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I Love This Board!

Mtndog

By Mtndog
in Coping with Celiac Disease

Recommended Posts

Mtndog Collaborator
Mtndog
Posted

I have to say, having been on this board for over 3 years, that I LOVE it!!!!!!!!! I know people argue and there has been some negativity lately, but I love the fact that I learn something new every day. I just learned I can now drive 2 exits away and get gluten-free pizza at Uno's.

People here are wonderful!!!!!!! If you want to argue about that, give me your best shot!!!!

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Jenny (AZ via TX) Enthusiast
Jenny (AZ via TX)
Posted

I love this board too! Without it, I would still be wondering what I could eat and where I could eat. Also, the recipes are great. I don't even need a cookbook! :P

Mother of Jibril Enthusiast
Mother of Jibril
Posted

I love this place too! :) :) :)

I don't have a lot of support in the small town where I live... this forum has really helped me learn about gluten intolerance... plus casein intolerance, other food intolerances, thyroid issues, and autoimmune disorders! I wish I had known about it when we first figured out that our son is intolerant to casein.

MaryJones2 Enthusiast
MaryJones2
Posted

Me too! I'm not sure where I would be without you guys.

missy'smom Collaborator
missy'smom
Posted

Me too! :) I think it's hard to communicate when you're limited to words on a screen. I'm sure I come across the wrong way sometimes. I try to give everyone an extra measure of grace. I was just thinking this week how I was so lucky to find this board, and so early on and have gotten so much support. I was thinking "now if I could only find one for diabetes like this"! My local celiac disease support group is great at what they do too. It's just different from what I get here.

:) THANK YOU GUYS!!!!! :)

ShayFL Enthusiast
ShayFL
Posted

I love it too. :) Some really wonderful people on here.

purple Community Regular
purple
Posted
:D Me too...we are a family and families have sibling rivalry but still love each other!
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pele Rookie
pele
Posted

It's pretty hard to imagine living gluten-free without the internet.

ang1e0251 Contributor
ang1e0251
Posted

I thank you all for the great support. Life is so much clearer since I visit this family every day. I don't feel isolated. The other great thing is you can talk about any subject without judgement. Thanks...

*lee-lee* Enthusiast
*lee-lee*
Posted

ok, i'll jump on the bandwagon too!

i don't know what i would do without this board. i've learned so much in 4 months and i know i'd be glutening myself all the time if not for all the good tips i've read. i tell everyone i know about how much of a resource and a support this is. one of my friends is currently awaiting her blood test results and she's already asking for the board info in case she is diagnosed.

so thank you everyone, for being so knowledgeable and supportive!

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

      By Scott Adams · Posted

      Kirkland brand (at Costco) is gluten-free and is 2,000 IU.
    • 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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      Unexpected gluten exposure risk from cultivated mushrooms

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