dilettantesteph

If you think something is bothering you, but it's only a little bit and you can't tell for sure, try eating a bigger serving. Eat 4 times the normal amount. Then you will know.

Once you have come up with a safe diet, keep a food journal of what you eat and how you feel. Only add one new thing a week. It can take awhile to know if you have symptoms.

For meat, get it cut up at the meat processor, not recut at the store where it is more likely to get cc due to the variety of things cut in the same place.

With seafood, have them put on fresh gloves and get it directly from the box that came from the supplier. Once it has been set out, who knows what has touched it.

With your meat, avoid chicken. The way they are processed the feces tend to contaminate. Cooking to 165 degrees as recommended will kill salmonella, but it won't get rid of trace gluten.

The Super Sensitive Diet.

Do this for two weeks.

Have only produce and meat. Check toiletries soap etc. carefully for gluten content and be careful to consume as little as possible.

With the produce, avoid anything you can't peel. Wash and peel everything carefully. Try to avoid coated produce. Farmer's markets are good for this. Try to avoid things grown...