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RiceGuy

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Everything posted by RiceGuy

  1. RiceGuy
    I just tried it, though I had a few months ago. As others have noted, it doesn't take intolerances or supplements into account. It also doesn't account for things like margarine, soy/nut milks, etc, many of which have added vitamin D. At least they deficiencies are in percent, and I'd personally regard all but the really high values as not very likely...
  2. RiceGuy
    Welcome to the board! Many members here have commented about changes in their reaction to gluten, so what you've experienced doesn't surprise me. Usually however, the reaction is similar, but intensified. Perhaps if the body hadn't rejected the gluten as it did, and allowed it to progress further through the digestive system, you'd have had the other symptoms...
  3. RiceGuy
    Well, I'd never touch Lays, or probably any flavored chips. Just look at the mile-long list of garbage they add to those things, not the least of which is MSG. I like just plain chips, and if I want something on them I'll use my own dips or whatever.
  4. RiceGuy
    One product I'm aware of is made by Open Original Shared Link. They have a few different product lines to accommodate those with various intolerances. Another company that comes to mind is Open Original Shared Link. While I didn't see a sour scream, they do have mayonnaise, which might work in some cases. I didn't check ingredients.
  5. RiceGuy
    Wow. I can relate to the symptoms you listed, but they went away after I began taking magnesium. So now I'm wondering. Since magnesium is supposed to help absorb other nutrients, did it work because it helped the vitamin D level, or can low magnesium cause essentially the same thing?
  6. RiceGuy
    From my own experience, caprylic acid works! I also cut out all yeasts and sugars, and within two weeks I felt like a new person. Kept gaining ground over time too. As I recall, it only took maybe two or three bottles of caprylic acid capsules. Doctors were clueless as usual. I think the antibiotics I had taken on various occasions were part of the reason...
  7. RiceGuy
    How 'bout some nice fried rabbit? Should go over well with kids.
  8. RiceGuy
    I'd also suggest adding Sweet White Sorghum flour to your array of flours. Though I hadn't been doing any gluten-free baking 'till just recently, it does seem to work out quite well. Others might be Almond meal/flour, coconut flour, and buckwheat flour.
  9. RiceGuy
    Though my favorite would have to be coconut butter/oil (those two are the same thing), I have had Earth Balance, and from what I recollect of butter, it tastes fairly close. I have never liked butter nearly as much as margarine either. There are others which might work for you also, like Fleishmann's Unsalted sticks, Willow Run Soybean Margarine, and Mother...
  10. RiceGuy
    One thing that comes to mind is possibly xanthan gum. Do the things you've eten before getting silk have this ingredient in common? It may be just a coincidence, but might be worth looking into. Any other common ingredients might also be suspect, especially if you don't normally have them in the rest of your foods. Other than that, CC is the only thing...
  11. RiceGuy
    Well, I know everyone is different, and there are some strong opinions on this issue, but I for one don't feel well when I eat meat. So I just don't anymore. Legumes are a great source of nutrients including proteins. From what I've read, the proteins in meat require more on the part of the digestive system, depleting calcium much faster than with plant-based...
  12. RiceGuy
    Well, I haven't bothered to get any "official" diagnosis, nor do I plan to ever do so. The diet has told me all I need to know. But many do choose to obtain some sort of medical "proof". If that will help you then you should seek it. However, do not be surprised if it comes back negative no matter how much gluten you've been ingesting beforehand, or how horrible...
  13. RiceGuy
    Well, don't die of happiness, but... Open Original Shared Link And some other places suggest this: 8 oz molasses 3 oz balsamic vinegar sweeten to taste (Stevia, sugar, etc) HTH
  14. RiceGuy
    If your next attempt is still too moist, you could put together an additional batch, and make it on the dry side. Then mix it with the first. I've accidentally added too much liquid on a number of occasions, and I just sprinkled in some extra flour to offset the mistake. Once you make a few batches of something, you get to know how the dough/batter should...
  15. RiceGuy
    It may not be soy itself, but high protein. That is my experience. However, I've found a magnesium supplement very helpful for increasing nutrient absorption. This has helped with proteins, as well as carbs and fats too. The swelling doesn't usually occur unless I indulge on protein/salt rich foods.
  16. RiceGuy
    From what I've read, the skin biopsy must be done NEAR a rash spot, but NOT on it. As for being able to make pizza, yes you can! I also cannot have dairy, along with a variety of other things including eggs, yeast, sugar, potato, tomato, and more. Yet I can still make pizza. I don't use a pre-made flour mix, and there's no need for milk or eggs in pizza...
  17. RiceGuy
    Gravy is easy to make. Depending on what kind, you can use cornstarch, arrowroot starch, sweet white rice flour, or a few other things as the thickener. What stock (if any) are you starting with?
  18. RiceGuy
    Welcome to the board! This is just my opinion of course, but to me it sounds like definite DH. Iodine is used by the body in the repair of skin from cuts, infections, etc. That is why more iodine in the diet can lead to more of the rash. Salt is another thing that can make the rash worse, and from what I understand it doesn't have to be iodized for...
  19. RiceGuy
    Besides the drinks, those chips stand out as a possible culprit IMHO. Lay's is notorious for MSG, and loads of garbage including wheat derived stuff in their chips. The only safe chips in any brand that I'm aware of are the plain ones. No flavorings. That's the only ones I ever liked anyway, but most people (for reasons I do not understand) seem to like the...
  20. RiceGuy
    I'd try less than a 1 to 1 ratio. Last I made cookies, the dough is typically kinda clumpy. That is, you can make a ball out of it and it will stay round, rather than spread like bread dough. Think meatballs, and go for something sorta like that. I typically add a little liquid at a time until I get a good consistency. Putting it all in at once would be asking...
  21. RiceGuy
    Apparently they don't know about guar gum
  22. RiceGuy
    Jelly beans, gummy candies, M&Ms, and marshmallows are usually gluten-free, and I think gum drops are also. For homemade desserts for kids, perhaps peanut butter cookies or gluten-free brownies would be good. Tapioca pudding is yummy, but if the kids are having too much fun that might get a bit messy. Homemade "crackerjack" type stuff is easy to make...
  23. RiceGuy
    I suppose that might be true if the cravings are due to the need for fuel. I wonder if the same applies to Stevia, as it is a natural sweetener. It has no calories or carbs, so maybe...
  24. RiceGuy
    Welcome to the board! Firstly, there are many other symptoms of gluten intolerance besides stomach related ones. The main one I noticed from eating gluten was a dry mouth, but there was a boat load of other things I just didn't notice before, or simply attributed to something else. Once I went gluten-free, loads of things started clearing up for the first...
  25. RiceGuy
    Well, I was very small for my age until my teens, then suddenly I shot up like a weed. Unfortunately, the gluten issue wasn't yet discovered. If it had I'm sure I would have been closer to average height. I actually had a five year period where I remained the exact same weight, and barely grew at all. Yet I always ate way more than others my age/size. I...
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