My mother has been “glutenated” a few times recently. She’s learning that she’s more sensitive to gluten than when she first went GF. For example, I’ve seen her eat regular soy sauce several times, whereas I *must* have GF soy sauce. A few weeks ago she picked up prepared chicken kabobs at the grocery store and thinks they made her sick. I asked if they had soy sauce and she said she didn’t really pay attention because the ones at the other grocery store were always fine. Then about a week ago she got sick after chinese food that may have had soy sauce in it– she thought it didn’t but hadn’t bothered to ask since it had never affected her before.

Getting more sensitive to gluten the longer you are off of it is a common story for most of us. In my experience, we all think “I will never be THAT sensitive” but at some point you realize you are sensitive to smaller and smaller exposures. That is a subject for another blog…

I told my mother that REPEATED exposure can make each reaction worse. The chicken kabobs taxed her system and then repeating the exposure just a week or so later made for another bad reaction. Had these events been spaced weeks or months apart it is possible the second one wouldn’t have been so bad.

For those of you questioning your gluten intolerance levels, here is a great article on “HOW MUCH GLUTEN WILL MAKE ME SICK?”