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Who Is Responsible
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9 posts in this topic

I am not sure which forum to post this under so I figure the moderators will move this to the proper location. Anyhoo, here is my question:

Who started Celiac.com and is responsible for maintaining this wonderful website? I would just like to say thank you to whomever you are. You have provided a source of great knowledge and encouragement to all of those who have been fortunate enough to stubble upon you in our quest to find answers, support and encouragement. I could not survive a gluten-free life without you.

Thank you from the bottom of my heart. Your efforts, and those of all the members of the forum are forever appreciated.

Because of the advise of others here and reading there trials and tribulations, I, after 15 + years have finally gotten some answers. And more importantly, my son will not have to suffer the way I did because I now know that you have to question your doctors, ask them for certain tests and be vigilant in finding the answers and causes to the symptoms.

Laurie

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Hi Laurie,

Scott's your man! He's the force behind this forum.

I am so glad you have found the knowledge, support and encouragement here that you needed. That makes us happy! I know it has saved me from needless suffering because of what I have learned here.

Hugs.

Karen

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Yes, this is a great website and has been so great for the quality of my life. Thanks much, Scott!!

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I agree 100%. Thanks so much Scott. I don't know if you realise how much this forum means to us.

I felt so alone at first and now if I have any problem, I know where to come.

Heartfelt thanks!!!

Yvonne

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Same here. I felt so isolated before joining this site. Now it's part of my regular morning routine. My health is so improved because of what I learned here. I can't begin to express my thanks adequately, but a BIG thank you, Scott.

Annette

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Yep, it's all thanks to Scott....he puts in alot of time and effort into this site :)

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Scott,

Thank you very very much!

By the way, what is Scott's screen name on the forum?

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Scott,

Thank you very very much!

By the way, what is Scott's screen name on the forum?

Scott is the Admin.

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I get Scott's newsletter also. I don't know where I would be and I certainly would not know nearly as much as I do now, if it wasn't for this web site put up by Scott. He is my life-saver.

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    • He was not IGA deficient.  I'm still hoping we can convince the base GI to approve his referral.   Thanks for that thread about TTG Igg.  That's exactly what I was wondering. 
    • Star Anise Foods  rice paper and spring rolls are gluten free they have brown and white rice versions. I have not had issues with these in the past when I used to use them. Should be able to find them on amazon.
    • Hi strawberrymoon, If you are having a blood sugar problem, that can cause nerve damage and tingling.  Nerve damage is often associated with diabetes.  You can ask your doctor to check your A1C level to get an idea how it has been doing. It would probably help your glucose levels to stick with a paleo style diet, avoiding most carbs.  Carbs and meats have a different affect on blood glucose.  Carbs tend to spike blood glucose while meats even it out. There are a lot of negative changes that can happen with high blood glucose.  It is wise to try and get it under control ASAP.  My brother has lost most of his vision in one eye now from high blood glucose.  And he has the tingling symptoms you described.  The tingling can progress to pain in time.  My brother chose to ignore his diabetes and is paying the price for it.  He is doing better at it now but the damage is done. Yes, B-12 deficiency can cause those kind of nerve symptoms.  But if you have high blood sugar that is the more common cause.   Diabetes is not a rare condition.
    • I have been living in Ho Chi Minh City, Vietnam, for two years, and finding gluten-free food is proving more difficult than I thought, even if I am cooking my own food. Wheat flour, called "bot mi" in Vietnamese, seems to creep into a lot of stuff nowadays. What's more, manufacturers do not feel it is important to list bot mi in the ingredients on a food's packaging unless it is a principle ingredient in the food. In other words, soy sauces or wraps with just a tiny bit of wheat flour added to add a touch of thickness or pliability are not guaranteed to list the ingredient. For some genetic reason, Vietnamese people are not nearly as susceptible to food allergies as Westerners - it probably has something to do with exposure to less hygenic foodstuffs having built up an immunity over hundreds of years - so it is not really considered important to split hairs in that department over here. Anyway, I love rice paper but have often gotten glutened by it when I have it. Can any celiac who could tell if a product had gluten by more than just the ingredient list on the back let me know a definitively gluten-free rice paper brand? I know that very few rice paper brands actually list wheat flour in the ingredients, but I don't 100% trust the ingredients list for products made by Vietnamese companies. Call me paranoid. By the way, I have a neurological condition that irreversably breaks down my immune system when I ingest gluten, so I don't want to experiment with trial by fire here.
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