Warmer temperatures and increased carbon dioxide will boost arsenic levels in rice.
  • theunknownmuncher@lemmy.world
    2·
    3 days ago

    Wheat, rye, and barley are the only foods that contain gluten, without contamination. So your list should be quite a bit longer than those 4 options. (Oats [these are often contaminated unfortunately], corn, millet, sorghum, tapioca, …, insert endless list of food here)

    A member of my household had to be on a gluten free diet for some time. I was initially very surprised by how easy it was to adjust.

    • tiredofsametab@fedia.io
      2·
      3 days ago

      Finding those in Japan is another matter. Corn is available (I’m growing it this year as well) and I do ocassionally get corn tortillas but those are basically a luxury item. I even looked into possibly growing sorghum. I use tapioca starch in some recipes for texture and flexibility, but it’s expensive. I do eat oats as well, but those are getting expensive and they mainly sit in my mind as something to be eaten on their own not as part of a meal.

      For corn and oats, I can’t think of those as the main carb in a meal; it just doesn’t work for me (except, as mentioned, when oatmeal itself is the meal).