But in a world FILLED with wheat, how do we get to ZERO? And how can we ever be totally sure we are getting…ZERO?
For example, I used to eat these french fries at my favorite local restaurant. They have THE BEST gluten free pimento cheese sandwiches, and I would always order that delicious sandwich with a side of their homemade fries.
But here’s the thing:
Those fries are made in a shared fryer.
The first few times after eating them, I felt fine. BUT then I didn’t.
A shared fryer seems like an obvious no-no. But then, why didn’t my body react every time?
My reaction to gluten is typically physical. It can go one of two ways: severely PAINFUL bloating or severely disgusting diarrhea. Either way, I usually know right away.
What if I’ve already killed off my tiny friends in my gut? What if it’s only enough gluten to cause a mild reaction, meaning I don’t feel it but it is doing damage.
So back to those fries.
I stopped ordering them. Fries are bad for me anyway. And I got stricter. I don’t eat anything that is processed in a shared facility, and I try to only eat foods that are certified gluten free.
However, a processed food product can still have less than 10 ppm of gluten and still be certified.
There are even a few beers out on the market now that claim to be brewed using gluten ingredients but they are processed in a way to remove gluten free. However, they aren’t “legally” allowed to put that gluten free on the label. Would you drink it?
I don’t eat a ton of processed gluten free foods, but I do have a few favorites. So does this mean… I mean…
Am I gluten free? Really?
Am I limited to fresh fruit, veggies, and local meats?
Can I truly ever be 100% gluten free, and if I wasn’t – would I know?
What do you think? How much gluten can still be gluten free?