Okay, let's back up a second. As much as I like weebly's really simple drag and drop features to build my current site, I'm limited in a lot of the promotion I can do because my site is templated. Google won't interact with my templated site, so I can't get paid for YouTube video ads because you have to link your YouTube to an AdSense account if you want to get paid for YouTube ads. I could set up an ecommerce store with a paid weebly account, but because my site would still be templated, I couldn't earn externally with advertising through Google.
So what's a designer with little coding experience to do? WordPress, of course. I've got my domain, and a host, and I just downloaded a template I like, and I hope to have my fully functioning blog at thedeglutenizer.com up and running by the first of the year!
But isn't WordPress templated? Yes! But you set up plug-ins to improve functionality, including for SEO (search engine optimization). So where my current site won't even show up in the google search results for "gluten free blog," my WordPress site will own that first page with a little help from a friend of mine who actually builds and manages websites and does SEO.
Some more exciting news: non-celiac gluten sensitivity may be real after all! A new study has linked zonulin production after consuming gluten in those who self-diagnose NCGS as being similar to levels found in celiac patients. Check out the story on NPR. Testing is still in preliminary stages, but with a potential link now discovered, scientists have something new to look for.
And then some sad news: despite that the Tabuleh Cafe in Stuart advertises that they offer gluten-free options, at least one person there doesn't know the difference between gluten-free and vegan. He tried to tell me some items weren't gluten-free because some contained mayonnaise, and some contained honey. For those of you who don't know, these products are normally gluten-free unless someone dips a utensil that was just used on gluten back into the container and contaminates the entire container. Then he suggested I get one of the tabboulehs, Tabbouleh is traditionally made with bulgur or couscous. Yes, he recommended that I try the vegan gluten-FULL dish when I asked about gluten-free options. And finally, he argued with me when I tried to correct him.
If you're new to the gluten-free diet and absolutely have to avoid gluten, then here's the issue with restaurants where even a single person making your food doesn't understand gluten: YOU ABSOLUTELY HAVE TO AVOID GLUTEN. In this case, as a customer looking for gluten-free options, I was recommended that I eat gluten. In other cases, that means they won't have a dedicated gluten-free space in the kitchen, or someone who doesn't know will bring gluten into the gluten-free space. Will everyone preparing your meal wash their hands or change to fresh gloves? And will they only offer plant-based options because they don't realize that you can in fact have as big a steak as you like? Bottom line: if they don't know what gluten is, don't eat there.
Anyway, with the holidays now here, and with my mom's foot still in a boot and her still not being allowed to drive, things have been and will continue to be hectic for a while. I'll be back with regular posts after the first (hopefully with my new site at my new domain). To all of you, I wish a merry Christmas, happy holidays, and a very happy new year!
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