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RiceGuy

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Latest Celiac Disease News & Research:

Everything posted by RiceGuy

  1. RiceGuy
    I do believe I've already stated what I see and don't see in this picture. But I do not know what it is. If I did, I'd not have asked. If you do indeed have first-hand knowledge about it, like if you were the photographer, or if you spoke to the photographer, then by all means let us in on the details. Nearest I can tell, your earlier statements regarding...
  2. RiceGuy
    Excuse me for being curious, and wanting to know the answer to a perplexing question. Is it much different than wanting to know what's on the side of the moon not facing the earth? For a topic which (according to you) doesn't matter, I have to wonder why you seem so bothered by my questions to have used ALL CAPS and exclamation points a number of times...
  3. RiceGuy
    See, that's just it - making an assumption just because it's a nice, comfy, normal sort of explanation, regardless of the fact that the picture simply doesn't appear that way. Do I really think it's an alien or an underdeveloped attached twin? No, of course not. But I don't rule out any possibilities, and I don't jump to any conclusion for the sake of...
  4. RiceGuy
    From what I've read, the main difference between a food allergy and a food intolerance, is in the way the body reacts. Here is one explanation: Open Original Shared Link Personally, I'm not sure I'd agree with the "standard model" when it comes to Celiac Disease. I haven't looked it up, but I'd think a food sensitivity would encompass both allergy...
  5. RiceGuy
    The first thing which comes to mind is nutritional deficiencies. I'd focus on vitamin B12, B vitamins in general, vitamin D, and vitamin E. Some minerals may also play a role. While you may improve without supplementation on a gluten-free diet, my suggestion would be to get a methylcobalamin (B12) sublingual tablet - 5mg, and take one daily. Also a co-enzyme...
  6. RiceGuy
    Well, being biased against the standard western medical industry, I'd just take the family gluten-free along with yourself, and stick with it for an extended period of time. It can require much longer than a week or two before you begin to feel appreciably better. For example, it took six months before I noticed anything aside from the one immediate symptom...
  7. RiceGuy
    So sorry to hear that you're not feeling better yet. It did take six months before I noticed any difference from avoiding all gluten. So I know it can take time. Have any of your test results shown even a slight positive trend? I can tell you that I also cannot eat most certified gluten-free products which are tested to be under 20ppm gluten. So it is...
  8. RiceGuy
    OK Scott, weeeee believe you I just knew aliens had something to do with it. Perhaps they heard the expression "a sucker is born every minute", and came looking for the hatchery.
  9. RiceGuy
    No, not offended. But intrigued, mystified and perplexed, yes. Sure, the thread is mostly for the fun of it, but part of that fun is in discovering the answers to the mystery. I admit I may get carried away with things like this. However, there it is, staring us all in the face, begging and beckoning for reasons for being.
  10. RiceGuy
    I find that typically, whole grain & bean flours should be ok for about two months or so at room temp. That is, in an airtight container, in a relatively cool, dark place. Pure starches I don't use, but I'd guess they'd keep for six months or more under those conditions. It is also advisable to use containers which are no larger than necessary to hold...
  11. RiceGuy
    Well, an ordinary gluten-free pie crust recipe for the crust, and a stew for the filling, should yield a fine pot pie. If you're looking for something which is particularly easy, how about a can of gluten-free stew for the filling? There are gluten-free crust recipes in the recipe section of celiac.com which should work for you.
  12. RiceGuy
    Well, I don't buy the explanation, for the simple fact that the person who responded wouldn't know any more than the rest of us, unless they were involved in creating the ad, or spoke to someone who was. Aren't things like this farmed out to advertising agencies? Then again, such a blunder of a photo certainly doesn't look like something a professional...
  13. RiceGuy
    Thing is, the texture is not at all like that of hair. It appears solid, and has specularity. Also notice the total absence of any light shining through it, which there would be if it was hair, especially given the obvious wind blowing. Not to mention that there is light shining on hair further up on that side, and it looks nothing like the portion in question...
  14. RiceGuy
    The notifications list only shows one at a time. There are several in mine, and at the bottom of the list it indicates two pages worth, with a link directly to each page. However, regardless of what I do, it will only show one notification at a time. You can check the box next to each, or the box at the top of the list, then click the "Delete Selected" button...
  15. RiceGuy
    I can't see how it could be a ponytail, since the one we see on the other side is much higher. We'd therefor see it start farther up, I'd think. Besides, it appears to be a very different color than the hair which can be seen in sunlight. Wrong texture too, I would say.
  16. RiceGuy
    For those who suggest the lollipop, no, I'm referring to the reddish "thing" which is mostly obscured by the lollipop, except for the left portion. My first impression is echoed by kareng's comment about an alien, but I didn't want to say it Whatever it is, the texture doesn't look like it could be hair. It also appears too far forward for that. If...
  17. RiceGuy
    The first time I saw this, I couldn't figure out what it was. As of now, I still cannot make heads or tails of it. Can you? The arrow points to the "object" which just doesn't look like it could possibly be a normal part of the person's head. What's wrong with this picture, or am I simply not seeing the obvious?
  18. RiceGuy
    :lol: It's always funnier when it happens to someone else, especially "experts". Sorta like bloopers for chefs! Thanks for posting the link.
  19. RiceGuy
    Thanks for reminding me! It is important to allow packages/containers of flour to reach room temp before opening them. This is because cold flour will cause moisture from the air to condense on it, as well as on the inside of the container. Just like a cold drink gets water condensation on the glass. The moisture will of course accelerate spoilage tremendously...
  20. RiceGuy
    Although I've never had a bean flour from Bob's Red Mill that wasn't rancid even when the freshness date couldn't be any farther out, one month shouldn't be too bad. There could be some degradation if the flour had been sitting in the store a long time before you purchased it however. Since bean flours don't generally taste so nice when raw, and neither do...
  21. RiceGuy
    Here's one I ran into some time ago. Haven't really gone looking since, so I don't know how it compares, but it seems to offer all the things you've mentioned: Open Original Shared Link
  22. RiceGuy
    While I don't do juicing, I do use a blender quite a lot. I think using a blender is healthier than juicing if the juicer you use is going to filter the stuff. I did find it very necessary to blend all my food at one time, for more than a year, as my gut just wasn't able to digest much of anything. It was a tremendous help in obtaining nutrients, but I also...
  23. RiceGuy
    OK, but what I meant was that a brand new jar of peanut butter would already be rancid. Rarely would I end up with one fresh enough to not taste any rancidity. However, once I began making my own nut/seed butters, I realized that part of the taste of the peanut butters I'd been buying actually was rancidity, even when I thought it tasted fresh. Anyway...
  24. RiceGuy
    Well, I've had times when things which are definitely gluten-free started giving me trouble. That is, I've become intolerant to certain foods or ingredients which up to that time posed no problems. So you may have had something like that happen. I can fully understand the possibility that a gluten-free food or ingredient is no longer tolerated by your body...
  25. RiceGuy
    I generally freeze flours which won't be used up within a short period of time, like about a month or two at most. Especially those with a high protein content, such as bean flours, teff, amaranth, etc. Soy also has a high protein content, though I generally don't buy that one. The gums I keep at room temp. Same with whole grains - they will spoil at room...
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