Cross Contamination Issues

Gosh have I got a lot to learn? I thought that because I was good at taking out the overt amounts of gluten from my diet, then I would be fine. It's not that way it seems. Yes I am somewhat better, but if I want to get on top of this, then I need to take out all traces of gluten. It is no good eliminating bread, but still using BBQ sauce, which has a small amount of wheat products included. Of course I had switched to tamari, a wheat free soy sauce, but one teensy serve of sauce or gravy won't hurt right? WRONG and I should really know better. Now that I am looking with new eyes, I am finally realising it takes a lot more effort and research than I ever dreamt possible.
Funnily enough I really like the latest range of gluten free foods that are now available. years ago there was only a few rather stodgy biscuits gracing the bottom shelves in stores. Now they come in jazzy packs and look much the same as any other similar product. Woolworth have a Free From range and they not only taste great, they are relatively inexpensive.
Getting back to cross contamination problems, it seems as though I need to be more careful around areas that might have some crumbs lurking ready to sneak up on me. One place that crumbs can cause a problem is in the family toaster. Realising this, I ordered a Toastabag today. This are small bags that fit into the toaster. One justs put the bread into the bag and pops it in the toaster. Apparently they are great to toast sandwiches and leftover pizza slices in too.
Monday I am going to see my GP to discuss my dietary restrictions. Hopefully she will be able to refer me to a specialist and she might even be able shed some light on why I am feeling so low these days. I feel like the whole world is against me and that everyone thinks I am a little crazy for worrying so much about food. Someone should tell them about the pain and discomfort that gluten sensitivity brings.

Gluten free, Darn It.

Yesterday I realised that I had to stop playing around with a gluten free diet and get serious about it. This was something I did not want to do. Although I have had a sneaking suspicion that I had a wheat/gluten sensitivity, it was only last week that I remembered that I had already had a positive blood test taken in 2001. The doctor at the time tiold me this wasn't important and dismissed it. Now I read that a positive IgA test menas that I have gluten sensitivity and that if I want to be healthy I should do something about it immediately.

Here is an extract from an email that I sent to a testing centre in the United States;

The IgA blood test that came out positive confirmed that you are sensitive to the gluten protein therefore, you should permanently remove gluten from your diet. The IgG test that was negative was to confirm an allergy not a sensitivity. There is a big difference between the two. If you are allergic to a food your body will produce the IgG or the IgE antibody and the symptoms are usually short lived. It is also possible to build up a tolerance to these foods over time and eventually reintroduce them into your diet. This is not possible with a food sensitivity. If you are sensitive to a food protein, your body does not have nor will it ever have the capability of breaking down and digesting the protein. This causes your immune system to begin producing the IgA antibody at above normal levels, thereby giving you a positive blood test. Once this process begins, the only way to stop it is to permanently remove the food from your diet. If you do not this can begin a "domino effect" of other health issues you could develope as a direct result of gluten sensitivity

So there it is! Now I have to take it seriously and I am not happy Jan. Not happy at all.