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
    I tend to agree about the media blowing this out of proportion. According to the CDC, approximately 35,000 (or is it 36,000?) people die every year from the flu. I find it interesting also, that when there was a "shortage" of vaccine a few years ago, the number of deaths attributed to the flu was below average. Most deaths however, are of the very young...
  2. RiceGuy
    Though I eat grains and beans, I also eat a lot of squashes and root veggies too. Generally I just shoot for as much variety as I can, while avoiding the no-nos of course. As far as I can tell, legumes don't bother me. I hope I never have to avoid them, since they're a major part of my diet. Lentils, beans, peas, legume flours, etc. At first I had to limit...
  3. RiceGuy
    While xanthan and guar gum are sorta interchangeable, xanthan tends to be a bit better for bread type textures, while guar tends to work better for cake type textures. It does sound like you needed more liquid. I find that the less liquid, the less rise. However, keep in mind that I don't use yeast, only baking powder, so that might change things a bit...
  4. RiceGuy
    I think we're actually talking about the same thing. The co-enzyme forms are indeed better. I also agree that many so-called sublinguals aren't methylcobalamin, or other form which can be assimilated without the help of the liver. The cyanocobalamin type needs conversion by the liver, yet is often used in sublinguals. I feel the companies that market this...
  5. RiceGuy
    Guar gum, gum Arabic (also referred to as acacia gum), and carob have nothing to do with soy. However, guar gum and carob are derived from leguminous trees, so some who can't tolerate legumes might not be able to tolerate them. Being that guar gum (a fiber) is fairly purified, I think the chances of reacting to it because of legume intolerance is less than...
  6. RiceGuy
    In doing research on this and other things, I found that several nutrient deficiencies can mess up a person's sleep patterns. B vitamins (B12 in particular), magnesium, and others are vital for production of serotonin and melatonin. Celiac tends to cause deficiencies in several nutrients, including the ones noted above. Many on this board (including myself...
  7. RiceGuy
    Was there any xanthan gum in the mixes you tried? You need some sort of binder, or it will likely not rise. If the mix doesn't contain xanthan (or guar) gum, you can add it. Generally, 1 tsp per cup of flour is the suggestion, though it can vary depending on the recipe, and your preferences. Aside from that, the typical gluten-free flours generally don...
  8. RiceGuy
    So glad you're feeling better!
  9. RiceGuy
    It took about six months of 100% gluten-free before I noticed any real difference at all. 100% compliance with the diet is required in order to see results. So if your son has "just a little" gluten here and there, I doubt he'd really get much noticeable improvement. And you're correct - two weeks of consuming gluten before the tests is simply not enough...
  10. RiceGuy
    Hi everyone. I've been looking around for B12 supplements, just in case I could do better than what I've been using, either for price, effectiveness, ingredients, or whatnot. Here's a list I compiled, of ONLY sublinguals, NOT liquid, with either methylcobalamin or dibencozide (NOT cyanocobalamin), competitively priced, and hopefully not too many funny...
  11. RiceGuy
    Are you sure you're not getting glutened by something else? I mean, cross-contamination, from some other food, or skin/hair care products, cast irons pans, wooden cutting boards, etc.
  12. RiceGuy
    I think we'd have a better idea of what went wrong if you post the recipe. At a guess, I'd say perhaps your oven is on the hot side, or you're at a different elevation than the author of the recipe, or maybe the rack in the oven was too close to a heating element. Not knowing the recipe, I can't make any further guesses.
  13. RiceGuy
    Welcome to the board! I'm sure you'll get plenty of helpful answers here. It does sound like she could very well be Celiac. And it seems she's picked up on the fact that certain foods make her sick, as she's refusing them. Bloody bowel movements are certainly cause for concern. Given the poor reliability of tests for such young children, I think I'd...
  14. RiceGuy
    Some companies are more conservative about expiry dates than others. I guess I'd smell the flour, and if it doesn't smell right, toss it. Flours with relatively high protein content tend to spoil more quickly. These include bean flours, nut flours, buckwheat, amaranth, quinoa, and teff. I've found amaranth really doesn't stay fresh very long, regardless of...
  15. RiceGuy
    Aside from carbohydrates being used for energy, there are some nutrient deficiencies which can cause fatigue. These include B vitamins, magnesium, vitamin D, and a few others. It might be worth having your nutrient levels checked. However, as was mentioned, blood sugar changes are also a possibility. Another thing I know can cause drowsiness/fatigue...
  16. RiceGuy
    In short, there is no one single flour that can be used in place of wheat flour, and yield identical results. A blend generally works best, though there are certain applications where I've been able to use just one gluten-free flour. You will almost certainly need a binder too, such as xanthan gum. I find legume flours to be good for lots of things, but...
  17. RiceGuy
    I haven't tried using prepackaged anything, but I've had decent results using nuts, dried fruit, coconut, a little bean flour, some oil, and stuff like that. Like JennyC suggested, I also start with a little oil (I don't use butter), and work up to the right texture slowly. I find gluten-free crusts require much less oil than wheat-based ones. I don't...
  18. RiceGuy
    I'm curious; what exactly defines a grain as far as reactions go? I mean, buckwheat is a seed, but is it a no-no just because it "behaves" like a grain? Is there some common component to all these things which makes them difficult to digest for some people? And wouldn't bean flours and potato flour be entirely different too? What about coconut flour? jaknhk...
  19. RiceGuy
    All the ingredients you listed are naturally gluten-free. That's not to say they're free of CC however. If your symptoms have returned, and you've double-checked and verified that your food is gluten-free, and CC is very unlikely, then perhaps you body is sensitive to some other food/ingredient. Some people find flax bothers them. Others can't eat nuts...
  20. RiceGuy
    I look forward to reading your assessment! I'm sure you'll be surprised at the difference. Before I tried coconut oil, I didn't think I'd like it on veggies, or in casseroles, etc, but it was sooo good! No other brand I've tried has ever come close.
  21. RiceGuy
    That's one I haven't seen, though it appears similar to one or two others I'm aware of. How does it taste? Thus far, the only one I've found which actually tastes like fresh coconut, not roasted, and not bland, is the one I referred to in an earlier post. Most use high heat to evaporate off the excess water. It's simply not possible to press out pure oil...
  22. RiceGuy
    As was stated, you don't need soy to be healthy if you are vegan. Though I don't have any noticeable reaction to soy, I only eat it occasionally. I actually get more than enough protein from the things I eat, which includes veggies, fruits, nuts, seeds, whole grains, legumes, etc. But do keep in mind, that there is a difference between whole soy products...
  23. RiceGuy
    Well, there is a notable difference between Stevia and Truvia. They are not the same, and a reaction to Truvia would in no way mean that Stevia itself was the culprit. The main ingredient in Truvia is Open Original Shared Link, a sugar alcohol, and these are known to cause D in some people. There is also the concern of how the erythritol is produced. I...
  24. RiceGuy
    I've found sorghum flour works well in place of brown and white rice flours. The taste is good IMO, but of course we all have our preferences. I don't think the taste is strong at all.
  25. RiceGuy
    Welcome to the board! I'm sure you'll get plenty of answers here. Many members have related similar stories, of themselves at a young age, and/or of their children. As you already know, false negatives are very common in young children, so I think you've done the right thing by putting your oldest child on a gluten-free diet. If it were me, I'd do the...
×
×
  • 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.