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  1. An interesting question. When talking about coeliac disease a while ago I was gently corrected by someone who doesn't want to label herself as 'diseased' but always refers to herself as 'coeliac', or 'a coeliac'. I can see her point. At a work function a staff member asked me why I had a special meal (not all that special: a hard boiled egg and some lettuce) and I explained. She asked some questions and when I told her it was an immune disease she moved as far away from me as possible and hasn't let herself be in the same room as me since. I now prefer not to use the D word, too. I certainly don't feel diseased!

    I don't mind being defined by my condition, if it promotes understanding. I've had quite a few people asking me thoughtful questions lately, at times as if that's the only topic of conversation with me they can find. Of course I hope they don't see me entirely in terms of my diet, but I'm touched they're thinking about it.

    On the other hand, there's still a handful of people who wonder why I don't just get over it and stop making a fuss about my food. With such people I tend to mention the D word from time to time just to let them know it's a serious condition, not just a fad. But the people who really matter see me for what I am, dietary requirements and all.

    Cheers, Lindy in Australia

  2. Pardon my ignorance: I'm Australian. We have something here called hash browns, but they don't sound much like what you're talking about. Could you please elaborate on what they are? Thanks!

    I'm new to celiac disease and this board. Thank goodness for this and other internet resources; I'd still be following a lot of bad advice without them. You people are very supportive and encouraging, and I've learnt a lot from you already.

    Just a little about me: I'm 47, supposedly asymptomatic (though I've run a bit of a gamut over the years, I now realise), though definitely coeliac, with blood results over the top and biopsy showing 'severe' damage. Been gluten-free a month now, and loving it - mostly. Still having the odd foggy brained day, but oboy, is this what normal digestion feels like?

    My biggest problem is not boring my friends & family, as I'm still excited to realise all the things I CAN eat. They're very patient, but it's not of great moment to them the way it is for me when I find I can adapt another recipe or find a great tasting substitute. Successes so far: home made gluten-free pasta and crepes. Failure: scones (I think you call them biscuits?) which absolutely failed to rise. They made good soft crumbs, though. Dubious: bread, the formula for which I made up as I went. It rose fine and looked fabulous but tasted to me like dry cake. My partner, on the other hand, had no idea it was gluten-free and ate it quite happily, so I guess it was my expectations that made it a dubious success, not the thing itself.

    Thanks for being here!

    Lindy M

    South Australia