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Intro

weathertopmama

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weathertopmama Rookie
weathertopmama
Posted

Hi, I'm Amy. Nice to meet you! :)

Our story is long and convoluted and painful, but sadly typical, so I'll spare you the details ;) .

The short version is that I have celiac disease and at least 3 of our 4 sons have it, too. I think the fourth would have been diagnosed later if he'd continued on a regular diet. The older two showed no symptoms until they were over 6 years old, and the blood tests were the same for all.

We all eat gluten-free, even DH does at home. We've been gluten-free for about a year. I try really hard to put the tough stuff behind us and just be happy! The boys are doing really well now but we had some very hard times.

I'll admit the costs of gluten-free food are killing us! And I've accidentally glutened us all twice in the past month, after being successful for a really long time :rolleyes: .

Anyway I'm sure I'll tell more of our story as time goes by, I look forward to meeting you all!

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jennyj Collaborator
jennyj
Posted

Welcome. You will find this site a place of solace, understanding, and a good place to vent without being judged.

Lisa Mentor
Lisa
Posted

Hey Any:

Welcome, but won't spend too much time on that. Carriefaith, on this site has some wonderful gluten free recipies and they go on forever, many, many good things that are easy and good. Do a search on "recipies".

I haven't been feeling too well this week, so I will pass on to others.

Glad you found us, You will never meet a more informed, comforting place than here.

Lisa

dlp252 Apprentice
dlp252
Posted

Hi and Welcome!!!

plantime Contributor
plantime
Posted

Welcome to the board!

taz sharratt Enthusiast
taz sharratt
Posted

hi amy, nice to meet you to. welcome. you will find this site really helpfull.

flagbabyds Collaborator
flagbabyds
Posted

¡¡welcome!!

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weathertopmama Rookie
weathertopmama
Posted
  • Author
:) Thanks for the welcome! :D
Sarah8793 Enthusiast
Sarah8793
Posted

Welcome Amy! :)

I love this community. I am newly gluten free and addicted to this board. :rolleyes:

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

      By trents · Posted

      Contact them.
    • 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

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      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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