sensitivity superstar and snowballing sources

[RER]

I am not a person to go for a podium in anything but my immune system appears to want to win a top prize for keeping me safe from gluten. 

I have had celiac for over 30 years. Over this time I have increasingly reacted to “gluten free” food and other foods. I get “glutened” from all gluten free flours, gluten free cereals, etc; from coffee, tea, almonds, cashews, hazelnuts, most types of canola oil (but not all), some types of olive oil, gluten-free tamari, chocolate, wild rice and star anise. I even react to some brands of rice. As you can imagine, this is not the kind of exuberant vigilance I am hoping for from my immune system. I can appreciate being skeptical about this list, which compels me to offer that I use exquisitely rigorous methods of testing these foods before eliminating them, if that wasn’t obvious already - who wants to give up coffee and chocolate? 

Also, this is not an issue of undetected gluten contamination. Given my level of sensitivity, I am intimately aware of and careful with what I consume. I have also been well versed with celiac my entire life as my mom was diagnosed in 1943.

Canola oil is the food I find most challenging to avoid because it is ubiquitous. 

I would appreciate hearing if anyone else has this reaction to canola oil?  I read one earlier topic from the forum where a person seemed to have the same issue. It was suggested there that canola production can involve wheat interspersed in the fields, so that was interesting.

Or has anyone else had this intensifying sensitivity or snowballing with non-gluten containing foods?

thanks for reading!

[trents]

So, I'm not clear on whether you are saying your are reacting to minute amounts of gluten in supposedly "gluten-free" foods or cross reacting to other non-gluten foods.

[Scott Adams]

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