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momandgirls

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momandgirls Enthusiast
momandgirls
Posted

Hi-o. I'm under my mum's account but i'm going to get my own as soon as i can figure it out. I've been gluten-free since March. I'm also lactose intolerant. I just turned 12 and no one I know has Celiac (well, except for a boy in my grade but I don't really know him and we aren't friends). One of my friends (a pen pal, really) is being tested but she doesn't have her results yet. I'd really like to just be able to talk with kids my own age sometimes about being gluten-free. By the way, my fave ice cream is Turtle Mountain...we get it at WholeFoods and I love Pamela's gluten-free bread mix. It's really REALLY yummy. (especially with raisins and cinnoman...mmm mmm good!) :lol:

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rachael128 Newbie
rachael128
Posted

Hi

I've been gluten-free since around May.

My AIM is Raquelita91, so feel free to IM me.

Ashley Enthusiast
Ashley
Posted

Hiya!

My name is Ashley and I'll be 16 in a few months. I'm lactose-introlerant and a Celiac too. Wow! It's amazing you actually have another Celiac in your grade! I'm searching at my highschool to see if there's any other Celiacs out there, but, no luck. Oy, Pamela's bread mix IS the absolute best. If ya need anyone to talk to me, I'm here :) Feel free PM me. I'll be hoping the best for you, it is a hard situation to be in sometimes.

-Ash

momandgirls Enthusiast
momandgirls
Posted
  • Author

Hi Ashley! That stinks that noone else is gluten-free in your grade... hey, maybe we could start a Pamela's fan club!!!!!!!!! Thanx for writing back!!!!!! :lol:

Hey...just noticing ur avatar. I think the air force ROCKS and i actually take flying lessons...flying as in airplanes. Are you interested in planes?????

guitarplayer4God Explorer
guitarplayer4God
Posted

Hi, I'm Bethani..Welcome to the boards! I'm 15 and have been gluten free since June. I'm also allgeric to soy, casein, and peanuts.

Ashley Enthusiast
Ashley
Posted
Hi Ashley! That stinks that noone else is gluten-free in your grade... hey, maybe we could start a Pamela's fan club!!!!!!!!! Thanx for writing back!!!!!! :lol:

Hey...just noticing ur avatar. I think the air force ROCKS and i actually take flying lessons...flying as in airplanes. Are you interested in planes?????

Lol, that'd be great! I love the cake mixes too...tastes just like a chocolate cake to me!

Sure enough! I haven't been able to take lessons yet, but, I really do want to go into the Air Force as a pilot or a doctor. I'm praying for a waiver for celiac disease so I can get in. I'm in JROTC right now. My boyfriend and I are big aviation freaks! :lol:

-Ash

momandgirls Enthusiast
momandgirls
Posted
  • Author

What is JROTC? Is it lots of hard work?

I've never tried pamela's cake mix, but Namaste's is great!!! I tried the chocolate cake and it was DELICIOUS!!!!!!!! :lol::D:)

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Ashley Enthusiast
Ashley
Posted

We have the AFJROTC at our highschool = Air Force Junior Reserve Officers Training Corp. You learn drill, marching, and other ceremony movements and activities. We also have Special teams (Saber, Color Guard, and Drill Team), Kitty Hawk Air Society and some others. In my opinion, it's not a hard class. You do have to be dedicated to taking care of your uniform (which is worn every Wednesday) and other things, but, it's a great class.

Ooo, never tried Namaste's. I'll have to look for it.

-Ash

Kassie Apprentice
Kassie
Posted

hi, my name is kassie i am 15 and i have been gluten-free since the 1st of january. i dont really know anyone around here where i live with it, but i have a twin sister with it and also a little sister around your age. if you need anything just ask, and i am sure that my little sister would love talkin to you too.

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    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

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      By Scott Adams · Posted

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    • 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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