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Where You From?

Guest DawterAod

By Guest DawterAod
in Introduce Yourself / Share Stuff

Recommended Posts

Holly04 Rookie
Holly04
Posted

Pretty close to Boston, Ma :D

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  • Replies 117
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Guest gillian502
Guest gillian502
Posted

I spent 10 years living in New York City, but now I'm back in my hometown of Rockville, Md., just 20 minutes outside of Washington, DC.

jessie Newbie
jessie
Posted

Calgary, Alberta

Canada

  • 2 weeks later...
byuiemily Newbie
byuiemily
Posted

Topeka, Kansas

But I'm currently attending college in Rexburg, Idaho

nurse diesel Newbie
nurse diesel
Posted

Columbus, Ohio....now 20miles east in Millersport

ROYAL BLUE Apprentice
ROYAL BLUE
Posted

British Columbia, Canada :D

celiac3270 Collaborator
celiac3270
Posted

New York City..............

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oreyes Newbie
oreyes
Posted
:) I live in Bethany, Oklahoma, which is a surburb of Oklahoma City. This may not have anything to do with the disease itself but it is interesting to know where those we correspond with live.................
celiac3270 Collaborator
celiac3270
Posted

True

  • 2 weeks later...
gfteen Rookie
gfteen
Posted
:D South Carolina :D
Guest Libbyk
Guest Libbyk
Posted

Bend, Oregon

plantime Contributor
plantime
Posted

Hi celiac3270! I think the significance lies in the different ways that celiac is treated in different countries, and what kind of resources are available in the different areas. It also helps with moral support if someone on the board is from your area, because maybe you could get together for shopping trips (spoken like the woman that I am!) and picnics or dinners, or swap child care so a night out could be had.

dana-g Newbie
dana-g
Posted

Huntington Beach, CA!

dana-g Newbie
dana-g
Posted

Huntington Beach, CA! Formerly from NJ...

lyndszai Apprentice
lyndszai
Posted

N.S ,Canada

  • 2 weeks later...
Melody Newbie
Melody
Posted

Indianapolis, IN but I go to college in Pittsburgh, PA

deb Apprentice
deb
Posted

From Southeast Colorado On the Plains. Very flat here. Deb

  • 4 weeks later...
joemoe003 Apprentice
joemoe003
Posted

hey im from michigan it would be really nice to talk to someone from michigan with celiac disease the only people i talk to that have celiac disease are from canada (which there is nothing wrong with that) but it would be kinda nice to know there is someone that may live near you that is "like you" know what i mean? it would be really cool if some of us michigan people could swap email addresses or somethin! mines pippigirl32@hotmail.com email me when ever ya wanna i would love to hear from ya!

Julianne

PS if you are from a diff counrty or state thats cool i would still love to talk to you! Im always up for meeting new people! :D

Canadian Karen Community Regular
Canadian Karen
Posted

I am in Toronto, Ontario, Canada.

Karen

cynicaltomorrow Contributor
cynicaltomorrow
Posted

I'm from Claremore, Oklahoma. It's a suburb of Tulsa.

  • 4 weeks later...
Racheleona Apprentice
Racheleona
Posted

Hi everyone, looks like I'm the only one from Washington state...I'm from Tacoma, Washington (by Seattle)

j9n Contributor
j9n
Posted

Santa Maria, CA

GEF Explorer
GEF
Posted

Richmond, Virginia

I was born & raised on Long Island, NY

Happycat Rookie
Happycat
Posted

Hi I'm from Long Island, New York.

Lisa :rolleyes:

peggles Rookie
peggles
Posted

How do you like this....I'm from Wheaton, IL

Peg

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    • Theresa2407
      How Come Gluten Didnt Bother Me In Italy

      By Theresa2407 · Posted

      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Possible celiac - need advice

      By Scott Adams · Posted

      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      Celiac or not??

      By Scott Adams · Posted

      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      How Come Gluten Didnt Bother Me In Italy

      By Scott Adams · Posted

      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
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