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I wonder if it would be useful if we worked together to make up a list of
hidden gluten and lactose traps.

We might even consider having certain kinds of foods explained: for
instance, what do you watch for in Chinese restaurants. I've been getting
caught recently because many of them use a lot of chicken broth in their
dishes, and often I think they use canned broth. Tears (both meanings of
the word) me up.

In Mexican restaurants I've learned to watch for salsa. If the salsa is in
a thin transparent liquid, I don't have any problems. But if the liquid is
thicker and opaque, it hits me hard: I think maybe they've used canned
tomato paste or puree, and it's not likely to be GF.

Just wonderin. -vance