Have you started a gluten free diet for your celiac disease or gluten allergy? Are you still sick? There are several reasons for this. One is gluten residue in your diet.<\/p>\n
Some with celiac disease<\/a> experience a quick recovery from symptoms when they go on a gluten free diet.<\/p>\n But what if you get only a little better, or don\u2019t get better at all? There are several possible reasons. Here\u2019s one:<\/p>\n <\/p>\n You may still have gluten<\/a> in your diet, despite your best efforts.<\/p>\n As I\u2019m sure you know, gluten is in wheat<\/a>, barley<\/a>, oats<\/a> and rye<\/a>. I\u2019m sure you\u2019ve also noticed that these ingredients, and their derivatives, are staple ingredients in all kinds of food<\/a>, from reasonably healthy food (for the non-gluten-sensitive) to decidedly unhealthy food for everyone (like the pox of processed food that some people seem to subsist on).<\/p>\n Food is not the only place gluten is found. Besides \u201cnon-food\u201d food like fast-food restaurants and industrially produced snacks, gluten can also sneak in with pills. Some medications and vitamins used wheat products as filler.<\/p>\n If you take communion, be aware that communion wafers are made with wheat. Please make alternate arrangements with your church to receive a gluten-free wafer that has not come in contact with wheat in any way (including wheat-based communion wafers).<\/p>\n It is easy to get small amounts of gluten into your food at home. If other members of your household are still eating wheat, double-dipping can contaminate items like butter\/margarine, honey, jam etc.<\/p>\n Use your own toaster for gluten free bread rather than share the same toaster used for regular bread.<\/p>\n Crumbs left on the counter in the preparation of one meal could contaminate the next. Make sure everything is cleaned properly before preparing a gluten free meal.<\/p>\nGluten Slip-ups At Home<\/h2>\n