Jump to content

RiceGuy

Advanced Members
 View Profile  See their activity

  • Posts

    3,260

  • Joined

  • Last visited

  • Days Won

    4

 Content Type 

Profiles

Forums

Events

Blogs

Latest Celiac Disease News & Research:

Everything posted by RiceGuy

  1. RiceGuy
    So glad you've finally gotten some real answers! Welcome to the board!
  2. RiceGuy
    If that's true, then I'd have to think many companies are in violation of that law. There are numerous products which contain citric acid and/or ascorbic acid derived from corn, but few if any specify the source on the label. But anyway, the product in question doesn't have to contain gluten to have caused a reaction. Many on this board find additional...
  3. RiceGuy
    What others have said sounds like good advice. I started having edema long after going gluten-free. Seems my digestive system wasn't finished deteriorating. I figured it was leaky gut allowing proteins into the bloodstream. So I cut back on protein, and the swelling went down in a matter of about two weeks or so. I don't eat meat, so it was the legumes...
  4. RiceGuy
    That is interesting to me as well, because IMMEDIATE and unquenchable thirst was my biggest clue. No amount of water would remedy it.
  5. RiceGuy
    I also would recommend magnesium, especially the oxide form. Taken with orange or other citrus juice to magnify the effectiveness, magnesium can work where bulking laxatives don't. However, if your diet is lacking fiber, green veggies, fresh fruits, etc, then that would be the first thing to address. Green veggies contain magnesium, if for no other reason...
  6. RiceGuy
    There is a simple test you may want to try, called the "spit test". Just search for "candida spit test" and you'll find plenty on it, including the questions about accuracy. But it costs nothing and is easy to try. For what it's worth, I test negative, but had I tried back when I found out about candida, I'm sure it would have been positive. I learned...
  7. RiceGuy
    If I eat a nightshade, like a potato, the nerve/muscle pain gets so bad I can't walk for about two weeks. Literally. Needless to say it's been quite awhile since I've even tried any. I prefer to walk.
  8. RiceGuy
    There are a few brands offering gluten-free cosmetics that advertise on this site. Two which come to mind are Open Original Shared Link, and Open Original Shared Link. Other than brands which state gluten-free or list all ingredients, I think you're going to have to call them. Though I'm sure some others have done so and can make specific recommendations...
  9. RiceGuy
    I agree with what mushroom said, and would add that when the time comes that you want gluten-free breads, making your own is far less costly than buying it ready-made. Plus it can be much healthier. If time is a limiting factor, you may want to consider a bread machine - one with a good reputation for making gluten-free breads. I cannot recommend one however...
  10. RiceGuy
    I agree with what ravenwoodglass said. Many don't have very noticeable symptoms. I didn't for the most part, and it wasn't until the symptoms I had got really bad, that it seemed possibly related to wheat/gluten. But by far, most of the symptoms I experienced were very unusual, even for Celiac. I did not seek an "official" diagnosis. Going on a gluten-free...
  11. RiceGuy
    I think it can be due to a number of different things, depending on the individual. For me, it is a secondary reaction, after the intestines are effected. And possibly involving dehydration.
  12. RiceGuy
    Some other starches and flours can often be used in place of corn starch, such as sweet white rice flour, arrowroot starch, potato starch, tapioca starch/flour, and even some flours which don't have such a high percentage of starch, depending on the application. For instance, buckwheat flour works well for meat gravies, since those typically aren't negatively...
  13. RiceGuy
    Well, I did find this: I'd be very suspicious of the "natural flavors". This is often a culprit. And I don't know if your child is sensitive to corn, but there are no less than three ingredients which are almost surely derived from it. Aside from the obvious corn syrup, Ascorbic Acid and Citric Acid are typically derived from corn. Open Original...
  14. RiceGuy
    Your digestive system may not be able to properly digest certain foods right now. I would suggest a digestive enzyme supplement. This has helped me with both food digestion, and the "balloon belly". Make sure it is gluten-free, which means that the maltase (or malt diastase) can't be derived from barley. NOW Foods makes one called "Digest Platinum", derived...
  15. RiceGuy

    ARCHIVED Roommate Cooking

    RiceGuy replied to ll79's topic in Super Sensitive People

    It sure is a possibility that the flour becoming airborne has effected you. But there is also the chance of utensils having some gluten still on them afterward, and you might have gotten glutened from that. You didn't mention it, but you should have all your own dedicated gluten-free utensils and such, especially the kind which gluten can cling to.
  16. RiceGuy
    For those who may not know, vanilla powder is not used like cocoa powder. It is used just like vanilla extract. That is, in small amounts, as flavoring only. Some recipes cannot tolerate the water or alcohol in the liquid extract, and there can be other factors such as color to consider. While vanilla pudding doesn't require powdered or ground vanilla...
  17. RiceGuy
    You've gotten great advice. I'm no psychologist, and please don't take this wrongly, but I get the impression that you feel as though getting a diagnosis of MS would take all hope away. As if there's no use fighting it, like you may as well sit back and let it all happen, and not bother trying to overcome it just because doctors say you can't. Many...
  18. RiceGuy
    I meant 2 1/2 cups of flour, though again, it is best to measure using the method I detailed. That will also tell you how much water to use, for any given amount of flour. And yes, the yeast would also need to be adjusted accordingly, though since I never measure that, I honestly don't have an exact amount to suggest. I generally use less than what most recipes...
  19. RiceGuy
    I don't know if there are any on the gluten-free market, but I'm certain you'd save a ton by making your own. I've created pita/pocket breads by accident, so I don't thing it's too difficult. Especially if you go about it on purpose. I suppose one place to start might be a pizza shell/crust recipe, and separate the dough into two halves. Spread on half...
  20. RiceGuy
    Actually, simply removing the cocoa powder would do it. At least for the most part. Although you may want a stronger vanilla taste, depending on the strength of the flavoring you're using. Personally, I'd probably also add some coconut oil, but to each his/her own.
  21. RiceGuy

    ARCHIVED Gluten-Free Products

    RiceGuy replied to jldskier1234's topic in Doctors

    There are a number of prepackaged gluten-free breads and other baked goods which are mostly starch, so that's what I suspect it was about. Homemade breads are better anyway.
  22. RiceGuy
    I have not tried sparkling water. Sounds like it might work similarly to adding some baking powder, as either would add CO2 gas bubbles. But the water would have to be cold, since CO2 can't stay in the water as it warms up. Have the suggestions been for yeast breads, or mostly for quick breads? Not saying it can't help, but it sounds like it would delay the...
  23. RiceGuy
    My oven's temperature control goes down to "warm", so I don't have to monitor it. Probably the only good thing about that piece of junk. I'd suggest to experiment a bit. Try one minute, then wait two minutes, and feel the glass. Should be warm like a window with the sun shining on it. Adjust the time as needed, and you'll soon have a pretty good idea how...
  24. RiceGuy
  25. RiceGuy
    If temperatures will be low (and your cake is below room temp), coconut oil is great for icing/frosting. Coconut milk would probably taste great (as long as you like coconut), but I've never tried that, so don't have a specific recipe. I'd think a nut/seed butter would be wonderful too, such as macadamia or almond butter. Probably hold up better at room...
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.