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Hi all
I've been on a gf diet for the past couple of months and mostly going OK but
finding it very difficult to eat out safely.  I seem to have skin flare ups
still, from time to time, maybe in relation to *hidden* gluten in products
which haven't been verified gf.  I was just wondering if our bodies become
more sensitive to gluten once it has been removed from the diet?  Do people
generally find that they react as severely to a small amount of gluten as
they did to a large amount before they were diagnosed/went gf?  Why is that?
Sandy
Brisbane, Australia