Q: Wheat can be a hidden or unexpected ingredient in lots of foods. What common products should I watch out for? A: Besides all bread or floury snack products, be wary of soy sauce, gravy & sauce (especially at a restaurant), licorice vines, teriyaki sauce, communion wafers, beer, powdered seasoning mixes, pharmaceutical starches, seitan, Play-Doh, and assorted fillers, flavors, food starches, and stabilizers. Bottom line, read labels religiously, and if you aren't sure, pass on it or call the manufacturer. Note also that if you find a gluten-free product, like tamari sauce, that not all manufacturers will make it wheat-free, so again, read labels every time! And, what was wheat-free today may not be tomorrow—manufacturing formulas are always changing over time...so read those labels!

Q: What about drug-store products? A: Again, the fillers in pills can contain wheat, corn or milk derived ingredients. Also, lotions and hair products often contain wheat and milk proteins. Face powder often has corn starch or protein, and we could go on. A lot of "natural" products contain these ingredients because they sound wholesome and healthy, or they may lend body to a product. In theory, topical application is not likely to cause a G.I.-mediated response, but in real experience it is possible to have an allergic skin reaction. And the biggest drug-store sneak is the golden-colored "natural" vitamin E—it's made from wheat germ!

Q: I went on a gluten-free diet based on prompting from my massage therapist, and since feel much better. Now I want to confirm my gluten intolerance with medical testing. What are my options? A: Your doctor can order blood tests to look for tell-tale antigens. But if you've been gluten-free for several months your blood may not show them, giving a negative response. However, there is a new test out that measures antibodies in your stool, which supposedly will still be produced many months after you stop eating gluten and don't have levels high enough to make it into your blood. EnteroLab claims this test is more sensitive than the blood test, and you don't need a doctor's orders to take it (on the flip side, it is not likely to be covered by insurance). They can also test for the presence of the celiac gene, which if you don't have it, will definitely rule out the disease. One doctor noted that the best test is still your own self—if your symptoms go away and you feel better off of wheat, then that is the most conclusive proof! [Note that naturopathic ND's are often better trained than allopathic MD's in dealing with food-related health problems.]