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RiceGuy

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Latest Celiac Disease News & Research:

Everything posted by RiceGuy

  1. RiceGuy
    I imagine there's also a big difference in the ingredients for that fake licorice junk candy, and the real thing. They sure taste different too.
  2. RiceGuy
    Thanks. That's an interesting idea - making my own. I was wondering about that but figured it would be more work than it was worth. I guess it's easy after all! Incidentally, any suggestions for buying just one bean? I never looked for that LOL. As for the sweetener, I'm probably gonna use Stevia. If you haven't heard of it, check it out here: Open Original...
  3. RiceGuy
    I everyone. I just ran into this site: Open Original Shared Link I have yet to explore it, but it looks like a good place to get gluten-free recipes and all sorts of other gluten-free related info/news. <EDIT> I just took a closer look, and it seems a subscription is required, which is NOT free
  4. RiceGuy
    I'm also glad to know you are getting relief, and off the meds too. That's always a good thing whenever it can be done. I just thought I'd chime in to suggest prunes as just one of many ways to naturally lower cholesterol. Here's a link to some excellent info on it: Open Original Shared Link That site is one place I find continuously useful. I'm sure...
  5. RiceGuy
    If you want/need to avoid sugar (I can't touch it) have you tried Stevia? But for these PB cookies, sugar is a main ingredient, supplying a fair amount of bulk and consistency. Neither honey or Stevia would work unless something more is done to retain consistency. As of this moment I'm not sure what would work. Google turns up some recipes, though I've yet...
  6. RiceGuy
    Nice to know, though it would be nice if they specified the kind of alcohol they use for the extracts. I found a brand called Spicery Shoppe that is all-natural, no alcohol, and no sugars either
  7. RiceGuy
    Thanks for sharing these Any suggestions for the vanilla extract? Since many use alcohol, that may not be safe. I need something sugar-free too, which I'd hope isn't hard to find.
  8. RiceGuy
    Great! Now I just need to omit the sugar, and use baking powder instead of yeast. Hope that works. Maybe some sweet rice and/or tapioca flour would help...I can hardly wait to try...
  9. RiceGuy
    Yes, the research I've been doing also suggests that the sublingual methylcobalamin is best, and equivalent to the shots. Apparently the benefits usually begin the first 24-48 hours. Do be careful and get one which is gluten-free. Also the articles seem to indicate that the ones containing additional vitamins can cause some problems if you overdose, while...
  10. RiceGuy
    I'd say definitely try a B12 right away. You can take that before/without having your level tested, so no harm done. The sublingual type in the form of methylcobalamin is supposed to be just as effective as a shot. It bypasses the digestive system, going directly into the blood stream. The benefits can apparently start the same day too. Source Naturals makes...
  11. RiceGuy
    I found sublingual B12 by Source Naturals in the form of Methylcobalamin. Not only is it gluten-free, but there aren't any other vitamins added, unlike so many others I see. All the reading I've done suggests that unless your system is really low on them, those other vitamins can cause an overdose. There is no known toxic level for B12 itself, however the...
  12. RiceGuy
    Have you tried adding caraway seed to the recipe? There's nothing quite like rye bread, but that should give a great rye-bread-type flavor to a gluten-free bread. Last I knew, rye bread isn't supposed to be all light and fluffy. If all your friend wants is the kind like cheap white bread, then that might be a bit tougher to pull off. I'd tend to think you...
  13. RiceGuy
    Well, I may be temporarily in a "vitamin B12 mode", but that's what hit me as a really potential influence in the way you are feeling. I've read that Celiacs are often deficient in B12 too. The numbness, dizziness, and general nervous-system-type symptoms all go along with what I've been reading about B12 deficiency. Apparently it can make a huge difference...
  14. RiceGuy
    Well, I'm sure she will be cooking/baking a lot herself, so that's where the many substitutes can be tried out. I make my stuff from scratch, so I don't have a lot to suggest for the pre-packaged items, but I did just run into a few mixes by Open Original Shared Link which seem perfect for her child. Here are some gluten-free flours, including the ones...
  15. RiceGuy
    That's not the true list of ingredients, so there's no way to be certain of the safety from that list. You have to look for "other ingredients" - the stuff that makes up the bulk of the product. While the sort of vitamins they use are important too, the gluten-free part is more dependent on the fillers, flavors, sweeteners, etc. I've found most companies...
  16. RiceGuy
    For a peanut butter alternative, you might look into Open Original Shared Link. I haven't had to try it, so I can't say how it tastes.
  17. RiceGuy
    I've been reading how B12 deficiency is common among Celiacs, and that it is very important for proper utilization of proteins, carbohydrates and fats. So I'm wondering if this has something to do with why so many on this board seem to find it difficult to digest beans, grains, and generally high carb and/or high fat foods. The one exception may be meats...
  18. RiceGuy
    It will depend on the company you order from. Since I make all my food from scratch, I have only purchased basic ingredients and such. Grains, flours, beans, etc all keep fairly well, so the freshness aspect I'm hoping would not normally be an issue. There are limits of course, depending on the item. Something like bread isn't going to be fresh for very long...
  19. RiceGuy
    I don't know the typical ingredients in soy milk, but I know soy cheeses often have casein, which is the primary milk protein. So if you switched brands or the company changed the ingredients, that might do it I suppose. Of course it could be something else which you aren't yet thinking of.
  20. RiceGuy
    Add to that the fact that the gluten content in wheat has been purposely multiplied enormously from what it was originally. Bread must have been so different not long ago.
  21. RiceGuy
    Don't know what brands you've been trying, but I only eat the natural peanut butter. It's just peanuts and salt. Can't get any more "peanutty-er" than that! A good health food store will sometimes grind it right there for you fresh, which is great if you have that option. Certified organic peanuts might be handled in a dedicated facility, thus avoiding the...
  22. RiceGuy
    I had no idea fish in their natural environment would have to crawl out onto land, flop on over to the nearest wheat field, and figure out how to get at the grain Yeah, sure...it makes perfect sense to put wheat in fish food...
  23. RiceGuy
    I heard that all eggs have salmonella, but that it takes a certain amount before we notice it. The more there is, the more effect it can have AFAIK. The pasteurized ones may be something different, but I don't know - never looked into it.
  24. RiceGuy
    I forgot to mention breads. Of course you don't need wheat to make breads. Though there are certainly specialty food companies offering various gluten-free breads, you may find the price too steep to eat like you may be accustomed to doing with wheat breads. Baking from scratch can save you a lot of money, but you will have to locate the ingredients, not...
  25. RiceGuy
    Welcome to the forums! I hope you get all the answers you need, so you can heal your body. Well, there are a ton of posts which address the questions you have. I'd suggest starting with the site index though, via the link on the left hand side. There you will see links to all the basic stuff, giving you much of what you need to get started on your...
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