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Anyone Else A Friend Of Bill W?

Elizabeth5220

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Elizabeth5220 Apprentice
Elizabeth5220
Posted
;) Just wondering...I quit drinking 15 years ago but went 'back out' after 10...am now sober again for 15 months! :):rolleyes: :rolleyes:
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bartfull Rising Star
bartfull
Posted

I never had Bill's help, but I did have a very bad problem at one time. As a matter of fact, I thought my celiac digestive symptoms (mild ones) were just damage I had done with my old pal Jose. I managed to get away from the people I used to visit Jose with, and eventually got things under control. It had gotten to the point where I could visit him on rare occasions without feeling like I had to move in! But I always got the digestive symptoms, and the last visit I made, I was so sick I will never be tempted again!

Celtic Queen Explorer
Celtic Queen
Posted

I'm not a friend of Bill myself, but I have family and friends that are. And I've wondered if there's any connection between gluten and alcohol. Since there's so many other symptoms out there, why can't this be related too.

Good for you on 15 months sober. That's something to be proud of.

Bambamonabike Newbie
Bambamonabike
Posted

;) Just wondering...I quit drinking 15 years ago but went 'back out' after 10...am now sober again for 15 months! :):rolleyes: :rolleyes:

Wow! Me too! I had almost 15 yrs, went back out, and now , on the 16th I'll have 18months!

Bambamonabike Newbie
Bambamonabike
Posted

I'm not a friend of Bill myself, but I have family and friends that are. And I've wondered if there's any connection between gluten and alcohol. Since there's so many other symptoms out there, why can't this be related too.

Good for you on 15 months sober. That's something to be proud of.

I wonder about the alcohol, gluton thing too. And, depression.

bartfull Rising Star
bartfull
Posted

Well, I get my celiac genes from Mom's side, and I get my (former) ability to drink anyone under the table without ever getting a hangover from the Native American genes on my Dad's side.

But depression? That could stem from being sick all the time, the struggles to live a normal life without being CC'ed every time you turn around, or lot's of other things. Alcohol is often used by "self-prescribers" to head off depression, but in the long run it only makes it worse.

lovegrov Collaborator
lovegrov
Posted

I am. 19 months.

richard

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

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By trents · Posted

      Contact them.
    • 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.
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