<<Disclaimer: Verify this information before applying it to your situation.>> I'm curious as to whether anyone else has had my experience - particularly anyone who is an immigrant to the US. Story as follows: I've lived nearly all my life in England. Always on the slim side, in spite of eating anything and everything. Occasional indigestion, but nothing serious. I came to the US for 7-months in 1987 and within a short time was ill with diarrhea and weight loss. Tried Flagyl, suspected some kind of bug and went back home after a wonderful trip, but worried about possible bowel cancer! Within a couple of days of being home, I improved, stomach settled and I gained back the weight I'd lost. Tests proved fine and I forgot about it. Stayed in England until 1992, spent time in Asia, then came to the US as an immigrant. The day I arrived I got diarrhea and presto, the same problems. 18 months and 30 lbs lighter, I was finally diagnosed as GI, went on a g-free diet and felt great. (Stay with me, this is nearly over). A few months ago I went to England for a holiday. Stuck to my diet for the first week, the second week I tried a slice of toast - NO PROBLEMS! Then I tried a cookie, more toast, even a pint of real ale - NO PROBLEMS. Came back to the US, had a slice of toast and got ill!! However, I've come to the conclusion that the problem could be the US flour as it is usually enriched, whereas at home the flour is plainer. Although I still have to steer clear of all flour based foods, I find I can manage a beer with no problem. Has anyone else found that they have been worse over here, than in Europe or Asia. Has anyone found they can tolerate some things with minute amount of gluten, as long as it's not bread, pies, cookies etc. Thanks for any information anyone can come up with. Maggie