The ugly and unfortunate answer to this is, there gluten is hiding somewhere in the foods that you are eating or it is what you are putting on your body.
It is important to remember that just because a food is labeled gluten-free that doesn’t mean that it is good for you. And it also doesn’t mean that it is totally free of gluten. There are trace amounts of gluten in all processed food, some definitely have more than others.
The quantity of gluten in a particular product is expressed as parts per million or ppm. According to the the United States in order for an item to be labeled “gluten free” it can have up to 20 ppm. Some products have much less than 20 ppm’s and some have up to the 20 ppm.
The best example I can give is to use alcohol as an example. We have all heard of 150% proof tequila, which would be a much higher concentration of alcohol than lets say a beer which is typically about 12% alcohol on the high-end. So one shot of tequila would certainly affect you quicker than a few beers. Same would go for a product that was at 19 ppm versus one that was at 2 ppm.
So if you are having a reaction to gluten-free foods, my suggestion would be to start a food journal. This is a great way to keep track of what you are eating and how your body is reacting to these foods.
The best thing truly to do is to lay off processed foods. Real, whole foods are best.
Get your food down pat first and then start inspecting your labels in the rest of your house. Unless you are having a skin reaction and then if you are I’d start with any product that you put directly on your skin. You will be surprised how many places gluten can hide from toothpaste, to shampoo, to perfume, to everything in-between.
Hope this helps answer your question, dear reader. Feel free to share your thoughts and feelingsbelow. And if you have a question of your own, click the ask a question button and I’ll do my best to answer soon.