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RiceGuy

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Everything posted by RiceGuy

  1. RiceGuy
    Yes, I'm experiencing some numbness on my right side. In my hand and leg. It seems to vary intensity too. It has gotten very bad at times, severly limiting mobility. Thankfully the worst appears to be over, now that I've been totally gluten-free for several months. That is, as long as the ingredients in my foods are as described on the packages. I mostly...
  2. RiceGuy
    Who says a week?! Seems you got your answer already. Perhaps they say a week because some people react slower and/or to a lesser degree. I doubt you need to continue it at all. If the doctor want's to see the condition you're in, call for an immediate appointment. Otherwise I'd wait till the end and just have enough to get the doc to see it if that's required...
  3. RiceGuy
    Thanks for that excellent explanation! I know some people who need to have this info.
  4. RiceGuy
    I'm curious then, what made you stop after 6 weeks if you felt GREAT?
  5. RiceGuy
    For what's used by the butcher to grid into the meat, Viola gave you a good answer. As for what might be in there which you can't see, and can't be trimmed off or avoided by the butcher, take a look at the links I posted. I agree that this thread could easily go off in a bad direction, but I suppose it's because we all have strong opinions on it. I just...
  6. RiceGuy
    OK, Here's what I think, and I feel very strongly about this opinion. Believe me, I know what it's like to have strange symptoms that doctors have no clue about, yet prescribe crap for anyway. First, gluten intolerance is the cause of celiac disease, which is the damaged condition of the small intestine. The intolerance is the immune system response, which...
  7. RiceGuy
    Oooh, I found gluten-free gravy and bunches of other things: Open Original Shared Link
  8. RiceGuy
    Oh! Thanks for the tip! I've never tried that before. It's always been cornstarch for me. Can you describe the differences? What aspects make it good compared to cornstarch? Texture, taste, consistency, etc? Does it actually make it taste sweet or something? I've been hesitant to try any of the flours with the word "sweet" in the name. I'm not a fan of...
  9. RiceGuy
    Yes, I agree that gluten intolerance/celiac disease could be a problem for you (those are two different things really). Now, drawing from my own experience, it could also be a yeast problem, especially considering the thrush. Do a search here on the forum for "Caprylic Acid". You will find my posts on it. Then Google for that and something called "acidophilus...
  10. RiceGuy
    I too have found it difficult to eliminate every tiny thing that might be bad, or not the best. These days everything seems to be contaminated or something. What most people don't know, is that animal fats and proteins aren't readily digestible like the vegetable ones. The human body needs fat and proteins for sure, but from veggies. We have the enzymes...
  11. RiceGuy
    Oh, and one more thing. Look up something called acidophilus. This is what helps keep the yeast in check. Antibiotics kill it off, and wham! The yeast takes over your gut.
  12. RiceGuy
    Oh, I see. That's logical. I guess I always just guestimate the amount, and if it's too much, I would just add water. Then again, I like thick gravies, so it seldom gets too thick for me. I do reach for more cornstarch many times though But who ever ended up with too much gravy? All my thanksgiving experiences include running out of gravy. There was also...
  13. RiceGuy
    I would agree with the range of comments made thus far (though I don't know about eating a spoonful of sugar as a test). When your body has a bunch of something to deal with, it's harder to notice an effect from eating it once more. Staying away from it for awhile gives a chance for a difference to be seen, and if reintroduced, any reactions can be far easier...
  14. RiceGuy
    Here's an interesting post on a recipe that seems to have great potential. I'm hopeful that together we can make this work for other things. Open Original Shared Link
  15. RiceGuy
    Heh, I just posted a pie crust recipe recently. Here's the link: Open Original Shared Link Now, I've never tried the recipe since going gluten-free, but I'd think the all-purpose gluten-free blends should work ok. Pie crust is supposed to be crumbly, so no gluten seems like no problem for it
  16. RiceGuy
    I got nothing but worse by listening to doctors. None of them got even close to figuring out what was making me ill. I don't think you have to worry about losing weight. You only need to provide your body with proper, balanced nutrition. Natural vegetable fats like those found in peanuts and beans are part of a healthy diet. Olive oil is super if you...
  17. RiceGuy
    Wow. Once I learned my lessons, I resolved NEVER to eat the wrong foods. Not even at gun-point. OK, so I haven't actually been threatened with a choice of a pretzel or a bullet, but either of them would hurt. I always keep peanuts on hand. But, beware that many of the brands may actually have a form of MSG on them! (some hide this fact by changing the...
  18. RiceGuy
    That seems to vary widely from person to person. For me, some things would cause a reaction in like minutes. Other things very slowly and more subtle, such that detection isn't so easy. It can take days for certain foods if you already have a crippled digestive system. So if you are catching it early, before much damage has been done, then the reaction would...
  19. RiceGuy
    Thank you very much! I think both of us have found a good thing with this forum. It's amazing how family/relatives can turn against you, but over the Internet total strangers can help each other.
  20. RiceGuy
    You may be in luck! The link I posted for the sour cream also shows cream cheese!
  21. RiceGuy
    I think I found something you can use. It's rice sour cream, and seems to meet your dietary requirements: Open Original Shared Link I've only tried their soy cheese, which is excellent IMHO.
  22. RiceGuy
    Oh, thanks for the reminder. I have always used a fork, that way you don't get a blob of starch stuck on it. One tablespoon at a time? You may want to try it the way I described next time. I'm not suggesting your method is wrong though. Clearly you are plenty capable in the kitchen. Honestly, I'm the only one I know who never has a problem making smooth...
  23. RiceGuy
    Well, I won't eat meat or dairy anymore, not because of celiac disease or allergies, but because of what's in animal products that AREN'T on the label. The butcher isn't likely to know about them either. Here are a few links which will probably be a real eye-opener for you: Open Original Shared Link Open Original Shared Link Open Original Shared Link...
  24. RiceGuy
    Thanks for that. I am seeing the same sort of stuff, and was wondering what I might be doing wrong for the worse times, or right for the better times. So, I guess I'd like to find ways to minimize the problems and enhence the recovery, if that's possible. Maybe certain nutrients that are more vital to the healing process? Vegetable proteins to aid in celular...
  25. RiceGuy
    I can only add one thing, since my own experience with toxins. Here's my post on it: Open Original Shared Link You might be able to Google your way to some answers, once armed with the correct search terms. If the docs are right, I don't know how my experience applies to you if at all, but it seems similar in certain ways. My docs were always totally wrong...
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