After the lady of our story was diagnosis with gluten intolerance, she assumed that her problems were over.  “Just stop eating items containing gluten”, were the instructions of her physician.  A task easier said than done.  She stopped eating breads, pastas, and crackers containing wheat. She stopped using normal flour for cooking.  However, the immediate change in her condition did not occur.  She still had some problems with diarrhea.  Her physician retested her for gluten and found she still tested positive.  What was she doing wrong?  Her physician assumed that she knew that gluten is used in commercial foods as a thickener or binder and did not give her a list of possible condiments containing gluten.  This time he told her to read the ingredients of EVERYTHING.  She found that her ice cream, cheese spreads, yogurt, canned fruits, creamed vegetables, and soups, even broths, all contained gluten.  Her condiments such as soy sauce, mustards, some ketchups, and salad dressings contained gluten.  Her spices, extracts, flavorings, even her favorite candy, all contained gluten.  Becoming gluten-free was not as easy as she thought.

To be continued……….

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