.ORG that endorse the Americans with Disabilities Act…
Caramel color frequently made from barley
Dextrin usually corn but may be derived from wheat
Malt or malt flavoring usually made from barley- for some when it is made by corn celiac guideline approve- but for sensitive intolerants like me this is a processed no-no not just due to the corn factors
And as Hikeluv stated…
Modified food starch the magic words are ‘unspecified or forbidden source’. Then I say if it is too locked in government approved patented secret ingredient licensing where they refuse to tell us what actually is in it then avoid it.
Soy sauce and things made with soy sauce solids many soy sauces contain wheat
Malt vinegar or certain flavor added types
Citric acid preservative made from wheat common in most canned or jar foods like pickles olives sour kraut or kim chi and in many fruit and vegetable juices
Herbs and spices with a gluten ingredient in the blend
Baking powder with food starches and wheat is in the mix most are made from corn but very sensitive people may need to avoid this as well
Candy made from any intolerant or allergy ingredients like hidden in chocolate
Any box cereal containing a minute fraction of wheat as sometimes the percentage is so low
Any food in a minute amount of wheat the law does not require it to be listed as an ingredient
Cross contamination from conveyer belt starched for factory machine food processing or shared use of the same machines as other allergy foods.
The learning curve in me was stubborn and slow to accept these platitudes. Each one has found its way into my diet and verified as a true pain causing food. My personal journal has proven each pain point of fact so I will not be ignorant and attempt to eat it again. They will stay on the no-no never eat again side.
Edited by: MARGIE100%PURE at: 6/27/2013 (20:43)
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