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I believe I had a severe reaction to mustard 10 days ago.
 
A week ago Sunday, I ate at the home of a gourmet cook who served only fresh
vegetables and fish, and also a mustard that she prepared herself using
mustard seed, red wine vinegar and no flour at all.  I ate lots of the
mustard since it knew it contained no flour.  The next day I felt awful, had
ringing in my ears which persisted several days, and felt pretty rotten the
whole week.
 
Then I remembered that I had felt very low-energy and out-of-it a week after
I ate a bunch of mustard on New Year's Eve.
 
I wonder if it is possible for celiacs to develop cross-reactions to certain
other food products that developed when such foods were present in
conjunction with gluten during a pre-diagnosis history of ingesting gluten.
 Does anyone else have distinct allergies to other foods unrelated to
gluten, aside from lactose intolerance which is common.  I have heard that
soy allergies are fairly common in celiacs.
 
Also, I have the vague impression that black pepper may be related to
mustard - does anyone know if that is true?
   -- David Scheim