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livinthelife

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About livinthelife

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  1. I haven't had any bad reactions to wine. Unless of course I forget when to quit!
  2. I agree. I wouldn't even try it at BJ's brewhouse the other day. No matter what they tell me, I just won't knowingly ingest anything even remotely gluten. No way, no how.
  3. I literally treat gluten like poison because that's what it is. For me there is no "tolerance" or cheating. Heck, even if we get a little bit and don't have a horrible reaction, it's still in there destroying villi and causing who knows what kinds of problems. I sure wouldn't join that study...
  4. That's what I thought. Even chips fried in the same oil as onion rings and the like or just taking the bread off the patty. I would throw a fit that it was there in the first place. I just don't get it. Thanks for all of your comments. I KNEW IT!!!
  5. I mentioned this as a reply on another topic but thought I'd ask it as a separate question. I keep reading that some celiacs are super sensitive to gluten while others seem to "tolerate" it a little better. If celiac is a confirmed DX with blood/biopsies, wouldn't even a little gluten damage...
  6. I won't drink it either. "They" can't remove enough for me. I'm slowly learning to drink beers made from other grains. After a lifetime of wheat/barley beers, it's definitely a slow process!