Jump to content

Follow Us:  Twitter Facebook RSS Feed            




   arrowShare this page:
   

   Get email alerts  Subscribe to FREE Celiac.com email alerts

 
Celiac.com Sponsor:                                    


RiceGuy

Member Since 17 Nov 2005
Offline Last Active May 13 2014 08:59 AM
-----

#753200 Enzymedica Digest Gold And Glutenease - Has Anyone Had Cross Contamination Ty...

Posted by RiceGuy on 03 December 2011 - 07:29 AM

I had tried two different brands of gluten digestive enzyme products, and reacted to both. What I found is that one of the enzymes is maltase (also called malt diastase), which is derived from barley. That was all I needed to know. However, I do not know if all the enzyme products marketed for gluten-sensitive people contain a barley-derived enzyme.

What I find helpful is a digestive enzyme product called Digest Platinum, by NOW Foods. All the enzymes are derived from microbial sources, not plants or animals. I chose this type because microbial enzymes can withstand the acidity of the stomach, thereby are able to make it into the rest of the digestive tract intact, where they can do their job. A similar product is made by Doctor's Best, which I find effective as well. Another nice thing about these products is the wide range of enzymes they contain, so that many different types of food components are addressed. Neither makes any claim of digesting gluten specifically, and I cannot say that it will help reduce symptoms of gluten exposure.
  • 1


#744958 B12 Confusion

Posted by RiceGuy on 05 November 2011 - 09:50 AM

I do hope you realize that many alcoholic beverages are not gluten-free. So not only is the alcohol not good for the body, but you may be getting glutened by it too.

However, I will not lecture you on alcohol consumption. I'm sure you know better without it being pointed out to you.

As for B12, whether or not to get injections, and how long it takes to bring levels back into the normal range if you allow them to drop, there is no single answer for everyone. It all depends. It depends on how low your level goes, how much the body has stored up, how much you supplement per day, what type of supplement you take, how well your body absorbs the supplement, etc. From what I've read, the methylcobalamin form of sublingual can be as effective as the shots. It is true that there is no known level of overdose for B12, so you can safely take as much as you wish. Studies in which huge, mega-doses of B12 have been administered show that even 60mg per day can be helpful. I expect that you'd end up ingesting too much of whatever other ingredients are in the supplement before experiencing any negative effects from the B12 itself.

When you say 1000% of the RDA, do you mean 3mg? Some studies seem to show that the body can assimilate about 5-6mg per day, which I suppose is why many B12 supplements are available up to about 5mg in potency. There are a few which are higher, though very few. But depending upon how well you body is able to absorb, assimilate and utilize the B12 supplement, you may benefit from a somewhat higher dose. Experimentation with varying amounts is probably the best way to determine how much is optimal for you.
  • 1


#740556 Pie Crust Help Please!

Posted by RiceGuy on 21 October 2011 - 05:40 AM

I find I get better results with a dough that is pressed into the pan rather than attempting to make it perform like a wheat crust dough. Like many other types of gluten-free baked goods, the recipe and method of preparation needs to be different than simply trading wheat flour for gluten-free flour. Try less fat, so the dough will hold together more. Keep in mind that the fat used in a wheat-based crust is there to prevent the gluten from sticking so much, otherwise you'd get a flat-bread. Since gluten-free flours already don't stick together much on their own, using the traditional amount of fat will only work against you. If there's one thing gluten-free flours are good at, it's being crumbly! Use it to your advantage rather than attempting to fight against it.
  • 1


#738062 What Does Super Sensitive Mean?

Posted by RiceGuy on 12 October 2011 - 06:15 AM

I think what dilettantesteph said is accurate. For me, products labeled gluten-free can still be a problem, especially when grown, transported, or processed using shared equipment. The 20 ppm limit is too high for me. If I catch a whiff of wheat bread or toast, I know I'm gonna have a reaction.
  • 1


#717812 Newbie Needs Answers

Posted by RiceGuy on 21 July 2011 - 09:53 AM

The symptoms you describe certainly do sound like a sensitivity to gluten.

Eating out is often problematic, though some say that getting to know a particular restaurant, and the cooks, manager, etc can help a lot.

Testing for gluten sensitivity or Celiac typically does require some weeks or months of gluten ingestion to get some chance of accuracy in the test results. Some opt to forgo "official" testing, and just remain gluten-free, being assured by the improvement in health that they've made the right decision. Others feel they need/want the tests to reinforce their resolve to never eat gluten again, or prove to family/friends, etc. The choice is ultimately up to you. But do keep in mind that accuracy is somewhat lacking, and in fact a gluten-free diet is the best test there is. If you feel better without gluten in your diet, that trumps any test a doctor can do.

In the mean time, there are some things you can do to lessen some of those other health issues you mention. For instance, get yourself a decent co-enzyme B-complex supplement, zinc chelate/picolinate, and magnesium citrate. Also glucosamine, curcumin, and maybe some omega-3s such as flax/krill/fish oil. A sublingual methylcobalamin B12 5mg tablet would probably also be helpful. These should help with TMJ, Raynaud's, joint pain, energy, and numerous other things.

I'm sure others will have helpful advice for you. Welcome to the board!
  • 1


#690096 Doing Without Carbs

Posted by RiceGuy on 06 April 2011 - 07:43 AM

Some folks have trouble with grains, but they really aren't a required food anyway. Though I do enjoy them, and feel better with them than without them. To each his/her own. Though brown rice is far healthier than white rice, you may not be able to eat either without negative consequences. Try not having rice for a week or two, and see how you feel.

And yes, potatoes and other nightshades such as tomatoes, peppers, eggplant, etc, can be very problematic. Many on this board, including myself, cannot tolerate them. The toxic alkaloids impair muscle/nerve function, but most people aren't effected to a noticeable degree. Others are very much effected. This is different than an allergy or intolerance, which can also be the case for some or all nightshades. So again, try doing without them, and see how you feel.

Do you consume milk products or legumes?? both are high in carbs

Legumes are a low carb food. Although they do contain a fair amount of fiber, which is classified as a carbohydrate, it does not get metabolized like starches and sugars. So essentially, legumes are low carb as far as energy/blood sugar is concerned.

Dairy is also not high in carbs. Although, most of the carbs in many dairy products is in the form of lactose (often referred to as milk sugar). Other sugars are present in some dairy products, but usually not very much. Some cheeses and other dairy products have very little sugar because of the way they are made.
  • 0


#689268 Celiac And Now Ms

Posted by RiceGuy on 03 April 2011 - 06:25 AM

You've gotten great advice.

I'm no psychologist, and please don't take this wrongly, but I get the impression that you feel as though getting a diagnosis of MS would take all hope away. As if there's no use fighting it, like you may as well sit back and let it all happen, and not bother trying to overcome it just because doctors say you can't.

Many of us on this board can tell you that doctors are so often clueless about things, that we can't barely believe their ignorance. The association between Celiac and innumerable, supposedly unrelated symptoms is one example with which many here are all too familiar. Yes, neurological symptoms which appear much like signs of other diseases are definitely associated with Celiac. And many on this board have experienced significant improvement in things which the medical profession regards as untreatable and/or permanent.

Even after going gluten-free, my health continued to deteriorate. I eventually could not walk, could barely hold small, light objects without them slipping right through my fingers, and the nerve/muscle pains kept getting worse. I credit this board and the fine members here with helping me turn things around. I eventually concluded that I had very serious nutritional deficiencies, even though I have always cooked practically everything from scratch and enjoy loads of veggies and other wholesome, nutritious foods.

What has made the largest difference for me (besides going gluten-free) is vitamins and minerals such as those already mentioned by Bea. The B vitamins are IMHO a must, and magnesium was the big missing puzzle piece for me. Vitamin B12 was also an important factor. However, other food sensitivities must never be overlooked. For example, I would also figure out that nightshades (potatoes, tomatoes, peppers, eggplant, etc) would literally cripple me. It would take two weeks of abstaining from them before I could walk again. Therefore, I always recommend trying these things to anyone with nerve/muscle/neuro type issues. It can't hurt, and could really help.

I don't have specific knowledge about MS, brain lesions, and so forth. But what is so very clear to me is that the body requires nutrients in order to repair and maintain itself. Without the right nutrients, and/or when toxins get in the way of proper functioning, any number of things can go wrong. I would urge you to try some nutritional supplements, regardless of what blood tests or doctors might say.

And I'd also agree that other food intolerances/allergies or sensitivities may be an important factor for you. It can take awhile to track them all down, but it is worth every effort to figure them out. Many of us have found new culprit foods after going gluten-free.

Things might seem bleak, and this might sound too optimistic, but be the strength your family needs. Show them you aren't going to take this all lying down. Grasp every single shred of hope, and use the Internet as the incredible resource it can be for you. I'd personally bet money on you being able to improve your health significantly more than doctors think you can. Please don't prove them right by giving up.
  • 1


#681488 Gluten-Free Brands

Posted by RiceGuy on 08 March 2011 - 11:08 AM

Well, I've found that my body reacts to levels which are low enough to allow the manufacturer to label the product gluten-free. It seems I also react to airborne gluten, like the smell of bread toasting, or freshly baked items, etc.

It comes down to just how sensitive you happen to be. This doesn't mean how much it takes for you to feel something happen, but how much it takes for your immune system to produce the antibodies which inadvertently attack the body's own cells. And that's not always easy to determine. Periodic antibody tests can help I suppose. Over time, many of us become more sensitive, or at least we experience reactions where we didn't before.

Ultimately, it may just take time and experience to figure out for yourself what the reasonably risks are.

Products made on shared equipment is obviously far riskier than products made in the same facility, but on dedicated lines. You may find it helpful to contact the manufacturer to find out if the lines are shared with gluten-containing items.
  • 1


#681434 Digestive Enzyme Supplement - Stomach Pain

Posted by RiceGuy on 08 March 2011 - 08:39 AM

Well, the product you mentioned has maltase, an enzyme which is often derived from barley. The company's website doesn't specify the source. I did try an enzyme product or two before I knew that just because it says gluten-free, doesn't mean it really is, and I had horrible experience with them. In my research, I read that the enzymes derived from microbes are more effective, as they can withstand the acidity of the stomach. So I've been using a product formulated with enzymes from microbial sources, and haven't had any trouble with them.

I even tried some products specifically designed for individuals having trouble with gluten, also with bad results. Turns out, even those products had barley enzymes. So you really need to know the sources of the enzymes.

Two products I'm aware of which are derived entirely from microbes are NOW Foods Digest Platinum, and one from Doctor's Best.

I don't know of any reason why the body would need to acclimate to digestive enzymes. That may be a myth, just as the idea of "breaking in" a new pair of shoes.
  • 1


#678594 Butter Substitute For Baking

Posted by RiceGuy on 26 February 2011 - 05:45 AM

Riceguy? How does one know if coconut oil has been centrifuged? Can you recommend the brand? I'm interested.

If it doesn't specifically state that it is centrifuged, then it's not. There aren't many places to get it, so a search should turn up the few there are. I've had two, but not side by side, so am not sure if one is better than the other as far as taste goes, but the second one went rancid fast, which suggests that the water content was too high. The company has stopped offering it anyway though, stating that their supplier couldn't keep up. So if you want a brand recommendation, I'd say get some Coconut Oil Supreme. Last I looked, they had a sample size too. Truly marvelous stuff!
  • 1


#677977 Any Suggestions For Anxiety

Posted by RiceGuy on 24 February 2011 - 04:48 AM

I second the suggestion of B vitamins. Especially B12. It and other nutrients are essential for the brain to make melatonin, as well as serotonin and other things. Also, magnesium is known as the calming mineral, and is vital for neurological health as well. Additionally, magnesium helps reinforce the blood/brain barrier, keeping out neurotoxins which can mess with your brain.
  • 1


#677973 I Just Don't Want To Even Eat

Posted by RiceGuy on 24 February 2011 - 04:32 AM

One thing I can add to what has been said thus far is that you might try some digestive enzymes. The right ones can really help with digestion, and bloating too. NOW Foods makes a decent one called "Digest Platinum", and Doctor's Best also makes one which I've found to be effective. There are others which should work too, and depending on the particular cause for your symptoms, some may work better than others. But one thing I know to look for is that the enzymes should be derived from microbes, as these are the kind which can withstand the acidity of the stomach.

I agree with the statement about carbs not digesting well. I've found certain ones can really be tougher than my intestines are ready to handle. The resistive starch in bananas might be too difficult for your digestive system right now. If you desire a grain of some kind, try some others instead of rice, such as buckwheat or millet. Just do make certain they are tested for possible gluten contamination.
  • 1


#677971 Any Tips For Gas And Bloating?

Posted by RiceGuy on 24 February 2011 - 04:07 AM

I also concur about the gluten-containing meds. That'll keep you from healing. So even if you addressed the bloating and gas with some digestive aid, you'd still very likely not get the kind of improvement in health that you should.
  • 1


#653155 I Think I'm Having A Dh Outbreak But Not Sure

Posted by RiceGuy on 13 November 2010 - 11:03 AM

Although DH is often symmetrical, it is not 100%. Anyway, it doesn't have to be DH to be a reaction to the gluten you ingested. If you haven't been having such reactions lately, it sure would seem related IMO.

From what I've read, DH appears as a red spot (or cluster thereof), usually with a tiny "peak" in the center of each/most of them. But from various postings on this board, it does seem to vary somewhat.
  • 1


#653143 I'm Disappointed From.....

Posted by RiceGuy on 13 November 2010 - 09:58 AM

Seems to me that your antibody tests are not so negative. My opinion, but considering the reference ranges, and the fact that your weren't even eating gluten up to the time of testing, I'd say they're positive enough. It takes six weeks or more of eating gluten daily to get typical reliability from the blood tests, and even then it's not any guaranty.

Besides, if you are feeling better on a gluten-free diet, and both doctors are telling you to remain gluten-free, then how is that not a diagnosis? It is gluten-sensitivity at the very least, no? And, would you eat gluten if they told you to? Seems to me that you're on a gluten-free diet no matter what the test results say, aren't you?
  • 2