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RiceGuy

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Everything posted by RiceGuy

  1. RiceGuy
    Ditto what the others have said. At this point I can't add anything very unique, so I'll just toss in my support along with everyone else's. Each time I've had to give up another food, I thought "how on earth can I do without?". Now I realize I was just blinded by my cultural upbringing. Take a good hard look at the typical American diet, and you'll see one...
  2. RiceGuy
    My thoughts exactly. Although, have you ruled out nightshades yet? I'd not be surprised if there's some sort of tomato or pepper (black pepper is ok) in the ranch powder.
  3. RiceGuy
    Well, though I never had any vomiting problems (thank goodness), I do relate to the tipsiness/jitters. I think many of us do, as I've read numerous threads discussing dizziness, dropping things, bumping into things, and so forth. What helped me in that regard was magnesium, along with B12 (I think the magnesium was the major thing). How this might relate...
  4. RiceGuy
    I'd go with the raspberry juice instead of beet juice. Just because raspberry frosting sounds better than beet frosting LOL. I've added raspberry juice to carrot juice, and the color is a very nice red. So you might try that too. As for the coconut oil, that should work quite well, and give a wonderful flavor if you get the good coconut oil. I've never...
  5. RiceGuy
    I don't know what preparation the beans might need before grinding, if any, but I use white bean flour, as well as other bean flours without bitterness. Are you really supposed to soak the beans, only to dry them again? If the grinder gets the flour hot, it may be that the oils in the flour are beginning to break down. When oil breaks down, it produces free...
  6. RiceGuy
    Well, while being processed in a facility that also processes wheat can mean CC, in some ways it may not be any more risky than other routine things. For instance, going through the store, placing your items in a shopping cart, going through the checkout line. None of those things are gluten-free either. There may always be some risk I guess. Even if there...
  7. RiceGuy
    If you haven't already done so, try avoiding dairy and see how you feel. That is a very common problem for many on this board, including myself. There are other common allergens to consider, and I suppose you may get better advice by simply reading through some of the threads to see if you identify with what others are saying. Things like soy, corn, peanuts...
  8. RiceGuy
    Boy, do I relate to that! The difference for me is that I despise that fact that nobody would listen to me as a child. I keep thinking to myself "If I only knew..." and "If only the doctors weren't imbeciles...". But I also know that the very things I shouldn't have been eating turned into my favorite things to eat. It seems like anything which is toxic to...
  9. RiceGuy
    It may be that the difficulty swallowing is the most immediate symptom. It can be helpful to keep a food journal, wherein every day he notes everything he eats and how he feels. In a few weeks or so, a pattern may emerge. The swallowing problem might be from gluten, only manifesting some amount of time after ingestion. Some members here have stated that there...
  10. RiceGuy
    Actually, it may just take some more time before certain things clear up. It took about 6 months before I noticed much of anything. It does depend on the person, and how long the symptoms persisted before going gluten-free. Others factors play a role too I'm sure. Also, there may be additional intolerances or allergies to discover. But, in the mean time...
  11. RiceGuy
    Well, while the other allergies are certainly a possibility, don't overlook nutrient deficiencies. That was one thing I hadn't taken seriously for awhile, and I paid for it big time. I had unmanageable fatigue (and much more) until I started a few supplements. The two which seemed to help me the most are magnesium and B12. But we're all different, and I'm...
  12. RiceGuy
    Two brands I know of which are very good about putting a list of "free from" stuff on the label are Source Naturals and NOW Foods. Another which labels their stuff at least some times is Nature's Way. Here are some places to get these and other brands at decent prices: Open Original Shared Link Open Original Shared Link Open Original Shared Link I...
  13. RiceGuy
    Sure. The menu on the left side of the page has some quickbread recipes. I'd take a look at both the bread section, and the muffin section.
  14. RiceGuy
    I'd like to read that. Can you post a link? I haven't been able to locate the article I got my info from, though I know I had bookmarked it. One thing to note, is that the article I read said 2 and 4 sets of chromosomes, but did not indicate the total number. So it may be that both articles are correct, unless the article you read also said sets? In any...
  15. RiceGuy
    My pains were muscle/nerve related, so I'm not sure how to advise you, but I'm certain others will have plenty of great tips. One thing which will help, is if you post the types of foods you are eating. Often times, going gluten-free is not enough at first, and many here have found it necessary to eliminate dairy, and sometimes other things for awhile...
  16. RiceGuy
    The medium I have is the Arrowhead Mills one. I get the others Open Original Shared Link. I thought the ones I had were fairly fine, but perhaps not as fine as they can get. I do know that the starchier ones, like sweet white rice flour, are less gritty. But, there's also the texture, and as I recall, I never got very good results with the rice flours...
  17. RiceGuy
    Yeah, I think that's right, as my mother had a very old cookbook which was handed down a few times. I think yeast came in "cakes" or something, like little bars. Now the packets are like "triple active" or something, right? Not sure, as I don't use any yeast. It occurs to me, that if you start with less yeast, and allow it to grow more, it would mean...
  18. RiceGuy
    It is true that over-mixing quickbreads will reduce the rising big time. As for rice flours; I never use them. Not since I tried millet, sorghum, buckwheat, and just about every other flour I've tried. By comparison, rice flours are gritty, though I hadn't noticed much if at all until I tried the others. I didn't get good results from tapioca, so I stopped...
  19. RiceGuy
    Yeah, I'd think it be a bit strong in flavor to be used for gravies, though I suppose it's a matter of taste. I'd guess millet would be better for poultry gravies, but beef I've no idea.
  20. RiceGuy
    Curious, gfp, as I find buckwheat to be nice and light. It gives my breads a decent soft, moist texture, and I wouldn't call it heavy at all. However, I do know that there are different types, and from what I've read, it has something to do with the amount of hull that is included. I currently have three different ones, which are dark, medium, and light....
  21. RiceGuy
    Well, I just got a reply from the Clabber Girl company (makers of Rumford Baking Powder). Here's what they said: So I guess I'm hoping the cans I have both got a bad blend of ingredients, and that the new can will resolve this. I'll be sure to post the results.
  22. RiceGuy
    Well, the price they give may be outdated, but I'm sure the sublinguals are still cheaper than shots. No doubt less painful. Here are some places to get sublingual methylcobalamin at a decent price: Open Original Shared Link Open Original Shared Link Open Original Shared Link
  23. RiceGuy
    I never eat Lay's, so I can't speak from personal experience. However, I have read that Lay's are notorious for MSG in their products. My advice would be to select such products which list the ingredients as potatoes, oil, and salt, rather than a long list of weird things you cannot pronounce. If the plain chips are free of such additives, then it may be...
  24. RiceGuy
    This, and the rest of the study posted, seem to indicate that both oral and sublingual work, and work well. However, what they do not say at all (at least I don't see it) is what type of sublingual was used. There are different types, such as liquids, tablets, etc. In the case of a liquid, I would agree that you're bound to swallow a considerable portion...
  25. RiceGuy
    As I recall with wheat breads, the dough is allowed to rise for awhile, even overnight. Then the dough is "punched down", kneeded a little, put into the baking pan and allowed to rise again for a short time, then baked. It's foggy memory, so sorry if that's not accurate... Anyway, given this, I would expect the amount of yeast to use would depend to some...
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