kwylee

Buckwheat is actually a seed, but if that is what you are reacting to, it proves the undeniable point that if your body doesn't like it, you'll know it. I second the notion of the food diary.

Another alternative is clarified butter (ghee), which is butter with the milk proteins removed. I am very sensitive and find I can tolerate that just fine and I like the taste even better than regular butter. Excellent for baking too, as my gluten-free/DF/SF choclate torte will attest. Purity Farms is certified casein free ghee and happens to be the one I can get my hands on most easily.

Horsehandsss, I felt dizzy and "off" for years before I stumbled onto the notion that what I was eating could have such a horrendous effect on not only my health, but my attitude, optimism and total feeling of well being.  I never had a panic attack before I was 48, but I can vividly recall the intense feeling of dread that came upon me that day.  I was luckily at home from work (dizzy and sick, as usual), and suddenly I felt like I was about to die and - nothing-  could have convinced me otherwise.  After about 15 minutes the initial feeling passed but I was sure I wouldn't leave the house ever again.  After that I was dizzy for another 7 years or so before I put it all together, even though I was eating "healthy", no fast food, etc.

I'm a firm believer in food and/or environment as the direct cause for most human disease and bodily disorder.  I don't  know your level of expertise in pinpointing possible cross contamination or hidden ingredients in food labeling, nor your dedication to such things.  I'm not sure from your posts what you are eating on a daily basis, what doctors you may be consulting, or medications you are taking, but anyone can gather from the tone of your emails that you are in angst.  I know how it is to be sick and feel hopeless that you'll never figure things out.  The good news is that if your health and well being woes are being caused by something you are ingesting, be it food, drink, or otherwise, and you truly have a desire to be well, then the solutions may take a bit of detective work on your part, but the answers are already existing and ready for you to uncover and implement.

I don't think you'll get many tips here when it comes to reintroducing gluten but that's not because people don't care.  They do and that decision to start putting gluten into your body again could be a major step backward for you.  Before I say anything else I want to clarify that a negative test or biopsy for Celiac Disease does not mean your body is not reacting to gluten.  All my tests were negative but doctors agree I am clearly reactive to gluten and soy, and to a lesser extent, dairy, and my symptoms of occasional cross contamination are part intestinal at times, but always neural, as yours seem to be.  But I don't believe this because a doctor told me.  I know this because of how stellar I feel when I do not ingest these things.  Your body is screaming at you, please take a breath and listen to it.

The fact that you're still feeling poorly seems to indicate that there may be another intolerance.  Or perhaps you are still being cross contaminating with gluten.  Taking gluten out of the diet means all gluten in any trace.  Your body wants to return to health, it's natural state.  But you've got to give it a proper chance of success.  If you have additional questions on how to maneuver the road ahead and trying to pinpoint what is causing your pain and anxiety, this forum is a great place to be.  Ask now.

Have you considered that it may not be the lactose (milk sugar) that you are having problems with on the dairy issue, but the casein (milk protein)? I had a similar problem when I first started. I was strictly gluten free so couldn't understand why I felt so poorly - for me mostly neural disorders. I stopped ingesting dairy and then even soy and that's when I had the breakthrough amazing results.

If you're past the withdrawal stage (feeling worse before you feel better) after eliminating gluten, then you may want to consider eliminating dairy altogether for now to see if you feel any better. But I want to mention that typical butter, cheese, cottage cheese, ice cream, yogurt, sour cream, etc., contains casein. The other culprit for me turned out to be soy, which was making me just as sick as gluten and dairy. Read those labels and note that some SmartBalance contains soy. I'm no scientist, but because my symptoms were the same for gluten, dairy and soy ingestion, it would appear that my body was interpreting each of those protein molecules in the same way. From what I understand, it's very common. And if it's not found to be dairy or soy, then there are other food group intolerances that may be causing you continued trouble. But it's liberating to finally wheedle down to what it is so you can feel great everyday of your life.

Also, keep in mind that while you'll never be able to tolerate gluten, many who give up dairy (and soy) find they can reincorporate it into their diet after some months.