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RiceGuy

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Everything posted by RiceGuy

  1. RiceGuy
    I agree with the suggestion of some additional supplements. I couldn't even walk until I started taking magnesium, so that would be my first recommendation. Zinc and potassium might help too. The suggestion of eating bananas would make sense if you have a deficiency of potassium. But if you find bananas to be difficult to digest (and you may while in the...
  2. RiceGuy
    As was stated, the rice flour might well have been rancid. I do know that Bob's Red Mill stone grinds a number of their flours, and stone grinding creates too much heat, breaking down some of the components in the grain/beans/etc. So it is essentially rancid right out of the mill. This is especially true for bean flours, and is one reason why some folks find...
  3. RiceGuy
    From what I've read, the true grasses are the ones in the Poaceae family. According to Wikipedia, millet is a true grain, and quinoa is not. Open Original Shared Link Open Original Shared Link Open Original Shared Link Open Original Shared Link Open Original Shared Link Open Original Shared Link To date, I've yet to read anything which defines...
  4. RiceGuy
    The B12 we get from food is absorbed as it passes through the digestive tract. There are actually several steps which need to occur for proper absorption to take place. Eventually, the liver must convert it into a usable form. However, in the case of Celiac Disease, malabsorption apparently effects the absorption of certain nutrients more than others, B1...
  5. RiceGuy
    In case you aren't already, you would probably benefit from using Stevia in place of sugar. Look for the pure powder without any other ingredients, and keep in mind that a teaspoon or less can replace an entire cup of sugar. So you'll use very very small amounts - sorta like the way you might add salt, spice, or other seasoning to your food. Give yourself...
  6. RiceGuy
    I was always hungry, but it really ramped up for awhile after I went gluten-free. Thankfully it has reduced more towards normal now. I think it is the malabsorption which causes both the weight loss and hunger. However, not every Celiac loses weight while eating gluten. The symptoms vary widely from person to person, which is one of the main reasons why Celiac...
  7. RiceGuy
    If the mix only had baking soda, and not baking powder, then I doubt the leavening was too much. If you added dairy, the acidity from that would react with the soda, before you put them in the oven. So the only effect from that might have been the bubbles which remained in the dough, if any. I find little effect from this type of leavening. Furthermore, you...
  8. RiceGuy
    Yes, B12 can provide an energy boost. I just haven't noticed that, only how I seem to sleep more deeply if I take the B12 towards the end of the day. Of course, once you're levels are up, the effects may be more evened out. That is, perhaps the boost is more noticeable when the deficiency is more severe. I can only guess at that. I suppose it may vary from...
  9. RiceGuy
    My latest frustration with the label laws involves a product actually labeled gluten-free. It was brown rice syrup from NOW Foods. Nowhere was there anything about barley enzymes being used in processing. They get away with this just because of the <20ppm thing. I can understand if someone chooses to consume a product, knowing there's a risk, but what...
  10. RiceGuy
    I'm no expert on the tests, but I read that it only takes one number to be meaningful. Also, many on this board have had all the tests show negative, but going gluten-free has made all the difference for them. While you could pursue further testing, such as a biopsy, this is also not reliable enough to count on it. The best test is the one you do yourself...
  11. RiceGuy
    Making bread without those things really isn't difficult IMHO. I bake all the time, and never use dairy, eggs, or even sugar (and no gluten of course). Baking powder works in place of yeast in most cases too. It's just that you need to take the difference into consideration if you're starting with a yeast risen bread recipe. Sure, the taste will be different...
  12. RiceGuy
    Grains don't have unique nutrients such that we can't live without them. There are plenty of other sources for the nutrients grains provide. If you find that grains bother you, then don't eat them. If you are concerned about protein or fiber, many legumes are actually far better sources. But technically, some things which are commonly referred to as grains...
  13. RiceGuy
    I was recently getting glutened by something, which turned out to be the brown rice syrup from NOW Foods. It's labeled gluten-free, but I've read that some are actually made with barley enzymes. Apparently, the one from Lundberg is not made with barley enzymes, and oddly enough, I almost purchased that one until I saw the NOW Foods one was cheaper The label...
  14. RiceGuy
    OK, but I think the operative word there is RAW. So, the individual would have to have the genetic condition mentioned, and eat raw fava beans. Thankfully that's not going to happen very often. I'm sure many foods have substances which under certain conditions might potentially be harmful. One which I'm already aware of is that raw sweet potato has oxalate...
  15. RiceGuy
    Well, I try not to worry myself over it too much. I just eat the healthiest I know how, and take the supplements that I find helpful. I mean, what else could I do? As far as I can see, doctors are basically useless until something goes wrong. It's damage control, not health care. Caring for one's health is up to each of us to do for ourselves. Some people...
  16. RiceGuy
    I only got worse until I started taking some nutritional supplements. Vitamin B12 (methyl sublingual tablet form), and magnesium are the two which helped more than I have words for. Celiac Disease is known to cause deficiencies in these and other nutrients. You might also benefit from a co-enzyme B-complex, vitamin D3, and perhaps a multivitamin/mineral formula...
  17. RiceGuy
    I guess I can't really add very much to what others are saying. Only put it in different words. It really is just our own little world - our own traditions that we tend to cling to. We get into a comfort zone of sorts, and it becomes our "normal". It becomes what we perceive as fun, or exciting, or "the thing to do". Any change of this kind can be a paradigm...
  18. RiceGuy
    I'd suggest ditching the Lay's Stax. Even if they are unflavored, it's processed in a facility that also handles wheat, so CC could be a problem. Besides, there have been some lengthy discussions about Lay's and CC. It's also a nightshade, which could be a problem anyway. Also, is the popcorn homemade from plain corn, or prepackaged? I think you know why...
  19. RiceGuy
    That's correct about the bean flours spoiling. I never buy Bob's flours anyway, since many are stone ground. This creates too much heat, and the bean flours are essentially rancid right out of the mill. Fresh bean flours do not taste bad, though most do taste different than grain flours. Don't know about fava making anyone sick. I probably use fava more than...
  20. RiceGuy
    The caprylic acid is what worked for me. I also avoided all vinegars, though not sure just how important that part is. I haven't gone back to eating sugar, just because I felt so much better. I see no need to risk a relapse, so I use Stevia for a sweetener. It is all-natural, and has zero carbs, zero sugars, and zero calories, and is zero on the glycemic...
  21. RiceGuy
    Wow! Apparently these sorts of dreams are fairy common. I wonder what it means, especially given the fact that Celiac is known to effect the heath of teeth. I don't think I have ever been a tooth grinder, but I have had a habit of clenching my teeth for a long time. Much less often now though, but it seems to return when I've eaten something that my digestive...
  22. RiceGuy
    Well, I wouldn't say apple cider vinegar is in most gluten-free baking, but I have seen it as an ingredient from time to time. Given that it is acidic, I suppose it may have a similar role as the ascorbic acid included in rapid rise/instant yeast. Specifically, the acidity helps the yeast do their thing faster, thus the dough will rise faster. There may also...
  23. RiceGuy
    It sounds like you already know that "IBS" is a junk diagnosis. Nobody just has to run to the bathroom 15 times a day for no reason. Besides, you know your bowels are irritable/irritated. That's why you went to the doctor in the first place. What you need to know is WHY, and that's something doctors typically can't tell you. Taking a drug is no answer. The...
  24. RiceGuy
    Welcome to the board! So glad you've discovered what has been making you so ill, and what to do about it. About the cracks in the corners of the mouth; I have noticed this once in a while, and it seems related to when I ingest unusually high amounts of vitamin C. I've read that deficiencies of vitamin B2, zinc and iron have been related to it also. Perhaps...
  25. RiceGuy
    Hi everyone. I ran into something which may relate to the symptoms many here seem to experience. Here's the full article: Open Original Shared Link I wonder how many foods have compounds which break down into methanol.
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