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Where Do My Posts Go?


azza

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azza Apprentice

Hello,

I have asked the same question twice on the forum, in the Medications corner... But each time I want to check for replies.. I don't find it anymore?? What is the problem? It is not the first time I post a new topic.. "I was asking if all medicines safe to take??"

Thanks In Advance,

Azza <_<


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gf4life Enthusiast

Hi Azza, I just checked and your posts are still there. They are in the forum for Gluten Free Foods, Products, Shopping and Medications.

If you have trouble find one of your specific posts, since there are multiple pages in some of the more popular forums, the quickest way to check your own is to click on your user name on any of your posts, and it will take you to a page where you can select a link to all of the postings by that person. You can actually do this for anyone, but once you are there you should find the ones you are looking for.

I hope this helps.

Also, if you click on the box (below the typing area when you make a post) that says "Enable email notification of replies?" , this will e-mail you with a link directly to the reply.

God bless,

Mariann

gf4life Enthusiast

Also, if your posting is a fairly new one, it has probably not been pinned. This means it is on the very last page in that forum. A pinned topic, means a moderator has pinned it into that forum, because it is in the correct forum. It can not be moved out of that forum. Moderators have the option of moving any postings that are not in the correct forum, into one that is more suitable for that topic. Sometimes, especially since the board is growing, it often takes us moderators a few days to get all the topics pinned, since we have to go through each one, and read it to make sure it is in the correct forum and then pin that one, and move on to the next... So please be patient, and know that your post is there.

It is also not necessary to repeat your post is the same forum on the same topic. This clutters up the board with duplicate information. It is also recommended by the site administrator that you do a search and see if your particular question has already been answered, you may find a lot more information that way, since there would have already been replies to that very question and you won't have to wait for the information. The sooner the better, right? :D Especially when it is a topic regarding what is gluten free and what is not, since you might be sitting there with the product in your hand, wondering if you should eat it or not! :o

Mariann

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    • trents
      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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      I might suggest you consider buckwheat groats. https://www.amazon.com/Anthonys-Organic-Hulled-Buckwheat-Groats/dp/B0D15QDVW7/ref=sr_1_4_pp?crid=GOFG11A8ZUMU&dib=eyJ2IjoiMSJ9.bk-hCrXgLpHqKS8QJnfKJLKbKzm2BS9tIFv3P9HjJ5swL1-02C3V819UZ845_kAwnxTUM8Qa69hKl0DfHAucO827k_rh7ZclIOPtAA9KjvEEYtaeUV06FJQyCoi5dwcfXRt8dx3cJ6ctEn2VIPaaFd0nOye2TkASgSRtdtKgvXEEXknFVYURBjXen1Nc7EtAlJyJbU8EhB89ElCGFPRavEQkTFHv9V2Zh1EMAPRno7UajBpLCQ-1JfC5jKUyzfgsf7jN5L6yfZSgjhnwEbg6KKwWrKeghga8W_CAhEEw9N0.eDBrhYWsjgEFud6ZE03iun0-AEaGfNS1q4ILLjZz7Fs&dib_tag=se&keywords=buckwheat%2Bgroats&qid=1769980587&s=grocery&sprefix=buchwheat%2Bgroats%2Cgrocery%2C249&sr=1-4&th=1 Takes about 10 minutes to cook. Incidentally, I don't like quinoa either. Reminds me and smells to me like wet grass seed. When its not washed before cooking it makes me ill because of saponins in the seed coat. Yes, it can be difficult to get much dietary calcium without dairy. But in many cases, it's not the amount of calcium in the diet that is the problem but the poor uptake of it. And too much calcium supplementation can interfere with the absorption of vitamins and minerals in general because it raises gut pH.
    • Scott Adams
      What you’re describing really does not read like typical IBS-D. The dramatic, rapid normalization of stool frequency and form after removing wheat, along with improved tolerance of legumes and plant foods, is a classic pattern seen in gluten-driven disease rather than functional IBS. IBS usually worsens with fiber and beans, not improves. The fact that you carry HLA-DQ2.2 means celiac disease is absolutely possible, even if it’s less common than DQ2.5, and many people with DQ2.2 present later and are under-diagnosed. Your hesitation to reintroduce gluten is completely understandable — quality of life matters — and many people in your position choose to remain strictly gluten-free and treat it as medically necessary even without formal biopsy confirmation. If and when you’re ready, a physician can help you weigh options like limited gluten challenge, serology history, or documentation as “probable celiac.” What’s clear is that this wasn’t just random IBS — you identified the trigger, and your body has been very consistent in its response.
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