My troubles with gluten started in my 40s, probably beginning peri menopause. My reaction to gluten was initially vague, feeling rough after eating, then violent. The tiniest bit of wheat flour would immediately result in in a painful oesophageal spasm, unable to swallow and vomiting. This was before foods were labelled properly. I had to learn all the terms relating to wheat and gluten. I remember having problems with IKEA’s chips. No problem I had thought. The one and only safe thing to eat. No! Chips were cooked in reused oil that was contaminated with wheat. Things have got so much better in this country with restaurants having to know what ingredients are in each dish and some restaurants offering GF menus. My reactions have become less of a problem. Accidental eating of gluten results in a mild lump in the throat now. If I keep eating the offending food again, say next day, the reaction can be more severe. Been advised to avoid gluten for the rest of my life and consider gluten to be like the drip drip effect of small amounts of arsenic! Sometimes it’s a nuisance I suppose, but I’m so used to it 25 years on. I’m grateful that ingredient lists in food products are so clear and restaurants have gone out of their way to accommodate me. It would be easy to this for granted, but on my last visit to the USA, I found this accommodation was not universal.
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Topic: Digestive issues - gluten (Read 1793 times)