Jump to content

RiceGuy

Advanced Members
 View Profile  See their activity

  • Posts

    3,260

  • Joined

  • Last visited

  • Days Won

    4

 Content Type 

Profiles

Forums

Events

Blogs

Latest Celiac Disease News & Research:

Everything posted by RiceGuy

  1. RiceGuy
    There shouldn't be anything different about the water. It's well water, not from any public water supply. But, I suppose it's remotely possible for something to have gotten into the ground water nearby. Though I'd expect to notice a difference in the taste or smell, especially since I only drink plain water. Maybe I'll try some bottled water, just to remove...
  2. RiceGuy
    Since so many of us have experienced additional intolerances and/or allergies after going gluten-free, that's what occurs to me first. Have you tried eliminating other top allergens, such as dairy, soy, corn, nuts, eggs, etc?
  3. RiceGuy
    Agreed about the magnesium. It has helped me immeasurably. What's the dosage, and what form is it? Research shows that methylcobalamin is more effective than cyanocobalamin. However, liquid sublinguals may not be as effectively absorbed as lozenges. The way I see it, the few seconds the liquid stays under the tongue just isn't long enough. But a lozenge...
  4. RiceGuy
    I eat red lentils often. They're great in stews. The point about those things which we call "grains", but really aren't grasses is interesting. I believe that how our bodies handle a given grain has something to do with the type of starches they contain, but just try and dig up info on the molecular structure of such starches LOL. I often wonder just what...
  5. RiceGuy
    Arrowhead Mills flours. It was definitely CC, and happened with more than one type from them.
  6. RiceGuy
    The first thing that comes to mind is lasagna. Use Tinkyada noodles, and make the dish as usual. Nobody will know it's gluten-free.
  7. RiceGuy
    Thanks for the replies. I keep my baking powder sealed, at room temp. The baking soda is a brand new package. It's definitely not anything the baking soda is drawing up out of the environment. Rather, it is a chemical reaction. Using other (although unconventional) ingredients to produce the CO2 works, only it doesn't wait for the heat of a stove or oven...
  8. RiceGuy
    You can get everything you'd need from Open Original Shared Link. Although guar gum can be used in place of xanthan in some cases, it does give a different texture, which is usually better in cakes and such.
  9. RiceGuy
    My first thought is I wonder what was in any massage oils they might have used. Even if they're gluten-free, you might have a sensitivity to something else in them. Have you tried magnesium? It is known as the calming mineral, and it strengthens the blood/brain barrier too. Some recent posts mentioned epsom salt baths (epsom salt is magnesium sulfate)...
  10. RiceGuy
    I've heard stories about customs simply taking things if they look valuable enough. I suppose if the things you are sending are hard to obtain in France, someone might take it. Perhaps using plain, uninviting boxes for things would help. I heard someplace that a common trick during war times was to send a ratty old coat that looks like something a homeless...
  11. RiceGuy
    Based on my own experience, and many posts on this board, I do think there is a link. Have you tried a gluten-free diet yet?
  12. RiceGuy
    I'm sure you've come to the right place for answers, even if you don't have trouble with gluten. Many people here can relate to your symptoms, and will likely be able to guide you in the right direction, Celiac or not. But, based on the symptoms you've detailed, it could certainly be Celiac or gluten intolerance. Either way it means avoiding gluten. There...
  13. RiceGuy
    This is very interesting, and very important! Thanks captaincrab55 for the link. Everyone should check it out, as there is a link at the bottom to a video interview with Dr. Fasano. He goes into much more detail than does the article itself. Amazing!
  14. RiceGuy
    I agree with the recommendation of Country Life and NOW Foods. Search their websites for the things you're looking for. However, since not everything we need fits into one capsule, I'd recommend getting some things separately. So for example, things we need large amounts of such as calcium, magnesium, potassium, etc might be better obtained in separate supplements...
  15. RiceGuy
    What happens when you eat the same amount of some other (not dairy) food in the morning?
  16. RiceGuy
    Yeah, that modified word caught my attention too. The company seems to be very tight-lipped about the process they use to make it. I recall a thread about it some time ago. Anyway, if you want to eat healthily, then you might want to consider baking with flours which aren't practically all starch. I don't use any starches in my baking. But of course, I...
  17. RiceGuy
    First, your concerns are valid. Yes, your child can get glutened by toys that have been handled by other kids with gluten on their hands. Gluten is very sticky stuff. Also, things like finger paints often contain gluten, so you'll need to address these issues with the school too. But, if your child is still having diarrhea and such, it sound like either...
  18. RiceGuy
    There seems to be a considerable percentage of Celiacs who cannot tolerate dairy, so I guess that's what you're reading. My personal opinion is that, given this statistic, the complexity of casein, and the common issues with lactose, it's probably better to avoid it. And I think this is especially true during the initial healing stages. Some are able to tolerate...
  19. RiceGuy
    It sounds like you have many of the basics covered. Perhaps time is what you now need to give your body most. It took a long time for my digestive system to get where it is, and it's still not really where it should be. I think some vitamin/mineral supplements would be my best suggestion. For instance, vitamin C helps with the absorption of many other nutrients...
  20. RiceGuy
    I'm sorry, but I think a few things need to be set straight. Firstly, there are simple carbs, complex carbs, and even more complex fibers. Simple carbs are the sugars, and complex carbs are the starches (fiber is a very complex carb). The more complex the carb is, the less it can serve as fuel for microbes. Yeasts and such feed on sugars, not complex carbs...
  21. RiceGuy
    I haven't looked at quinoa for magnesium content, but I do know that it has less fiber than most of the other gluten-free whole grains I'm aware of. This includes amaranth, buckwheat, millet, sorghum, and teff. That's According to what is posted on websites like Bob's Red Mill and others. Anyway, while eating healthily is so very important, malabsorption...
  22. RiceGuy
    A lot of people rave about Van's gluten-free waffles. I haven't tried them, as I don't eat prepackaged stuff. mushroom: Try 1 tsp xanthan per cup of flour. That will reduce the thickness, and should help make a fluffier waffle.
  23. RiceGuy
    Well, the ingredients include oat bran. That's enough IMO, that I wouldn't ever try it myself. Anyway, here's what they say on their Open Original Shared Link:
  24. RiceGuy
    Interesting. My forearms would get tingly, very warm, and red. Usually just a minute or two in the sun was enough to start it. But, my face was also very sensitive to the sun. Candida symptoms do vary wildly from person to person. I had shoulder pain for years, and believed it was from an injury which hadn't healed right. Turns out, it was candida making...
  25. RiceGuy
    Calcium and magnesium are often recommended together (hence the widely available combos). They compete for absorption, but depending on your body, you may need to reduce or increase one of them. For instance, calcium supplements can cause C, and magnesium supplements can cause D. Thus if you experience too much of one of those symptoms, compensate by adjusting...
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.