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RiceGuy

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Everything posted by RiceGuy

  1. RiceGuy
    Much good info and advice in this thread. I Just thought I'd add that if damage has been done to the gut, other foods can become a problem, which could hinder progress. So, I'd recommend watching out for stuff like dairy, refined sugar, yeast, soy, meats, etc. Plus anything that is on the frequent allergies list. I can speak from experience that yeast...
  2. RiceGuy
    I know from my own experience that you can't just try a gluten-free diet for a week or two. I didn't see any changes for about six months! Slowly, it has begun to make a difference. It's been several months, maybe a year since my last piece of wheat bread. I had been off most wheat products for nearly two years, but since yeast has long proven a culprit...
  3. RiceGuy
    Well, I can relate to what you're going through, and my family has always been unsupportive to say the least. None of the doctors I went to had the slightest clue, and any of their advice I ever followed made things worse. I know from my own experience that yeast infection and gluten intolorence can and likely do go hand-in-hand. Here's a post I made on...
  4. RiceGuy
    Firstly, thank you for being on top of it so early on. I was never so lucky. I think you are obviously on to at least part of, if not the whole problem. Symptoms vary wildly, and from what I've read, children of that age won't necessarily show possitive on the tests. I don't have any faith whatsoever in doctors. They only made my situation worse. Much...
  5. RiceGuy
    That's about it. I usually start out with some actual meat juices. When making meat gravy, I'd usually be making something with ground turkey, so I'd just toss that around in a pan with some water or olive oil first, which would give me the meat juices to start off with. You can add spices, onion and garlic while the meat cooks, which will boost the whole...
  6. RiceGuy
    Seems like you've been given some good advice here. It occured to me though that baby food should be easy to digest. I mean, that's really the idea behind it, right? Last time I tasted some I thought it was pretty good. Nice and mild (I tend to like very mild flavors). I didn't find any tendency to returning my meals to the point of entry, but the undigested...
  7. RiceGuy
    I don't want to get icky here, but if there might be/has been a thrush issue, it could help explain things. Toxins from yeast can be so nasty. Add gluten intolerence and you got one heck of a bumpy ride. No doctor ever properly diagnosed my problems. Your child is fortunate that you are already aware of certain issues, and have begun tracking down the...
  8. RiceGuy
    I can relate to your list of symptoms, and more. At this point it could be gluten intolerence, but read this post I made a short time ago: Open Original Shared Link It is perhaps the most significant thing I ever did for my health, but I'm now under the impression that gluten was what triggered it all.
  9. RiceGuy
    If you actually have never made gravy, the "slurry" tarnalberry refers to is the cornstarch in COLD water. That keeps it from turning into a bunch of lumps when it hits the hot broth (or whatever you start with). Don't move the cup around in an attempt to distribute it while you pour. That will make lumps. I generally pour it in slowly, stiring in a tight...
  10. RiceGuy
    I agree with tarnalberry and skbird on this one. I too have not been able to eat refined sugar, which I discovered some time ago. It is only recently that I even heard of celiac disease, though I had heard of gluten intolerence. I never thought gluten was causing so much of my health issues, but wow, what a difference it has made to cut out the gluten...
  11. RiceGuy
    I have always made my own gravies, and even before I knew gluten was making me ill, they've been gluten-free. I use cornstarch for a thickener. No big secret there I suppose. I'd never trust such a product from a lab someplace to even be edible enough to call it a food. Being scientifically minded, I don't trust their statement. I'd be asking why they...
  12. RiceGuy
    As for pie crust, I haven't yet tried a gluten-free one, but when I used to make it with wheat flour, I just followed a recipe in an old cookbook, which turned out beautifully every time. Everyone would say it was as good or better than from a fine bakery. It is just flour, ordinary cooking oil, and a tiny bit of water. However, I found that by replacing...
  13. RiceGuy
    Looks like Heartland is making their pasta with corn I haven't found any corn pasta locally, so this is one I'd want to give a try if others have found it to be good. So far of the few rice pastas I've tried, Tinkyada is the best. A lot more starch ends up in the water than with the wheat stuff, so draining is even more important. Though I have just left...
  14. RiceGuy
    Actually, there is no gluten in corn. The proteins are simply different, as appropriately noted here: corn info on celiac.com So, there is no such thing as "corn gluten". This is just one example of the importance of raising awareness, and ensuring that accurate information becomes more widely known.
  15. RiceGuy
    I wouldn't be surprised if, after some recovery time, that soy no longer causes any problems for you. I'm hoping not to have to give up margarine. I know the one I use has some sort of whey protein stuff in it. But since eliminating gluten, I'm getting positive results, so maybe by some miracle I don't react to dairy. I just found out about Open Original...
  16. RiceGuy
    Well, I've found some products from Open Original Shared Link which, according to their info, are gluten-free. A number of them are also Lactose free. The mozzarella slices taste good, so I think I'll be trying out some of the others. Anyone have any info on a brand named "SoyaKaas"?
  17. RiceGuy
    You can make creamed corn easily enough. Corn, some margarine, bit of corn starch, salt...that seems about right. No need to hack up perfectly good corn in a blender though. Personally, I never liked pureed corn. Looks like someone got sick (sorry). I do really like corn a lot though, and making a nice cheese sauce to go on corn and other veggies always...
  18. RiceGuy
    Well, for what it's worth, I'd DEFINITELY leave out the fungi. Toxic like you would not believe, and with a compromized gut, eating such doesn't seem very good. I say add in whatever you like, as long as it's not bad for you
  19. RiceGuy
    Hi. What I'd like to learn more about is Textured Vegetable Proteins. Especially those found in stuff to mimic dairy products like cheese. Apparently, TVP can contain gluten. I'd like to use soy cheese instead of the typical processed cheese food, thinking it's healthier. Looking at the ingredients, I feel like sherlock holmes or something. Lots of mystery...
  20. RiceGuy
    Well, I seldom have a "recipe" for anything I make. I just throw in whatever sounds good at the moment. By "casserole", I'm guessing you mean something you put in the oven, but I use a stovetop pot-type thing which the manufacturer calls a casserole. What I will describe is enough for one person, or two if you aren't a big eater For this type of meal...
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