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
    If the flour mix doesn't have a gum such as guar or xanthan, that would explain a lot. I also agree with the idea of adding nut meal. I've read coconut flour is great for cakes and muffins, etc, but have not tried it. Though fat can add moisture, I find it will make things less cohesive - that is, they tend to be more crumbly. Makes sense when you consider...
  2. RiceGuy
    I always use powdered supplements. For the ones that aren't offered that way, I get capsules, and empty them into liquids or something.
  3. RiceGuy

    ARCHIVED Grrr

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

    I actually asked a well-known manufacturer about their citric acid recently, and they told me it was from corn.
  4. RiceGuy
    I started out by looking over the recipes on this site, and what I could find via Google of course. I never purchased any books, so I can't recommend any.
  5. RiceGuy

    ARCHIVED Nausea

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

    Sorry to hear that you're having such troubles. I guess my first thought is to not get any exposure to gluten. I know it must be hard to accomplish while in college, but that's really the only way I'm aware of. If you eat food prepared by others, my advice would be - don't! Make all your own meals, and you may also have to avoid eating near others who happen...
  6. RiceGuy
    While I don't have specific answers for you, I do have a few ideas for things to look into. Here are some items I'd check into if it were me (all of which are documented to bother people): Gas leaks Compact fluorescent lighting Fumes from carpeting, upholstery or paint Mold (including from potted house plants) Tobacco smoke or other pollutants from...
  7. RiceGuy
    Once you see improvements, it will be much easier to resist. But, you do need to hold on to your willpower long enough to get those benefits. Yes, it does take time for many, though not everyone, to get real improvement. I was gluten-free for six months before I noticed much of anything, and during that time I wondered every so often if I was on the right...
  8. RiceGuy
    I have had the ringing come and go, some days I notice it, and other days I notice it's not there. One trend I have related to the ringing is how well my digestive system is doing. If I eat things that slow things down too much, I'll get the ringing, and when I resolve that, the ringing will subside or cease. As for the white noise generator, there are...
  9. RiceGuy
    As the previous poster said, something is needed to hold things together and keep the air bubbles from escaping. I use guar gum, but I've read xanthan is supposed to give a little bit more of a bread-like texture, while guar is said to be better for cake-like textures. I've seen some suggest flax meal, soaked in water to give a sort of gel-like stuff,...
  10. RiceGuy
    I suppose it could be a lack of certain enzymes, but if he brought up a large piece of peach, it sounds like he didn't chew well at all. Could it be that he's eating too fast? I know I did that for awhile, as it seems the nutrient deficiencies were giving me a ravenous appetite. But like you say, it might simply be an allergy or sensitivity to those fruits...
  11. RiceGuy
    There should not be any gluten in corn meal, or corn flour/starch either. However, like many other things, it is still subject to CC. So if you're very sensitive, it might be wise to get some which is processed in a gluten-free facility. For those allergic to corn, I'm sure various other flours would work nicely.
  12. RiceGuy
    I always heard never to put oil in the bag, as it can catch fire. I also heard that it works better to use two bags, doubled up (one inside the other). Anyway, I never got very good results with this, and even the name brand ones don't seem to pop as well as the good ol' stainless steel pot on the stove.
  13. RiceGuy
    Yes, I agree that it sounds like Celiac or gluten intolerance to me. As dbmamaz said, you can still try the diet no matter what the test results. It also seems like you already know the answer, since you've narrowed it down to eating wheat products. So glad you figured it out so soon too. Many of us suffered for years before we had a clue. Welcome to...
  14. RiceGuy
    I stopped using rice flour once I tried millet, sorghum, buckwheat, bean flours, and a few others. No grittiness, better taste, better texture. I hadn't noticed the grittiness of rice flour much at all until I tried the others though. Then it was readily apparent.
  15. RiceGuy
    Well, I don't see how it cannot be Celiac, considering the nutrient deficiencies along with the test results. However, either way you're looking at a gluten-free lifestyle for life. I won't tell you it's easy, because it isn't at first, but it does get much easier once you've gotten the hang of it. After a while you'll wonder why you thought it would be so...
  16. RiceGuy
    I found caprylic acid capsules work very well to clear candida. As has been stated, avoid things that feed the little buggers, like sugars, simple carbs, vinegar, etc. Stevia is a great natural sweetener too, regardless of any problems with sugars. Some things that are supposed to help kill candida are Pau D'Arco, Black Walnut, Oregano Oil, Biotin (a B...
  17. RiceGuy
    Correct me if I'm wrong, but wouldn't the gluten antibodies still be in the bloodstream for at least a week or two after starting the gluten-free diet? If so, then the diet could be started immediately, as long as the tests are done with a short period of time. Anyway, sure sounds like Celiac to me, or at least Gluten Intolerance. Personally, I think you...
  18. RiceGuy
    Although the lighter olive oils are supposed to have a higher smoke point than extra virgin, I've found rice brand oil to be far better for popcorn making, as well as other cooking and baking. The smoke point is like 490
  19. RiceGuy
    Well, since you had to eliminate dairy, I wonder if your popcorn was or is buttered? Some people can handle butter but not milk too.
  20. RiceGuy
    It does vary greatly from person to person. With some, a period of D can actually start after going gluten-free, so I suppose it's possible you may be experiencing this too. Perhaps the body is trying to clear itself out. Also, do be sure you have eliminated all gluten, not just in foods, but skin and hair care products, soaps, laundry detergents, etc...
  21. RiceGuy
    My first thought would be homeschooling, if you can manage it. It might be a good idea to begin preparing for it now just in case his situation hasn't improved sufficiently by September.
  22. RiceGuy
    Yeah, I have the same impression, but I like thinking creatively
  23. RiceGuy
    Milk of Magnesia is made basically for the magnesium, which is a very very common deficiency for Celiacs. Many of us take a magnesium supplement, including myself. I use a powdered form mixed in orange juice. The acid of the juice greatly enhances the absorption. There are many forms, and I've basically found that magnesium citrate and magnesium carbonate...
  24. RiceGuy
    I second the magnesium suggestion. I also had intense, debilitating muscle aches and pains, and magnesium was like a miracle.
  25. RiceGuy
    I'm thinking such a strip could be used to detect a glutening, like to rule out other reactions. In other words, use it like a pregnancy test? Or would gluten only show in the other stuff? I can't believe I'm even thinking this.
×
×
  • 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.