Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.


  • Celiac.com Sponsor (A1):
    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Hi, I'm New

RubyRoses17

Recommended Posts

RubyRoses17 Rookie
RubyRoses17
Posted

Hello everybody. My name is Emily and I am 17 years old. Unfortunently I have stupid Celiac Disease. I'm a nice person unless I have a reason not to be, lol. I love all good people and I do not judge them. If there is anything else you would like to know about me, please ask. :)

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Lisa Mentor
Lisa
Posted
Hello everybody. My name is Emily and I am 17 years old. Unfortunently I have stupid Celiac Disease. I'm a nice person unless I have a reason not to be, lol. I love all good people and I do not judge them. If there is anything else you would like to know about me, please ask. :)

Hi Emily,

Glad to have you with us. :D

curlyfries Contributor
curlyfries
Posted

Hi Emily :)

You will find a lot of good people here. How long since you've been diagnosed?

homemaker Enthusiast
homemaker
Posted

Hi Emily....Welcome you will find us very friendly!

purple Community Regular
purple
Posted

Hi Emily, Welcome to our family :)

I have 2 daughters, 18 and the oldest will be 21 next week. We have been gluten-free for more than a year (not Celiac). Both girls have completely different reactions to gluten. Yes it's a pain to be gluten-free at your age.

I try to make the girls whatever I can to make their life easier. I bake/cook and freeze foods for them. I don't see them much b/c they moved out and are now living together. The big city where they live has all those gluten places but they have learned to manage. When they have a "need" I head for the kitchen or this forum to come up with something. Just today my oldest asked me if I could bake her a birthday cake next week, she said she hasn't had cake in a long time. She forgot that I just made her brownies and 2 kinds of muffins. But yes she will have a birthday cake!

Please ask lots of questions and we will all help you! The beginning is hard but it gets easier. Don't deprive yourself of yummy things...just learn how to make things differently. One thing we learned is that they eat alot less chemically filled, prepacked junk...it's not real food. They eat healthier than before. That is a plus ;)

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Jane02
      - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      4

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

      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.
    2. Matthias
      - Matthias replied to Matthias's topic in Gluten-Free Foods, Products, Shopping & Medications
      5

      Unexpected gluten exposure risk from cultivated mushrooms

      Many thanks!
    3. Scott Adams
      - Scott Adams replied to Matthias's topic in Gluten-Free Foods, Products, Shopping & Medications
      5

      Unexpected gluten exposure risk from cultivated mushrooms

      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 s...
    4. Scott Adams
      - Scott Adams replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      4

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

      Kirkland brand (at Costco) is gluten-free and is 2,000 IU.
    5. Matthias
      - Matthias replied to Matthias's topic in Gluten-Free Foods, Products, Shopping & Medications
      5

      Unexpected gluten exposure risk from cultivated mushrooms

      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...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,326
    • Most Online (within 30 mins)
      7,748
    PattyPagnanelli
    Newest Member
    PattyPagnanelli
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • 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

      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?
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.