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RiceGuy

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Everything posted by RiceGuy

  1. RiceGuy
    I've read that olive oil breaks down when used in high heat cooking like frying, so it's not recommended for that or even baking AFAIK. The resulting substances aren't so nice to the human body. Of course obtaining a top grade oil is very important too. I've just begun trying macadamia nut oil, and it has a nice flavor to it. Apparently it has a far longer...
  2. RiceGuy
    Well, one month isn't necessarily long enough to see appreciable results. It took me six months just to begin noticing anything at all. As so many find as they progress on the gluten-free diet, you may also begin to see intolerances to things like dairy, soy, eggs, nuts, etc.
  3. RiceGuy
    Oddly enough, I just got the same thing! The DH thing was my first thought as well - dreadfully. Most of it seems to be going away though, thankfully. Weird. I wonder if the weather/seasons have any effect on this. In any case I hope it clears up for both of us soon!
  4. RiceGuy
    Well, the ready-made gluten-free stuff is expensive, as is most any specialty food item. That's what happens when the folks making them are small companies with limited purchasing-power/resources, etc. I'd recommend focusing more on the basic ingredients you need to make your own meals from scratch. These items are generally widely available anyway, like...
  5. RiceGuy
    I've yet to try gluten-free baking but I have been doing research on it to prepare. From what I've read thus far, tapioca starch might give better results for cornbread than rice flour. Since xanthan gum is from a microbe, it's kinda gross IMO, so I'm looking to use guar gum. Apparently it produces a spongier texture such as in cakes, while xanthan gum produces...
  6. RiceGuy
    Well, then perhaps you've overlooked pulses. Beans are quite a good source of protein, as are many other things like peanuts, tree nuts, seeds...the list goes on and on. Here are some good protein articles for vegetarians/vegans: Open Original Shared Link Open Original Shared Link As for the oils/fats, does that include omega-3, 6, 9, or all of them...
  7. RiceGuy

    ARCHIVED Dairy

    RiceGuy replied to Corkdarrr's topic in Food Intolerance & Leaky Gut

    I'd definitely go dairy-free awhile to find out if it's a problem. You should eliminate it entirely - that's the best (if not the only) way to get results. It was for me, as with so many here. I didn't want to give it up either, but in actuality you don't have to. There are non-dairy cheeses you can use, though be sure to check the ingredients since many...
  8. RiceGuy
    I'd echo what Ursula said about the cost. If you bought specialty replacements such as those advertised on gluten-free related websites, then sure it would cost more. Just make your own or have something else. For instance, I was a BIG pasta eater. Such a diet is too expensive for me with Tinkyada gluten-free pasta. Fortunately I also enjoy rice, and I didn...
  9. RiceGuy
    That's an interesting idea. I found out by having some soy cheese that had casein in it. I have no idea what the point of that soy cheese is if it's essentially still a dairy product But without the lactose that does help narrow it down some I guess.
  10. RiceGuy
    Thanks for the tips! The apple sauce sounds perfect for such an occasion, and the water/oil/baking powder idea I doubt I'd have thought of. That'll come in handy too I'm sure.
  11. RiceGuy
    Well, I think there should be some good info on casein or at least dairy right on the celiac.com site. Just click "Site Index" on the left hand side menu for a bunch of good info on all sorts of stuff. My casein reactions didn't become noticeable for probably a year or so I guess. Once it did, I had to avoid it awhile to see the improvement. As for...
  12. RiceGuy
    Yeah I agree. I think that's a good attitude to take...when you have the option that is. I suppose if one slip-up didn't put me in recovery for a month. If the risk was just a day or so of feeling not-so-well. Then I'd enjoy eating out and taking that risk. I truly wish I could do that. Maybe if gluten was my only intolerance I'd have a far different approach...
  13. RiceGuy
    This is great! I can't hardly wait to try this, though it's gonna be awhile before I can However, I'll need to substitute something for the sugar. I don't really care if it's sweet or not, but I know the sugar effects the consistency. Anyone know what typically happens when the sugar is taken out of the recipe? Since I'm off eggs, I'll also need to...
  14. RiceGuy
    I NEVER eat at any restaurant. Not only that, but I would not even trust food from my closest friends. This approach I've been taking long before I knew about the effect gluten was having on me. I would just always have some negative reaction when eating something I didn't prepare for myself from scratch. Of course everyone around me thought I was nuts (and...
  15. RiceGuy
    I also have been experiencing such symptoms, but recently I discovered a definite link to nightshade foods, and eliminating those is helping tremendously. It has been a few weeks since then, and the recovery continues - generally a bit better day-by-day. Here's a link on the subject I highly recommend: Open Original Shared Link
  16. RiceGuy
    Well, for me it was basically what nightshades actually do, only heightened to an extreme. I found out that the poison in nightshades is poison to everyone, only most people don't notice the effects of the typical dose. Take a look Open Original Shared Link for the symptoms. That's what told me I was being poisoned by it. Muscle and joint pains, twitching...
  17. RiceGuy
    I find many references to magnesium being important for absorbing nutrients, though obviously it's not the only thing. There are a number of vegetables and fruits which are good for the digestive tract in various ways, and whole foods are better than supplements, from what I've read. Here's a site I find continuously useful: www.whfoods.com. Here's an article...
  18. RiceGuy
    I've read about Stevia, though since I have no sweet tooth I haven't tried it yet. The next time I need a sweetener though, that's probably what I'd use if fruit isn't a better option. Apple sauce (the unsweetened one) has worked for me in stuff like hot rice cereals, but generally I never use a sweetener for desserts since they would typically contain fruit...
  19. RiceGuy
    In many ways it has made a world of positive differences. In other ways not so much, especially as the other intolerances show up. When the body is so loaded down with gluten, you just can't tell what else bothers you, or the body simply can't react to it all. That's the general thinking on the issue anyway. The gluten-free diet isn't something I dreaded...
  20. RiceGuy
    I would have to say that Celiac most certainly hasn't always been so wide-spread as today. I say this based on the fact that all commercially grown modern-day wheat is extensively hybridized - such that it contains multitudes more gluten than it did just a few generations ago. There are over 20,000 hybrids on the market today, and AFAIK every single one without...
  21. RiceGuy
    It's been about two years for me I think. Still I'm struggling with symptoms. The way I see it is: I had many years of undiagnosed gluten intolerance, so much damage has been done. It's going to take time in my case. Believe me it does get easier, and six weeks is nothing compared to the rest of your life being gluten-free! You'll likely find all sorts...
  22. RiceGuy
    Another way to look at it is that the reps are not sticking to a strict set of answers. Plus they don't all have the same personality, and they apparently don't have the professional training/discipline one might expect. If their customer service dept. has a large turnover of employees, and/or they use temps, answers will likely differ too often. There...
  23. RiceGuy
    If you like potatoes in soups/stews, I'd suggest turnips as a substitute. I've had times when I couldn't barely tell the difference, as both are so close in texture and color when cooked that way. I'm adding millet to my diet now. Apparently it's very easy to digest, and quite a nutritious grain. I'll find out soon enough how well I tolerate it...
  24. RiceGuy
    To my knowledge, I do better with them than without. I think it's worth considering the quality of the oils you use though. Sunflower oil is not something I'd make regular use of, if ever. Olive oil is good stuff if you buy a quality product, and refrigerate it. For the brand, I'm suspicious of most of the stuff out there. You basically get what you pay for...
  25. RiceGuy
    I agree that it may be a dairy sensitivity. I know this isn't a really good alternative, but if you can eat eggs, maybe whip up some egg whites and powdered sugar, Xylitol, or Stevia (if that works for meringue). I suppose an egg replacer may also work, though I haven't tried. There are creams made with rice, so maybe one of those can be whipped. I...
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