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RiceGuy

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Everything posted by RiceGuy

  1. RiceGuy
    Though I don't really eat everything raw, I always try to keep my veggies as close to it as can be. I get mostly fresh frozen ones, just because they will retain what nutrient value they have rather than spoiling in the fridge before I get to them. So I just heat them a bit and that's it. Makes meal preparation quite a bit faster too Rice is my staple grain...
  2. RiceGuy
    You could also do a casein trial, using some soy cheese that has casein. Many of those do so it won't be hard to find. Lots of other stuff has it too, but that's the first thing that came to my mind. How about this one?: Open Original Shared Link I haven't tried it but others say it's excellent. Do check the ingredients first though.
  3. RiceGuy
    I've read millet has a very low incidence for causing reactions. Have you tried it?
  4. RiceGuy
    I eat the Lundberg plain rices - never any problems. I never buy anything "pre-seasoned" or whatever that's called. Stuff all flavored up in advance is asking for trouble IMHO. I always wonder what they really mean when the ingredients say "Spices", with absolutely no details. It doesn't take much brain power to add a few of my own spices and whatnot. If...
  5. RiceGuy
    Heh. Given my comments I dare not be specific LOL! Somebody out there someplace is bound to take offense. Anyway, I guess if the restaurant is a really "fancy" sort of place, they might be able to accommodate. I'm not even sure if this area has such a place. But it doesn't matter, since I could never afford to pay for it. Even the tip for a meal that expensive...
  6. RiceGuy
    I must make a correction on my previous post, as I did find the company's statement about MSG. They still maintain the claim of no MSG, but also say "We do use inactivated yeast extract as a natural flavor." So, while they can slip through the FDA's loopholes, their products most certainly contain Free Glutamic Acid, which will readily be transformed into...
  7. RiceGuy
    Not too sure, but maybe with the baking ingredients, or with the peanut butter. If the store has a specialties section, then I'd check that too.
  8. RiceGuy
    The Freeda brand is gluten-free, and Source Naturals has a number of items for which they specify no gluten, wheat, soy, corn, etc. Nature's Bounty has some too I think. I find most brands either don't say much or stop short of actually saying gluten-free, even when they might say wheat-free.
  9. RiceGuy
    Well, just as a few others, I also never eat out. That to me is simply too much risk. Especially around here where so many are diabetic, smoking, obese drunkards. No health stores for miles either. Tons of burger/pizza places though
  10. RiceGuy
    Yep. Though I didn't have too much difficulty in the willpower department, I still didn't relish the idea of giving up favorites like pasta. Now for the great part; you won't actually give up anything worth having! I found the Tinkyada rice pastas are truly better than wheat pasta. I'm not kidding either. They don't go from perfect to mushy nearly as quickly...
  11. RiceGuy
    Can you have any nut butters? I've read pecan butter is fairly smooth, so maybe that'd work for you. Seed butters might be good also. I like sesame, and plan to try a sesame butter one of these days. That to me sounds like it would be good on a bunch of different things. <EDIT> I just read about cashew butter and that sounds like it may work...
  12. RiceGuy
    Here's a rice-based product line, which includes butter, cheeses, and sour cream: Open Original Shared Link They specify gluten, soy and lactose free, but nothing about casein, which I'm guessing means it is probably in the products I suppose you could email them and see if they respond.
  13. RiceGuy
    I wonder if the churches which require a wheat wafer are aware that they still aren't using what was used in Biblical times. Modern day wheat is extensively hybridized, and typically contains 12 or more sets of chromosomes, while the wheat back then had only two, and sometimes four sets. There is no commercial production of the original wheat varieties, though...
  14. RiceGuy
    Some months ago, I was looking at a company website that specializes in cheese substitute products which are gluten-free, but they had a yeast of some kind in at least some of their products. That ingredient will put MSG into the product, and they actually claimed "No MSG". So I contacted them and asked for an explanation. It took something like two months...
  15. RiceGuy
    This is interesting to me because my mother used oatmeal to make meatballs and meatloaf. On rare occasions she'd use breadcrumbs but the results were not anywhere as tasty. If oats are too prone to CC (and I have yet to dare try them), I'd think millet or one of the sticky rices could work. Maybe add a bit of cornstarch, arrowroot, or instant tapioca if...
  16. RiceGuy
    How are your soluble and insoluble fiber intake levels? Without any grains those might be way off balance. Just a wild guess on my part, but can't hurt to mention it. When you say all grains upset your stomach; what would happen? Or should I not ask that question? Did you try millet? I read it's supposed to be very easy to digest, nutritious, and very...
  17. RiceGuy
    I believe that's true as long as you make sure the live cultures you buy are grown from gluten-free stuff.
  18. RiceGuy
    Here's an article about a really interesting dairy-free, vegan yogurt that's also gluten-free: Open Original Shared Link It's made with soy (gee, what a surprise), apparently quite a nutritious item, perhaps even healthier than the "real thing".
  19. RiceGuy
    Well, I'd point out that just because a person doesn't notice any effect doesn't mean there isn't. We all know how the damage from gluten can go on for years unnoticed, and even doctors still can't see it in many cases. As I searched around for articles on MSG, I found a whole lot more to suggest it's bad than anything else. Not to go off-topic, but try searching...
  20. RiceGuy
    Well, quite honestly your symptoms look a lot to me like a vitamin B12 deficiency. Since you can take B12 without any doctor, and it's really cheap, I'd suggest trying it. As I see it, there's nothing to lose and very much to gain. While it's not a cure-all, it can go a long way. Many Celiacs have been found to be deficient in it, even if the blood level...
  21. RiceGuy
    Yes, but in the case of MSG the evidence is overwhelming, so I'm really surprised that anyone would suggest it's safe. It may not be a gluten source, but it is a known toxin. It will kill brain cells too when the level is high enough, and apparently that's easy to achieve. So I don't think of it as something a Celiac in particular should be avoiding, but...
  22. RiceGuy
    Hmmm...some people really find that those last little things you don't normally think of can trigger all sorts of reactions. I found my shampoo was making me react, when before being gluten-free it didn't. I switched to a gluten-free shampoo and that made a noticeable difference. Before going gluten-free I had once tried a different soap, and what a mistake...
  23. RiceGuy
    There's an amaranth cereal that is very much like rice crispies, only the shape was different last I saw them. Still, when made into the treats I wouldn't doubt if nobody noticed, since they are all gooey and stuff. As I recall, they were the same sort of color, and had the crunch too. I remember this because they did the snap-crackle-pop thing in milk also...
  24. RiceGuy
    I believe the thread you are looking for is the one about the matzo. Open Original Shared Link on that thread gives a link which states that wheat and so forth cannot be used for passover. However, I've seen a number of matzo recipes, even on sites about passover foods, which use ordinary wheat flour. So from what I can tell the traditions/rules aren't always...
  25. RiceGuy
    From the many posts on this board, it seems most people are getting false negatives, even though the diet works for them. I could care less what any test says. I suffered since early childhood, and was never properly diagnosed. Dietary changes have worked wonders for me. IMHO ignore the test and try the diet if you haven't done so already. Here's another...
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