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Has This Been Considered?


singswtharmony

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singswtharmony Newbie

Hello everyone --

I've been looking through the message boards, and haven't seen anything yet...but have people considered setting up a "mentor" program here at celiac.com?

I know that I personally would love to have an experienced person that has dealt with Celiac's disease for awhile now as a mentor. Someone that I could email with questions and or advice...or just some support when I'm feeling particularly weak!

I know that's kind of the point of this message board, but I think it might be a neat and even more personal way of connecting with other celiacs. I'm not sure if it's possible, or if it's been discussed before...just thought I'd put it out there for consideration!

Thanks! :)

Caitlin


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celiac3270 Collaborator

Cool idea...there isn't any program here with that, obviously, but I guess you could just ask someone who seems knowledgeable via e-mail if they'd be willing to help with questions or whatever--I guess this board is sort of like that, just with many different people, some of them in the same beginning stages of the diet.

jaimek Enthusiast

I would offer to answer any questions that you may have. I feel as if I have been through a lot in the past year since being gluten-free. I know a lot from calling places and doing research. I am sure there is a ton of stuff I don't know, but feel free to email if you have a question or just want to chat!

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      Welcome to the celiac.com communiuty, @Matthias! Yes, we have been aware that this can be an issue with mushrooms but as long as they are rinsed thoroughly it should not be a problem since the mushrooms don't actually incorporate the gluten into their cellular structure. For the same reason, one needs to be careful when buying aged cheeses and products containing yeast because of the fact that they are sometimes cultured on gluten-containing substrate.
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      The one kind of food I had been buying and eating without any worry for hidden gluten were unprocessed veggies. Well, yesterday I discovered yet another pitfall: cultivated mushrooms. I tried some new ones, Shimeji to be precise (used in many asian soup and rice dishes). Later, at home, I was taking a closer look at the product: the mushrooms were growing from a visible layer of shredded cereals that had not been removed. After a quick web research I learned that these mushrooms are commonly cultivated on a cereal-based medium like wheat bran. I hope that info his helpful to someone.
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