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RiceGuy

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Latest Celiac Disease News & Research:

Everything posted by RiceGuy

  1. RiceGuy
    Hi everyone A recent Open Original Shared Link show discussed GMO foods, and the health risks thereof. The implications are staggering. Some of the problems GMOs are already causing involve the immune system, intestines, and other organs. It is the intestinal damage which really got me wondering, if it might be possible that some people are being diagnosed...
  2. RiceGuy
    I'm certain that the optimal internal temperature will vary depending on the recipe. Not all flours function the same way, and the amount of water in the dough also effects baking time and temp. There are some recipes for more rustic loaves which call for the loaf pan to be inside a large pot, with some water in it, and a cover, and baked at over 400 degrees...
  3. RiceGuy
    Yes, many on this board have had hair fall out due to gluten, and many have had thyroid problems, which also is known to cause thinning/falling hair. I really think that our bodies are trying to tell us these things through the dreams. You might have hypothyroid, so it would be very wise to get tested, if you haven't already. Many report that the natural...
  4. RiceGuy
    I may have to take back what I said about the rise time. I just started using a brand new package of yeast, and wow, it has cut the rise time by nearly half! Same type, same brand. The only difference is that it's newer. So now, what usually would take about 70 minutes, now takes about 35. I suspect that the last few experiments were taking longer only because...
  5. RiceGuy
    After some experimentation with a somewhat more starchy recipe than I usually use, I've learned a few things which might be helpful here. The dough does rise to double without falling later, and it has been taking about 60-70 minutes to reach that height. When baked, it does rise a bit more. And although the finished height is taller, it seems that allowing...
  6. RiceGuy
    The amounts I worked out for the recipe are only to approximate Udi's recipe, in terms of nutrients. It does seem on the low side for a whole loaf, however, Udi's loaf is pretty small. I think it's supposed to yield 12 slices, which I'd have to guess are rather small. An entire Udi's loaf is 12oz. When I experiment with a bread recipe, I generally use...
  7. RiceGuy
    Hmmm... It occurs to me that 1 tsp apple cider vinegar is probably too much for this recipe. Too much acidity will inhibit or kill the yeast. Try 1/4 tsp instead, no more than maybe 1/2 tsp.
  8. RiceGuy
    There's no reason to throw out the dough! You might have just added some extra baking powder, and made it a quick-bread. It might have also worked for pizza crust, or just added another tsp of yeast and given it another chance to rise. My guess is that the dough was too stiff, or the temp while it was supposed to rise wasn't right. Sorry to hear it didn...
  9. RiceGuy
    When I bake bread, it never continues to rise for 1.5 hours. Usually not much over 45-50 minutes. After which, if it rises any more it will be very slow, but usually it doesn't. I guess the yeast run out of sugars and just stop multiplying. If I wait too long after that, it seems to subtract from any rise it might get when baked. I don't add sugar, so perhaps...
  10. RiceGuy
    So, the only water was for the meringue powder, yes? Just to be clear, 1 1/2 times the height would be a 50% increase. So if the dough started out at 2 inches high, it would have risen to 3 inches. Is that what you mean? If so, it didn't rise enough. Some suggest to let the dough double in height. While I haven't gotten quite that much without a subsequent...
  11. RiceGuy
    Not when it's naturally occurring.
  12. RiceGuy
    Yeah, but apparently there's a certain amount of glucose in powdered egg white, which is often purposely reduced. I'm just wondering if that might account for the weight discrepancy. No big deal really.
  13. RiceGuy
    So that'd be slightly heavier than the one I located, which would be about 10.5 grams for 4-1/2 tsp. Any idea if they are glucose reduced? That's the only kind I could find info on.
  14. RiceGuy
    According to the USDA, 1 tsp is about 2.33 grams. It will be interesting to see how much the product you have weighs. Hopefully it is stated on the label.
  15. RiceGuy
    Oh! Yes, I agree. Seems we've both been saying basically the same thing, though I've been thinking water volume rather than water weight. Incidentally, how much does one egg white worth of the dry powder weigh?
  16. RiceGuy
    Mineral deficiencies, including electrolytes, are common. I also felt dehydrated all the time, and couldn't drink enough. Then I started taking potassium, and it resolved in about two weeks. I still take the potassium, along with a few other things. Supplements are very important for many of us.
  17. RiceGuy
    Thing is, a biopsy for such a young child is even more likely to get a false negative than for adults. Although, since the blood tests are very often falsely negative, especially for small children, I suppose it's possible the biopsy could be accurate. That's not to say it's necessary, and I personally don't think it is. I'm wondering though, why the doctor...
  18. RiceGuy
    I see. And I agree that there may need to be some sort of compensation to get the same actual amount of egg white. However, since it is the water content which is removed from the egg whites to yield the solids, why wouldn't it be the water which is adjusted to get the proper weight? Especially given the fact that more or less solids would yield a different...
  19. RiceGuy
    There are probably multiple factors, and I'd guess they would include the effects on the brain, such as the levels of serotonin and melatonin. Then there are the nutrient deficiencies. Perhaps you'll find some answers here.
  20. RiceGuy
    Right now two things are jumping out at me on this discussion. 1) Feeling constant thirst even while drinking a huge amount of water - this could be an indicator of an electrolyte imbalance. I couldn't drink enough until I started taking a potassium supplement. It took about two weeks for things to normalize, and I am still taking the potassium of course...
  21. RiceGuy
    I'm not quite sure what you mean. Are you adding up the gram weight of the ingredients?
  22. RiceGuy
    I must say, I have my doubts about the desicated liver supplement. I looked it up, and IMHO, it isn't a multivitamin of the ordinary sort, and does not contain everything your body needs. Even the supplements that do have all the main vitamins and minerals are lacking in the amounts. You see, it simply is not possible to put enough of everything into a pill...
  23. RiceGuy
    I think I understand what you mean. For example, cooked (and therefor soft) carrots can be quite slippery. So can moist pieces of melon or other fruits. Or are you putting oil or something on them? I don't know if it's really a big issue. I mean, so it takes the little one a bit longer to grasp them - that'd certainly help develop dexterity, wouldn't...
  24. RiceGuy
    There are some certified organic gluten-free flours at Open Original Shared Link, though not all of their gluten-free flours are organic. Sad but true. Caution about Arrowhead Mills flours: Several members of this board (including myself) have reported CC (Cross-Contamination) issues with their so-called gluten-free products. Last I checked, they are not...
  25. RiceGuy
    If the powdered egg whites are so expensive, fresh ones will certainly work. Just remember to reduce the water by the total volume of the egg whites. According to the USDA, one egg white from a large egg is about 2 Tbsp. Jumbo eggs will probably be more. It seems best to simply measure them rather than guess.
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