Please Tell Me If I Was Glutened...there Goes Another Job Offer!

[IrishKelly]

I need some advice. Today i went for a drug test for a new job in human resources at Fed Ex...i was so excited...until the unthinkable happened!! On the way I had to pull over at white castles (how ironic, huh?) and BARELY make it to the bathroom. Then when i arrived i started shivering violently, my fingers were going numb, my ears were burning, and i had to use the bathroom about 5 times . Is this a nervous thing or perhaps a gluten thing?? Anyone know?? I was so horrified because everyone working there kept watching me like i was "Up To Something". When i finally got home a heating pad and some vomiting were the only things that ended up making me feeling better, although i'm still achy with a headache, but hungry, which i guess is a good sign? I feel so depressed now...i've been gluten/dairy free for about 3 months now, and things were really starting to perk up...so i thought. The only thing i ate was gluten-free pasta and Annie's natural balsamic vinegar dressing with fresh sliced mushrooms. Oh well, at least i know the drug test will be negative, but i just wish this whole nightmare would get better.

[Guhlia]

I need some advice. Today i went for a drug test for a new job in human resources at Fed Ex...i was so excited...until the unthinkable happened!! On the way I had to pull over at white castles (how ironic, huh?) and BARELY make it to the bathroom. Then when i arrived i started shivering violently, my fingers were going numb, my ears were burning, and i had to use the bathroom about 5 times . Is this a nervous thing or perhaps a gluten thing?? Anyone know?? I was so horrified because everyone working there kept watching me like i was "Up To Something". When i finally got home a heating pad and some vomiting were the only things that ended up making me feeling better, although i'm still achy with a headache, but hungry, which i guess is a good sign? I feel so depressed now...i've been gluten/dairy free for about 3 months now, and things were really starting to perk up...so i thought. The only thing i ate was gluten-free pasta and Annie's natural balsamic vinegar dressing with fresh sliced mushrooms. Oh well, at least i know the drug test will be negative, but i just wish this whole nightmare would get better.

It could be either glutening or nerves, however, my bet is on food poisoning. I had horrible food poisoning a few months ago from fresh sliced mushrooms. The mushrooms looked fine, but it was the only thing we could narrow it down to. I was horribly sick w/ the shivers, D, and vomiting.

[ravenwoodglass]

I need some advice. Today i went for a drug test for a new job in human resources at Fed Ex...i was so excited...until the unthinkable happened!! On the way I had to pull over at white castles (how ironic, huh?) and BARELY make it to the bathroom. Then when i arrived i started shivering violently, my fingers were going numb, my ears were burning, and i had to use the bathroom about 5 times . Is this a nervous thing or perhaps a gluten thing?? Anyone know?? I was so horrified because everyone working there kept watching me like i was "Up To Something". When i finally got home a heating pad and some vomiting were the only things that ended up making me feeling better, although i'm still achy with a headache, but hungry, which i guess is a good sign? I feel so depressed now...i've been gluten/dairy free for about 3 months now, and things were really starting to perk up...so i thought. The only thing i ate was gluten-free pasta and Annie's natural balsamic vinegar dressing with fresh sliced mushrooms. Oh well, at least i know the drug test will be negative, but i just wish this whole nightmare would get better.

I am so sorry this happened to you and hope you feel better soon. If it was gluten you should look at what you have eaten and drank or come in contact with not the same day but up to 3 or 4 days before you got sick. Gluten is an intolerance so for most it is a delayed reaction which is one of the things that makes it so hard to identify at first. A glutening is not a failure, it happens to the best of us. And try to remember that it can also effect your mood. For many depression and anxiety go with a glutening. That said you may want to check your temperature and track your symptoms if this continues for more than a day or so a visit to your doctor could be warrented. If you are running a fever it is likely to be either a viral infection or possibly food poisoning. As a celiac we always think gluten first but other things are possible.

[CarlaB]

Sounds like food poisoning or a "stomach bug" to me, and that's what I'd tell FedEx it was if they ask!

[Turtle]

I agree, sounds like food poisoning!

Sorry it hit at such a bad time....hope you're feeling better!

[Guest AutumnE]

Im sorry you had to go through that today

It does sound like my dh's food poisoning he had a few years ago. The only thing he did differently was pass out in the bathroom. I heard the thud and opened the door and banged him right in the head

I *think* food posioning time frame is typical 30 minutes till two weeks later depending on what it is. We did go to the hospital when my husband had it, he scared me when he fainted, and the one thing that made him feel better was hydration and getting it all out of his system. The iv was a blessing he felt better within a few hours. His was 8 hours later after eating at a restaurant.

I hope you feel better soon.

[Guest ~jules~]

What a nightmare, I'm sorry. Either you got glutened, or food poisoning theres no such thing as the 24 hour flu. I am not looking forward to that happening to me, so far my mom glutened me twice and thats it. I remember the days of stopping everywhere to go, or having something important to do while being sicker than a dog. Sorry your day sucked so bad, hopefully it won't happen on a job interview day again.... not cool.

[CarlaB]

What a nightmare, I'm sorry. Either you got glutened, or food poisoning theres no such thing as the 24 hour flu. I am not looking forward to that happening to me, so far my mom glutened me twice and thats it. I remember the days of stopping everywhere to go, or having something important to do while being sicker than a dog. Sorry your day sucked so bad, hopefully it won't happen on a job interview day again.... not cool.

There may be no 24 hour flu, but there is the rotavirus! Be sure to clean the grocery cart handle before you get your cart! Those wipes the stores provide are great! But I find it funny when someone gets the cart and pushes it over to where the wipes are .... you're already exposed at that point. Little kids sit in those seats and get any bug they have all over the cart handles!! A litttle bit obsessive, I know, but I'm not getting sick as often!

[jerseyangel]

Gosh, I'm so sorry that happened! How awful

My first thought was food poisoning--that's what it sounded like to me.

Of course its possible that it was gluten or something else that you're intolerant to. The same thing happened to me last year while driving--it was terrible! I had to stop at a Dunkin Donuts to use their bathroom, and almost didn't make it.

I hope you feel better soon

[Guest AutumnE]

I just thought of something, I react really badly to gluten now. If you do a search of my posts I think it was a bbq glutened me and my mom before that, memory is kinda shabby right now. I reacted violently to it and I did read after that is your gluten reaction can be worse than it was and mine definitely is. I was so dizzy and thought I was going to pass out it scared me bad because I was alone with my daughter to take care of. I also started having seizures afterwards and that didnt happen before. I wonder if your reaction has just become worse.

Carla- Your right rotavirus is nasty, a baby at our ped's office was in the hospital with iv's from it. She was really bad because she became dehydrated so fast. When my daughter was little we used a huge cart cover I bought from ebay so she couldnt touch the handles on it. But now that she wont sit in it either I dont use a cart or have dh with me because it grosses me out someone else touching it in cold and flu season. I know people are being nice by handing you their just used cart but I cant touch it and say no thanks. Also changing tables in public are gross! We always use a blanket and do it in the car.

My dr uses a plastic bag to push it with.

[IrishKelly]

Thanks guys! I also found the following information on this website which seemed to also explain alot.

Oh, and before i post that info...did anyone see that there was just a huge CNN newsclip about an hour ago regarding an ECOLI OUTBREAK in many of the U.S. states from bagged spinach? Some of the states included Indiana, Wisconsin, Oregon, Connecticut, etc...

RebeccaMSLAug 24 2006, 11:19 AM

I used to get the big D every day before I was diagnosed. But I guess my body and I were used to it b/c although that was miserable and I never knew what was doing it to me, I at least was not getting as violently ill as I now get. I have been gluten free since November of 05. Now, if I get glutened I sweat, shake uncontrollably, have diarrhea and vomiting, and feel gravely ill. Why would my tolerance be this low after avoiding gluten? Has this happened to anyone else? It makes me very fearful when eating out b/c I get SO SO SO sick if I get gluten.

Another question, what I think did it to me is a caramelized bourbon sauce on my swordfish...But WHY? Bourbon is made from grains but the last thing I read said that the distillation process removes any gluten, so what gives???

Thanks for any advice or thoughts on the matter. Rebecca

wacky~jackieAug 24 2006, 11:27 AM

RebeccaMSL,

Hi I'm a newbie - only gluten-free since 8/7/06. I have noticed that I am super sensitive to gluten since going gluten-free. I'm not sure if this is normal or not. I can't understand why - unless it's because my intestines are starting to heal and a minor amount of gluten triggers severe symptoms now. I guess I'm not much help -just wanted to let you know that you're not alone

Kat-KatAug 24 2006, 11:33 AM

I have a siezure if I eat drink anything because of the celiacs

UrsulaAug 24 2006, 11:45 AM

QUOTE(RebeccaMSL @ Aug 24 2006, 12:19 PM)

I used to get the big D every day before I was diagnosed. But I guess my body and I were used to it b/c although that was miserable and I never knew what was doing it to me, I at least was not getting as violently ill as I now get. I have been gluten free since November of 05. Now, if I get glutened I sweat, shake uncontrollably, have diarrhea and vomiting, and feel gravely ill. Why would my tolerance be this low after avoiding gluten? Has this happened to anyone else? It makes me very fearful when eating out b/c I get SO SO SO sick if I get gluten.

Another question, what I think did it to me is a caramelized bourbon sauce on my swordfish...But WHY? Bourbon is made from grains but the last thing I read said that the distillation process removes any gluten, so what gives???

Thanks for any advice or thoughts on the matter. Rebecca

Hi Rebecca, and welcome to this board. Well, I don't think the problem with the sauce was the bourbon (at least it probably wasn't, but who knows), but rather whatever it was thickened with.

Many people will get worse reactions from being glutened after being gluten-free for a while. Your body was in a constant state of being poisoned before, so wouldn't react all that violently on top of being weakened already. Now that you're well, your body really notices poison, and reacts violently. At least you never have to wonder if you got glutened! Personally, I think it's better than not reacting at all, because the poor people who have that problem can never be 100% sure if there isn't a source of cross contamination around that they overlooked.

DollAug 24 2006, 01:57 PM

QUOTE(RebeccaMSL @ Aug 24 2006, 11:19 AM)

I used to get the big D every day before I was diagnosed. But I guess my body and I were used to it b/c although that was miserable and I never knew what was doing it to me, I at least was not getting as violently ill as I now get. I have been gluten free since November of 05. Now, if I get glutened I sweat, shake uncontrollably, have diarrhea and vomiting, and feel gravely ill. Why would my tolerance be this low after avoiding gluten? Has this happened to anyone else? It makes me very fearful when eating out b/c I get SO SO SO sick if I get gluten.

Another question, what I think did it to me is a caramelized bourbon sauce on my swordfish...But WHY? Bourbon is made from grains but the last thing I read said that the distillation process removes any gluten, so what gives???

Thanks for any advice or thoughts on the matter. Rebecca

Hi Rebecca. I also react violently, and unfortunately this has gotten worse since time goes on. Wish I could tell you it gets BETTER with time. I get the same sort of symptoms as you from cross-contamination alone. Like you, I initially had mostly GI symptoms (and fatigue) prior to being dx. Now, my symptoms from CC alone are much more severe. As soon as I ingest anything gluten contaminated: My blood sugar drops dramatically within 20 minutes (NOT good when you have insulin on board ), I get projectile vomiting, diarrhea, lightheadedness, seeing black spots, dizziness, racing heart rate, and numbness in my extremities. I certainly make for an interesting dinner date!

I suspect the last few symptoms are due to a drop in blood pressure, similar to what happens in an allergic response, like going into shock.

I read in your other post that you also have Type 1, that could explain why are reactions are more severe. People with true Celiac and especially those with additional autoimmune diseases have "leaky guts" that let in foreign whole proteins such as gluten. Since we more than likely have extremely large gaps, we may let in "more" whole gluten proteins as opposed to someone with Celiac alone.

OR although the genetics for Celiac and Type 1 are related, it could be that some Type 1's tend to have more additional genes that make them more sensitive than Celiac's without another autoimmune illness. Others may have "protective" genes making them less symptomatic even if they have extremely "leaky guts".

Anyway, if you are truly as sensitive as me, I would suggest trying to avoid going out to restaurants that do not have a gluten-free menu. I have tried to order plain meat, veggies, and potatoes (no sauces or spices) off of regular restaurant menus explaining I have a "wheat, barley, oats, allergy" but I still usually get sick. All it takes is for someone to accidentally touch your food with breadcrumbs on their hands, or not clean the grill, and you could get sick. Usually more upscale restaurants will have a chef that can prepare a gluten-free meal for you, if you call in advance. The local chapter of your Celiac Association usually also prints a list of Celiac friendly restaurants in your area.

It's been hard for me, since I didn't develop Celiac until I was an adult, but I am realizing that I have to look at it as a "severe deathly allergy" so that I don't keep trying to eat out in normal restaurants and keep CCing myself!

It's really hard going out with my friends now Bars, lounges, etc. don't cater to Celiacs!

oceangirlAug 24 2006, 04:30 PM

QUOTE(Doll @ Aug 24 2006, 02:57 PM)

Hi Rebecca. I also react violently, and unfortunately this has gotten worse since time goes on. Wish I could tell you it gets BETTER with time. I get the same sort of symptoms as you from cross-contamination alone. Like you, I initially had mostly GI symptoms (and fatigue) prior to being dx. Now, my symptoms from CC alone are much more severe. As soon as I ingest anything gluten contaminated: My blood sugar drops dramatically within 20 minutes (NOT good when you have insulin on board ), I get projectile vomiting, diarrhea, lightheadedness, seeing black spots, dizziness, racing heart rate, and numbness in my extremities. I certainly make for an interesting dinner date!

I suspect the last few symptoms are due to a drop in blood pressure, similar to what happens in an allergic response, like going into shock.

I read in your other post that you also have Type 1, that could explain why are reactions are more severe. People with true Celiac and especially those with additional autoimmune diseases have "leaky guts" that let in foreign whole proteins such as gluten. Since we more than likely have extremely large gaps, we may let in "more" whole gluten proteins as opposed to someone with Celiac alone.

OR although the genetics for Celiac and Type 1 are related, it could be that some Type 1's tend to have more additional genes that make them more sensitive than Celiac's without another autoimmune illness. Others may have "protective" genes making them less symptomatic even if they have extremely "leaky guts".

Anyway, if you are truly as sensitive as me, I would suggest trying to avoid going out to restaurants that do not have a gluten-free menu. I have tried to order plain meat, veggies, and potatoes (no sauces or spices) off of regular restaurant menus explaining I have a "wheat, barley, oats, allergy" but I still usually get sick. All it takes is for someone to accidentally touch your food with breadcrumbs on their hands, or not clean the grill, and you could get sick. Usually more upscale restaurants will have a chef that can prepare a gluten-free meal for you, if you call in advance. The local chapter of your Celiac Association usually also prints a list of Celiac friendly restaurants in your area.

It's been hard for me, since I didn't develop Celiac until I was an adult, but I am realizing that I have to look at it as a "severe deathly allergy" so that I don't keep trying to eat out in normal restaurants and keep CCing myself!

It's really hard going out with my friends now Bars, lounges, etc. don't cater to Celiacs!

Hi, Rebecca, Welcome to the Board!

I, too, have FAR more intense reactions now that I'm 5 months gluten-free. It seems to be the consensus of many people who write on this board that this response is common. Right now I am TERRIFIED of eating out because of cc issues and will only go every now and then to a friend's restaurant where I KNOW they are being careful for me. It's a bummer but worth not getting sick right now. (I'm dealing with a "glutening" that I can't trace right now! And that's with MAKING all my food!)) Hopefully, things will get better for you with time and as you heal. Good luck and better health to you soon.

lisa

[Guest ~jules~]

Thanks guys! I also found the following information on this website which seemed to also explain alot.

Oh, and before i post that info...did anyone see that there was just a huge CNN newsclip about an hour ago regarding an ECOLI OUTBREAK in many of the U.S. states from bagged spinach? Some of the states included Indiana, Wisconsin, Oregon, Connecticut, etc...

RebeccaMSLAug 24 2006, 11:19 AM

I used to get the big D every day before I was diagnosed. But I guess my body and I were used to it b/c although that was miserable and I never knew what was doing it to me, I at least was not getting as violently ill as I now get. I have been gluten free since November of 05. Now, if I get glutened I sweat, shake uncontrollably, have diarrhea and vomiting, and feel gravely ill. Why would my tolerance be this low after avoiding gluten? Has this happened to anyone else? It makes me very fearful when eating out b/c I get SO SO SO sick if I get gluten.

Another question, what I think did it to me is a caramelized bourbon sauce on my swordfish...But WHY? Bourbon is made from grains but the last thing I read said that the distillation process removes any gluten, so what gives???

Thanks for any advice or thoughts on the matter. Rebecca

wacky~jackieAug 24 2006, 11:27 AM

RebeccaMSL,

Hi I'm a newbie - only gluten-free since 8/7/06. I have noticed that I am super sensitive to gluten since going gluten-free. I'm not sure if this is normal or not. I can't understand why - unless it's because my intestines are starting to heal and a minor amount of gluten triggers severe symptoms now. I guess I'm not much help -just wanted to let you know that you're not alone

Kat-KatAug 24 2006, 11:33 AM

I have a siezure if I eat drink anything because of the celiacs

UrsulaAug 24 2006, 11:45 AM

QUOTE(RebeccaMSL @ Aug 24 2006, 12:19 PM)

I used to get the big D every day before I was diagnosed. But I guess my body and I were used to it b/c although that was miserable and I never knew what was doing it to me, I at least was not getting as violently ill as I now get. I have been gluten free since November of 05. Now, if I get glutened I sweat, shake uncontrollably, have diarrhea and vomiting, and feel gravely ill. Why would my tolerance be this low after avoiding gluten? Has this happened to anyone else? It makes me very fearful when eating out b/c I get SO SO SO sick if I get gluten.

Another question, what I think did it to me is a caramelized bourbon sauce on my swordfish...But WHY? Bourbon is made from grains but the last thing I read said that the distillation process removes any gluten, so what gives???

Thanks for any advice or thoughts on the matter. Rebecca

Hi Rebecca, and welcome to this board. Well, I don't think the problem with the sauce was the bourbon (at least it probably wasn't, but who knows), but rather whatever it was thickened with.

Many people will get worse reactions from being glutened after being gluten-free for a while. Your body was in a constant state of being poisoned before, so wouldn't react all that violently on top of being weakened already. Now that you're well, your body really notices poison, and reacts violently. At least you never have to wonder if you got glutened! Personally, I think it's better than not reacting at all, because the poor people who have that problem can never be 100% sure if there isn't a source of cross contamination around that they overlooked.

DollAug 24 2006, 01:57 PM

QUOTE(RebeccaMSL @ Aug 24 2006, 11:19 AM)

I used to get the big D every day before I was diagnosed. But I guess my body and I were used to it b/c although that was miserable and I never knew what was doing it to me, I at least was not getting as violently ill as I now get. I have been gluten free since November of 05. Now, if I get glutened I sweat, shake uncontrollably, have diarrhea and vomiting, and feel gravely ill. Why would my tolerance be this low after avoiding gluten? Has this happened to anyone else? It makes me very fearful when eating out b/c I get SO SO SO sick if I get gluten.

Another question, what I think did it to me is a caramelized bourbon sauce on my swordfish...But WHY? Bourbon is made from grains but the last thing I read said that the distillation process removes any gluten, so what gives???

Thanks for any advice or thoughts on the matter. Rebecca

Hi Rebecca. I also react violently, and unfortunately this has gotten worse since time goes on. Wish I could tell you it gets BETTER with time. I get the same sort of symptoms as you from cross-contamination alone. Like you, I initially had mostly GI symptoms (and fatigue) prior to being dx. Now, my symptoms from CC alone are much more severe. As soon as I ingest anything gluten contaminated: My blood sugar drops dramatically within 20 minutes (NOT good when you have insulin on board ), I get projectile vomiting, diarrhea, lightheadedness, seeing black spots, dizziness, racing heart rate, and numbness in my extremities. I certainly make for an interesting dinner date!

I suspect the last few symptoms are due to a drop in blood pressure, similar to what happens in an allergic response, like going into shock.

I read in your other post that you also have Type 1, that could explain why are reactions are more severe. People with true Celiac and especially those with additional autoimmune diseases have "leaky guts" that let in foreign whole proteins such as gluten. Since we more than likely have extremely large gaps, we may let in "more" whole gluten proteins as opposed to someone with Celiac alone.

OR although the genetics for Celiac and Type 1 are related, it could be that some Type 1's tend to have more additional genes that make them more sensitive than Celiac's without another autoimmune illness. Others may have "protective" genes making them less symptomatic even if they have extremely "leaky guts".

Anyway, if you are truly as sensitive as me, I would suggest trying to avoid going out to restaurants that do not have a gluten-free menu. I have tried to order plain meat, veggies, and potatoes (no sauces or spices) off of regular restaurant menus explaining I have a "wheat, barley, oats, allergy" but I still usually get sick. All it takes is for someone to accidentally touch your food with breadcrumbs on their hands, or not clean the grill, and you could get sick. Usually more upscale restaurants will have a chef that can prepare a gluten-free meal for you, if you call in advance. The local chapter of your Celiac Association usually also prints a list of Celiac friendly restaurants in your area.

It's been hard for me, since I didn't develop Celiac until I was an adult, but I am realizing that I have to look at it as a "severe deathly allergy" so that I don't keep trying to eat out in normal restaurants and keep CCing myself!

It's really hard going out with my friends now Bars, lounges, etc. don't cater to Celiacs!

oceangirlAug 24 2006, 04:30 PM

QUOTE(Doll @ Aug 24 2006, 02:57 PM)

Hi Rebecca. I also react violently, and unfortunately this has gotten worse since time goes on. Wish I could tell you it gets BETTER with time. I get the same sort of symptoms as you from cross-contamination alone. Like you, I initially had mostly GI symptoms (and fatigue) prior to being dx. Now, my symptoms from CC alone are much more severe. As soon as I ingest anything gluten contaminated: My blood sugar drops dramatically within 20 minutes (NOT good when you have insulin on board ), I get projectile vomiting, diarrhea, lightheadedness, seeing black spots, dizziness, racing heart rate, and numbness in my extremities. I certainly make for an interesting dinner date!

I suspect the last few symptoms are due to a drop in blood pressure, similar to what happens in an allergic response, like going into shock.

I read in your other post that you also have Type 1, that could explain why are reactions are more severe. People with true Celiac and especially those with additional autoimmune diseases have "leaky guts" that let in foreign whole proteins such as gluten. Since we more than likely have extremely large gaps, we may let in "more" whole gluten proteins as opposed to someone with Celiac alone.

OR although the genetics for Celiac and Type 1 are related, it could be that some Type 1's tend to have more additional genes that make them more sensitive than Celiac's without another autoimmune illness. Others may have "protective" genes making them less symptomatic even if they have extremely "leaky guts".

Anyway, if you are truly as sensitive as me, I would suggest trying to avoid going out to restaurants that do not have a gluten-free menu. I have tried to order plain meat, veggies, and potatoes (no sauces or spices) off of regular restaurant menus explaining I have a "wheat, barley, oats, allergy" but I still usually get sick. All it takes is for someone to accidentally touch your food with breadcrumbs on their hands, or not clean the grill, and you could get sick. Usually more upscale restaurants will have a chef that can prepare a gluten-free meal for you, if you call in advance. The local chapter of your Celiac Association usually also prints a list of Celiac friendly restaurants in your area.

It's been hard for me, since I didn't develop Celiac until I was an adult, but I am realizing that I have to look at it as a "severe deathly allergy" so that I don't keep trying to eat out in normal restaurants and keep CCing myself!

It's really hard going out with my friends now Bars, lounges, etc. don't cater to Celiacs!

Hi, Rebecca, Welcome to the Board!

I, too, have FAR more intense reactions now that I'm 5 months gluten-free. It seems to be the consensus of many people who write on this board that this response is common. Right now I am TERRIFIED of eating out because of cc issues and will only go every now and then to a friend's restaurant where I KNOW they are being careful for me. It's a bummer but worth not getting sick right now. (I'm dealing with a "glutening" that I can't trace right now! And that's with MAKING all my food!)) Hopefully, things will get better for you with time and as you heal. Good luck and better health to you soon.

lisa

ya, I saw that on the local news while I was making dinner tonight, I guess one person in my area has passed already. Thats so sad...

[Guest AutumnE]

Kelly

It looks like we were posting at the same time, it literally just popped into my head about it. Can you drink red bull? Someone suggested that to me and it helps alot with my symptoms.

Also regarding the ecoli, I saw it a little while ago about bagged salads being the worst contributors of ecoli. Since then I buy my lettuce head and just chop it up. I try to stick to my favorite local farmers in the summer.

[gfp]

Another question, what I think did it to me is a caramelized bourbon sauce on my swordfish...But WHY? Bourbon is made from grains but the last thing I read said that the distillation process removes any gluten, so what gives???

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[CarlaB]

I was a little confused by what was a quote and what wasn't ... did you have swordfish with bourbon sauce? Was it in a restaurant if you did? If so, I wouldn't trust it ... not because of the bourbon, but what else was in it? You would need to know every ingredient to be safe.

[IrishKelly]

Sorry about that...my typing was in bold...the other info was something i copied and pasted from the gluten free forum.

I was a little confused by what was a quote and what wasn't ... did you have swordfish with bourbon sauce? Was it in a restaurant if you did? If so, I wouldn't trust it ... not because of the bourbon, but what else was in it? You would need to know every ingredient to be safe.