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RiceGuy

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Everything posted by RiceGuy

  1. RiceGuy
    Some of your symptoms are the same as what I had been experiencing. I lost the use of both legs, and that was actually long after going gluten-free. What I didn't know, was that there was too much damage to the digestive tract for proper absorption to take place. So I continued to get worse even after having gone gluten-free. Finally, after researching, and...
  2. RiceGuy
    Autism is just one of many disorders which have been associated with Celiac. Here's a link to some articles which may help: https://www.celiac.com/categories/Celiac-Di...-and-Disorders/
  3. RiceGuy
    I think it's time for an update. I decided to experiment with yeast-risen breads, just to see what differences there might be, if any. I started with an old (yet still within expiration date) packet of yeast I had from the last round of yeast-risen experiments. Bingo! I got a crispy, crunchy crust! It was great. Really great! I could even vary the recipe...
  4. RiceGuy
    You're very welcome. Many begin to feel markedly better in a few weeks. Some even in just days. For others it takes months, or even years. However, the sooner you give your body what it needs, the better. Additionally, many on this board have found that it helps a lot to stick with whole, natural foods, and avoid the prepackaged/processed stuff. Buy...
  5. RiceGuy
    Hi everyone. I recently emailed Aubrey Organics about their shampoos. Here's what they said in response:
  6. RiceGuy
    You may be one of many who suffer from nutritional deficiencies. The symptoms you describe can be due to deficiencies in magnesium, B vitamins, and/or various other things. Until the gut heals, some supplements can make a real difference.
  7. RiceGuy
    Sounds to me that the drug doesn't switch off the immune response. Rather, it's a sort of engineered, targeted enzyme, to be taken with food, to deal with accidental gluten exposure. So it's sorta akin to how lactaid pills help digest lactose. But most importantly, it does not mean that a person who takes the stuff could go out and have a big mac or a...
  8. RiceGuy
    Do try some good quality, gluten-free nutritional supplements. Especially vitamin B12, B-complex, and magnesium. All of these (and others) are vital for neurological function. And many celiacs seem to have trouble absorbing them. Make sure the B-complex is a co-enzyme form. The B12 should be a methylcobalamin sublingual lozenge, and take at least 3-5mg per...
  9. RiceGuy
    I was having similar knee trouble. It was at its worst if I hadn't been moving around for awhile. But my ankles and hands also would be swollen, and I concluded that it was related to protein intake. Once I reduced the amount of protein, and also started taking magnesium, it began to get better. It rarely happens at all now, but still seems related to digestion...
  10. RiceGuy
    I buy from Barry Farm, and have had no problems with CC that I know of. You can ignore many of the pictures on their site, as they package most items in vacuum sealed bags. They do take precautions to avoid CC, though you'll have to decide for yourself how sensitive you are, and what level of risk you're comfortable with. IMO, plastic bags should keep...
  11. RiceGuy
    Many continue to have symptoms even years into being gluten-free. It varies greatly from person to person. However, many also find that other foods need to be avoided in order to feel better, or heal more completely. Dairy is perhaps one of the most common, and it seems that all the top allergens tend to cause trouble more often than less allergenic foods...
  12. RiceGuy
    The thing is, there are numerous brands of Stevia on the market. With the exception of the plant itself, one cannot simply lump all brands together and make blanket claims. Some have sugar-alcohols or dextrose (often from corn), some have inulin, some have honey powder, some have grapefruit seed extract. The list goes on and on. In addition, not all Stevia...
  13. RiceGuy
    A lot of people report having all sorts of aches and pains when first starting the gluten-free diet. It does seem to be quit common. However, if you've introduced any new foods, such as gluten-free breads, there may be some ingredient to which some or all the reactions may be attributed. In general, watch for the top allergens. Dairy in particular, which...
  14. RiceGuy
    Last I knew, the so-called gluten-free wheat starch only fits in the 200 ppm gluten limit. The European CODEX had previously defined gluten-free as being under 200 ppm, but so many people reacted to the wheat starch, that they have lowered it to 20 ppm. So I think the chances of reacting to it are considerably high. IMHO, eating wheat starch on a regular...
  15. RiceGuy
    Well, we're all different, but I'd have to guess that a lesser outward reaction could mean a lesser immune response. Thus it might make the test results even more unreliable than they already are, if you were to eat spelt instead of wheat. However, if the blood test is like the biopsy in terms of how long you need to be eating gluten, you're looking at...
  16. RiceGuy
    Not sure about Kikkoman, but I know San-J makes a gluten-free tamari. You might try contacting the company, and see what they say.
  17. RiceGuy
    Your suspicion of a yeast allergy is justified if you are sensitive to MSG, since yeast does have glutamic acid. Have you tried baking powder risen bread, muffins, biscuits, etc? What's the brand of bread you are eating? Some are subject to CC. What are the ingredients in the bread? I've read some jellies/jams can have gluten, so it's probably a good idea...
  18. RiceGuy
    Well, I don't want to make you feel uneasy about it, but isn't there a risk of CC, with everyone bringing the serving spoon to their plate and all that? And suppose someone uses a spoon from another dish? I guess you'd know better than anyone if that might happen. Anyway, looks like you've gotten some fine ideas so far. The first thing that comes to mind...
  19. RiceGuy
    Ordinary baking yeast should be gluten-free. Fleischmann's says so on the package. Brewer's yeast however, is not gluten-free, according to the list of unsafe ingredients.
  20. RiceGuy
    Welcome to the board! Various symptoms after going gluten-free are common. One cause seems to be increased sensitivity to certain foods, such as dairy, soy, corn, etc. Another is nutrient deficiencies. In the case of sensitivities, try eliminating a suspect food for a week or two, and see how it goes. The top allergens are a good place to start. Also...
  21. RiceGuy
    I think in many cases, you can, but there will be exceptions. For instance, coconut flour absorbs a lot of water, so some adjustments will likely be necessary. Also, some blends have xanthan gum already added, while others don't.
  22. RiceGuy
    My only thought is on the rice - if you're eating white rice, switch to brown. Or you can select one or more of the various gluten-free grains and beans. Buckwheat (no relation to wheat) is higher in fiber than brown rice. Teff is higher still, both in protein and fiber. I've read that fiber helps with losing weight. Beans and lentils are probably even better...
  23. RiceGuy
    I don't have any answer to your first question. If it happened to me, I'd conclude it was something else, unless it continues to happen. As for B12, if your absorption isn't up to it, then the type of B12 which you swallow may not be adequately absorbed. In addition, Pernicious Anemia means a reduction in the ability to derive B12 from food, thus you may...
  24. RiceGuy
    I agree that your brother's behavior is immature. Hopefully he'll grow out of it soon. Until then, many of the suggestions thus far seem good, especially giving him the biscuits, and showing him it does not bother you.
  25. RiceGuy
    I had been getting glutened by Arrowhead Mills flours, but didn't figure it out for awhile. Haven't tried their whole millet though, and probably won't. A lessons learned... Was also getting glutened by bulk grains, but in this case I think I was able to determine it was the store's fault. Finding gluten-free grains that aren't contaminated can be tricky...
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