wakefulwife

Thanks, that is helpful. I just gets a bit overwhelming. It is such a radical life-style change. Found out yesterday that there is wheat oil in my favorite lip balm and sunscreen. Both rather pricey. DARN. So despite all my hard work in trying to remain vigilant, I probably still exposed anyway. ARGH!

Is a 4 slice toaster sufficient if two slices are dedicated to gluten-free food, or do I have to have a completely separate one?

Yes, I was eating gluten when I was sick. I have no doubt that was the problem. My question is, since I do not have an immediately discernible reaction to gluten, how can I tell if I have successfully avoided cross-contamination? How big a risk is it? I live in OK, surrounded by wheat fields and grain elevators. Do I need to be concerned about making sandwiches...

I am looking for wisdom and feeling frustrated. I have a biopsy confirmed diagnosis as of May. For years I thought that I had gall stones, but they could never find any. I get awful stomach cramps when eating eggs or other concentrated fat foods. It had gotten to the point that my stomach hurt whenever I ate, and I was anemic, I thought from donating blood...