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
    Has anyone every tried the Open Original Shared Link? If so, how well does it work?
  2. RiceGuy
    Well, you really do need to sit down with your family and make them understand your needs. If you have to clean up after them, it puts you at all-the-more risk. Flour can stay aloft for several hours, and by the time it settles down, it could even get into other rooms of the house. This is just one reason why many families decide the go completely gluten...
  3. RiceGuy
    Another thing which is good for helping the stomach with acid production is Apple Cider Vinegar. Make sure it's the real kind, not flavored. Apparently, it has something in it which encourages the stomach to produce more acid, and after awhile they say you won't have to keep taking it.
  4. RiceGuy
    As was mentioned, cornstarch is good for thickening gravies. In fact, that is what I always used, even before going gluten-free. AFAIK, professional chefs use arrowroot or cornstarch too. You can however, use some flours, like millet, sorghum, or white rice flour. It just depends on your own preference/sensitivities. Potato flour or starch would also work...
  5. RiceGuy
    I just heard the latest celiac.com podcast, and it mentioned sauerkraut as being a good source of helpful bacteria and enzymes, aiding in digestion. Low stomach acid can cause digestive troubles such as what you're describing, including the sensitivity to so many foods. The two things which seem to keep coming up again and again to resolve low stomach...
  6. RiceGuy
    Unfortunately not. B12 from food requires various parts of the digestive system to get digested and absorbed. While I'm sure there's more to it than what I've read, I do know it takes something called Intrinsic Factor, which is produced by the stomach. Antacids (and some other things) can decrease or destroy the stomach's ability to produce Intrinsic Factor...
  7. RiceGuy
    The rash could certainly be gluten/Celiac related, even if it's not DH. Many on this board have experienced all sorts of rashes, eczema, psoriasis, canker sores, blisters...you name it. You know, that doctors office is acting very irresponsibly. I'd never want to deal with any place like that, even if they eventually agreed to do some tests. I'd suggest...
  8. RiceGuy
    The advice given by ravenwoodglass is good. Besides the sublingual B12 (make sure it's methylcobalamin), I'd recommend magnesium. These two are very important for nerve health. A B-complex would probably be a good idea too. Besides going gluten-free, there are a few other things you can do which can help you heal faster. Nightshades have toxic alkaloids...
  9. RiceGuy
    In addition to the other good suggestions made here thus far, I'd recommend Open Original Shared Link for your sweetener. It is natural, has no sugars, no carbs, no calories, and is zero on the glycemic index. The pure powder is the one I prefer, and it is intensely sweet. Only a tiny amount is enough compared to sugar, so you'll have to follow the label...
  10. RiceGuy
    Many of us can't tolerate dairy. Some because of the casein, and others because of the lactose, or just dairy in general. But it is not necessary to consume whey for protein. There are plenty of other ways to get lots of protein. For instance, 1/4 cup of teff has as much protein as an egg. Amaranth is nearly the same. Ordinary green peas are a very good...
  11. RiceGuy
    Sorghum and millet are very similar, though there are some differences which seem to vary from brand to brand, and batch to batch, nearly as much as from one to the other. I've never had any flour taste gritty except rice flour, which I no longer use, for that reason.
  12. RiceGuy
    How old is your son? Is there still gluten in your house? If so, he may be getting cross contamination. The other thing which I know can cause many of the symptoms you describe, is candida. This often goes hand-in-hand with Celiac, so it wouldn't surprise be one bit.
  13. RiceGuy
    I think I'd be concerned if the D lasts more than a day. As was stated, preschool can be a minefield of germs. However, is it possible that he has other food intolerances or allergies? Perhaps dairy, or soy, corn, nuts, etc. Anyway, does your son understand that he has a special diet? At his age, he should have no problem understanding it. If nothing...
  14. RiceGuy
    Here's six pages of gluten-free cookie recipes. Happy Baking!
  15. RiceGuy
    Anything I want Seriously, I'll put it in all sort of stuff, from smoothies to casseroles, to hot cereal, to pies. Works great in cookies too. You can even make a spread to use like cream cheese.
  16. RiceGuy
    There were times when I didn't have as bad a reaction, or it was a different reaction than I expected. That would make me think it was something else, and not gluten. But I established that the reaction was somewhat dependent on the type of grain, origin of the grain, type of product, etc. I'm also self-diagnosed, and sometimes I do start to wonder - just...
  17. RiceGuy
    I discovered that millet flour can make a fairly convincing cornbread. It even has a light yellowish color. The right amount of xanthan or guar gum gives a very cornbread-like texture. If I hadn't made it myself, I would have thought for sure it had corn in it. I suppose if you want a coarser texture, adding some rice flour or cream of rice might work.
  18. RiceGuy
    Please interpret the words "mild case" as "you are lucky enough not to have severe damage YET". The ONLY way to prevent further damage is to remain 100% gluten-free. Your limit for gluten, as with any Celiac, is zero. Do not think for a second that another year will be ok. Many of us on this board went from mild, or even unnoticed symptoms, to unbearable...
  19. RiceGuy
    I'd like it if there was a gluten-free bulk foods place nearby. Someplace that had all the flours and other baking items, plus gluten-free grains, beans, etc, at reasonable prices. Maybe even a coop.
  20. RiceGuy
    OK. Then perhaps coconut milk or rice milk will work for him (rice dream has gluten). There's a product called Open Original Shared Link, which you might try too. Another one is called Open Original Shared Link. Some things which are great as hot cereals, or in place of rice, are millet, buckwheat, teff, and amaranth. I'm sure others will offer...
  21. RiceGuy
    Welcome! It certainly does seem like you're now on the right track. I'd encourage you to look into a few supplements, especially during the healing stage. I think you'll find a sublingual methylcobalamin (vitamin B12), magnesium, vitamin D3, a strong B complex, and probably some others, to be most helpful. Incidentally, one of the side-benefits of magnesium...
  22. RiceGuy
    Well, most foods are naturally gluten-free, so I guess you mean a food which traditionally is wheat-based. Pasta is one which often works on the unsuspecting. Get some Tinkyada rice pasta. This stuff is very good pasta, and personally I think it is every bit as good as any pasta I've ever had. Back in the days of gluten, I used to eat an entire pound of pasta...
  23. RiceGuy
    Lately, I make a nice hearty vegetable stew. Sometimes I'll make a hot cereal of sorts, like Kasha with raisins or apples, but not often. I prefer something with variety, and lots of nutrients. Smoothies are good, but they just don't seem to fill me. With those I need something more, like a peanut butter sandwich or something. Yeah, I know, this doesn...
  24. RiceGuy
    Hi everyone. I'm trying to find a pie pan that can hold about three cups. My 9 inch pan holds four cups total - three cups of filling plus one cup worth of crust. It is just a bit over an inch deep. From my calculations, I figure a pan around 6-7 inches in diameter, and an inch or so deep, would probably be about right. However, since I don't have one...
  25. RiceGuy
    I agree that you should keep him gluten-free, and also try cutting out dairy, as well as any possible allergens, like soy, corn, etc. I hope your child feels better soon, the poor little guy!
×
×
  • 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.