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
    Perhaps she once took the words "put a sock in it" just a little too literally.
  2. RiceGuy
    Doing some quick calculations, I came up with an approximate blend of 1/5 white rice flour, 1/5 white corn flour, and 3/5 tapioca flour. But I can't account for the sodium without adding it, since the flours are all much lower than what they claim on the label.
  3. RiceGuy
    I don't doubt the possibility that that's when Celiac was triggered too.
  4. RiceGuy
    I could not wait to start experimenting with gluten-free flours. I began with small amounts - like 1/3 cup or less. Just enough for a muffin or a biscuit sized lump. I tried all sorts of variations, and blends, and made notes on how each turned out. I look forward to baking so much that I hesitate to make large loaves and cakes, etc, just because it takes...
  5. RiceGuy
    I think it is very important to note the difference between gaining weight from accumulation of fatty tissue, and gaining muscle mass. Keep in mind that muscle weighs more than fat. That said, I'd suggest dropping dairy immediately. Many of us have found our bodies cannot handle dairy, especially at first. Some of us can eventually add it back in, others...
  6. RiceGuy
    As was said, it's not a decision which anyone else can really make for you. But with regard to gluten being breathed in, I am sure it happens. All smells are made of molecules, so we obviously are breathing in stuff from whatever we smell. However, if it were me, I'd see only two possibilities. Either start a gluten-free ice cream shop, or quit. It's not...
  7. RiceGuy
    Aside from the magnesium, which I do recommend, I believe you should definitely start taking a Open Original Shared Link (B12) supplement. B12 is essential for numerous things, including proper sleep cycles. It turns out that melatonin production is dependent on B12. So I really think that taking melatonin would be sidestepping the true problem. Other...
  8. RiceGuy
    Well, from what I've read, about 30% of celiacs display no outward symptoms at all. Since there seems to be a "trigger" to Celiac, after which the damage and symptoms begin to manifest, I have little doubt that you will eventually test positive, but by then there'll be quite a bit more damage than there is now.
  9. RiceGuy
    Well, I'm sure ramen noodles are made with wheat. For gluten-free noodles, there are rice noodles, bean threads (otherwise known as glass noodles, cellophane noodles, or Chinese vermicelli), Konjac Shirataki noodles, and no doubt others. You can also use spaghetti squash.
  10. RiceGuy
    I did also notice an improvement in vision, in the one eye which needed it. Plus I think it has some relation to my B12 supplement. As for the cholesterol, Google homocysteine, and that should lead you to some information which may help. One thing you'll read about is how methylcobalamin (B12) and folic acid help bring homocysteine down, which in turn...
  11. RiceGuy

    ARCHIVED Concern

    RiceGuy replied to solo's topic in Coping with Celiac Disease

    Welcome to the board! As is often said around here; if the gluten-free diet helps you to feel better, then go with it. Many of us (including myself) are self-diagnosed. So I'd say try going completely gluten-free and see what happens. However, you may find cutting out a few other things helps too. A lot of people find dairy is a problem too. Hope you...
  12. RiceGuy
    I also don't do eggs or sugar, so I think I'd try altering the recipe as follows: 1/2 cup of almond butter 1/4 cup gluten-free flour 1 Tbsp carob powder (or choco chips if you can/want) 1/2 tsp xanthan gum 1/2 to 3/4 tsp pure Stevia powder For the flour, my first thought would be teff, though sorghum or various others should work pretty...
  13. RiceGuy
    My first thought is that since damage to the villi is often spotty, and frequently missed, I wouldn't be surprised if there is still some recovery left to do. Therefore, malabsorption seem likely to be causing some of what you're describing. Also, food sensitivities aren't always expected to completely disappear on a gluten-free diet. If a particular food...
  14. RiceGuy
    I agree with the B12 recommendation. The most beneficial form is methylcobalamin. I have had very positive results with it. Do be careful which product you choose, as most are cyanocobalamin, which actually has cyanide! Sometimes I think there are companies bent on killing us.
  15. RiceGuy
    Open Original Shared Link is a blend of Rice Flour, Corn Flour, Tapioca Flour, Xanthan Gum. I'd also be interested in what makes this flour better, as it doesn't sound much different than the usual.
  16. RiceGuy
    Well, I don't know if ghee might still be too much like dairy, but perhaps you should try something else in its place for a while and see what happens. Coconut oil is great for baking, frying, etc, and it is also very healthy. Something else to consider is if you are using any utensils which might be harboring gluten. Anything wooded (like spoons and cutting...
  17. RiceGuy
    The best thing I know for applying to skin in order to improve it is coconut oil. I don't know if wrinkle cream is supposed to help the skin or if it's just a cosmetic thing, but if you're not allergic to coconut I think you'll find it helpful. And of course if it doesn't do what you want for your skin, you can always eat what's left! HTH
  18. RiceGuy
    My first comment is on the cost of your supplements. I cannot imagine spending that much! Are they pharmaceutical grade? If so, I'd suggest forgetting about them, and getting some from your local health store or online. The reason is that pharmaceutical companies can't patent natural vitamins, so they make "equivalent" ones, which are often inadequate, if...
  19. RiceGuy

    ARCHIVED Vinegar

    RiceGuy replied to Lisa63's topic in Coping with Celiac Disease

    Infection? Since there doesn't seem to be any mention of one, this doesn't seem very clear to me, unless it has to do with your question about candida. But teff is a decent gluten-free grain - very nutritious. Not ever being a coffee drinker, I don't have any experience in what helps in ditching that habit, but I'm sure others do. What I do know is that...
  20. RiceGuy
    Well, lactose isn't the only offender in milk, so I'd recommend avoiding that, at least for awhile. Also, if you can post a list of the things you typically eat, I'm sure you'll get plenty of helpful recommendations. The D does continue for awhile for some people, so you may just have to give it a little more time. It seems to body does that sometimes...
  21. RiceGuy
    I got rid of my sublingual b12 though it had artificial colors, and flavors and aspartame
  22. RiceGuy
    I used to get this quite often, and severely - even leaping straight up off the bed. Now, since taking a magnesium supplement, it seems to be gone. Though I also take a methylcobalamin (B12) supplement, and this is also good for nerves and muscles.
  23. RiceGuy
    I agree that L-Glutamine could cross the blood-brain barrier. What I have yet to verify is if the supplements have a form which is bound up in another molecule. I'm guessing not, and L-Glutamine is the kind of glutamic acid which makes MSG do what it does. Even if a person doesn't have any noticeable negative reaction to it, how would one be certain that...
  24. RiceGuy
    My first thought is to suggest magnesium. It has helped me more than I ever would've imagined. A good B12 supplements might also help, no matter what your blood levels say. From what I've read, the body attempts to maintain blood B12 by drawing it from elsewhere in the body. However, do be certain to take the right kind, which is a methylcobalamin sublingual...
  25. RiceGuy
    I also heard that steaming the shells will keep them from cracking, but since I don't eat tacos, I haven't tied it. As for making them less brittle, try adding a bit of guar gum to the recipe. Some other things which might help are potato flour (not starch), agar agar, gelatin, fruit pectin, buckwheat flour, or amaranth flour. All of these tend to hold moisture...
×
×
  • 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.