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RiceGuy

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Everything posted by RiceGuy

  1. RiceGuy
    Well, after only two days, I wouldn't expect to see much improvement. That's not to say it never happens that fast, but many need more time to really feel better. Also, a lot of the members here have found it necessary to avoid dairy at first. It may be added back into your diet later, though it's not a guarantee. If you don't have any trouble with dairy...
  2. RiceGuy
    I concur on the awareness thing. One major problem seems to be that doctors listen to drug reps too much, and since drug companies don't have a drug to push on doctors to prescribe, the docs don't hear about Celiac. So they think it's rare, or impossible, or imagined, etc. Thankfully this does appear to be changing, however far too slowly IMO. On the stem...
  3. RiceGuy
    Well, all the McCormick spices I know of are gluten-free. I kinda think of herbs as being basically spices, so I'm not entirely certain what the difference is, if any. Was the chicken pre-seasoned? Was the bacon cooked in a pan that had been used for gluten-filled foods? If the mashed potatoes had dairy in it, what kind of dairy, and what was in that? I've...
  4. RiceGuy
    I just heard a PSA (Public Service Announcement) earlier today from the CDC (and another organization I don't recall ATM) regarding CFS. As many of us know, there is an obvious link between Celiac and CFS. Yet the CDC actually says things which are outright contradictory to the facts! For instance, they say: They also say: These statements practically...
  5. RiceGuy

    ARCHIVED Sibo

    RiceGuy replied to Ken70's topic in Food Intolerance & Leaky Gut

    Here is one product which has a lot of the things often recommended for intestinal overgrowth issues: Open Original Shared Link
  6. RiceGuy
    Well, Elmer's school glue is gluten-free, but AFAIK, stuff like paper mache would contain gluten. Finger paints also contain gluten, though I suppose there may be a gluten-free brand out there somewhere. Obviously, macaroni craft projects wouldn't be safe either unless the pasta is gluten-free. I think I saw some cheap corn pasta being sold at a few places...
  7. RiceGuy
    It may be that you've become more sensitive, as many of us have after going gluten-free. Dairy in baked goods is a no-no if you cannot have dairy. Besides eliminating corn, I'd also suggest avoiding soy, nuts, and nightshades too. I am wondering if something you eat might be getting CC. Check labels to see statements regarding shared equipment and such. It...
  8. RiceGuy
    The traveling back and shoulder pain is something I can identify with. It eventually got debilitating before I figured out what it was. There were a few major factors involved, including nightshades, and a deficiency in magnesium and B12. As for tests, I'd say get checked for intolerances, allergies, and nutrient deficiencies. I'm sure others will have...
  9. RiceGuy
    There are a few things that could account for it falling, but the single best thing I've found to help breads rise is to use Bob's baking powder. Without going into too much detail, most baking powders basically do all their fizzing before you get the thing in the oven. Bob's is based on a different formula, needing heat to activate it. Perhaps if the...
  10. RiceGuy
    I'd highly recommend a methylcobalamin (vitamin B12) supplement. Not only can it help greatly with energy and sleep patters, but also neurological functions, coordination, skin/hair/nail health, and much much more. I'd suggest at least 3mg per day, spread out. Magnesium can be very helpful in this area as well.
  11. RiceGuy
    What would happen if you added oil to the water while cooking the pasta? I'm thinking the oil would get soaked up and maybe, just maybe keep the pasta softer. Just a thought, but I suspect it would still be best eaten the same day. If you want to keep it longer, perhaps freezing it would help. That works for gluten-free breads anyway.
  12. RiceGuy
    LOL ShayFL, I was just about to post the very same link! Anyway, my first thought after reading your post is that if the pasta machine was used for wheat pasta, I'd have my doubts about getting it free of all gluten. Not sure I'd ever trust something like that myself.
  13. RiceGuy
    I also agree. From what I've read, fibro is the name given to the symptoms, and like many other conditions, the cause is unknown. All the pains I had came after going gluten-free, and resolved with supplements, which I still take. It is amazing how many intolerances and deficiencies lead to pains of one type or another, but how many doctors are willing to...
  14. RiceGuy
    Well, with all the members of this board who've tested negative, but the gluten-free diet still works, I can only suggest going gluten-free and see what happens.
  15. RiceGuy
    Well, I guess it depends on what sort of bread you want to make. The "white bread" ones are basically very starchy, and replacing one with another probably won't do very much to lower the carbs. I find the buckwheat flour from Arrowhead Mills helps get a lighter fluffier texture, while adding flavor and color, but that may not be what you're looking for...
  16. RiceGuy
    Here's one product I'm aware of for dealing with candida: Open Original Shared Link I've tried many brands of coconut oil, and the only one which tastes good IMO is from Indonesia, and is extracted by centrifuge. Too pricey for me, unfortunately, but worth it if you can get it. Here's the link: Open Original Shared Link
  17. RiceGuy
    If "southern biscuits" are supposed to be soft, the best way I've found to do that is with a little soy flour. However, I don't use dairy, so I don't know how that would turn out.
  18. RiceGuy
    Hmmm... I'm not sure how they could have fallen apart so fast. I have actually left them cooking much longer than that, due to being forced to attend to other matters, and I was surprised how well they held up. Maybe the water was boiling too rapidly? Other than the water being polluted with acid rain I don't know how it could've happened so quickly...
  19. RiceGuy
    Sounds delicious. I blend coconut and pineapple all the time. Heck, I blend coconut with everything I'll leave out the alcohol and honey, and use Stevia for a sweetener. No doubt that will change the texture, but I'm sure it won't stop me from eating it BTW, coconut oil is largely medium chain fatty acids (around 50%), so the body is able to burn...
  20. RiceGuy
    I tried popping amaranth once and it didn't work, though I wonder if the pan was hot enough. It just burned. But seeing this recipe makes me want to try it again
  21. RiceGuy
    The symptoms of Raynaud's Syndrome are a lot like those of certain deficiencies. I'd highly recommend a zinc picolinate supplement, along with magnesium and methylcobalamin (coenzymed vitamin B12). These have helped me greatly in many areas, one of which was intensely cold, painful fingers when exposed to even a little cold. HTH
  22. RiceGuy
    Abdominal pain is far from the only type caused by Celiac. I never had abdominal pain that I recall, but muscle/nerve pain in the extreme. This included back pain, shoulder pain, leg pain, etc. A number of factors contributed to this besides gluten, including nightshades and nutrient deficiencies, but both of these where caused by the damage from Celiac....
  23. RiceGuy
    My only thought is that chili powder is a nightshade, which contain a toxin known to impair nerve/muscle function. Same with red pepper and paprika. I can't tolerate nightshades, but I use cumin all the time and have not noticed any effects.
  24. RiceGuy
    I've tested and compared both guar and xanthan extensively. What I've found is basically what I've read on them. That is, guar gum is more spongy, and better suited for cakes, while xanthan gum is more stretchy, and better suited for breads. They are pretty close in some respects, and the major difference I find is that guar helps retain more moisture in...
  25. RiceGuy
    Since most chocolate I've heard of contains dairy, I have to wonder if it's that. I suppose you could try some dairy-free chocolate, or make some hot cocoa with almond or rice milk or something. Just avoid Rice Dream, because it contains gluten (even though it claims gluten-free on the package).
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