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Thanks To Everyone

louiesgirl2

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louiesgirl2 Rookie
louiesgirl2
Posted

:D I just want to say thank you to everyone here at this web site. There is a wealth of information here that has been extremely helpful.

The willingness of each of you to tell your stories and share your experieinces is amazing and I for one want to applaud you.

Phyliss

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jenvan Collaborator
jenvan
Posted

Glad you were helped and welcomed! I echo that thanks too--this site is a God-sent for sure ! :D

Carriefaith Enthusiast
Carriefaith
Posted

I know! This site is great! There are so many knowledgeable and helpful people that take the time to help others. We need more people like this in the world B)

Canadian Karen Community Regular
Canadian Karen
Posted

I concur. This website is blessed with many people who are always willing to go the extra mile to help navigate the difficult road to a gluten free lifestyle.

I am proud to be a part of this community..... :rolleyes:

Karen

jenvan Collaborator
jenvan
Posted

my husband says i'm an internet dork now b/c i am on this site all the time :D

Canadian Karen Community Regular
Canadian Karen
Posted

My hubby says the same thing!! :lol: He'll say: "Hey, computer geek, come here and take a look at this"...... or something along those lines.... :lol:

Karen

celiac3270 Collaborator
celiac3270
Posted

Yea...my mom thinks I do too much of it--and I do...a few days ago, my status was as follows:

- Celiac.com board (where I post most often--loyal to my roots :D )

- Delphi Forums board

- Listserv

- 6 Yahoo Groups (which I was getting by e-mail--3 in digest form)

- Numerous gluten-free newsletters and the like, such as Clan Thompson

...and, I'm embarrassed to say, I was eyeing two other forums, one in particular. I don't post a lot at other forums, but I do a lot of reading (at Delphi I have maybe 60-70 posts, lol).

Anyway, my mom told me to try to cut some of it down since I don't have a life, lol, and so I dropped three Yahoo groups, converted the last 3 into digest form, and resolved not to join those other two boards.... <_< oh, and to keep my daily visit count to this board below six, lol.

I do love this site, though. :D:lol:

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celiac3270 Collaborator
celiac3270
Posted
My hubby says the same thing!! :lol: He'll say: "Hey, computer geek, come here and take a look at this"...... or something along those lines.... :lol:

Karen

Yes--I've always been (prior the board, as well) the computer--hmm--**PERSON**--in my family.

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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.
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    • Matthias
      Unexpected gluten exposure risk from cultivated mushrooms

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