I slipped up a couple of weeks ago. I’m not sure where it happened, the only logical place was at a Thai restaurant<\/a> I ate at for my birthday (some birthday present). The main reason I think it might not have been the restaurant is because of the timing – I usually get symptoms<\/a> about 24 hours after ingesting wheat. I got symptoms about 12 hours after the meal.<\/p>\n There was one suspicious dish. Instead of being ultra-cautious as I usually am, I bit in to it, and as I was chewing and swallowing, I was thinking “hmm, this could be made with wheat<\/a> “. But by then it was too late. By the end of the thought, I had swallowed.<\/p>\n I asked the waiter what the dish was made of, he said it was made with flour<\/a>. I felt like I’d just been sentenced to a month in jail. Well, a month of brain-arrest<\/a>, any now. Further questioning revealed that it was tapioca<\/a> flour they use. So in the end, I figured I would be OK after all.<\/p>\n I wasn’t. I am having the worst symptoms I’ve experienced in years.<\/p>\n So what is to be learned from this unfortunate experience?<\/p>\n <\/p>\n For one thing, I’ve been getting careless. Its an occupational hazard that comes with experience. You get good at something, you don’t have a problem for a very long time, and then you get lax. I’ll remember to be more careful again, as boring a task as that is.<\/p>\n