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Grains are just different part of a grass plant. They've got a higher nutrient and calorie density that makes them easier to transport and feed (and easier for the cattle to gain/maintain weight).
There will be some differences in the meat and milk, but nothing that will bother your health. Personally, grain fed tastes better.
There can be health complications for cattle in either feeding program. Too rich of a diet (too much grain!) can get the bacteria in an animal's gut out of whack and lead to a pretty swift death, which ranchers obviously try to avoid...still, it can happen. Grasses (namely corn stalks or the many different sorghum varieties) in drougthy weather (or subjected to an early cold snap) can produce an alarming amount of cyanide containing compounds...also something ranchers want to avoid.
Lava diarrehia. Sometimes with constipation at the same time. Yeah, I didn't think it was possible either, but I'm on the cutting edge of bathroom science. Boldly going where no man will admit to having gone before...
"Either it'll kill me or I'll kill someone, whichever comes first" ...I'm stealing that.
Yes; it's likely that you haven't completely healed. THAT said, a month into the diet and it's just as likely that you're still getting glutened by products you think are safe. It took me a few months to figure out that 'reading the label' isn't enough (depending on the company). I will say in this case you were almost certainly glutened when you ate out. Eating out = Russian roulette.
Unless it's a resteraunt that caters to celiacs (and even then!) you're gonna get glutened sooner or later. You may be incredibly lucky and visit the same resteraunt five times symptom free (and being symptom free doesn't necessarily mean that the food was safe!), then get nailed on the sixth.
Like others have said, I'm sure your sister can probably look back and remember times when she had symptoms and didn't know what to attribute them to.
After I found out I had CS (which only happened after my mother was diagnosed) I had an "Oh, DUH" moment when I realized that there was a reason why my guts would start burning after finishing a sandwich...
I've blamed the college diet (i.e. beer, pizza, and ramen; no wonder I got so sick so fast...) for pushing the symptoms "over the edge" from inconveniences to serious problems. Looking back, I'd been having 'problems' for 4-5 years before then.
INGREDIENTS: corn (meal, flour), sugar, corn syrup, canola and/or rice bran oil, modified corn starch, corn starch, salt, guar gum, gum arabic, high fructose corn syrup, calcium carbonate, dicalcium phosphate, trisodium phosphate, red 40, yellow 6, blue 1 and other color added, baking soda, sodium citrate, natural and artificial flavor, citric acid, malic acid, zinc and iron (mineral nutrients), vitamin C (sodium acorbate), a B vitamin (niacinamide), vitamin B6 (pyridoxine hydrochloride), vitamin B2 (riboflavin), vitamin B1 (thiamin mononitrate), vitamin A (palmitate), a B vitamin (folic acid), vitamin B12, vitamin D, wheat starch. Freshness preserved by BHT.
The baking soda could be the problem.
The wheat starch tends to sneak in and out of the ingredient list, but I'll assume you have a box that doesn't list it (GM's says any wheat will be listed on the label). Makes my tummy feel safe when recipes change from production line to production line. I read somewhere else (sorry no link) that a small amount of wheat starch is added as a binder in trix. <shrug>