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RiceGuy

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Latest Celiac Disease News & Research:

Everything posted by RiceGuy

  1. RiceGuy
    I recommend avoid the fast food. That alone may be the culprit, but you may still benefit from vitamin B12, and all the other B vitamins. So I'll suggest a sublingual methylcobalamin (active form of B12), and a B-complex. For the iron, it might be better to take a lower dose daily instead, and/or a different form of iron. There are a few different forms you...
  2. RiceGuy
    I think you're more than sane in your decision to be gluten-free. It's perfectly obvious to me that gluten harms you, regardless of whether there is any detectable intestinal damage or not. You are not imagining things, but your doctors might be! I don't believe you need a psychiatrist. Yes, lipstick can do what you've observed. Even shampoo can cause...
  3. RiceGuy
    Just a quick note in response to the comments on bean flours. I did some digging, and found that the stone grinding process which Bob's Red Mill uses creates too much heat, breaking down the oils in the beans. It basically creates rancid flour right from the get-go. Same for their other flours, just to a lesser degree. I don't buy any of Bob's flours. I...
  4. RiceGuy
    As for not seeing much improvement after 3.5 weeks, I can tell you that it was a full six months totally gluten-free before I saw any appreciable change. It was soooo worth it, and continues to be. I don't have any "official" diagnosis, but the improvements I've experienced are IMO quite conclusive. It just didn't all happen right away. Given how long the...
  5. RiceGuy
    Tapioca starch is the same as the flour. And yes, potato starch is different from potato flour.
  6. RiceGuy
    No, but I've always had a deep interest in music, and I collect obscure recordings. Well, no offense to the board's founder, but the only tissue of that brand I know of is the cheap single-ply stuff. I know they supposedly make better, but haven't seen it.
  7. RiceGuy
    In addition to taking caprylic acid, I avoided all sugars, yeasts (including yeast breads), vinegars (including ketchup), and fruit. I actually didn't cut any carbs. In fact, this was before I went gluten-free, and was eating a pound of pasta, and half a loaf of bread nearly every day. I've never eaten much meat though, and I suspect that this made a difference...
  8. RiceGuy
    Do you mean like somewhat irregular "patches", as if a fine layer has peeled off?
  9. RiceGuy
    Well, my impression of how most doctors (who know anything about Celiac at all) view it, is that they seem to expect every Celiac to experience diarrhea and weight loss. But from the many posts about doctors, it seems clear that most are still fairly clueless. I believe, that the symptoms are so wide-ranging, that the total absence of outward symptoms...
  10. RiceGuy
    Here ya go: https://www.celiac.com/gluten-free/index.ph...amp;mode=linear You may also want to read the thread about eyelashes.
  11. RiceGuy
    For those who can't have potatoes, I'd suggest taro root. It has essentially the same white starchy inside, only slightly sweeter, with a hint of what some describe as water chestnut. It can be used in all the same ways as potato, including baked, fried, mashed, etc. I think it is more flavorful than potato, and makes the crispiest chips I've ever had! ...
  12. RiceGuy
    Just found this very informative article on iron, and its various forms: Open Original Shared Link
  13. RiceGuy
    Yes, the lines on the finger tips was the subject of quite a discussion a few months ago I think. I'm sure a search would turn it up. However, the important thing is if you feel better on a gluten-free diet. If so, then you have an answer. But, if you maintain a gluten-free diet for more than a week or two, it will reduce the accuracy of any tests you...
  14. RiceGuy
    The healthy pink dragon is a great idea! Just let's not have it breathing fire, ok? Some songs might include: "I'm Still Standing" by Elton John "Tubthumping" by Chumbawamba (I get knocked down, but I get up again) "Pressure" by Billy Joel "It's a Gas" by Alfred E. Neuman "Like a Rock" by Bob Seger "Coming Up" by Paul McCartney "That Smell...
  15. RiceGuy
    I have used agar agar powder in place of gelatin, and it works well. But the majority of gluten-free bread recipes don't need gelatin anyway, so I'd say it's not necessary for good results. Some type of binder however, is certainly needed. I've tried several, and xanthan seems to provide the best results for breads. Guar gum, though similar, seems better...
  16. RiceGuy
    I agree with the suggestions so far. Lowering the temp and baking longer, and/or reducing the liquid in the recipe would be the first things I'd try. As far as the type of pan goes, I've only gotten good results in glass. But I don't have any dark metal pans to try, so I don't know how those differ. Here is a thread about pans which may help: https://www...
  17. RiceGuy
    Recently, I made a sauce based on the same idea used in the Open Original Shared Link products. I can honestly say, that had I not made it myself, I would have thought for sure it was tomato! It not only produces a very tomato-red sauce, but it smalls and tastes like tomato sauce too. However, when I simmered the sauce, the orange color of the carrots began...
  18. RiceGuy
    Interesting. What I've done when the dough is particularly soft, is to grasp the dish from above, and quickly swivel it back and forth, letting centrifugal force spread the dough more evenly than I can get with the back of a spoon. But I haven't tried doing that without first using the spoon for most of it. When the dough is soft, I find there's a greater...
  19. RiceGuy
    The problem with antibiotics, is that they also kill off the helpful bacteria. So by the time you're done, the gut is vulnerable to overgrowth again. When you say "bacterial overgrowth", do you mean something other than candida/yeast? If bloating, and the breath analysis are the only symptoms which lead to this diagnosis, I'd personally question it. Do...
  20. RiceGuy
    That's actually how I level out the dough with the pyrex bowls. But 11 minutes? I've never gotten anything to bake that fast! Maybe I have a slow oven, or you have a particularly fast one. I don't even get cookies to bake that fast. About how much dough do you put in each ring? I find I get better results if I lay a flat piece of foil over the bowl for...
  21. RiceGuy
    That's a good point about the trace minerals, yolo. Some time ago, I started using a natural, unrefined salt, which has all sort of trace minerals in it. I do notice the difference in my health, plus the salt tastes soooo much better than the typical refined white junk.
  22. RiceGuy
    If memory serves, a deficiency in zinc can also make a child want to eat dirt.
  23. RiceGuy
    What I use is a 2-cup Open Original Shared Link, which makes a 4 inch diameter "bun". I think it's great for burger buns and sandwich rolls. Though I have been able to make breads hold their shape on a flat surface, they generally rise much better in a dish of some kind.
  24. RiceGuy
    So glad to know it's helping you!
  25. RiceGuy
    Shipping tends to turn a good deal bad, so I try to get all my flours from one place at one time. I get them at www.barryfarm.com.
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