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
    Glad you've found some ways to enjoy it. Some recipes actually suggest the grain or the flour, since the grain is so tiny. I haven't tried them in baked stuff, but I suppose it might work in some things like snack bars, cookies, crackers, etc. If you like creamy foods, I wonder if you've tried Lundberg's sweet brown rice. It cooks up nice and creamy, not...
  2. RiceGuy
    Yes, I have seen major improvements in absorption, as well as energy, muscle/nerve health, mood, sleep patterns, and much more. I'm sure I was terribly deficient. It does seem to take time though, and will depend on your diet, the severity of malabsorption, etc. I have tried several different magnesium supplements - all in powdered form for maximum absorption...
  3. RiceGuy
    I have found vitamin B12 (a sublingual methylcobalamin form) to really help with sleep, not to mention skin, hair, nails, eyesight, mood, and loads of other things. Research shows that methylcobalamin actually has a positive effect on the production of melatonin. If you aren't producing enough melatonin, it may be because of a B12 deficiency. Such a deficiency...
  4. RiceGuy
    Stevia is what I always recommend as a sweetener. I'm surprised that there would be a soda sweetened with Stevia, as the powers that be seem to want everyone in the US to ruin their health with artificial garbage, including sweeteners, and have thus far not allowed products with Stevia, except for nutritional supplements. But looking on the Open Original...
  5. RiceGuy
    I hadn't even noticed, but yes, I see my own level as well. Perhaps it is by design, so we each know what our own warn level is. That would be my guess. Glad to know that the confusion has been straightened out, and that ravenwoodglass and everyone else is remaining a valued member of this board.
  6. RiceGuy
    I tried many many brands of coconut oil, and only one actually tastes like fresh coconut. All the other are processed with high heat, which ends up giving the oil a sort of roasted/toasted taste. Some have little or no flavor at all. But do be sure never to eat RBD coconut oil, with is Refined, Bleached, and Deodorized. Thats stuff is basically what is used...
  7. RiceGuy
    Ah, ok. My first thought would be to try it like a hot cereal. I'm sure you'll have a few ideas on how to use the rest once you taste it. What does the package suggest?
  8. RiceGuy
    Good point - hadn't thought of that. And I don't use yeast either. When I expect a higher rise, I just add extra baking powder, but I can see how the mixer might help, since the bubbles it would incorporate are likely to vary in size more than those from the leavening, giving the finished product a more traditional texture. Perhaps I should try a wire whisk...
  9. RiceGuy
    Yes, many on this board are deficient in B12, and take a supplement. The best form to take is a sublingual methylcobalamin, such as the one from Open Original Shared Link. You cannot overdose on B12, but research indicates the body can't assimilate more than about 5-6mg per day, with around 3mg being the most effectively absorbed.
  10. RiceGuy
    Well, since you didn't say teff flour, I'm guessing you mean teff grain. In that case I'd suggest trying a few different things. It's good as a hot cereal, and probably works well in snack bars, or basically anyplace where a whole-grain texture is desired. Probably could be used like corn meal or grits. But you didn't say whether it's the brown teff, or...
  11. RiceGuy
    There are just as many opinions on the best gluten-free breads as there are brands. But the general consensus is that homemade is always the best. One major factor is freshness, as gluten-free breads seem to get rather icky when refrigerated, even for a relatively short time. The one you like best will depend on your definition of a good bread. For example...
  12. RiceGuy
    It is not safe to share pans between gluten-free and gluten-filled foods. If there are any surface irregularities, gluten can remain even after careful cleaning. But personally, I wouldn't take any chances, even if the pans are all but new. I'd want to use pans which have never seen a speck of gluten, and keep them that way.
  13. RiceGuy
    I absolutely agree that you need to eat more during the day, but not just more of the same. What your body needs is lots of nutrients, and yes, fat and calories are an important part. I haven't read about the particulars of animal fat which Ursa Major mentioned, but I do know that coconut oil is wonderfully healthy stuff. Although saturated, it is mostly...
  14. RiceGuy
    Two things which I have found incredibly helpful for sleep patterns, muscle/nerve issues (like RLS), mood, energy, and so many other things it would take a whole book to list them all, is magnesium and a sublingual methylcobalamin (vitamin B12). These two nutrients are common deficiencies among celiacs too, so it makes sense that so many on this board not...
  15. RiceGuy
    :lol: :lol: This is one of the funniest things I've read in a long time! Are you sure that dough isn't a recipe for The Blob? But one thing I don't understand is why anyone would use a mixer to mix bread dough. I always just mix by hand, with a spoon. It doesn't take very long either.
  16. RiceGuy
    Sometimes such foods can be safe, other times not. As they say; when in doubt, throw it out. I've read posts stating reactions to gluten-free products made on shared equipment, and others report no reactions. It seems to depend on the person, the individual factory, and even from batch to batch. I hope others whom have tried the cereal in question will...
  17. RiceGuy
    I'm not sure I understand your question as you intend. Because IBS is not a cause, but a symptom. Doctors don't know what causes it, though many of us do. Therefore it seems impossible by my current understanding, that IBS would result in an intolerance. However, the intolerance certainly does often result in an irritable bowel. I hope this helps you,...
  18. RiceGuy
    Yes, it does sound like you at least have a wheat intolerance, if not Celiac. Same for the relatives you've mentioned. Blood tests, biopsies, and all other tests doctors currently rely on simply aren't very reliable. The diet is the best test, and it seems your initial response is very promising. Since Celiac often leaves the intestines unable to digest...
  19. RiceGuy
    Wouldn't it be particularly unexpected if suddenly, horses, camels, and other beasts of burden were to become popular again? OK, not likely to happen on this side of the Twilight Zone, but something somewhere has gotta give. Pedal cars? Solar Powered trolleys? I recall a science demonstration involving a toy car powered by a balloon. Lo and behold,...
  20. RiceGuy
    OK, good point. Except when I pour flour it's not particularly packed. It's not as if it's a solid mass. Though again, I agree that sifting the flour does tend to fluff it up some. So then I suppose the solution would be to put the volume measurement on the label along with the weight. Right. And a cup of coconut oil actually weighs only 7.36 ounces. That...
  21. RiceGuy
    I haven't tried them, but there are a few list on the Celiac.com site: https://www.celiac.com/search?Query=sponge&...archContentBody
  22. RiceGuy
    Well, I for one do not buy ANY of Bob's bean flours (not soy either). They stone grind their flours, which in the case of beans, creates too much heat, breaking down the oils in the beans. The result is rancid flour right out of the mill. So if they don't have any bean flours, then they're probably ok. But I think I saw bean flours listed on at least one...
  23. RiceGuy
    Generally, the higher the protein and/or fat content, the quicker it will spoil. Definitely store the coconut in the freezer, unless you plan to use it up in like a month or something. And always check the freshness date when you buy them, to make sure you're getting a fresh bag. Starches tend to last longer. I'd say maybe 6 months or so for some of the...
  24. RiceGuy
    Yes, you should always give it enough time to warm up to room temp. The thickness of the container (bags too) has no bearing on it. Cold flour will draw moisture out of the air, just as a cold drink gets water condensing on the glass. I typically find that a pound or two of flour takes at least a few hours to warm up, so I always pull out a new bag the day...
  25. RiceGuy
    OK, so maybe this is a bit of a rant, but here goes... I find it quite annoying that all baking ingredients (and basically all foods, period) are sold by weight. Shouldn't it be by volume? Think about it; We measure flour and other ingredients by volume, as in cups, tablespoons, teaspoons, etc. What does it matter what it weighs? When I buy a bag of flour...
×
×
  • 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.