With the rise of the internet and webMD the condition has spread far beyond the range of second year med students. Everyone now has the capability to be hypochondriacal (still maintaining originator claim and rights) or at least attribute everyday symptoms to rare and exotic diseases.
On that note, convinced that we have Celiac disease or wheat allergies or both, our house has gone gluten free.
At the outset, I made the stipulation that no products explicitly labeled "gluten-free" were to be purchased. I wasn't going to pay 6 bucks a loaf for some pseudo-bread. So we've been doing pretty well with rice, potatoes and corn. In some ways it almost feels like Atkins, but with french fries. And Doritos.
But the one thing I've come to realize is that in a world of convenience and portability, gluten is often the edible wrapper that holds it all together. Pizza, hot pockets, sausages and burgers all rely on gluten to keep it all together. Anything remotely considerable as "car-food" comes bundled up in a gluten package. Even chicken strips.
Taco Bell has been my sanctuary as I learn to adjust. The hard corn shells are the last refuge in a wheaty world. But even that selection is minimal. Tacos is all. Everything else comes in a flour shell.
But I'm finding other work-arounds. Today I had a cheesy beef and rice extravaganza and ate that thing like an oversized Go-GURT tube filled with Mexican goodness.
Necessity. The mother of invention.