I'm totally g-free b/c of celiac and watch everything. I was overwhelmed with the diagnosis at first so I learned the hard way what things to avoid and what household items I react to (certain shampoos, some lotions, cosmetics, adhesives). If you don't have to totally gfree b/c of something like celiac, I'm not sure if there would be a benefit in avoiding it in everything.

I am going G-Free for health reasons and have been reading everything I can about it. I notice that there are people who have celiac and have to be absolutely free, and there are others that are just intollerant. Some books list foods to stay away from and some list every houshold product that might contain something you will react to. So I am wondering how many of you are just watching the food intake and how many are actually watching everything? I imagine that as I start out I will find things that sneak in, that I react to and will eventually have to eliminate. Also do you keep a food diary to keep track of causes/symptoms?

I watch everything. If the possibility of wheat, rye, barley, or oat is in it, I won't eat it. I eat absolutely 0 processed foods without thoroughly checking the label. And when I do eat processed foods, I will generally only buy things with 6 or less ingredients; and all ingredients have to be things closest to the living thing..

I don't need to stay away from gluten entirely. I have to stay away for it during my menstrual week though, because otherwise I have terrible cramps. I have found through the past 4 years that the more gluten free that I am, the less painful the cramps are. I haven't had such terrible cramps as the ones that had made me decide to try being gluten free for 4 years. The cramps are now nothing in comparisson to what they were then! =D

I was told that I had a wheat allergy when I was a child, but don't remember doing too much about it. After having my symptoms get really bad over the last five years (coughing at night, IBS and several breathing issues) I read an article in AARP magazine about food allergies and it rang a bell. So in April I went gluten-free which I've found is the easiest way to be free of wheat. I'm now sleeping through the night; IBS isn't gone, but it is much better; breathing issues are getting better, too.It's nice to feel pretty good after 60 years of suffering.

I agree with this statement. I did not believe I was celiac because I did not have all the symptoms but as I became more and more GF free I became healthier. I watched everything for two years. Almost obsessive about it but now am not so strict. Still I only buy items that say they are GF free and I always read labels. Mostly I cook from scratch. Its a blessing, actually. Keeps me eating veggies and fruits and helps me to stay away from the processed sweets. I believe that my "intolerance" to gluten is just a sign of a beginning stage of celiac and that if I can just keep it at this level I won't suffer my gut. Thats my hope anyway. I do eat an ice cream cone soft serve once in awhile and don't have a reaction.

HI. I'm totally GF; I have celiac. By now, it's 2nd nature to me (I was dx'ed 11 years ago.) Sadly, I seem to react to everything...crumbs in the toaster, pots and pans that were not washed well after cooking pasta It's kind of a drag.

100% due to Celiac. I check everything that goes in or on my body.

I just watch my food.. I am able to "cheat" a little bit so if I want to taste something, I have a bite...I also do the "chew and spit" every now and then... You just chew it to get the taste and then politely spit it out....that way, no gluten gets swallowed....

I have celiacs and extremely sensitive so I am 100% gluten free at all times

I'm another 100% gluten free not by choice but by necessity. When we moved a few months ago we decided to make the whole house gluten free to get rid of the concern of cross contamination. I even bought new pans and threw away anything that could have traces of gluten left on it. Even a little bit of gluten makes me really really sick: blistery rash, mouth sores, stomach issues, headaches, very tired, and probably more than that. I was just diagnosed earlier this year so maybe over time I'll become less sensitive. For now it's only food that I make or that is packaged as gluten free!!! It isn't easy to do and if it was just for health reasons I would have given up already!

I only went wheat free since last year as I read something about people with hypothyroidism have difficulties processing wheat and often also having nut allergies. As I already had a nut allergy I decided to eat less wheat at first. so got a wheat free bread and picked cereals that were wheat free..aotibix instead of weetabix, oats, rice krispies. I made one exception and had asmall ready made yorkshire pudding on sunday with dinner.

This worked great and lost loads of weight when I 'finished my diet' as I'd stalled and wasn't losing anything anyway I had treated myself to a cream bun and some toasted muffins and I couldn't stop sneezing afterwards. Had to take some anti-histamines. Recently its also happening when had cereals like Rice Krispies and coco pops (mixed together in one bowl) and oats for breakfast.

I don't know if this means I should go completely gluten free? I didin't know it was in shampoo! I thought gluten was in flour and made bread more stretchy? why would it need to be in shampoo???