For a long time I ate mostly raisins, canned peaches, and scrambled eggs. It was scary to take too many risks.
It’s quite manageable these days. Fifteen years ago, it was harder to decipher which ingredients (like modified food starch) contained wheat.
Now companies that have a product, which was always gluten-free, jack up the prices after they label the product gluten-free.
I’m just thankful to have more options.
I ate rice. I could eat rice without getting sick. The allergy clinic told me rice is the go to food for people with allergies and Celiac disease. To this day, if I have a food upset, I go back to rice until I'm okay again. During that really bad time, I ate rice cakes from a health food store. Now, all of that is at regular grocery stores.
I've had a complete blood analysis twice in the last two years and my inner parts, including my liver, are okay.