"Fruit of the Gods" watercolor, copyright Erin Rogers Pickering
I became very frustrated in the first few months as I attempted to remove all gluten from my diet. Seemed no matter how hard I tried I was still ingesting gluten – and delaying the healing process. I was afraid of any prepared or manufactured foods so went to the basics… fresh fruit, vegetables, meat, fish, rice and potatoes. The produce department was my favorite place to visit and the only aisle in the grocery store that didn’t scare me. I continued to investigate everything else I considered eating.
During that time I found out I needed foods produced in dedicated facilities… no matter how safe the handling practices. I learned that many manufacturers dust their conveyor belts with wheat so the food doesn’t stick. Also learning some foods are ‘considered’ gluten free because they contain less than 20 ppm.
But, what if it is something you consume daily or in quantity? How much is really safe? I believe zero is safe.
I drink rice milk daily and the two brands I was buying both contain traces of gluten. Even though they can legally be labeled as gluten free since it is below the 20 ppm. Last summer I switched to Pacific Brand Rice Milk and finally turned the corner. I saw a difference within two weeks and was finally able to begin healing.