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About Lacey90

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  1. Hey, I've recently just started again on a Gluten Free diet after being off it for 6 years, as my doctor mistakenly told me I'd 'grown out of it' but I discovered recently that this is obviously not the case, I have no symptoms nowadays apart from bloating and I'm English but now living in Bulgaria. My boyfriend has said he will go gluten-free with me so ours will be a gluten free house, but I'm worried about eating out, there is zero awareness here of Celiac disease and we like to eat out a couple/a few times a month. I don't think finding gluten-free foods on the menus will be difficult as they have a lot of salads, plain grilled meats, rice, potatoes etc, and I'm prepared to ask about any sauces or ingredients I'm not sure about, but I barely speak the language (though most restaurants have english speaking staff) and that coupled with the lack of knowledge of Celiac disease here I'm worried about cross contamination. My main worry is that as I have little or no symptoms I wont noticed when I've been glutened, so I won't know which places or meals to avoid in future. How much cross contamination would it take to start the damage again, like will one batch of chips fried in bad oil set me back to square one damage wise? I can't have blood tests here to check how I'm doing as I asked a Bulgarian GI doctor for one and she told me 'There is no blood test for Celiac disease' sigh. Will a bit of cross contamination do a lot of damage or am I pretty safe if it doesn't make me Ill?