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RiceGuy

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Latest Celiac Disease News & Research:

Everything posted by RiceGuy

  1. RiceGuy
    There are so many tests you could ask for, but I'd say it depends somewhat on your symptoms. I would hope that a test for deficiencies would include many nutrients at once. Not sure you'd have to specify them, but probably cannot hurt to ask. B vitamins, especially B12, magnesium, iron, vitamin D, zinc, calcium, folic acid, vitamin K, are some of the ones...
  2. RiceGuy
    So sorry for you. I'm sure it is tougher than I gather. Something I wonder about is why he'd do the things you've mentioned. Especially the gravy thing. My only guess is that it may be a manifestation of denial. Could that be it? Could he be trying to "prove" to himself (and you) that gluten is ok, because he cares and doesn't want it to be true? You know...
  3. RiceGuy
    I am happy to report some new findings and further progress on this topic! Firstly, I've found that, given sufficient time, gluten-free dough seems to loose a discernible amount of cohesion while rising. Meaning that the dough can't hold the bubbles so well after too much time has past. Therefore, a faster rise can result in a higher one, as there is greater...
  4. RiceGuy
    You can simply warm the coconut oil until it melts, which would be at about 76 degrees or so. Either scoop out some into a cup, and set the cup in warm water, or put the entire jar into warm water (which will obviously take longer).
  5. RiceGuy
    Yeah, labeling laws don't really fully cover it. As long as a product contains less than 20ppm, they can say it's gluten-free. But in this case, the company doesn't specify the source of the maltase. At least not that I could find. You'd have to contact them, and get a specific answer.
  6. RiceGuy
    Well, I've found that my body reacts to levels which are low enough to allow the manufacturer to label the product gluten-free. It seems I also react to airborne gluten, like the smell of bread toasting, or freshly baked items, etc. It comes down to just how sensitive you happen to be. This doesn't mean how much it takes for you to feel something happen...
  7. RiceGuy
    Well, the product you mentioned has maltase, an enzyme which is often derived from barley. The company's website doesn't specify the source. I did try an enzyme product or two before I knew that just because it says gluten-free, doesn't mean it really is, and I had horrible experience with them. In my research, I read that the enzymes derived from microbes...
  8. RiceGuy
    For many, it's more a problem with casein (the major milk protein) than lactose (milk sugar).
  9. RiceGuy
    If it doesn't specifically state that it is centrifuged, then it's not. There aren't many places to get it, so a search should turn up the few there are. I've had two, but not side by side, so am not sure if one is better than the other as far as taste goes, but the second one went rancid fast, which suggests that the water content was too high. The company...
  10. RiceGuy
    Since brown sugar is essentially ordinary white sugar with a little molasses added, then I'd think brown sugar would at least get you in the right direction, if not completely replace the molasses. Turbinado sugar is what is produced when the liquids are spun out (hence the name) of the sugar cane, so some of the naturally occurring minerals remain. Not sure...
  11. RiceGuy
    Well, it has certainly been awhile, and I've made some promising progress. I used the same ratios to bake a full loaf (4x8 pyrex pan), and it turned out just as well as the small buns have. The current overall best recipe thus far is: 3 parts sweet potato flour 3 parts sorghum flour 2 parts yellow pea flour 1 tsp guar gum per cup of total flour...
  12. RiceGuy
    There are many opinions on what the "best" gluten-free breads are. I think much of it depends on what sort of bread you grew up with. AFAIK, there is no gluten-free bread which is indistinguishable from "white bread" in every way. But since I prefer a more hardy, whole grain type of bread, I've developed recipes for such, which I find quite satisfying. The...
  13. RiceGuy
    I also find coconut oil works very well in all sorts of things. Plus I really like coconut, so it's all good to me Although the cheap RBD (Refined, Bleached & Deodorized) coconut oils are basically bland anyway, not that I'd suggest them though. Knowing how wonderful truly good coconut oil tastes, that's the only one I'd recommend. Centrifuged coconut...
  14. RiceGuy
    Since it is well-known that small children (especially under 6) often get false negatives for Celiac test results, I personally wouldn't put too much faith in them. As for the two-week gluten-free trial, I'd like to think there'd be some sort of improvement, but it isn't anything so definitive as that. Some simply need longer to get appreciable healing/improvement...
  15. RiceGuy
    I second the suggestion of B vitamins. Especially B12. It and other nutrients are essential for the brain to make melatonin, as well as serotonin and other things. Also, magnesium is known as the calming mineral, and is vital for neurological health as well. Additionally, magnesium helps reinforce the blood/brain barrier, keeping out neurotoxins which can...
  16. RiceGuy
    I used to get a super-dry mouth from gluten. Then once gluten-free for awhile, it started again. I eventually determined I had an electrolyte imbalance. A potassium supplement resolved it in about two weeks.
  17. RiceGuy
    One thing I can add to what has been said thus far is that you might try some digestive enzymes. The right ones can really help with digestion, and bloating too. NOW Foods makes a decent one called "Digest Platinum", and Doctor's Best also makes one which I've found to be effective. There are others which should work too, and depending on the particular cause...
  18. RiceGuy
    I also concur about the gluten-containing meds. That'll keep you from healing. So even if you addressed the bloating and gas with some digestive aid, you'd still very likely not get the kind of improvement in health that you should.
  19. RiceGuy
    Just make sure not to use Arrowhead Mills buckwheat flour, as it is subject to CC.
  20. RiceGuy
    Well, I see references to allergies/intolerances/sensitivities to the things you've mentioned all the time on this board, but not necessarily all in one post or thread. From what I know, numerous allergies are often a sign of one or more underlying issues, usually of greater concern, though often overlooked/undetected. IMHO, they should simply try the...
  21. RiceGuy
    As was mentioned, amaranth and quinoa aren't actually grains. Neither is buckwheat, which is a seed, and related to rhubarb. However, legumes are even better when it comes to protein, fiber, and many other nutrients. Lentils are especially good, and the red/yellow ones cook in about 20-30 minutes, no soaking required. Sunflower seeds are also a good protein...
  22. RiceGuy
    Although DH is often symmetrical, it is not 100%. Anyway, it doesn't have to be DH to be a reaction to the gluten you ingested. If you haven't been having such reactions lately, it sure would seem related IMO. From what I've read, DH appears as a red spot (or cluster thereof), usually with a tiny "peak" in the center of each/most of them. But from various...
  23. RiceGuy
    I also had a completely ravenous appetite for about a year or so. I'd eat until I felt like I'd explode, but still wasn't satisfied. Simply couldn't force myself to swallow another bite. Thankfully it eventually tapered down to more like normal. It depends on the bread. If you make it yourself, there's a better chance of it being more nutritious. Most...
  24. RiceGuy
    If you don't already have a copy of your test results, I'd suggest asking your doctor for them. Many times, they will say "normal" even if the level is on the low end. Also, there are certain things which make it difficult to get an accurate serum B12 measurement. There is no known level of overdose for B12, so it would not hurt to try a B12 supplement, to...
  25. RiceGuy
    Seems to me that your antibody tests are not so negative. My opinion, but considering the reference ranges, and the fact that your weren't even eating gluten up to the time of testing, I'd say they're positive enough. It takes six weeks or more of eating gluten daily to get typical reliability from the blood tests, and even then it's not any guaranty. Besides...
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