Where is it......

Where is the gluten?  Its like a search and conquer quest for me sometime.  

When I  first stopped eating gluten, I  was afraid to eat anything.  Not knowing what was safe and what could cause me pain, really scared me.  I started reading label after label, trying to see if I seen anything with the words;wheat, barley, rye, or oats.   I knew if it had those grains I could possibly be making myself sick.


When I cooked my meals, I would be careful not to put any sauce, pasta, bread or flour in my food.  But from time to time I would still feel sick.  I couldn't figure it out.

The reality is everything has the potential to have gluten in it.  I quickly realized that the possibility of me getting sick was high whether I was cooking it myself at home or going in a restaurant.   Everything from ice cream, packaged foods, to make up and lotions could have gluten in them.  There are also ingredients that have hidden gluten in them as well.  One of them being "Carmel Coloring".  We'll get into that at a later date.

The key is not to be afraid, but to be wise.  It is so important to read labels and learn the different forms of gluten that's being used in our products.  Our level of tolerance to the gluten protein varies from person to person.  Also, what effects one person may not effect another.

Live well and be well  
Me-me