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RiceGuy

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Everything posted by RiceGuy

  1. RiceGuy
    Not to vier off-topic, but... As noted by Bully4You, the average age is skewed considerably. Massive die-offs due to plagues probably mess up the figures also. Note how the black plague wiped out so many, and when a large number of children die, it brings down the average. Just take a look at an old graveyard and see the ages. Things like hygiene were...
  2. RiceGuy
    Though I much prefer coconut oil, it is quite expensive. I'd never touch the cheap ones either, which are referred to as RBD oils - that is, Refined, Bleached, and Deodorized. The only truly good ones I know are extracted by centrifuge. Coconut oil and coconut butter are the same thing. This is because the oil melts at about 76 degrees. It is great for...
  3. RiceGuy
    I do prefer to eat most things as raw as I can. I think they taste better, and of course there is the nutrient value. However, I did find that my digestive system was sadly not up to the task of breaking down a number of veggies unless I cooked them more. Recently though, I have been using a blender to puree the veggies, which really helps. So not only can...
  4. RiceGuy
    I don't eat any animal products, but mostly because I don't like it, and feel better when I avoid them. When you say you can't eat beans or salad, what exactly do you mean? I would point out that for those who experience discomfort from occasionally eating beans, it can easily be that they didn't give their bodies enough time to develop the required...
  5. RiceGuy
    Well, I don't know your area, but it depends upon your diet too. Many ordinary items are gluten-free, but health stores generally have specialty gluten-free items not found elsewhere.
  6. RiceGuy
    That's been done already. Wheat has several times the gluten content it naturally had only 200-300 years ago. It was basically unchanged up until that time, from what I've read.
  7. RiceGuy
    Here's an interesting article: Open Original Shared Link And something else to consider: Open Original Shared Link
  8. RiceGuy
    I never doubted the applesauce was gluten-free, and it is my favorite. I only eat the natural unsweetened one. Never any flavored variety. They should know better than to say corn and rice have gluten though. Apparently the idea that any sticky stuff is gluten is still out there, even with a company that should be better informed. Nice that they did respond...
  9. RiceGuy
    I'd also be concerned about the vegetable glycerin. Thing is, if they used rice bran and still don't say gluten-free, then I don't count that as carrying any weight. Sounds like gluten is just as possible as any other brand. I just use baking soda and water. Works great, and you know it's safe. I suppose you could add some stevia if you wanted, and maybe...
  10. RiceGuy
    I read caramel coloring can contain gluten, so I'd be concerned about caramel too. I've never looked at what that's actually made from.
  11. RiceGuy
    It might be interesting to get responses on the sort of pot used, and the results obtained (double-boiler, pasta cooker, etc). I always use a stainless steel pot (thick copper and steel layered bottom). Tinkyada comes out very nice for me. It's the only gluten-free brand I have tried. Too expensive for me to have very often though.
  12. RiceGuy
    I think I'd ask them why they don't simply use guar gum. That way they can be certain of the safety, and the customers can be equally secure about eating their products.
  13. RiceGuy
    One thing that seems most likely to me is CC. If the pasta was cooked in a pasta cooker, I wouldn't doubt for a moment that there was a few bits of wheat pasta stuck in the inner pot. Those holes are pasta magnets, and I haven't ever seen anyone I know actually get them clean enough to pass a simple visual inspection. I do like the suggestion to ask...
  14. RiceGuy
    I've read a lot of people like coconut oil as a moisturizer. Surprisingly, It's not oily or greasy, and has a number of healthy benefits to the skin. Apparently great for a hair conditioner too.
  15. RiceGuy
    I think I read someplace that when the amount is below a certain level, the manufacturer can claim it is free of that substance. It may be some CODEX specification or something, but not sure ATM. At any rate, I agree that it should list the source when that source is a known allergen, even if the amount is "below the baseline".
  16. RiceGuy
    I honestly don't see how the Tinkyada would always turn out mushy for someone unless the temp was too low. Just as with wheat pasta, temperature is an important factor in getting the texture to tun out right. Of course, make sure the water is boiling when you put in the pasta too. Since I'm sure those who find it mushy have taken these steps, I just don't...
  17. RiceGuy
    Well, I don't want to take this off-topic, but sugar in pancakes? I've never heard of that. Maybe it's a regional thing I suppose. Getting back on-topic, I do like the tapioca idea as mentioned by SarahTorg. Something tells me soy lecithin might work instead of egg, so it won't have an egg taste. Guar gum may help somewhere in there too. I get the impression...
  18. RiceGuy
    Ah, yes - gluten-free on the order. Makes me think it would be great to have a gluten-free box as part of the order form, so the server can just put a big X in the box. Of course, any gluten-free item should still be gluten-free though. That's what having a gluten-free menu implies. There shouldn't have to be "special treatment" as if that meal would usually...
  19. RiceGuy
    To some extent yes. As I noted, I don't seem to have such a problem with salt now as before. However, I really never saw much of a rash at all, thank goodness. Soon after it began I noticed what looked like a connection to when I'd have salted chips or something, so I concluded the salt had something to do with it, and avoided salt for awhile. Apparently...
  20. RiceGuy
    The salt you buy should specify whether it has been iodized. Salt naturally has iodine in it already, but the high heat of kiln-drying destroys the iodine. This is why today's salt is usually iodized. They are attempting to put back the same amount that would have been there. The typical table salt and most sea salt on the store shelves is also bleached,...
  21. RiceGuy
    Actually, according to the Forbidden List right here on Celiac.com, MSG can in fact contain gluten. It just depends on how it's made.
  22. RiceGuy
    Well, I can only put in a word of caution about infant formulas. I read that many of them actually have MSG in them, in a hidden form of course. It can be very difficult to know, even when you are familiar with most of the typical additives which are used to do this. Apparently they do it to enhance the taste and get the child to drink it. But it can and...
  23. RiceGuy
    Well, I haven't ever needed anything like a conditioner, but I've read a lot of people find coconut oil (same as coconut butter) does a marvelous job. Apparently it only takes a tiny amount too, so you'd probably save money. You can get a sample before buying a whole jar, to test how well it works first. The sample would probably last quite awhile too. CoconutOil...
  24. RiceGuy
    I just use baking soda mixed with some water to make a paste. Works great and I know exactly what's in it too. I suppose you could add some mint flavoring or something, but I'm not picky enough about the taste to bother with all that. I only need it to do the job, which it does very well, and it's about as cheap as you can get for toothpaste.
  25. RiceGuy
    Here's my top ten (and my two cents). Are completely separate cooking tools, utensils, cutting surfaces, serving trays, platers, etc maintained and used for all gluten-free meal preparation, including gravies & sauces, toppings, etc? I want a COMPLETE list of ALL ingredients provided on the gluten-free menu, including the spices. It would make meal selection...
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