Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

New Study On Rice And Arsenic Poisoning
1 1

33 posts in this topic

I usually am just a "lurker" here (and I must say, I've gotten invaluable info from this site) but I just came across this article regarding arsenic levels and rice:

http://www.sciencedaily.com/releases/2007/...70305092336.htm

Source: American Chemical Society

Date: March 5, 2007

More on:

Agriculture and Food, Hazardous Waste, Oceanography, Food, Geography, Soil Types

Elevated Arsenic Levels Reported In Rice Grown In South Central States

Science Daily

0

Share this post


Link to post
Share on other sites


Ads by Google:

If you are interested in the toxin levels in american foods; there is a really good book called, "Diet for a poisoned planet" 2nd Edition by David Steinman. I found it a very interesting read. He uses research for many of his arguments. In the 2nd edition he retested foods from the 1st edition to see if the toxin levels changed.

I would love to research and write a book like this for Canada.

0

Share this post


Link to post
Share on other sites

This is really scary! We eat a lot of rice products. Our cereal, bread, cookies, pancakes, pasta all have rice in them. I'm so suprised that gluten-free folk don't seem to be as concerned. Maybe I'm overreacting, but we're probably injesting lots of arsenic if we're eating all this gluten-free stuff, as well as the plain old rice on occasion.

I'm definitely going to check out that book. But, I'm almost afraid to delve further into this. If gluten isn't good for us, and the gluten-free foods made with rice are putting arsenic into our systems, there's not too many foods left. I have 2 gluten-free children, and the rice bread, pastas, cookies have been a saving grace, but the thought of arsenic in all that scares me.

Thanks for responding, was starting to feel like I should have just stayed in lurking mode!

0

Share this post


Link to post
Share on other sites
This is really scary! We eat a lot of rice products. Our cereal, bread, cookies, pancakes, pasta all have rice in them. I'm so suprised that gluten-free folk don't seem to be as concerned. Maybe I'm overreacting, but we're probably injesting lots of arsenic if we're eating all this gluten-free stuff, as well as the plain old rice on occasion.

I'm definitely going to check out that book. But, I'm almost afraid to delve further into this. If gluten isn't good for us, and the gluten-free foods made with rice are putting arsenic into our systems, there's not too many foods left. I have 2 gluten-free children, and the rice bread, pastas, cookies have been a saving grace, but the thought of arsenic in all that scares me.

Thanks for responding, was starting to feel like I should have just stayed in lurking mode!

0

Share this post


Link to post
Share on other sites
I usually am just a "lurker" here (and I must say, I've gotten invaluable info from this site) but I just came across this article regarding arsenic levels and rice:

http://www.sciencedaily.com/releases/2007/...70305092336.htm

Source: American Chemical Society

Date: March 5, 2007

More on:

Agriculture and Food, Hazardous Waste, Oceanography, Food, Geography, Soil Types

Elevated Arsenic Levels Reported In Rice Grown In South Central States

Science Daily

0

Share this post


Link to post
Share on other sites




I tried to reply twice above, but could only manage to quote the oriiginal poster...so, I'll try ONE MORE TIME...(this is getting on my nerves now)

I've been buying rice noodle products from China and other Asian countries, rice from Asian countries, and rice flour from India. I've done this only because it was cheaper to go into a local international market and get these items from other countries, than buying gluten free products from the U.S.

Now I guess I'm glad I do that, because it sounds like it's actually probably SAFER!

I am wondering about the packaged gluten free thigns I do buy from this country...I guess there's no way of knowing the source of the rice flour. Sounds like that grown in California is okay.

I agree this is very scary: I eat tons of rice these days too.

0

Share this post


Link to post
Share on other sites

Yes, this is scary.

I had a hair analysis done last year for mercury and it came back on the moderate side for arsenic. I do buy organic rice but I suppose that doesn't make much difference. <_<

We eat lots of rice as well as we all tolerate that well and don't do so well on other alternative grains.

0

Share this post


Link to post
Share on other sites
I tried to reply twice above, but could only manage to quote the oriiginal poster...so, I'll try ONE MORE TIME...(this is getting on my nerves now)

I've been buying rice noodle products from China and other Asian countries, rice from Asian countries, and rice flour from India. I've done this only because it was cheaper to go into a local international market and get these items from other countries, than buying gluten free products from the U.S.

Now I guess I'm glad I do that, because it sounds like it's actually probably SAFER!

I am wondering about the packaged gluten free thigns I do buy from this country...I guess there's no way of knowing the source of the rice flour. Sounds like that grown in California is okay.

I agree this is very scary: I eat tons of rice these days too.

We don't know the safety of rice from other countries though. There could be arsenic or other contaminants in their products as well. For example, rice protein and wheat gluten contaminated with melamine coming from China. (http://www.boston.com/business/articles/20...on_new_finding/)

There is potential contamination with all sorts of foods beyond rice too. Then add on air pollution, local pesticide spraying, chemicals in household goods, etc...we're getting poisoned in all sorts of ways.

Michelle

0

Share this post


Link to post
Share on other sites

Though I'm glad my rice comes from California, I too am concerned because of the many other rice products we all consume. Fortunately, rice isn't the only gluten-free grain which can be used to make good breads. However, what about the levels of arsenic and whatnot in those other grains, such as sorghum, millet, corn, buckwheat, etc?

0

Share this post


Link to post
Share on other sites

Seems these days you can't eat ANYTHING.

Head, this is my desk. Desk, meet my head. I think you'll get along.

*WHACK*

1

Share this post


Link to post
Share on other sites
Seems these days you can't eat ANYTHING.

Head, this is my desk. Desk, meet my head. I think you'll get along.

*WHACK*

:wacko::lol:

It's just as well I am intolerant to rice, too, so at least I won't die from arsenic poisoning.

But yes, it sure is scary.

0

Share this post


Link to post
Share on other sites

I'm a biogeochemist and I specialize in arsenic analysis. I focus on algae, but I have done some analysis of foods including rice. Almost all foods contain some arsenic. One poster asked about other grains. All grains can contain arsenic. Plants accumulate arsenic from the soil they are grown in. I'll be doing some fieldwork in a high arsenic area this summer and it might be interesting to collect some corn from farms in the area. Drinking water also has arsenic and the levels vary depending on where you live. Seafood, particularly, shrimp, clams etc. is very high in arsenic, but this is organic arsenic. Unlike organic mercury, organic arsenic is non-toxic. The other thing to keep in mind is that arsenic does not bioaccumulate, unlike mercury. It will be found in hair, but it doesn't cross the blood-brain barrier. The main problem with inorganic arsenic is that it increases the risk of stomach and skin cancer.

0

Share this post


Link to post
Share on other sites
I'm a biogeochemist and I specialize in arsenic analysis. I focus on algae, but I have done some analysis of foods including rice. Almost all foods contain some arsenic. One poster asked about other grains. All grains can contain arsenic. Plants accumulate arsenic from the soil they are grown in. I'll be doing some fieldwork in a high arsenic area this summer and it might be interesting to collect some corn from farms in the area. Drinking water also has arsenic and the levels vary depending on where you live. Seafood, particularly, shrimp, clams etc. is very high in arsenic, but this is organic arsenic. Unlike organic mercury, organic arsenic is non-toxic. The other thing to keep in mind is that arsenic does not bioaccumulate, unlike mercury. It will be found in hair, but it doesn't cross the blood-brain barrier. The main problem with inorganic arsenic is that it increases the risk of stomach and skin cancer.

Dear corinne,

This is interesting! I am glad you shared your expertise. Information such as this is not normally released to the public, although I feel it should be. It is fascinating that organic arsenic is not poisonous. Inorganic arsenic is what we need to worry about then.

I get most of my rice flour from the Chinese market. I have had them from India and China or Taiwan. I am not sure about toxins aside from the more recently exploited melamine found in the pet food. Sometimes I wonder if the only way to avoid any of these dangers is to stop eating altogether! This is scary and frustrating!

Sincerely,

NoGluGirl

0

Share this post


Link to post
Share on other sites
Dear corinne,

This is interesting! I am glad you shared your expertise. Information such as this is not normally released to the public, although I feel it should be. It is fascinating that organic arsenic is not poisonous. Inorganic arsenic is what we need to worry about then.

I get most of my rice flour from the Chinese market. I have had them from India and China or Taiwan. I am not sure about toxins aside from the more recently exploited melamine found in the pet food. Sometimes I wonder if the only way to avoid any of these dangers is to stop eating altogether! This is scary and frustrating!

Sincerely,

NoGluGirl

Its not really that the information isn't released but that its not put into an easily digestible (forgive the pun) format.

Arsenic isn't THAT poisionous .. which isn't to say its a good thing to have in food but since corinne mentioned mercury .. mercury is actually the only natural element NOT used by the human body..

Everything else we need in some tiny quantity.... including arsenic.

organic arsenic is non-toxic.
Is an example, it is toxic just not very and doesn't accumulate...

Organic uranium isn't THAT toxic either... its just a matter of perspective... uranium citrate is pretty soluble so if you are working with uranium the first thing to do is drink lots of real lemonade...

The thing is if the report mentioned elevated calcium or elevated selenium or one of countless suppliments many people take nonone would be worried but half the suppliments in a mutli vitamin and trace elements tablet are just as toxic as arsenic.

For almost any chemical or element this data is very publically available... just google MSDS then the name ... (material safety data sheet)...

As I have mentioned reasonably often the USGS has maps and data... its all public information...

You just need to know what you're looking for really.

http://water.usgs.gov/nawqa/trace/pubs/fs-063-00/

http://wwwbrr.cr.usgs.gov/Arsenic/minerals.htm

http://minerals.usgs.gov/minerals/pubs/commodity/arsenic/

Corinne.... I'm envious... you're doing what I intended to do... :D (seriously)... My geol undergrad dissertation was on trace elements in soil but I ended up in oil...

0

Share this post


Link to post
Share on other sites

Thanks for that link, since we need to stay informed about things like this.

However, we should all be aware that the article that you provided a link to appears to be a heavily-edited version of the original article that came from The American Chemical Society. If you go to the American Chemical Society site, and locate the original article, it presents a much more balanced picture.

http://www.chemistry.org/portal/a/c/s/1/fe...f6a17245d830100

Arsenic appears in a natural state in quite a few countries besides the U. S. Organic arsenic is not known as a carcinogen, whereas inorganic arsenic is. The arsenic found In U. S. rice is primarily organic, whereas the arsenic found in rice from most other countries, is inorganic.

If we look hard enough, we can probably find a reason not to eat everything. ;)

0

Share this post


Link to post
Share on other sites

Gfp - that's interesting. I did my undergrad in industrial chemistry and worked in the oil industry. I eventually decided to go back to grad school in biogeochemistry. I just started a tenure track position. I love the job - but it's a definite tradeoff in terms of $$ and workload.

Just a note - organoarsenic compounds are actually non-toxic (well everything is toxic at high enough dose but ...)

Arsenate is acutely toxic because it can substitute for phosphate in ATP. The methylated arsenic(V) compounds, arsenocholine, arsenosugars etc. cannot substitute for phosphate. Arsenite is carcinogenic but all organoarsenic compounds encountered under normal conditions are variations of arsenate and are not carcinogenic. Also, as you noted, organoarsenic compounds are readily excreted.

0

Share this post


Link to post
Share on other sites

I used to eat any type of rice, but now that I eat so much rice I've become picky. I really like Lundberg's (from California). I've become a bit of a food snob. Maybe that's not such a bad thing!

0

Share this post


Link to post
Share on other sites
Gfp - that's interesting. I did my undergrad in industrial chemistry and worked in the oil industry. I eventually decided to go back to grad school in biogeochemistry. I just started a tenure track position. I love the job - but it's a definite tradeoff in terms of $$ and workload.

Wow, I really wish I'd done that ... oil was about the last thing on my mind when I started my undergrad degree...

Its just so easy to get sucked in and then not escape...(I only intended to stick with it long enough to pay off my loans and get a little reserve) ... reminds me of hotel california :D (you can check out any time you like...)

0

Share this post


Link to post
Share on other sites

Let's do some math:

Rice from the US has an average of 0.26 ug/g of arsenic.

Rice from India has an average of 0.05 ug/g of arsenic.

The percentage of inorganic arsenic in the US rice is 42%, or about 0.1 ug/g.

So it doesn't even matter that the percentage of inorganic arsenic in rice from India is higher, at 81%, because the amount of inorganic arsenic in US rice is twice as much as all the arsenic in the Indian rice. Organically grown California rice is said to have about 0.1 ug/g, but I didn't see a figure for the percentage of inorganic. Besides, since the organic type isn't totally safe either, I'd have to wonder how much would be just as bad as a given amount of inorganic.

As for my previous question about other grains, it seems the water-saturated soil in which rice is grown is what gets the arsenic mobile. Thus it can get into the root system of the plants. Apparently, even with elevated arsenic in the soil, other crops don't pick up nearly as much because the soil isn't as wet.

0

Share this post


Link to post
Share on other sites
Let's do some math:

Rice from the US has an average of 0.26 ug/g of arsenic.

Rice from India has an average of 0.05 ug/g of arsenic.

The percentage of inorganic arsenic in the US rice is 42%, or about 0.1 ug/g.

So it doesn't even matter that the percentage of inorganic arsenic in rice from India is higher, at 81%, because the amount of inorganic arsenic in US rice is twice as much as all the arsenic in the Indian rice. Organically grown California rice is said to have about 0.1 ug/g, but I didn't see a figure for the percentage of inorganic. Besides, since the organic type isn't totally safe either, I'd have to wonder how much would be just as bad as a given amount of inorganic.

As for my previous question about other grains, it seems the water-saturated soil in which rice is grown is what gets the arsenic mobile. Thus it can get into the root system of the plants. Apparently, even with elevated arsenic in the soil, other crops don't pick up nearly as much because the soil isn't as wet.

Okay, here's my big concern - I feel that we're eating so much of this stuff now that we're gluten-free. For b.fast my kids have Envirokids Cereal (rice based), Pancakes from Pamela's mix (rice based) or eggs. Lunch is quite often sandwiches with bread from rice flour. For Dinner, we often have Tinkyada Pasta (rice) or rice with our meal. Cookies, pretzels other snacks are made from rice flour. We obviously need to cool it with products made from rice! And what about those who drink rice milk on top of all that? I'm just so surprised that this is the first I've heard of this. Are there alternative flour mixes out there that do not use rice flour?

0

Share this post


Link to post
Share on other sites
Are there alternative flour mixes out there that do not use rice flour?

I haven't looked for pre-made mixes, but I've been using various flours such as sorghum and millet with results comparable to those I've obtained with rice flours.

Besides the usual tapioca, corn, soy, etc, here's a few kinds of gluten-free flours you might want to try:

Almond Flour/Meal

Amaranth Flour

Buckwheat Flour

Coconut Flour

Flaxseed Meal

Garbanzo Bean Flour

Green Pea Flour

Mesquite Flour

Millet Flour

Quinoa Flour

Sorghum Flour

Teff Flour

There are more of course, though I find most others to be somewhat less than easily obtainable.

0

Share this post


Link to post
Share on other sites
I haven't looked for pre-made mixes, but I've been using various flours such as sorghum and millet with results comparable to those I've obtained with rice flours.

Besides the usual tapioca, corn, soy, etc, here's a few kinds of gluten-free flours you might want to try:

Almond Flour/Meal

Amaranth Flour

Buckwheat Flour

Coconut Flour

Flaxseed Meal

Garbanzo Bean Flour

Green Pea Flour

Mesquite Flour

Millet Flour

Quinoa Flour

Sorghum Flour

Teff Flour

There are more of course, though I find most others to be somewhat less than easily obtainable.

Thanks, Riceguy! I have sorghum, but haven't used it yet. I've baked with flaxseed and almond meal back when I was low-carbing. Can you tell me what part sorghum and what part millet you use? Do you happen to have a recipe for bread using any of these - or can you direct me to one?

0

Share this post


Link to post
Share on other sites

Dear corinne, gfp, and RiceGuy,

This is fascinating information! Thank you for the links, gfp! I know arsenic is present in our drinking water here. I doubt it is organic, though. We also have an abnormally high cancer rate in this area. I am worried right now, since our water purification system broke, I have had to drink tap water. My body does not need anymore poison in it! Chlorine is not healthy, either.

Sincerely,

NoGluGirl

0

Share this post


Link to post
Share on other sites
Thanks, Riceguy! I have sorghum, but haven't used it yet. I've baked with flaxseed and almond meal back when I was low-carbing. Can you tell me what part sorghum and what part millet you use? Do you happen to have a recipe for bread using any of these - or can you direct me to one?

I've been playing around with the ratios of these and other flours. Thing is, I don't use potato, dairy, eggs, yeast or sugar, so any of those might benefit the texture and I won't know about it. I haven't tried cornstarch yet, which is also common in gluten-free breads. Sorghum and millet seem pretty interchangeable from what I've found, though the texture is a bit different depending on the rest of the ingredients. I've been using one or the other, or equal parts of each, and the results are just as nice. It's probably more a matter of preference. I do usually include some rice flour though, and sometimes tapioca. It just depends on what I'm trying to make.

Here's a blend I found on a site which suggested rice or millet as the main flour:

2 cups millet flour

2/3 cup potato starch

1/3 cup tapioca flour

1-2 tsp. of guar or xanthan gum

I suppose you could try replacing the rice flour in this recipe with millet or sorghum:

http://glutenfreebay.blogspot.com/2007/02/...might-make.html

Here's a millet muffin recipe from Arrowhead Mills:

1-1/2 cups Millet flour

1/2 cup soy flour

1 Tablespoon baking powder (non-aluminum)

1/2 teaspoon salt (optional)

1/4 teaspoon orange flavoring

1 cup water or orange juice

1/4 cup vegetable oil

1/4 cups brown rice syrup or honey (or substitute Stevia)

Combine all dry ingredients in a medium bowl. Mix all liquid ingredients together, then add to dry ingredients. Put mixture in well-oiled muffin tins. Makes 12 muffins.

Bake at 375 for 15-20 minutes or until done.

0

Share this post


Link to post
Share on other sites
I've been playing around with the ratios of these and other flours. Thing is, I don't use potato, dairy, eggs, yeast or sugar, so any of those might benefit the texture and I won't know about it. I haven't tried cornstarch yet, which is also common in gluten-free breads. Sorghum and millet seem pretty interchangeable from what I've found, though the texture is a bit different depending on the rest of the ingredients. I've been using one or the other, or equal parts of each, and the results are just as nice. It's probably more a matter of preference. I do usually include some rice flour though, and sometimes tapioca. It just depends on what I'm trying to make.

Here's a blend I found on a site which suggested rice or millet as the main flour:

2 cups millet flour

2/3 cup potato starch

1/3 cup tapioca flour

1-2 tsp. of guar or xanthan gum

I suppose you could try replacing the rice flour in this recipe with millet or sorghum:

http://glutenfreebay.blogspot.com/2007/02/...might-make.html

Here's a millet muffin recipe from Arrowhead Mills:

1-1/2 cups Millet flour

1/2 cup soy flour

1 Tablespoon baking powder (non-aluminum)

1/2 teaspoon salt (optional)

1/4 teaspoon orange flavoring

1 cup water or orange juice

1/4 cup vegetable oil

1/4 cups brown rice syrup or honey (or substitute Stevia)

Combine all dry ingredients in a medium bowl. Mix all liquid ingredients together, then add to dry ingredients. Put mixture in well-oiled muffin tins. Makes 12 muffins.

Bake at 375 for 15-20 minutes or until done.

Thanks again, Rice Guy! I'm going to give the millet blend a whirl and see how it goes. I've recently been using agave nectar as a sweetener, which may work well with the 2nd recipe, for millet muffins.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
1 1

  • Forum Statistics

    • Total Topics
      103,884
    • Total Posts
      919,476
  • Topics

  • Posts

    • I'm actually scared to go to the doctor and could use some advice
      Hello Elle Among this online community you are not alone in either your symptoms or how you feel about visiting the doctor.  I for one understand the anxiety that you are going through, my own weird nerve stuff and other puzzling symptoms have had me really scared at times.   So much you are going through could very well be gluten related, it really could.   But if it isn't, in the end it is worth trying to find out what it is going on so you can get the treatment you deserve. After all, it could have a really simple, treatable explanation, once the doctors know what it is. I remember reading on another website something that has helped me with my own health anxiety - if one can summon up the courage to go and see the doctor, one should pat oneself on the back and be proud of oneself for doing the right thing.  I'm not terribly keen on the idea of being a proud person - but I think it was meant in the best sense, and it is always good to do the right thing, even if one does it afraid!  It always makes me feel that bit stronger when I'm in the waiting room at the doctors! There is lots of great advice above.  Do take it and make sure you come back if you need further support. There are some fantastic people here to help.        
    • I'm actually scared to go to the doctor and could use some advice
      Hi Elle......do you think you would have better luck obtaining a full Celiac panel from your GP or a gastro doc?  You really need to be tested for Celiac because of all your symptoms.  Many other people probably thought they were dying of some horrible disease because they had so many symptoms that docs ignored.  Very common problem for us.  Plus, your Mom has had "IBS" all her life.  I should add that IBS is not a diagnosis.  No one needs to be told their bowel is irritated......they already know that.  This is where the medical establishment, no matter where you live in this world, fail us.  They need to find the root cause and there always is one.  You also do not need to have any gastro issues to be a Celiac but you do have some, along with all your symptoms mentioned.  Anxiety is a huge problem with Celiac Disease and for many, it goes away just fine on the gluten-free diet, without need of meds...which should always be a last resort measure.  I have never had an anxiety problem in my entire life until after I was diagnosed with Celiac.  I may have had it but with all the other numerous symptoms I had, the anxiety may have gotten buried somewhere.  But guess what? On the extremely rare occasion when I am glutened or cc'd, I get major anxiety for about 4 days and then its gone. B12 is a water soluble vitamin so whatever you don't use, it exits the body in your urine.  It is pretty damn hard to overdose on the stuff.  I take a B vitamin everyday, very high quality ones and my B12 is usually in the high 600 range.  Optimally, it should be between 650-800 so yours was abysmal pre-supplementation.  Absorption can also be affected by PPI's.  You did notice improvement with the tingling sensation and fatigue once your levels were way up so take notice of that. My biggest advice is to get your mother and you tested for celiac, with a FULL PANEL. Then you'll have to wait and see what that shows. You could always trial a gluten-free diet if all testing is complete and the results were either negative or inconclusive. That sometimes happens with people, especially if they have Celiac's other cousin......non-celiac gluten intolerance.  This would be the best route to go with regards to your anxiety, unless it becomes disabling and you need meds, short term. Make sure you tell them that anxiety is a HUGE symptom of Celiac and it is not normal for younger people to have extreme anxiety like that, for no reason. Good luck to you and please call and make the appointment. I understand your fear....I hate doctors and it's pure mistrust. But sometimes you have to address a problem head on.    
    • newbie diagnosed mom - testing 8 yr old now
      good to know. I am not going for a biopsy. I do not have health insurance, i know i know please no political comments. My children do. My husband and I don't right now. If we lived in another state, we would have coverage. I just made an appt to do a full blood panel for my daughter this week. I would rather find some confirmation for her through a blood test, i feel a scope is too invasive for a child. 
    • Did Jennifer Esposito Leave Town Amid $43 Million Gluten-Free Bakery Lawsuit?
      With a major lawsuit pending, recent reports put the former "Blue Bloods" star in Denmark. View the full article
    • I'm actually scared to go to the doctor and could use some advice
      Well, if I were you, I would go see your doctor and talk to him/her about all this.  Tell your doctor about your anxiety. When I finally did, my doctor prescribed a low dose of an anti-anxiety med and it has made a world of difference in my life.   About the whole thing with the B12 and the weird symptoms . Keep taking the B12 in the meantime to see if that helps again. But talk about it anyway.  If you want a celiac test, ask for the panel to be done. Your doctor may or may not want to send you to a GI for that. Remind him your mom is being tested. You do not have to wait for her results.  Work with your doctor if possible and if not, maybe find a doctor you can work with. If all you end up needing is b12, that's a good thing. If you end up needing more help, starting with your doctor and a heart to heart Talk will have you going in the right direction.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

    • Jmg  »  admin

      Hello Admin!
      I don't know whether this is of interest to post on your articles feed:
      http://pratt.duke.edu/about/news/window-guts-brain
      Kind Regards,
      Matt
      · 2 replies
    • celiac sharon  »  cyclinglady

      Hello cycling lady, have you noticed my picture is showing up as you?  Have no idea why but it's rather disconcerting to see my picture and your words 😉  Do you know how to fix it?  You seem to have far more experience with this board than I do
      · 1 reply
    • Larry Gessner  »  cyclinglady

      Hi There, I don't know if there is a place for videos in the forum. I just watched "The Truth About Gluten" I think it is a good video. I would like to share it somewhere but don't know where it should go. Any help would be greatly appreciated.
      Here is the link if you have never watched it.
      https://youtu.be/IU6jVEwpjnE Thank You,
      Larry
      · 2 replies
  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      60,928
    • Most Online
      1,763

    Newest Member
    Timea
    Joined