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RiceGuy

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Everything posted by RiceGuy

  1. RiceGuy
    The point is that even when the content is obvious, such as my example of the peas, they are listed. I have a jar of peanut butter saying "Ingredients: Peanuts, and salt.". I already know it has peanuts, yet it is declared. When MSG is excluded from the list of ingredients for a jar of Marmite, it misrepresents the contents. Isn't it even more important to...
  2. RiceGuy
    I do know what you mean. Something that comes to mind for me is turning off the burner when it's no longer needed. I do it by force of habit, and only think of it consciously as I'm going about something else. Then I have to run back to check and make sure it's off because I simply do not remember doing it. Never once have I found it still on, and it actually...
  3. RiceGuy
    That's hilarious! I've only tasted a small bit of rice crust pizza a long time ago, and it was horrible. Like eating a child's paper mache artwork. Since I can't eat yeast, I make all my breads with baking powder/soda. This one substitution saves a lot of prep time. Textures won't be quite the same, but a tweak or two in the ingredients can usually suffice...
  4. RiceGuy
    When I had a case of the yeasty beasties (long before I knew about gluten), I didn't eat anything with yeasts or sugars, and of course things like vinegar where out too. So I didn't eat yeast breads, but still ate baking powder biscuits. I avoided all fruits for quite awhile, as well as ketchup, mustard, mayonnaise, many salad dressings, etc. I also took...
  5. RiceGuy
    The best advice I can offer is to search the board for discussions about magnesium. That's what prompted me to try it, and I now wish I had begun taking it long ago. I'm sure others will have valuable suggestions as well.
  6. RiceGuy
    I'd suggest keeping a food journal, and see if there is any correlation between how you feel and what you eat. Of course, having gluten-free meals for at least several consecutive days can go a long way towards figuring out if gluten is a problem for you. It really isn't difficult, and you can bet you'll be glad you did no matter what the result. As for...
  7. RiceGuy
    Here's a scary one for you: There is a product called Marmite. It is actually a waste product of industrial brewing, and was once discarded. However, someone eventually decided to offer this to the unsuspecting public as a "food". Marmite has 1750mg of MSG per 100g. That's a higher concentration than any other manufactured product on the planet, except a...
  8. RiceGuy
    Not to stray off-topic... I've found shapes of pasta in the package other than what is supposed to be there. It's happened a few times, and also with plain frozen veggies. Just recently I opened a bag of carrots and there was a kernel of corn among them. I would agree though that it's probably more likely that the piece you got did come from the other...
  9. RiceGuy
    Some folks have related that their reaction to gluten is delayed somewhat. For some people this can apparently be several days. So I wouldn't leap to any conclusions until a sufficient amount of time is allowed for any reactions to occur. Also, some report having to eat gluten over a period of time (rather than just once) in order to get a reaction. As...
  10. RiceGuy
    The starches I mentioned can be used in the situations you've given here. When it comes to the thickening capacity, I believe it is the starch portion which is the desirable one. Though fiber can soak up water, it doesn't result in that creamy type of texture. So if the flour has a notable amount of fiber, it can work against the goal. I'd have to guess this...
  11. RiceGuy
    I always put my extra flours in the freezer until I'm ready to start using them. Some do have a very long shelf life even at room temp, but some do not. However, not all packages are designed for the freezer, so you may have to put the bag inside a freezer bag first, especially if it's a paper type of bag. This should make them last somewhat longer past the...
  12. RiceGuy
    I too found nightshades to cause severe joint/muscle pains. However, I think if I had been taking a magnesium supplement (as I do now) it might not have happened nearly as bad if at all. The magnesium is perhaps the best thing I've done thus far besides being gluten-free. Of course, we're all different, but from what I've read, Celiacs are often deficient...
  13. RiceGuy
    It continues to perplex me as to why so many people think wheat flour is the thing to used for thickening sauces. Seems like the average person isn't aware that professional chefs around the world use arrowroot or cornstarch. I've never heard of any decent chef using wheat flour to thicken a sauce, gravy, stew, etc. No wonder why people often end up with...
  14. RiceGuy

    ARCHIVED Soy?

    RiceGuy replied to alyssasgabby's topic in Coping with Celiac Disease

    So far I haven't had any problems with soy. I eat tofu for the proteins and fats, and it seems to help me health-wise. I think the arguments about soy will be ongoing for some time yet. Both sides do make some good points though. Anyway, Open Original Shared Link makes some wheat-free tamari. I don't use anything like that so I can't make any comments...
  15. RiceGuy
    Well, since you're planning on making gluten-free goodies, you can make them both yummy AND healthy at the same time. For instance, rather than using sugar, use Open Original Shared Link. It's a natural extract from an herb native to Central America. Just a few drops can replace an entire cup of ordinary sugar! It has no calories, no carbs, no known side...
  16. RiceGuy
    I think you'll find most of the basics are naturally gluten-free. It's the pre-packaged/processed/ready-to-eat stuff which tend to have gluten, and are relatively expensive. I make everything from scratch, so my supermarket items are usually just fresh and/or frozen veggies and fruits. Some other common items might be olive oil, tofu, spices, etc. I...
  17. RiceGuy
    Yeah, I don't appreciate it either. Most people never even give it a second thought when they consume something like an Oreo cookie, which has undeclared ingredients. Apparently the white goop they use is some "secret recipe", and the government actually allows companies to withhold the ingredients for such. I've read it contains lard, but the package declares...
  18. RiceGuy
    From what I've read, white wine vinegar is gluten-free. It's the grain vinegars that we need to look out for, so you'd have to know which type is in the product in question. Sometimes the company posts this info on their website. If they don't then contacting them might get you the info you need.
  19. RiceGuy
    Thankfully, Celiac.com provides us with the information you're looking for: https://www.celiac.com/st_main.html?p_catid...-17107484824.19 And of course feel free to ask whenever you have questions or concerns. The members here are always very helpful.
  20. RiceGuy
    I've never made Hush Puppies either, but here's a recipe from the back of a package of corn meal: 1 cup corn meal 1/2 tsp. salt (optional) 1/2 tsp. baking powder 2 tbsp. minced onion 1/4 cup milk 1 egg or 1/4 cup liquid egg substitute The directions literally say "deep fry in hot oil (370
  21. RiceGuy
    I haven't taken a chance with oats yet, but I always liked making my own. The packets never tasted good - like it's just cheap junk. Given the ingredient in most instant stuff, I'd never want it anyway. I'd flavor oats with applesauce, berries, banana, raisins, nuts, cinnamon, margarine/butter, etc. All depends on what sounds good on the occasion. Sometimes...
  22. RiceGuy
    I actually take two of the suggested daily dosage, so it's like 900mg per day in total, each mixed in a meal. I don't get much of a laxative effect from it, but everyone will have their own optimum level. Also, there are different forms, some more like a laxative than others. I may not need to take as much as I do, but I'm not entirely certain what to...
  23. RiceGuy
    I haven't had any difficulties obtaining a wide variety of vegetarian foods that are both nutritious and satisfying. I've found that whole gains, legumes, nuts and seeds go a long way towards making meals satisfying, so I simply don't have actual cravings for anything. That is unless I'm remiss and overlook something for too long. I make all my meals from...
  24. RiceGuy
    I did read some stuff about this, and it is my understanding that the oxide form offers a comparatively low absorption potential. The chelate forms are apparently the ones to use, one of which is citrate (the form in the powder I currently use). I am thinking of trying the carbonate form, just to compare taste/effectiveness. As for the dosage, I wouldn...
  25. RiceGuy
    Interesting question. If I were to venture a guess, I'd say perhaps it's fiber content, or simply the fact that these foods are typically more nutritious than the gluten-filled counterparts. I've always eaten whole grains, even as a kid, so perhaps that's why I myself haven't noticed any difference.
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