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>1) After being on the strictest diet for some time I find that when I am
>busy I tend to eat store-bought GF foods like bread, pasta, crackers, puff
>rice, etc.  I have noticed that I must moderate my use of these foods, and
>be good about cooking brown rice and potatoes for my carbohydrates.
>Otherwise I experience an often undetectable decline until I find that my
>repertoire of symptoms (respiratory, skin, fatigue, irritability...) has
>returned. Whether this is a contamination issue or a processed
>carbohydrates vs. fresh carbohydrates issue is beyond me.
 
My wife is an undiagnosed celiac (who had been wheat free for over 15 years
by time she learned about the condition, switched to gluten free, is now
much better, and is absolutely unwilling to go back to eating gluten so she
could have a biopsy to "prove" she has celiac sprue), and has discovered the
same thing.
 
We haven't traced it down completely, but we suspect that the problem is in
the product packaging; we wonder if all the plastic, waxed paper, etc. is
sprinkled with wheat flour to keep it from sticking together.  I don't know,
but it wouldn't surprise me.
 
It gets tiring having to make absolutely _everything_ but since the food
industry is trying to poison us with processed foods, what else can we do?
 
Nathan
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Nathan Justus
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