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mizzilie

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mizzilie Newbie

Hi, sorry but I am really experiencing frustration with this forum!

I tried to register 4 times with 4 different email addresses. My email addresses were rejected as spam or the system says there is no account with this name or my password is invalid.

I asked for help several times. Only once I got an answer which didn't help and no more answers.

It still says I am not registered but meanwhile I am getting your newsletter 4 times to all 4 email addresses.

Yesterday I tried to sign up again. It only worked when I used the sign in through facebook. I created my account and was happy.

This morning I tried to sign in and was again denied.

I tried it again and it only works with facebook.

What is this? I thought this forum in intended for help with celiac disease. Now I feel I need more help for using your forum than anything else?

I am registered in different forums but I have never experienced anything like this before :blink:

<_<

Any help is greatly appreciated!

Thanks,

Tinka


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Scott Adams Grand Master

This can happen if your browser or fire wall is set to block cookies, or if you have Java disabled. Be sure that the security settings are not set too high, and are at the default level. In general it is a bad idea to create multiple accounts on a board, so please IM me those and I'll take care of them.

Take care,

Scott

mizzilie Newbie

Hi Scott,

well, it doesn't look that easy.

I only use security default settings, I accept Java and cookies.

I use Firefox browser.

My firewall doesn't blog the page.

And celiac.com tells me that my usual email-box provider web.de is a spammer which it is not.

Could it be that celiac.com settings are a little bit too strict. Just asking. I really have tried everything :(

Kind regards,

Tinka

Scott Adams Grand Master

Sorry, but that is all I can think of. If our settings were too strict this would be happening to other people as well, but others seem to be creating accounts, logging in, and posting without issue.

Take care,

Scott

  • 2 weeks later...
Melody1 Newbie

Hi. My identity seems to fade in and out. It is very strange. Sometimes I can sign in and others not. Sometimes I can post and others it tells me I don't exist. Can you see if have made an error in registering? I have had to register a number of times so I may have messed myself up somehow. Thanks very much.

Scott Adams Grand Master

Be sure that your browser or fire wall are not blocking cookies or Java--use the default security settings.

Take care,

Scott

Melody1 Newbie

It seems to be working now. I use an ipad most of the time, so I don't know if that is the problem. Anyway - seems resolved. Thanks! Melody


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  • 2 months later...
Tira Newbie

GRRRRRRRRRRRR. :angry: I have been fighting w/ this site and am about to lose my temper! :angry: I tried logging in w/ the addy and pw I selected when I joined, it wouldn't accept. So I clicked forgot pw and got a new one, got in but now I can't change my pw. :angry: I can't click on the drop down menu option by my name. Getting pretty frustrated and am wondering if it is worth the hassle. I have never had this much trouble logging onto a site! How do I change my PW???????????????????????????????????????????

Tira Newbie

*sigh* Finally figured it out....or at least got it changed. Don't know why I can't access the drop down menu by my name. took me a long time and many tries. Hope it gets better.

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    • Rogol72
      @Richardo, I'm in the same boat as you! I can't handle certified gluten free oats at all. Quinoa is the worst, even when I soak it in water and then wash under the tap for 10 minutes ... I have a reaction. It must be an immune system reaction to the proteins in these gluten-free grains. 
    • trents
      We are all different and our immune systems are unique. I will say, however, that I have not gotten the impression as a moderator and reading hundreds and hundreds of posts on this forum over the years that a dermatitis herpetiformis outbreak caused by grains other than wheat, barley and rye is common. But perhaps it is more common than we have realized and it could be why it it is seems to be common that those who suffer from dermatitis herpetiformis struggle to keep it under control. Perhaps there are qualities found in all cereal grains besides gluten that are contributing factors. Also, have you tried a low iodine diet to see if it helps with your dermatitis herpetiformis? Reportedly, reducing iodine helps some folks afflicted with dermatitis herpetiformis.
    • Richardo
      Ok thanks Trents. I had the lesions biopsied and confirmed dermatitis herpetiformis, so I guess dermatitis herpetiformis can be associated with other grains not typically gluten. I appreciate your comment and I'll give Dr Osborne the benefit of the doubt because without him I would never have known of my grain intolerance and would still be suffering today. I simply never read anyone explain how grains could worsen dermatitis herpetiformis and I feel that information should be made much more readily available. Hey if someone tries going grain free and there's no improvement, no loss, however it drastically changed my life for the better and could at least be offered as a suggestion to sufferers from dermatitis herpetiformis. The other option is Dapsome and I wouldn't want anyone taking that chemical if there was a more natural solution. thanks again 
    • trents
      Welcome to the forum, @Richardo! We sometimes run across terms like "rice gluten", "corn gluten", and "oat gluten" but they are used informally and, technically, it is incorrect to speak of grains other than wheat, barley and rye as having gluten. Gluten is a protein with a specific structure found only in wheat, barley and rye. Other cereal grains contain proteins that are more or less similar in structure to gluten in some ways but are not actually gluten. Having said that, the proteins found in these other cereal grains are similar enough to gluten to possibly cause cross reactivity in some celiacs. Cross reactivity also happens with non cereal grain foods as well that have a protein structure similar to gluten. A prime example is dairy (the protein "casein"). Another example may be soy. Other foods can also cause cross reactivity for different reasons, such as microbial transglutaminase (aka, "meat glue") used commonly in pressed meat products. Just so you'll know, Dr. Osborne's claims have not received wide acceptance in the celiac community and are looked upon with skepticism by the medical and scientific community. Although he is a board certified nutritionist, his doctorates are actually in chiropractic medicine and pastoral science: https://www.drpeterosborne.com/about/dr-peter-osborne/ I am not sure Osborne has the training and background to address the chemical structure that defines gluten. I would encourage you to do some research on what gluten actually is. I have done this for myself and came away convinced that only wheat, barely and rye actually contain the protein gluten. I do not doubt your claims that you have breakouts of dermatitis herpetiformis from consuming these other grains. I am just contending it is not actually from gluten.
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