Further, if you want to say something is a reaction due to certain opiate receptors, you need to work with what is known about how this mechanism works...a well-studied area. So think of gluten sensitivities in the same way you'd think of bee stings or peanut allergies: of great and very real concern to a small number of people, of some concern for a few more, and of no concern to the rest of us. Gluten (say: GLOO-tin) is a protein found in wheat, rye, and barley — grains that are in many everyday foods.

Some gluten indicators are obvious, like "Wheat" or "Barley", but ingredients like "Malt" (derived from barley), "Stabilizers", and "Natural Flavors" are questionable and should be avoided. Maltodextrin is usually gluten free in products made in the US. Be very careful about prepared sauces, condiments, and dressings. Malt vinegar contains gluten and is a common flavoring. Learn to prepare your own sauces and dressings from scratch (using oils and non malted vinegars) , e.g. read book. Nevertheless, this can be a major obstacle, especially considering that gluten-containing components (like wheat) are contributed to numerous different foods http://www.theextramileadventure.org/ebooks/the-gluten-free-italian-cookbook-classic-cuisine-from-the-italian-countryside. Some of these grains can be cross-contaminated if processed in facilities that also process wheat. The Paleo Recipes Cookbook has 310 Gluten and Dairy Free Recipes. Discover Paleo or Caveman Gluten Free and Dairy Free Recipes Order: The Paleo Recipes Cookbook For a collection of Favorite Restaurant Recipes Favorite Recipe Secrets Like most people I am a multi-tasker , e.g. http://howtobeacooldad.com/library/gluten-free-cooking-36-delicious-thanksgiving-recipes-your-friends-and-family-will-love.

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