<<Disclaimer: Verify this information before applying it to your situation.>> I received 16 replies to my question (my complete question is at the end of this summary). I've quoted some of them. Half of the replies came from those who expressed a similar sensitivity in themselves or spouse. The others requested a summary (!) or simply offered suggestions and encouragement. A few suggested I might indeed have had a reaction to hidden/cross-contamination gluten (as noted, I have pretty much ruled this out for myself - see original question) Other possible factors noted included (in order of what I'm checking out, given other indications) - low stomach acid "If you have low stomach acid, you are more susceptible to food poisoning for sure... There is a 'stomach acid test' at http://www.zen-tai.com/user_files/stomachacid.pdf " [possibly me, according to this test] - other food allergies "I suffered with many such bouts until I got testing for additional food sensitivities. It turned out that I had a number of food allergies that almost all cleared up after a few years of avoiding those foods." "Our histories differ, but I cannot eat old food as easily as the rest of the family members. At one point a few years ago I had some additional food allergen testing done. It was determined that I am sensitive to several things or molds that grow in food. This doctor told me under no circumstances should I eat leftovers." - gall bladder (stones or malfunction) "I got really sick a couple of times after ground turkey at home. I was too wiped out from being up all night throwing up to go to the doctor & thought it might be gluten even though my kids didn't get sick. The third time I got sick, I hadn't eaten turkey so I dragged myself to the doctor. By the time I left the clinic that day, the doctor had found gallstones with an untrasound & I had a date & all the pre-op tests for surgery... It's easy to blame food problems on the food, but sometimes it the body!" - Sphincter of oddi dysfunction, gallstones "both can cause vomiting after meals (esp. if its something more fatty than what you normally eat, which restaurant food often is) and both are associated with celiac. Bloodwork and imaging studies may help rule out other potential causes of your vomiting episodes." - diverticulitis - Tyramine sensitivity "makes you sensitive to leftover food, to fermented food, to aged food such as cheddar cheese. It also would include smoked foods and lunch meats and fresh baked bread because of the yeast." - candida In addition to addressing these possible factors, one respondent and her sister and others have had very good results taking a tablet or 1/4 teaspoon of food-grade bentonite (calcium montmorillonite) clay when eating out, or at first indication of gluten cross-contamination or digestive dysbiosis (microbial imbalance leading to food poisoning or other problems) After reading more about this, and having good personal experience in the past with clay poultices, it seems a sensible precaution for my situation with very little relative risk (take with plenty of water!) There are several sources for bentonite available at most health food stores - make sure it is food-grade (absent elemental toxins like lead or arsenic) and use in moderation. Thanks for all the information and advice! Jack my original post: Over the past 2+ years, I have had about a dozen bouts with food poisoning - i.e., in retrospect, I could identify a very likely suspect item I ate (usually a protein) that was probably slightly too old or mishandled at a restaurant, not enough to truly taste "off", and like clockwork in 2.5 hours I start feeling queasy, then at 3.5 hours, I would vomit 2 or 3 times over the next hour, then be OK but for a few hours of stomach muscle soreness from the spasms of regurgitation. I was diagnosed with celiac in 2001, and since then have had a couple of known (in retrospect) exposures to gluten without noticeable reaction, so I conclude I am not exquisitely sensitive. This, combined with the specificity and consistency of the food poisoning symptoms, particularly in cases where there was NO risk of even minor cross contamination, is what makes me certain these were food poisoning incidents. What I wonder, is if I might just be hypersensitive to the toxins in too-old food? Any others with this unsettling experience? Jack *Please provide references to back up claims of a product being GF or not GF* ******* To unsubscribe, email: mailto:[log in to unmask] *******