cerrado33 - 1/8/2025 18:59

Grain Trader:

I have had Celiac disease for 24 years now.

There are WAY more food options than when I was first diagnosed.

Just a few things to consider depending on how severe you are. There is gluten added to things you would never think. Lipstick, glue on envelopes, seasonings, etc..

Usually gluten attacks are worse if gluten is consumed in a form where the gluten was added as a binding agent, versus naturally occurring in the food. But with Celiac, gluten is bad anytime.

Also, at restaurants: many times items will be labeled GF, but you have to make sure it isn't cross-contaminated; like fried food in the same frier as gluten containing food. So when ordering, make sure to say it is an allergy, and check about the food being prepared on a separate surface. You can tell pretty quickly if the staff knows what they are doing to keep your gut feeling well.