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Wow!

Becky6

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Becky6 Enthusiast
Becky6
Posted

We went for Belle's 4 year check up today and boy has being gluten-free made a difference!! Last year she was in the 5% for weight which is where she has been forever! Well, she has been gluten-free for 4.5 months now and has gained 4.5 lbs during that time! She is up to 30.5 lbs which is 25%!!! She is doing so much better!! She is still a skinny minny for 4 but we are getting there! The doc was so pleased with her progress!

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jerseyangel Proficient
jerseyangel
Posted

So happy to hear that! :)

Canadian Karen Community Regular
Canadian Karen
Posted

That's wonderful news!!!! Congratulations!

Hugs.

Karen

Ursa Major Collaborator
Ursa Major
Posted

Fabulous, keep up the good work! I am glad the diet is making that much of a difference.

flagbabyds Collaborator
flagbabyds
Posted

YAY,

BTw she may not ever get very high, because I have been gluten-free for 14 years, and are almost clinically diagnosed with annorexia just by my weight, under 100 and almost 5'8"

Judyin Philly Enthusiast
Judyin Philly
Posted

So pleased for you!

It's every Mom's dream that their children will thrive and be happy.

Glad you perservered and got this for your daughter. :)

judy in philly

mommida Enthusiast
mommida
Posted

HUGS of joy for you and your skinny minny!

L.

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Guest nini
Guest nini
Posted

YAY!!!!! Jumping up and down for you!!!!

Chey's a skinny minny too Becky, I don't know what percentage tho, I need to get her in for her 6 year well check up.

2Boys4Me Enthusiast
2Boys4Me
Posted

Congrats Becky & Belle! Being skinny is good...Ty's GI doc said his diet is working (4-5 lbs in 6 months) and that he's moved up the scale from scrawny to skinny.

mouse Enthusiast
mouse
Posted

I am so happy for both of you. You must be doing a GREAT JOB.

tarnalberry Community Regular
tarnalberry
Posted

congrats!

TCA Contributor
TCA
Posted

YEA!!!!

Cheri A Contributor
Cheri A
Posted

Congrats Becky!! :)

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    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
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      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

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      Contact them.
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      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
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      Unexpected gluten exposure risk from cultivated mushrooms

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      Many thanks!
    • Scott Adams
      Unexpected gluten exposure risk from cultivated mushrooms

      By Scott Adams · Posted

      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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