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RiceGuy

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Everything posted by RiceGuy

  1. RiceGuy
    Bourbon Madagascar vanilla beans are supposedly the most popular variety. The word "Bourbon" in this case is referring to the place of origin, not the method of any processing. They're just dried, not cured in alcohol AFAIK. Right. That's part of my point. The alcohol might be made from something like potato. So even if it's not from a gluten-containing...
  2. RiceGuy
    Thanks. How does the flour pour? Does it appear fluffier, more compact, or the same as the starch?
  3. RiceGuy
    Hi everyone. I have a few somewhat unusual questions regarding potato flour/starch. I'd like to know what these look like, and smell like, and if any characteristics vary from brand to brand. How do they flow when you pour them? Do they flow freely, or tend to pack together like wet snow? How do they compare to cornstarch and tapioca flour? Do they poof...
  4. RiceGuy
    Just a thought here. I asked McCormick what the source of the alcohol in their vanilla extract is, and they said it was synthetic, and refused to specify further. For anyone who can't have potato, I suppose vodka could be a problem, and that's what's usually suggested for making vanilla extract at home. I don't know if any companies use vodka.
  5. RiceGuy
    Since it takes less than 10 minutes to microwave a potato, I guess you mean really quick! About the fastest things I know of would be those which can be whipped up in the blender. Like put some green peas in the blender with enough water to cover them, and whip for "instant" pea soup. You could also microwave some potatoes ahead of time, so you'd only have...
  6. RiceGuy
    Just an update here... I've added potassium to my daily supplementation, and it seems to help with some of the things discussed here, including thirst. One thing about potassium supplements I've noticed, is that many don't seem to have much compared to the recommended daily intake. Perhaps it's easy to overdose on it or something.
  7. RiceGuy
    All of these seem somewhat non-specific to me, but the one highlighted in red is the one I'd suspect most. Since it doesn't specify the source (ie corn), then IMO it's basically anything they could get their hands on. I could care less if wheat wasn't specified as an allergen on the package. As was mentioned, it could be barley.
  8. RiceGuy
    You're right that most of the cinnamon in the USA isn't regarded as true cinnamon, but apparently it's closely related. From what I've read, all cinnamon comes from certain related species of tree: Open Original Shared Link I've seen nothing about cinnamon being made from a legume. However, it seems that "Cassia" can refer to different things, one...
  9. RiceGuy
    OK, I guess that fair I was just wondering about the aftereffects, if any. Not to drag this thread off topic any further, but do all things that come in pods have some particular substance in common, that isn't in most other things? I mean, little bean plants seem very different than trees. What about ordinary garden variety green peas? Those are...
  10. RiceGuy

    ARCHIVED Diets

    RiceGuy replied to bentit's topic in Related Issues & Disorders

    It's possible that you've got hidden gluten somewhere, or that other sensitivities have emerged (very common). I'm sure you'll get some helpful ideas if you post what your typical foods are.
  11. RiceGuy
    Agreed, as I noted in my post. But what strikes me as somewhat perplexing, is that most of the comments regarding carob are just that - it doesn't taste like chocolate. I mean, why would it, and why should we expect it to? Peanuts don't taste like chocolate either, but plenty of chocolate lovers seem to like peanuts. Almonds don't taste like walnuts, but...
  12. RiceGuy
    I whole-heartily agree. But if we speak too loudly, "they" might say we're ODD too. Besides gluten, there are things like artificial sweeteners, food dyes, MSG, pesticides, GMO crops...the list seems to get longer every time I look at it. But these are very real factors which should also be checked out. And of course, other food intolerances need to...
  13. RiceGuy
    Many find that gluten-free is not enough. Please try dairy-free as well. There are a few main reasons why it is a necessary step for many. Both casein (the primary milk protein) and lactose can be troublesome, especially during healing. Many on this board seem to like Enterolab for testing, so you might want to check into that.
  14. RiceGuy
    I've also noticed improvement in eyesight. I think it may have been the supplements, but being able to absorb nutrients again would hopefully be just as good if not better. As for being tested after two years gluten-free, I'd highly doubt it. From what I've read, Enterolab says up to one year. So two years seems like a stretch even for them. But look at...
  15. RiceGuy
    I haven't had any trouble from xanthan, but as was stated, guar gum can be used instead. It is a fiber which comes from the bean of the guar tree. However, I find it works better for cake textures than for bread textures. The good news is that guar is about half the cost of xanthan. But, before deciding that xanthan is the culprit, take a look at the rest...
  16. RiceGuy
    Many find supplementation to be very helpful. Some of the ones commonly recommended include vitamin B12, magnesium, B-complex, calcium, vitamin D3, iron, zinc, and potassium. The first two should help a lot with the fatigue, but be sure to balance them with calcium and vitamin D. Also, enzymes and probiotics can really help things along. But, since dairy...
  17. RiceGuy
    I wonder if it's the magnesium which provides the benefits, and caffeine or theobromine withdrawal which causes the subsequent crash. ShayFL: Does the same happen with carob? Not that it would taste the same, but it has magnesium and of course no caffeine or Open Original Shared Link. See also Open Original Shared Link
  18. RiceGuy
    I agree there is a distinct possibility his son is also Celiac. ADD is just one of many conditions associated with celiac disease. See this link for more: https://www.celiac.com/categories/Celiac-Di...-and-Disorders/
  19. RiceGuy
    I don't know if you got the better tests, but either way, do not settle for a diagnosis of Celiac or no Celiac. You want the exact numbers for the antibodies and so forth. Many times one will be abnormal, but they disregard it. There are many many posts about this. I can't fault you for not wanting to go through invasive tests. I know I wouldn't, but that...
  20. RiceGuy
    To test the flours, you could use them one at a time for something, like to thicken a sauce, or make zucchini fritters or something breaded. Eventually you'll find it. But if you don't, then there's the other stuff - dairy, eggs, etc.
  21. RiceGuy
    I agree about the nutrient levels. Supplementation of the ones ShayFL listed could really help a lot. Also consider things like dairy, soy, eggs, nut, nightshades, and other common allergens. I would get all sorts of pains from nightshades. It is very common to become more sensitive to certain things for awhile, once you're gluten-free.
  22. RiceGuy
    Well, I can't help you with what tests to ask for, but I'm sure many other members can and will. As for the malabsorption, it can take time, and it is important to stick with foods which are easily digestible. Use a blender to puree as many things as you can. There may be some digestive enzymes and probiotics for children his age which could help. Avoid...
  23. RiceGuy
    My first impression is a yeast infection. Try some caprylic acid or other candida killer, and see how it goes. They shouldn't hurt even if there's no infection. Just read the labels to make sure they're gluten-free and comply with whatever other intolerances you might have. I don't know about the cheese. Perhaps someone else will be able to shed more light...
  24. RiceGuy
    You can make your own nut milk. It's fairly easy to do too, but if you aren't sure there are many recipes out there. If using almonds, soak them awhile (or overnight) in water, in a sealed jar. I generally use softer nuts like walnuts or pecans, etc, but it depends on what you prefer. The basic idea is to use a blender to pulverize the nuts along with...
  25. RiceGuy
    I had already given up on doctors and all their ridiculous misdiagnosis, so I didn't (and still don't) have any desire to go through any "official" testing. I had unintentionally been gluten-lite, so whenever I ate gluten, the more immediate symptoms were pronounced enough to notice. The less gluten I ate, the better I felt. So although I didn't relish the...
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