Posted 2/9/2015 7:47 PM (GMT -8)
Hello, I'm new here. (Nice to meet you!) I've been gluten free for about two years now, since I had a really bad case of eczema that messed up my hands and fingernails. That's mostly healed, thankfully, but problems still crop up.
Thing is, I'm not completely gluten free. Strangely enough, I can get away with soy sauce (not the gluten free kind) and spelt bread. No blisters pop up. But cross contamination causes an outbreak. For example, I once cooked from a pan my roommate used for pasta, and I got blisters for a week. And I had a reaction to some chocolate almonds that I didn't realize were manufactured in a facility that also processes wheat. I'm pretty sure I'm not celiac, since it's my understanding that ANY gluten is bad for those that are.
So my question is... What the heck? Why can I eat soy sauce and spelt bread when everything else sets me off? I know it's not placebo effect due to the aforementioned cross contamination. Could it be that I'm allergic to wheat specifically? Can anyone else tolerate things they "shouldn't" be able to?
I'm more curious than anything!