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RiceGuy

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Latest Celiac Disease News & Research:

Everything posted by RiceGuy

  1. RiceGuy
    About the B12 supplements;Yes, the sublingual type (dissolves under the tongue) can work very well. That's the best way to insure absorption, other than injections. It just depends on which you choose, how much your body needs, etc. Some find they need injections to get their levels up. Then the sublingual can be used to maintain the proper level. Again,...
  2. RiceGuy
    It has always been my understanding, that the antibodies were what lead to the damage. Perhaps the damage can appear before the level becomes detectable, but unless I see some credible, published studies explaining otherwise, I doubt the damage could come first. I hope you're correct, and it has been my understanding as well. Though given the poor standards...
  3. RiceGuy
    I mean, one need not follow a test subject for years in order to take a single blood test, and see the antibodies at normal levels. Since villi damage was found in a considerable number of the subjects with normal antibody levels, it proves that one mustn't rely on blood tests as an indicator of how they're actually doing. It wouldn't surprise me if low...
  4. RiceGuy
    The first thing I thought of as I read it, was that the people being tested had not been adhering 100% to the diet. I also recalled how the European CODEX (not sure how that effects Australia) defined gluten-free at <200ppm, and the foods were making a lot of people sick. However, the blood test wouldn't require long-term monitoring. If the transglutaminase...
  5. RiceGuy
    What comes to my mind first, is that soy has a lowering effect on thyroid function, while coconut oil tends to raise thyroid function. So it may be a bit of both that you are experiencing. Or, perhaps your body just doesn't do well with soy.
  6. RiceGuy
    One thing I know helps with brain fog, sleep issues, fatigue, mood, etc, etc is a sublingual methylcobalamin (active form of vitamin B12). I'd suggest at least 3mg per day, spread out throughout the day if possible. A good strong B-complex might also be a good idea for you.
  7. RiceGuy
    What concerns me is that the "therapy" is intended to "desensitize" the immune system to gluten. I suspect that this will have numerous unintended side effects. Namely, that the immune system will then be desensitized to various other things, be they molecules or microbes. It would be like giving a person a crippled immune system, where they're vulnerable...
  8. RiceGuy
    I can relate to some of what you describe, but I think it was partially due to yeast overgrowth. However, Celiac can cause the symptoms you describe. Perhaps if you look at when you consume gluten, it might correlate with how you feel throughout the day. One thing you might try, is to avoid gluten for a few days, just to see how you feel. But as long as...
  9. RiceGuy
    Well, aside from the carbs, I ate lots of veggies (and still do). Always lots of margarine on everything (which I can't have now of course). It was that partially hydrogenated junk too. I mean, I'd go through a pound of margarine per week! So my diet was largely complex carbs, veggies and fat. I don't know about possible differences in yeast strains...
  10. RiceGuy
    I don't know how you put up with such incompetence! If it's not a citrate form, do try it in combination with citric acid, or vitamin C. Even citrus fruit juice can work to some extent. It's the acidity which does the trick, but citric acid works best.
  11. RiceGuy
    Well, I haven't been following this thread at all, so sorry if this is old news or something that doesn't work for the SCD. I found that a sublingual methylcobalamin (active form of B12) helps with brainfog, amongst many many other benefits. As for magnesium, I've read conflicting information about which forms are more or less absorbed, but I do know...
  12. RiceGuy
    I agree with the suggestion to take it slow. I've seen some people try "jumping out of the gate", by getting a big place for their business, stocking up on supplies and whatnot, maybe even TV advertising, only to find that they misjudged consumer demand. Small, local shops would be good I think. Not just to spread the word, but for your own experience...
  13. RiceGuy
    You can pull open the capsules, and I doubt it would make much difference in terms of getting into the gut. That's because the typical capsules dissolve in the stomach anyway. But there is some question as to whether the bacteria actually survive the stomach. Some say yes, some say no. Anyway, I've never seen a capsule shell itself containing potato starch...
  14. RiceGuy
    Well, I do not recall seeing any gluten-free recipe suggest aluminum foil to line the pan. Covering a bread pan with a foil "tent" is a common suggestion, but in this case, the foil isn't supposed to contact the food at all. It's only to help the dough retain moisture longer, AFAIK. I use this technique, and I can also reuse the same piece of foil several...
  15. RiceGuy
    The flour you choose depends on what you want to do with it. Generally, a blend works best for baking. As a thickener, a number of starches/flours can work, though the starchier ones will typically give more favorable results. Arrowroot and/or cornstarch are often used for thickening gravies and such, even when avoiding gluten is not a concern. Sweet rice...
  16. RiceGuy
    Well, I use amaranth, both the flour and the whole grain, and they aren't bitter. However, being a high-protein grain, it can go rancid quickly. So it's best to store it in the freezer unless you intend to use it within maybe a few months or so. A full, sealed container might be ok for six months or so I think. The less air in the container, the better. Let...
  17. RiceGuy
    Is Open Original Shared Link the one?
  18. RiceGuy
    Yes, I also had those spontaneous nose bleeds. Not only from gluten, but candida, and dairy as well. I had many symptoms which aren't considered the "typical" ones. Red ears without any obvious cause, an itchy back without a rash. Rough, dry skin on knees and elbows...the list goes on. Oh yes, and brain fog and some behavioral oddities too. I was also...
  19. RiceGuy
    Are you asking because you're getting glutened, or as a preventative step? I think the cast iron might not be such a good idea, since it is porous. If you toast gluten-free breads, you need a dedicated toaster. Things like wheat flour might be too risky to keep around, but it really depends on how conscientious and careful everyone is about keeping it...
  20. RiceGuy
    What I'd use in place of sweet rice flour is sweet potato flour. I think it works better, at least for the things I make with it. An Asian market would likely carry sweet rice flour, though it is usually labeled simply as rice flour. Aside from that, I'd say you could probably use arrowroot or corn starch combined with regular rice flour, in maybe a 5...
  21. RiceGuy
    Yes, it is common to have an increased sensitivity once you've been gluten-free for a while. Last I read, there didn't seem to be solid research to explain why. Many suggest that the body is simply more capable of reacting, rather than being overwhelmed. Yes, you'll need to get a dedicated gluten-free toaster. Many on this board choose to keep separate...
  22. RiceGuy
    At last, I've compiled enough information to start this thread. Though my baking experiments will continue of course, and I'll be posting more details as I gather them. The purpose of this thread is to help define the properties of many gluten-free flours. That is, the attributes which make a particular flour good or bad for certain types of recipes. Some...
  23. RiceGuy
    Welcome to the board! You've come to the right pace for answers to those questions. Firstly, if you intend to get "official" testing, it's not a good idea to go gluten-free for more than about a week, as the antibodies and intestinal damage will begin to diminish, making it difficult at best to get accurate test results. Plus, going back to eating gluten...
  24. RiceGuy
    If it fell when you took it out of the oven, that sounds like it had just finished baking, and was still very hot. So in addition to the other suggestions, you might also try leaving it in the oven to cool slowly for a few minutes. Most ovens have a door that can be set slightly ajar, for this very purpose.
  25. RiceGuy
    When I looked into citric acid, what I read indicated that most was made from corn. However, two things stand out about your posts. One is that you're able to eat some pineapple without too much trouble. I wonder if this is because it contains Open Original Shared Link. Might this be an indicator that you need a digestive enzyme supplement? The other thing...
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