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What The Heck Is Going On With The Forum?

penguin

By penguin
in Board/Forum Technical Help

Recommended Posts

penguin Community Regular
penguin
Posted

Anybody else get an error message about too many clicks or something? I couldn't check posts at 4:30 and when I tried again at 6:30 I got the same message. I just now was able to get on, what gives? Just me?

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VydorScope Proficient
VydorScope
Posted

Nope, was down... looks likethey got it fixed now... its just part of life on the net and why Scott prbly has a ulcer or 3 by now... :)

penguin Community Regular
penguin
Posted
  • Author

Answered my own question. Looks like the board was down from about 4:40 (central) and just now came back on. I thought my comp might be going screwy.

Thanks for fixing the lifeline, Scott :)

I like our synchronicity in posting, Vincent :)

kevsmom Contributor
kevsmom
Posted

ChelsE - It didn't happen to me. I guess it could just be you :P (of course I didn't get home until around 7:15, and by the time I fixed dinner, ate and logged on, they got it fixed.

Cindy

Mango04 Enthusiast
Mango04
Posted

haha I thought my computer was messed up too. Glad the board is working again.

DingoGirl Enthusiast
DingoGirl
Posted

Nope, same thing happened to me also.....yes, glad the lifeline's back up

jerseyangel Proficient
jerseyangel
Posted

Ha--me too!

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Canadian Karen Community Regular
Canadian Karen
Posted

I got e-mails from both Lisa and Lynne, so I tried to get in and I got the same "too many connections" message. I e-mailed back that maybe the "Sex and Celiac" thread was heating up the lines so much it blew the board! :lol:

Hugs.

Karen

par18 Apprentice
par18
Posted
I got e-mails from both Lisa and Lynne, so I tried to get in and I got the same "too many connections" message. I e-mailed back that maybe the "Sex and Celiac" thread was heating up the lines so much it blew the board! :lol:

Hugs.

Karen

Karen,

That is exactly what I told my wife when it was down. 1760 views. Way to go Mrs. Altoid!

Tom

celiac3270 Collaborator
celiac3270
Posted

I had the same error message earlier....

jerseyangel Proficient
jerseyangel
Posted

I also noticed for the last day or so, the site has been very slow--especially last night. It was not my computer, I don't think, because anyplace else I was on was fine.

Lisa Mentor
Lisa
Posted

Karen, what in the world would we do without you. You make life in Celiacland worthwhile :):):) You are truely the Queen, and glad to be your friend.

Hugs back Lisa

penguin Community Regular
penguin
Posted
  • Author
I also noticed for the last day or so, the site has been very slow--especially last night. It was not my computer, I don't think, because anyplace else I was on was fine.

Ditto here. Seems to be working much faster now.

Maybe the board ate too many cookies....or altoids :P

mouse Enthusiast
mouse
Posted

It was so slow last night that I thought it was my computer. This morning I defraged, did Virus checking etc. Then this afternoon I got the same error message. Glad our "life blood" is back.

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    • Jane02
      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. 
    • Matthias
      Unexpected gluten exposure risk from cultivated mushrooms

      By Matthias · Posted

      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.
    • Scott Adams
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      By Scott Adams · Posted

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    • Matthias
      Unexpected gluten exposure risk from cultivated mushrooms

      By Matthias · Posted

      Thanks a lot for your response! Can you maybe specify which kind of cheeses I should be cautious about? Camembert/Brie and blue cheeses (the molds of which are nowadays mostly grown on gluten-free media, though, so I've read, right?) or other ones as well? Also, I was under the impression that yeast is generally gluten-free if not declared otherwise. Is that false?
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