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RiceGuy

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Latest Celiac Disease News & Research:

Everything posted by RiceGuy

  1. RiceGuy
    Many go through this, and researchers aren't quite sure why some of these things occur once gluten-free. The best thing I know of to resolve the fatigue and sleep problems is B vitamins, especially vitamin B12. I'd recommend a 5mg methylcobalamin sublingual tablet, such as the one made by Source Naturals. Taken about an hour before bedtime, it gives the...
  2. RiceGuy
    Well, gas and heartburn are signs of indigestion. What surprises many is that low stomach acid causes heartburn. It also causes indigestion, leading to gas. Some digestive enzymes and betain HCL are said to be very good for this problem. Raw, unfiltered, unpasteurized apple cider vinegar is one of the best things for heartburn, and actually cures it for many...
  3. RiceGuy
    I kinda think of gluten intolerance as no more unusual than a corn or peanut allergy. I still find it odd how so many people seem to freak out when they realize they can't eat gluten. It doesn't appear to be that way for corn, peanuts, soy, etc. Even an anaphylactic reaction to a food isn't necessarily considered a disease. However, I would say an autoimmune...
  4. RiceGuy
    After a bit of searching, it seems there is quite a lot of controversy over the whole phytic acid thing. If it turns out to be of real importance, I'd wonder if one could simply add some phytase enzymes to the dough. But not all grains have the levels of phytic acid found in wheat, barley, rye and oats. I looked for a list of grains and the phytic acid...
  5. RiceGuy
    Yes, definitely get retested for thyroid issues. As for calories, it is also important to get those calories from the proper ratio of sources. In other words, some from protein, some from fats, and some from carbohydrates. Lentils are a very good source of protein, so keep that. Though as was mentioned, do pick through and rinse thoroughly before cooking...
  6. RiceGuy
    I agree with what others have stated, and would add the suggestion of some supplements. Two which helped me immeasurably are magnesium, and a 5mg sublingual methylcobalamin tablet (active form of vitamin B12). These eliminated all the pains and brain fog I was experiencing, plus corrected my sleep cycles, improved mood, and so much more. Also a multivitamin...
  7. RiceGuy
    Thanks. Since it apparently has no protein, then it would seem to be up to the sugars. And sugars can be added without using the milk powder. However, the browning would ideally be achieved without making the bread taste sweet. Since wheat breads can brown without having sugar added, a gluten-free bread should also. And that's what makes me think it's the...
  8. RiceGuy
    I can't do nightshades, so potato is out. However, since egg replacer is basically starch, I doubt it would work like an egg does when used to coat the bread, and get the characteristic crust. The trade-offs with keeping the dough covered for the first few minutes are that the bread ends up retaining more moisture, resulting in a softer, almost soggy...
  9. RiceGuy
    The main ways I've found to save money is to make everything from scratch. It is also healthier, and not prone to CC or hidden ingredients. You can save a lot by making your own jellies/jams, condiments, spreads, crackers, cookies, breads and other baked items, milks, drinks, yogurt (non-dairy for me), pudding and other desserts, etc.
  10. RiceGuy
    Unfortunately, it has corn and tapioca. However, looking at the ingredients, I'm not so sure it would assist much in achieving either the Open Original Shared Link, Open Original Shared Link, or Open Original Shared Link. Apparently, one or more of these processes is commonly how bread crust gets browned. I was unable to locate the nutrition facts for...
  11. RiceGuy
    If you mean the shelf life of the dry flours, I generally try to keep out only what will be used in about a month, and the rest stays in the freezer. Flours high in protein, like bean flours, tend to spoil more quickly than others. It is these which I'd prefer to limit to a month at room temp. Starches (which I don't use) generally have a much longer shelf...
  12. RiceGuy
    Perhaps, but I and others can't do dairy. I suppose it's the casein or the lactose which does it. But I've been making some progress, and will be posting about it once I get enough figured out.
  13. RiceGuy
    Yep! As unfortunate as it is, all the tests basically require you to continue eating gluten, otherwise the results will be negative regardless. The general rule is to be eating gluten for at least six weeks prior to the test (Enterolab claims accuracy up to a year gluten-free, but it seems there's disagreement on their validity). But once testing is done...
  14. RiceGuy
    One thing to consider besides the dairy might be the Lay's chips. Many here have reported getting glutened by them. It's not every time, so it is entirely possible that the level of CC was just a little higher than it has been, and reached the threshold for your immune system to react. Another thing might be the peanut butter, unless it is your own jar...
  15. RiceGuy
    My apologies for the late reply. If the bread turned out like slimy jelly, then it sounds like either there was too much guar gum, or too much water. I find this bread has a nice mouth feel. It has what food designers call "tooth". That is, it has a pretty good chewiness to it, and tears off in a satisfying way. I suppose the amount of psyllium may also...
  16. RiceGuy
    Aside from the blend of flours, and the rest of the ingredients, gluten-free bread making really doesn't vary much from recipe to recipe. Mix, rise, and bake. If your banana bread turned out well, then I'd say you already know most of what you'd do for a yeast bread. The main difference is that the dough is allowed to rise before baking. Of course, you could...
  17. RiceGuy
    I've heard it from multiple sources that food crops today don't have nearly the nutritional value they once did. Though it probably isn't equally bad with every nutrient, there certainly is less of various minerals, and probably some vitamins too. Having a garden or buying fresh, locally grown, organic produce is definitely a good idea whenever you can. I...
  18. RiceGuy
    Yes, it sure could be Celiac. Though there may be some other explanations for some or all the symptoms, your improvement with dietary changes seems fairly conclusive. How long did you keep up those changes? The longer your immune system had to allow the antibodies to diminish, the more likely the test will be negative. It is often suggested to consume gluten...
  19. RiceGuy
    See, that's the fallacy - that just ingesting the nutrients in food is going to mean the body will fully benefit from it. If that were true, there wouldn't be so many of us with nutrient deficiencies. And it wouldn't require the high dosages many find they need to keep levels up. Malabsorption is one of the main problems Celiac causes. I eat lots of veggies...
  20. RiceGuy
    I've been considering trying some digestive enzymes, and just ordered some after a bit of research into what might work best. I read that the best kind are derived from microbes, because they can withstand the acidity of the stomach. Otherwise they'd get destroyed before reaching the intestines where they're needed. Also, watch out for maltase, malt diastase...
  21. RiceGuy
    Interesting. Seems I missed this thread, but now that it has been resurrected, I figure I may as well chime in. After a while of having to go every hour, I figured it might be an electrolyte imbalance. Mainly because if I didn't keep replenishing by drinking water all the time, I'd get very thirsty in a short period of time. That told me I wasn't retaining...
  22. RiceGuy
    I've been experimenting with increasing the protein content, so as to get better browning. I've found that the sorghum can be replaced with buckwheat flour (light). Then the teff can be replaced in part or in full with yellow pea flour. It does help with browning, but not by much. What the buckwheat does is give a bit of crispiness to the crust. The "side...
  23. RiceGuy
    I generally keep about one month's worth of flour out at room temp, with the rest kept double-sealed in freezer bags in the freezer. Always allow the frozen flour to sit at room temp for several hours before opening the sealed bag. I like to pull them out a day before I need them so they sit overnight. Otherwise moisture from the air will condense on the...
  24. RiceGuy
    Have you ever tried sunflower butter? I'm not kidding when I say it tastes nearly identical to peanut butter. Had I not made it myself, I doubt I would have known the difference! It really is that close (I'm referring to the all natural peanut butter, where it's just peanuts and salt). Like peanut butter, it is high in protein too. It is pretty easy to...
  25. RiceGuy
    Thanks for the reply. I hope it goes as well for me.
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