Thanks for this info. It explains two times when I was glutened by restaurant salad dressing. I figured the restaurants were cutting their blue cheese dressing with flour. .....not so.

I'll remember this.




I don't see much reason to abstain from eating butter, especially on a gluten-free diet. Butter's lactose and casein content is very low.

Cow-milk cheeses are iffy. Cheeses have low lactose and casein contents compared to milk .......on the scale of 5% as much. The fermenting bacteria mostly pre-digest the sugar and protein .......gross but tasty. I eat them, but I have to be careful. Mostly I use exercise to clear the cheese headaches. I'm not sure how that works, but I suspect exercise uses ketosis to convert systemic lactose to lactic acid .......a byproduct of exertion. The liver and kidneys are capable of clearing lactic acid.




Be careful with peppermint. It can induce heart arrhythmia.

My systemic autoimmune response to gluten is hypothyroidism .......Graves disease, and accompanying heart arrhythmia. I discovered the hard way that the peppermint tea I was drinking was making me a nearly-unconscious floor decoration.

Spearmint has much less of the offending chemical. But be aware.

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