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RiceGuy

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Latest Celiac Disease News & Research:

Everything posted by RiceGuy

  1. RiceGuy
    Coconut milk is also very yummy, and healthy too.
  2. RiceGuy
    I also found B12 very helpful, along with magnesium. A B-complex and vitamin D are also good recommendations. Proper neurological function depends on these and other vital nutrients.
  3. RiceGuy
    As for the dairy, soy, etc, you'll need to determine that for yourself. Many do find that they need to avoid dairy, especially during the healing stage. Soy may also not be well-tolerated at first, so there again, you'll need to decide for yourself, based on how you feel if you eat it. It often helps to keep a food journal, so you can see patterns in how...
  4. RiceGuy
    I also use the Source Naturals brand methylcobalamin, though in the 1 mg potency. Seems to work for me.
  5. RiceGuy
    That's a really good point. It sounds like it could be a key to the success of the place. I mean, You wouldn't be dependent only on folks who can't eat gluten, so your market reach would be much wider. It would also have a very positive effect on the awareness of Celiac. I can already imagine how a person would eat at your restaurant, and not get the usual...
  6. RiceGuy
    Although bulimia isn't on the list of diseases and disorders associated with Celiac, I wouldn't be surprised if there is some sort of relation. Especially given all the neurological effects Celiac can have. As for giving yourself Celiac, no, that doesn't seem likely. Celiac is genetic, and though it is generally recognized that symptoms don't start until...
  7. RiceGuy
    Well, the Celiac belly didn't find me until some time after I went gluten-free, and stayed for about a year. So from my experience, I'd say it can take some time. However, I think I may have been able to resolve it sooner had I started the supplements earlier. The pains I had went away soon after starting supplements of B12 and magnesium. Based on that...
  8. RiceGuy
    Although there are tests for deficiencies which a doctor can have done, serum levels aren't always a good indicator of deficiency. Since one can supplement most nutrients without encountering problems, even if not deficient, I'd personally just try a supplement of whatever seems a likely deficiency. When the digestive system isn't up to the challenge...
  9. RiceGuy
    Well, whatever you find out, it might be difficult to convince the doctors of it. Since they don't already know the answer, that suggests it isn't in the medical literature, so I'd suggest gathering a lot of data and evidence to present to them. The first thing which comes to mind is that deficiencies in other nutrients may be causing the loss of potassium...
  10. RiceGuy
    One would like to think so, but just how many drugs have actually been marketed to CURE a condition, rather than just "treat" symptoms? Drug companies seem to be only interested in things which they can get people to continually take, especially life-long. But they do sell all sorts of drugs aimed at symptoms which are often caused by candida and other curable...
  11. RiceGuy
    Sure. Well, they're delicious to me anyway I don't usually put much if any fat in my cookies, though I don't use sugar either. But I'm guessing you'll want to use sugar, not Stevia. In that case, I'd hope you can wing it, based on what the typical recipes uses. I always just toss stuff together, and usually end up having new ideas and changing my mind along...
  12. RiceGuy
    I can relate to the bloating and constant hunger after going gluten-free. It took about a year of it before it began to slowly settle down. From the many posts on the subject, I think it's just the body's attempts to right itself - to overcome/make up for the nutrient deficiencies which it had for so long. One thing I needed was healthy fats, and coconut...
  13. RiceGuy
    I think one good idea would be to offer menu items which are not only gluten-free, but dairy-free, nut-free, soy-free, corn-free, egg-free etc. Many of us have additional sensitivities/intolerances to consider, and that makes eating out all-the-more challenging. As to how to manage such a kitchen, and not have CC from one type to another might get tricky...
  14. RiceGuy
    Lots of foods do, usually to add MSG in a not so obvious way. Things like non-dairy cheeses, prepackaged "low fat" items, even tomato soups. Take a look at many jars of peanuts on the market, and you'll often find some sort of yeast on the list of ingredients, even if the peanuts aren't supposed to be flavored.
  15. RiceGuy
    Well, the first thing I'd say is that no matter how you feel right now, you will get through it. We all do, so you can look forward to that. Now, as to what sort of meals would be nutritious and delicious, there are more options than you may think. Also, you don't have to cook every day to achieve that. One easy thing you could do is to make extra large...
  16. RiceGuy
    It is entirely possible to have both Celiac and a yeast overgrowth. It is also possible to be yeast intolerant or allergic, and not have an overgrowth. However, many people are highly sensitive to MSG (Monosodium Glutamate). Since many prepackaged foods have yeast as a way of disguising the presence of MSG, it might be that. Though not conclusive, many...
  17. RiceGuy
    Well, I can say with absolute certainty, that I had tons of symptoms, and no doctor could say what was wrong. The caprylic acid I took worked a virtual miracle, and the dietary restrictions did NOT include cutting carbs. I was still eating TONS of gluten. An entire pound of pasta and half a loaf of bread every day. So unless the caprylic acid does something...
  18. RiceGuy
    What you describe is easily caused by certain nutrient deficiencies. It may be that your last glutening put you below the threshold for one or more nutrients. The two which come to mind first are B12 and magnesium. Both are vital for proper neurological function, though they are certainly not the only ones which may be involved. That's where I'd start, and...
  19. RiceGuy
    One easy snack food is pudding. Both tapioca and rice pudding are easy to make, low in fat, and yummy. Instead of cooking it in water or milk, I like using pineapple juice. Once that's done, add strawberries or cherries, or whatever fruits you like, or use canned fruit cocktail. You may need some sweetener, though I'm not sure how much sugar it would take...
  20. RiceGuy
    The suggestion of B12 is a good one. Another is magnesium. Keep in mind that deficiencies don't always show up the way doctors like to see before suggesting supplementation, so make certain you get a copy of all the test results, and do not just accept a plain "yes" or "no" from the doctor. There may be several nutrients which are "borderline", or just on...
  21. RiceGuy
    I believe agar agar would be a better substitute for gelatin than pectin, especially most types of pectin, as they don't gel without a lot of sugar. I'd think almond milk should work fine. Cow's milk is essentially an emulsion of fat, protein and water, so anything like that may have some potential. Coconut milk might work too.
  22. RiceGuy
    Well, you might try turning off the oven a tad early, and allow it to finish while the oven cools. If that still doesn't do it, then lower the amount of liquid in the recipe. Also, what type of pan do you use? I prefer glass bakeware. Metal pans seem to reflect heat, and prevent the middle of the bread from cooking enough. At least in my experience. ...
  23. RiceGuy
    Two things jump out at me as suspects. One is that there isn't any xanthan in your recipe. You didn't mention what was wrong with them, but if they crumbled, that'd be one reason. The other reason might have been the fat content. Coconut flour is a bit higher in fat, and that will make the results more crumbly too. So I would try lowering the oil, and if...
  24. RiceGuy
    I agree that it seems pointless. Perhaps they want to do it because they tend to disbelieve in the prevalence of Celiac, or maybe they just like to fatten their wallets. But whatever the reason, to ask anyone to purposely damage their intestines, and possibly far more, for several weeks at least, for a test which is iffy-at-best, truly doesn't make logical...
  25. RiceGuy
    Well, I must admit, I'd never heard of potstickers before. It isn't even a word I'd associate with food. So for anyone who may also be wondering what the heck potstickers are, they're more-or-less a dumpling, pan-fried on one side, steamed on the other. Apparently they are also known as Chinese dumplings. Here's a bunch of recipes for Chinese dumplings...
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