Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Help In Using New Board


aldociao

Recommended Posts

aldociao Rookie

Would like to email a few right-on postings to my sister who believes she is not celiac disease. She says she couln't be because she feels better when she eats bread and pasta--sounds to me suspiciously like the addiction/allergy connection. She has many of the symptoms discussed here.

I was playing around the other day and discovered that I could email directly from a Forum--or thought I could--without using the cut and paste method. I am now not able to do it. Am I mistaken? It certainly would be helpful if I could email my sister directly from the boards whenever information is given that might be pertinent to her.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



angel-jd1 Community Regular

There is a button/link in the upper right hand of the text box that says track this topic, email this topic and print this topic. Just pick email. It takes you to a page where you can insert your sisters email and name and send her a link to the information that you want her to read. Hope that helps!!

-Jessica :rolleyes:

aldociao Rookie

Jessica,

Thanks for steering me in the right direction--to the top of the page. All I saw at the time when I wanted to email a topic just read was the email button that was there at the bottom of the topic listings. I happened to do it once correctly but forgot how when I tried to repeat; memory is not the same as it used to be!

Another thing: Noticed, today, as I was going through the forums that there's been a change in layout. Some topics are "Pinned" and others are designated as "Forum Topics." Would like to know what this change means. Going to "Help" and "New Board Guidelines/Rules" did not help.

Was glad to see that some topics were switched to more appropriate forums. Sometimes it is difficult to know which forum to use, but it's also obvious in some cases that we're not being careful enough about where we place our new topics. --Aldo

granny Rookie
Noticed, today, as I was going through the forums that there's been a change in layout. Some topics are "Pinned" and others are designated as "Forum Topics." Would like to know what this change means. Going to "Help" and "New Board Guidelines/Rules" did not help.

I noticed the change also and like you, didn't find help. Can someone explain?

Thanks in advance, Granny

  • 2 weeks later...
Scott Adams Grand Master

Hello,

A pinned topic just means that it cannot be moved to a different forum/category. They are pinned by the moderators because they are in the correct forum/category, and this prevents them from being moved.

Take care,

Scott

aldociao Rookie

Thanks, Scott. I've noticed that there has been quite a bit of moving around of topics and merging of forums lately. It makes for a better board but does cause some confusion when not finding your favorite topics where you once found them. Knowing that a Pinned topic will not be moved should eliminate that confusion, or most of it. --Aldo

aldociao Rookie

In replying to a recent post, I quoted some text, and then used that information to ask a question that took the material of the thread into another area of inquiry. I was tempted to start another topic, but did not, wanting to keep topic-growth to a minimum. But by doing so, I now feel that the subject will not receive the attention it might otherwise have received if a new topic had been started--a topic that probably deserves to get this attention and will probably not get it due to its being in the thread it's in. I'm not clear on how best to handle this and wonder if some guidelines could be given so that it would be easier to decide when to start a new thread and when to stay with the one that prompted the question or comment. There are times when the need to start a new topic is clear; other times when it's not so clear; and times when it's clear that a new topic is not necessary. Checking the Help Option did not help with this question. Am I the only one having this problem?

I think I would be clearer if I mention the topic I'm referring to when the problem surfaced. I believe it was about Muir Glen canned tomatoes; were they gluten-free? I quoted from one of the posts on that thread where there was a mention of D"Adamo's blood type diet (posted by Seeking Wholeness, I believe). I wanted to know more about what Sarah had to say about this, and asked for some more details, explaining my own doubts about it because of his "avoid list" for Type As. Sarah is obviously very knowledgeable about the diet and it seemed the perfect opportunity to ask her what came to mind on reading her post.

My question, in a nutshell: should it have been a new topic, or was it right to keep it there where the question was generated by reading one of the posts? Thanks. Aldo


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



aldociao Rookie

Another question that I probably should be able to figure out on my own but have not been able to. How do you get the bold, italic, and underline type faces that I see being used in some posts? (This is simple to do on my computer but not here on the Board.) I tried clicking on the buttons listed above, first in normal mode and, when that didn't work, in guided mode, which also didn't work. All I got in one post was the number 1 before the phrase and not the italics I wanted.

Another thing that puzzles me--just one of many when it comes to computers--is how are you able to just underline apparently any word or phrase--like "here" or "there"--in the posted message, without using the www address line, and by clicking on it get the website? How long must I apprentice in the arcane arts before I too can do this? --Aldo

seeking-wholeness Explorer

Aldo,

There are two ways that I know of to modify the appearance of text. Here's how I do it: I type out my reply and THEN go back and highlight the words I want to modify. While they are highlighted, I click on the button(s) that make them look the way I want them to. That way I don't have to remember to "close the tag" when I want normal text again. The other way is to click on the appropriate button before you start to type the word(s) in question. You will notice that an asterisk (*) appears on the button to indicate that it is in use. When you want to return to normal text, click on the button again to turn it off.

To include a hyperlink that is not itself a web address, click on the "http://" button. A "wizard" will appear and prompt you to enter the web address. After you press OK, you will be prompted to enter the "name" of the website, which is simply the text you want to use as the link (like "here" or "this really fabulous website"). It will automatically appear underlined when the post is submitted.

And before you get the idea that I am a computer geek, let me confess that I still don't know what half of the buttons up there do! I'm just learning as I go along. I hope this helps!

ROYAL BLUE Apprentice

Can you tell me about the" remember me" at log in. I have the box marked, but everytime I come to the board I still have to log in? Any advice

Tracy

aldociao Rookie

Sarah,

Thanks. The type modifications and the hyperlink worked just as you described it. Maybe someday I'll be able learn from the computer wizards as I get more familiar with their way of doing things. But for now, it seems to be either "live" instruction or I'm dead in the water. --Aldo

Scott Adams Grand Master

Hi Tracy,

This can happen if you cookies are blocked. Check your browser's privacy settings and set them to accept all cookies. Also check any firewall that you may have like Zone Alarm and do the same.

Take care,

Scott ;)

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,684
    • Most Online (within 30 mins)
      7,748

    Betty Siebert
    Newest Member
    Betty Siebert
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)


  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
×
×
  • 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.