I haven't lost any vision yet; I just got the diagnosis and stared AREDS2 vitamins and digging info research. I already have diet and exercise in place. If I lose my vision it will likely be a years-long process. Thanks for The Country of the Blind book recommendation; I just checked it out and look forward to reading it.
That was kind of you to cook the vegan and GF dish for your guest. Celiac is 20 ppm gluten and less, so if a knife or cutting board with a wheat bread crumb on it is used to also make a GF dish, I would be sick for a few days. Stirring GF pasta with the same spoon as wheat pasta has the same effect. Most people don't know the major ingredient in soy sauce is wheat; gluten is hidden in a lot of things. I know it is socially embracing to make a GF dish for a guest, but GF cross contamination (cc) happens a lot in restaurants and other places. My sister has never been tested for celiac, but thinks she is gluten intolerant and cooks GF and gluten based dishes. I can't eat her cooking due to risk of cc.