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RiceGuy

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Everything posted by RiceGuy

  1. RiceGuy
    Well, that seems to explain it. Using antacids over time can actually destroy the stomach's ability to produce the intrinsic factor. It's called "pernicious anemia". Then your basically stuck with the supplement from then on. I have not read of anything to restore that ability, though I imagine someone someplace probably claims to have a solution. Also with...
  2. RiceGuy
    I agree with gfp about the supplements - B12 in particular. From what I've read Celiacs tend to get low on that, and I think the symptoms do fit.
  3. RiceGuy
    I just don't like the idea of a slime from microbes in my food, so I'd be using guar gum anyway. Then you wouldn't have to try adding it later. But the eggs I'd leave out, though for me it's a replacement there too anyway.
  4. RiceGuy
    Dried fruit like apple slices, pineapple slices, apricots, raisins, papaya, figs, dates, prunes, etc are always great. Sorta like trail mix, and of course you could throw in some gluten-free cereal, roasted corn, peanuts, roasted nuts/seeds of various types. Won't spoil like fresh fruit at room temp, and not so juicy as to require napkins either
  5. RiceGuy
    I've been reading lately that B12 deficiency is common among Celiacs, and it does cause the sort of symptoms you describe. Can't hurt to get one of those sublingual supplements and see what happens. Just make certain it says gluten free on the label.
  6. RiceGuy
    Well, I make tapioca pudding from scratch, using the quick kind. It's just plain tapioca so I know it's safe. Only takes a few minutes and oh so good! Add fresh fruit of your choice - can't really go wrong.
  7. RiceGuy
    Thanks for posting this. I've been wondering about it, and have been looking at different brands. Many are not gluten-free, so we need to be careful about that. In particular interest is the B12, as it is basically the only one we cannot get from a vegetable diet. Sublingual is ideal for B12 apparently because the usual route requires both the stomach and...
  8. RiceGuy
    You don't need to get injections. Just go for the sublingual type of B12. That's the kind which you place under the tongue. It comes in either liquid or pill form, and is supposed to be a good replacement for the shots. Apparently the type of B12 in those can go directly into the bloodstream, bypassing the need for the stomach and liver to do their stuff...
  9. RiceGuy
    I took caprylic acid, and avoided all yeast and sugar. It made a noticeable difference in about two weeks. I think I kept up the caprylic acid for maybe two bottles, but that was it. I haven't touched any yeast or refined sugars since. Fruit is ok now, but for awhile I had to limit that as well. The improvements continued for some time, and every so often...
  10. RiceGuy
    I recently was experiencing debilitating pain. I found out it was due to nightshades, such as potatoes, tomatoes, peppers, etc. I didn't relish the idea of giving up potatoes, and I frequently enjoyed all those aforementioned items. But the pain subsided and thankfully has not returned except when I had some potatoes as a test to see what would happen. Sure...
  11. RiceGuy
    I make all my food from scratch, except for VERY rare occasions when I'll have something as a special treat. Otherwise it would certainly cost a fortune. If you aren't a big rice eater, you may want to pick up the habit There are a number of different rices to choose from, and the texture/taste vary widely. So try different ones and in different recipes...
  12. RiceGuy
    I used caprylic acid, which seemed to work wonders. I recall there were a few different brands available at the time.
  13. RiceGuy
    I haven't eaten any meat, dairy, eggs or fish in a while now. Though I don't actually consider myself a vegan or vegetarian, that is the sort of diet which seems to suit me best. I just feel better this way. I would point out though that the quality of the meats I was seeing before completely avoiding them was really getting poor, and that was a major factor...
  14. RiceGuy
    Well I'm glad to see at least the liaison has some sense. Malabsorption is basically what so many Celiac symptoms stem from anyway. It should be a given, so the doc should have all the valid reasoning to order tests for it. Glad also that you're going to get some supplements. Shouldn't hurt, and could be just what the doctor hasn't the brains to order...
  15. RiceGuy
    How in the world can the doc say this yet refuse to do a full analysis of vitamins/minerals so you can find out what your deficiencies are?!? I think doctors are so reliant on the treatment of symptoms with drugs, that they have little or no knowledge of the nutrients our bodies need to prevent such symptoms from occurring in the first place. By now they...
  16. RiceGuy
    I'm finding the short grain rices (the "sticky" kinds) to be excellent for casseroles. They add that creamy consistency all on their own. If instead you use a pasta such as Tinkyada, then I'd suggest either arrowroot starch or corn starch to get the creamy consistency. If your child can/will eat meat and dairy, then you could put in a bit of gluten-free sausage...
  17. RiceGuy
    I was looking up info on Stevia, and ran into a banana bread recipe, which just so happens to also be gluten-free I plan on trying this soon, but wanted to post it now and get comments. The stevioside might be the purest form of Stevia, so the amount will differ if one of the other forms are used. Ingredients: 2 cups amaranth flour 1/2 cup arrowroot...
  18. RiceGuy
    Seems this thread keeps me thinking about oatmeal cookies. Either with or without raisins. An oatmeal/peanut butter cookie sounds great too. Then it hit me - suppose you make popcorn, then put it in a blender to break it up into small pieces? Though not exactly oatmeal, it might give a nice texture to cookies. Anyone ever try this?
  19. RiceGuy
    While I had to give up dairy, I found nightshades give me severe muscle and nerve problems. If I where to eat a pizza crust made with any potato flour/starch, that would do me in for weeks. Not to mention the tomatoes are also a nightshade, so I don't see a pizza in my future for quite some time The proteins in dairy (mostly the casein I think) seems to...
  20. RiceGuy
    Well, if you haven't had issues with carrots up to now, then I think it's less likely to be the cause of your new symptoms (though not entirely impossible). If the sugar in carrots was too much for you, then I would think many other things like corn and just about any fruit would also give you similar problems. What about the hummus? Is that or the brand...
  21. RiceGuy
    Well, although I did notice my stomach not feeling right if I had eaten wheat, it was only as I was limiting the amount of wheat that I noticed it. Before this time I was eating tons of the stuff, so my gut was probably just too overwhelmed, and I was too accustomed to it to know better. Still, it didn't feel like what I'd call numb. It was more of feeling...
  22. RiceGuy

    ARCHIVED Hummus?

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

    If it's spinach from a non-U.S. source, then I guess there wouldn't be an e coli concern. But with regard to ingredients, just because you weren't sensitive to something before doesn't mean you can't suddenly have a problem with it. This seems quite common if not universal among Celiacs.
  23. RiceGuy
    Though I haven't tried such ingredients yet, it does make sense that the texture is part of the reason for the flakes rather than the flour. Sure there are plenty of uses for the flour, but the real question is whether you will be making anything that would turn out well with it.
  24. RiceGuy
    The thing is, in neither this thread nor the one about the hummus have you mentioned exactly what the symptoms are. If you can give some specifics, maybe we would be able to help more. Try to remember we've all been there - many if not all still are to varying degrees. I know it can seem embarrassing, so take your time. But do try to give at least some idea...
  25. RiceGuy
    I always use plain rices. Never instant stuff. It just seems like cheating, and less nutritious I believe. They probably have to add all sorts of vitamins to it, as I've read that the U.S. requires all parboiled rices to be fortified in order to more closely match the nutrients in brown rice. I don't know how minute rice is made, but a true whole grain rice...
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