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RiceGuy

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Everything posted by RiceGuy

  1. RiceGuy
    As others have said, magnesium does help with C. It does draw water into the intestines, so be sure to drink lots of water, even if you don't feel thirsty. You don't have to drink a lot at once. Start with two glasses, then a glass every hour should be fine. It does depend on how much magnesium you take, and how much water your body requires, but you'll get...
  2. RiceGuy
    Ooops...forgot the link for the buckwheat flour: Open Original Shared Link I actually get this one at a regular food store, so they apparently do get distributed.
  3. RiceGuy
    Some things which help with depression include vitamin B12. Get the methylcobalamin form, in a sublingual tablet/lozenge. Take 5mg per day. A co-enzyme B-complex would be a good idea too, along with zinc, magnesium, vitamin D3, and some omega-3s. Other than that, I think the best thing to do would be to go for gluten-free foods which you enjoy, but aren...
  4. RiceGuy
    I think it might be the fact that potatoes are a nightshade. I not only had terrible leg pains from potatoes, but I literally couldn't walk for about two weeks after eating them. The alkaloids in nightshades are actually toxic to everyone, but most people have a high enough tolerance so as to not notice any effect. But with a leaky gut (which Celiac tends...
  5. RiceGuy
    Another company to check out is Open Original Shared Link. I don't see any statements about nuts, but they don't sell nut flours. There is a contact page, so it should be easy to ask them. Open Original Shared Link appears to only sell sorghum grain and flour. Open Original Shared Link sells only teff.
  6. RiceGuy
    Ah, I see. I agree, given a serious reaction like that. I haven't checked, but I'd like to think there'd be a home test for nuts like there is for gluten. I do know that Bouchard Family Farm grows and mills their own buckwheat flour, and that's the only thing they process. I like the way pancakes turn out with this flour, but I haven't tried using it alone...
  7. RiceGuy
    As others have indicated, avoiding meat shouldn't present a problem unless you go about it incorrectly. I don't eat any animal products (because I feel better without them), and actually get more protein in my diet than I need. Legumes, nuts, seeds, grains, etc can provide more than adequate protein. Plus, these foods also give you things which meat cannot...
  8. RiceGuy
    Ah! OK, now I understand. It seems that the flour which is nearer to the expiration date doesn't work as well. So I wonder if perhaps the flour has begun to spoil. Does the Dec 2010 flour smell different than the March 2011 flour? Legume flours do tend to turn rancid faster than other types, due to the higher protein content. Lupin is a legume, so I suspect...
  9. RiceGuy
    Hi everyone. I am considering some digestive enzyme formulas, but many include lactase, which of course is to help digest lactose. Since I don't eat dairy, I'm wondering what it might do to be ingesting lactase when it's not going to have any lactose to break down. Might there be some negative side effect? Does the digestive system think there's dairy...
  10. RiceGuy
    I don't understand. I thought the bread was turning out good until you bought more flour. Then with that recently purchased flour, the bread doesn't turn out good. When I say "new" flour, I mean the one you most recently purchased, whereas the "old" flour is the one you had been using, and made 200 good loaves. So in that case it is the older flour which...
  11. RiceGuy
    In my experience, when the dough falls during baking, using less water can help. I've also found that high protein flours can cause the dough to fall during baking. So I wonder if maybe the lupin flour has a different protein profile, which would not be unusual given changes in growing conditions from season to season. Perhaps it would work better to blend...
  12. RiceGuy
    Does the dough rise but fall, or not rise as high either before or during baking? What I might try is to make two loaves from the new flour, but add 1/2 tsp baking soda to one loaf, and one tsp vinegar to the other loaf. Then observe if one rises better than it would without the addition. If the one with baking soda does better, then the dough is too acidic...
  13. RiceGuy
    If the consistency of the dough appears identical, then what about the pH? Could something be interfering with the yeast?
  14. RiceGuy
    It generally takes about 20-25 minutes, at around 350°F. I find the exact time varies depending upon the precise amount of water, and how browned I make the crust. I'm still working on ways to get better browning. Come to think of it, I don't recall trying 400°F or more with this recipe. Maybe that'll make a browner crust. I really like these bowls f...
  15. RiceGuy
    I think it'd be difficult to make nutritious and tasty meals in such a short period of time. If you've got more time elsewhere in your schedule, like on weekends, etc, I'd suggest making a large amount, and freeze in individual portions. Then it's just a matter of reheating in the microwave or stove top.
  16. RiceGuy
    Thank you Skylark and i-geek for the in-depth information! Now I just have to get the image of those poor sickly mice out of my head.
  17. RiceGuy
    OK, thanks. That backs up and expands upon what I've read. So, the mouse antibodies aren't of a specific type then? Like any will do, or are they just the antigen-specific region?
  18. RiceGuy
    Gluten-free bread dough simply doesn't require kneading. Simply mix, rise in the bread pan, then bake. The dough for the breads I bake are not like batter. Although they can be shaped, I find I get better results using a bread pan or other baking dish with sides to keep the dough from spreading outward as much as upward. In case you missed it, my most successful...
  19. RiceGuy
    I agree with the others. You should try the gluten-free diet and see how it goes. Besides, there are countless doctors who insist on seeing the damaged villi before making a diagnosis of Celiac, and it seems you've got that.
  20. RiceGuy
    Never heard of Tinkyada getting hard in the fridge. Did you cook it thoroughly (not al dente), then immediately rinse it, then coat it with oil? If that doesn't work, how about a bit of vinegar? I figure if vinegar can soften a wishbone, then maybe it'll do the same for the pasta.
  21. RiceGuy
    It is the antibodies which do the actual damage, hence the term autoimmune. I've been wondering about adult stem cells being used to repair the intestines, as there have been a lot of successes with other organs. I just heard about a bunch of people who received the treatment for blindness, and a very high percentage actually regained their sight. Heart...
  22. RiceGuy
    Not only are the methyl type more effective, the cyano type uses cyanide as the co-enzyme. That puts an additional burden on the liver, as it not only has to convert it to the methyl type, but it must deal with the cyanide.
  23. RiceGuy
    I've found that even some enzyme formulas which are claimed to be gluten-free actually are not, so choose carefully. Apparently, some of the enzymes are derived from barley, and this is the case even with some products made specifically for individuals with gluten intolerance! So far, I've yet to find an enzyme product I could take without getting sick...
  24. RiceGuy
    Thanks i-geek, for the additional insight. It seems though, that whatever the margin for error, combined with the legal limit of 20ppm, always leaves some level of uncertainty. Even when a product is claimed to be gluten-free, the human immune system for sensitive individuals can still react. As you said, there are tests for IgA, IgE, and IgG. Does this...
  25. RiceGuy
    A standard mixer generally will not be strong enough to mix bread dough. Check the manual to be sure before attempting it. However, I've never used any sort of electric anything when making breads. I just mix by hand, with a spoon. I get consistent results too, perhaps because it's easy to feel the consistency of the dough when mixing by hand.
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