Mostly because of the inconsistency/irregularity of your symptoms with regard to gluten consumption and other dietary factors. Their doesn't seem to be a real pattern. Histamines are produced by our bodies themselves but they are also found in the foods we eat and the air we breathe (pollen). Certain foods, for example, fermented and aged products, are very high in histamines. Other foods, like bananas and avocados, may be high in histamines but they also may stimulate the body's production of histamines. The body (in the gut) produces a histamine regulating chemical called DAO (Diamine Oxidase). Some people, and this is more common in the celiac community because of damage to the gut lining, don't produce enough DAO to adequately regulate histamine levels in the body. This results in histamine "storms" that produce a variety of symptoms such as headaches, acid reflux and diarrhea. So, I'm just wondering if your symptoms are tied to fluctuating histamine levels that get pushed passed the tipping point at times by various things you may be eating. Anyway, you might want to research it. I also wonder if you have IBS.

Never heard of that but what makes you think that? I checked that but only have 1 symptom diarrhea but may be lactose or fiber increase no other symptom of mcas

Celiacs vary enormously in their sensitivity to cross contamination and I assume the same may be true for those with NCGS. I also wonder if other things going on in our body at any given time can influence whether or not we experience symptoms upon exposure to gluten, especially with reference to minor amounts like you get in cross contamination. We are more sensitive to certain things at some times more than others. But what you describe makes me wonder if you suffer from MCAS (Mast Cell Activation Syndrome)/histamine intolerance. Have you looked into that?

I have seen alot of great recipes but when it comes to gluten-free flours its pricy for 3lbs of gluten-free flour. I also noticed increase in sugars in gluten-free products recipes. What have you been using to lower sugar contect and keep costs down in purchasing gluten-free ingredients to bake/cook yourself.

It appears when ging out with friends to a restaurant that doesn't have Gluten free menu salads appear the safest bet worst case scenario. I also read CHick Fil a Grilled chicken is gluten free and you can ask for a gluten-free bun.