November 27, 2025 • 14 mins
You’ve gone gluten-free, but something still isn’t right. You’re doing everything ‘by the book,’ avoiding gluten completely — and yet, you’re still bloated, tired, or having reactions.
So what’s going on?
In today’s episode, we’re diving into why some people react to gluten-free foods — even when they’re technically safe. I’ll break down common triggers, what to look out for on ingredient labels, and how to start figuring out what your body’s really trying to tell you.
And stick with me until the end, because I’ll share the one surprising food that caused me major symptoms even though it was totally gluten-free.
Come join us in our free Facebook Community, The Gluten Free Engineer.
It’s a space where you can connect with others living gluten-free, ask questions, swap tips and recipes, and get support from people who truly get it. Whether you’re newly diagnosed or a seasoned gluten-free pro, you’ll feel right at home.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Carrie Saunders (00:00):
Quick reminder before we get started on this
episode.
This podcast is based on mypersonal experiences and isn't
medical advice.
You've gone gluten-free, butsomething isn't right still.
You're doing everything by thebook, avoiding gluten
completely, and yet you're stillbloated, tired, or having
reactions.
So what's going on?
In today's episode, we'rediving into why some people
(00:21):
react to gluten-free foods evenwhen they're technically safe.
I'll break down commontriggers, what to look for on
ingredient labels, and how tostart figuring out what your
body's really trying to tellyou.
And stick with me to the endbecause I'll share one of the
surprising foods that caused memajor symptoms, even though it
was technically gluten-free.
Let's dive in.
Welcome to the Gluten FreeEngineer Podcast.
(00:43):
I'm your host, Carrie Saunders.
In 2011, I was diagnosed withceliac disease, a moment that
changed everything.
But I was determined not to letit hold me back.
With my two engineeringdegrees, I set out to reverse
engineer the gluten-freelifestyle, breaking down
recipes, safety tips, travelhacks, and everything in between
to rebuild a life I love.
(01:04):
Whether you have celiacdisease, gluten intolerance, or
simply choose to livegluten-free, this podcast is for
you.
Join me each week as wesimplify the gluten-free
lifestyle, make it fun, andprove that you don't have to
miss out on anything.
Welcome back to the show.
So today we're talking aboutnon-gluten triggers that can
mimic gluten symptoms.
(01:25):
So there is some reallyconfusing things going on here.
And I found this myself, is youremove gluten, but you're still
reacting sometimes.
It's so frustrating andconfusing.
There were so many years Ithought I got, you know,
cross-contaminated or somethinglike that, and it wasn't gluten
cross-contamination.
I later find out.
(01:46):
You aren't imagining it.
It's something that can happento many people.
There are gluten-free foodsthat can cross-react with that
act like gluten foods to bodiesthat are very sensitive.
And gluten-free doesn't alwaysmean symptom-free.
So we need to figure out nowthat you've removed the most
irritant likely to your body,which is likely the gluten,
(02:06):
because that's most usually mostpeople's highest irritant, you
might start finding some otherfoods you're incompatible with.
So if your celiac, even thougha product should be gluten-free,
it doesn't always mean thatit's been made in a dedicated
(02:28):
facility.
A good example of this is oats.
If you're not buying certifiedgluten-free oats and you're
celiac or you're highlygluten-sensitive, then you're
likely to get issues fromcross-contamination on those
oats because oats are generallygrown side by side with wheat,
and then in the processing,things can get mixed somewhat,
(02:49):
and then you can get some glutenin the oats.
Also, shared equipment can leadto trace contamination.
So you want to watch for themaiden facility that processes
wheat labels if you are verysensitive or celiac.
Now, there's also foods that Ialluded to a little bit earlier
that there's other foods thatare actually gluten-free that
can cause cross-reactiveingredients.
(03:10):
So some gluten-free foods thatcould cause your body and think
it's gluten could be things likecorn, oats, even if they're
dedicated gluten-free orcertified gluten-free, a dairy
or certain types of dairy, yeastor certain grains like millet
or sorghum.
So your immune system maycross-react, which means it's
(03:32):
causing inflammation or symptomssimilar to gluten exposure
whenever you eat these.
For myself, I personally cannoteat corn.
It um, unless it's thevegetable version, I can't eat
the grain version of corn.
It really just makes me feelpretty terrible.
I get slowed down, my digestivesystem actually slows instead
(03:53):
of having diarrhea.
Mine slows and stops working atall.
And it's just really, reallyuncomfortable.
I can eat corn occasionally,like a corn chips or something
like that, but I try not to doit very often because I really
don't feel good afterwards.
Now, oats are a thing that Ifound that well, I can tolerate
them stomach-wise.
(04:14):
I just generally have a higherinflammation in my body whenever
I eat oats.
So now I avoid oats as well.
And then dairy.
Dairy is an interesting subjecthere because you can read lots
of books about this.
And they say a lot of a lot ofthe modern books say that
grass-fed dairy many times isfine for most humans, whereas
(04:36):
the non-grass-fed dairy is a lotharder on our systems.
Also, they say the A2 cow'smilk is much easier on our
digestive system than the A1cows.
So if you're one who thinks youcan kind of tolerate dairy, but
sometimes it bothers you, youmight want to consider switching
to grass-fed dairy or and orthe A2 cows' dairy because the
(04:57):
components in the milk thatcomes out is different whenever
they're grass-fed and also thethe breed that that is the A2
cows.
So it's something to look forif you miss dairy, but it
doesn't bother you liketerribly, but you want to try it
again, that might be somethingyou want to try.
And then for me, I actuallyalso cannot tolerate brown rice.
Brown rice has the hull stillon the outside of it, and that's
(05:21):
where a lot of the lectins are.
So if you ever want to look upmuch about lectins, you can look
up the Plant Paradox book.
It's a very um interesting,informative book by Dr.
Gundry about how lectins canwreak havoc on our body, and
that some people who are glutensensitive actually are lectin
sensitive.
And we're not talking aboutceliacs here, we're talking
(05:42):
about those aren't justsensitive, and that it may be
the lectins in the gluten thatthey're reacting to, which also
is going to be in things likeoats and brown rice.
White rice is a bit better, ithas some of those lectins
stripped off.
Now let's go back to some otherthings that can be
cross-reactive, and that couldbe gums and fillers.
So gluten-free baked goodsoften use xanthem gum, guar gum,
(06:04):
or tapioca starch to mimictexture.
And some of these can causedigestive issues, gas or
bloating, and sensitiveindividuals.
Thankfully, they are not onesthat bother me.
I'm very thankful of thatbecause it helps me make my
gluten-free baking so yummy andtexture-wise so good.
But they can cause some peopleissues.
So please be aware of that incase you're really confused and
(06:26):
not sure what's bothering you,what's still causing you
trouble.
Now, one thing that my doctorhas put me on before is the
FODMAP diet.
So if you haven't heard ofthat, that is getting rid of
fermentables basically.
And some gluten-free productsare high in FODMAPs, like
chickpeas, lentils, andinolin-based flours.
So if your gut is stillhealing, these can cause
(06:49):
bloating or discomfort, eventhough they're gluten-free.
So I went um on a low FODMAPdiet for a few weeks.
This is a temporary diet.
This is to figure out whatbothers you.
And it's a really good idea ifyou're still having trouble and
you're not sure uh what is goingon.
Obviously, talk with yourdoctor about it, but it's a
great way to figure out whatmight be bothering you.
(07:11):
Some other FOD high FODMAP, ifif my memory serves me right,
are like garlic and onions.
Um, I know beans are in there.
Obviously, I said lentils, sobeans are in there.
Um, so we want to beeliminating those things.
I think apples is in there too.
So it's also the fruits thatare easy to ferment.
So apples were in there.
And I found that if I have toomany raw apples, it gives me
(07:35):
stomach problems.
Um, and not really digestiveproblems per se, but stomach
problems.
My stomach will kind of hurtand bloat and stuff like that.
So I know I need to limit myraw apple consumption.
Now, apple pie, that's game on.
I can do cooked apples, but Ineed them broken down some for
me, which is why that works alittle better.
And raw apples, so I have to becareful of.
(07:56):
So it's just really good uh toknow what bothers you.
So don't feel like this isoverwhelming to figure out what
else is bothering me.
Think of it as a way to have abetter way of life.
You know, you know you cantake, you know, take that choice
and eat.
Let's say you go to a Mexicanrestaurant and you eat those
corn chips.
I did that, you know, a fewmonths ago.
I went to a Mexican restaurant,I chose to eat the corn chips.
(08:18):
I didn't feel great, but I knewthat I was going to have that,
you know, sort of reaction.
And so I could plan ahead and Icould plan that it's okay if I
don't feel great that next daybecause I don't have something
important going on.
So that's one of the reasonswhy we want to figure out what
else is bothering us besidesgluten.
Now, you also could have foodsensitivities or allergies to
(08:39):
other foods as well.
Soy, eggs, or nightshades liketomatoes, potatoes, peppers can
be hidden triggers.
And sometimes going gluten-freereveals other sensitivities
that you didn't notice before.
I, for example, cannot toleratesoy at all.
And I used to be able totolerate really high-quality um
farm-raised eggs that weren'tfed soy or gluten, but I am even
(09:03):
having trouble with that nowunless it's like in a baked
good, because there's differentlevels of um cooking levels for
eggs.
And if you look this up, thereare different, some people react
at different levels of the umegg being cooked.
So for me, I can take the mostcooked egg, you know, which is
in a cake, versus like cookiesis kind of in between.
(09:25):
They're not quite as cooked asthey are in a baked cake.
So for me, I know I have to becareful how much eggs I eat,
especially if I eat cookies.
You know, I know I only canonly have one or two because I
know the eggs in them is goingto bother me, but now a piece of
cake I'm doing much betterwith.
So knowing these things canreally help you, like I said,
plan ahead and know what toexpect with your body.
(09:47):
And then a lot of people havetrouble with nightshades.
Um, it's just a pretty commonthing that people don't even
realize.
And that's part of the reasonis it's because those vegetables
and fruits have lots of lectinsin them.
So it's kind of coming back tothat lectin thing uh there.
And a lot of people don'trealize that.
So, how do we figure out whatis causing these other symptoms?
(10:09):
So, what you can do is keepkeep a simple food and symptom
journal for two to three weeks,keeping in mind that you may not
react within hours or even aday.
It could be a day or two, butyou're gonna start to notice
patterns if you're doing thisfor several weeks.
Note which brands you'reeating, the ingredients are in
them, and any patterns you'reseeing as you know figure out
(10:31):
your symptoms.
So you can come about this twoways.
You can try to eliminate onepotential trigger at a time, or
you can do like I've donebefore, and I've eliminated all
the FODMAP foods all at once,and then added in my favorite
ones first.
For me, that was easier thaneliminating one at a time
because I feel like it's alittle bit more deterministic
(10:53):
because you've taken out allpotentials and then you put in
one, you know, at a time, andyou wait, you know, like at
least five to five to seven daysin between adding one in, so
you can tell which one'sactually causing issues.
And if needed, work with adietitian or doctor who
understands food sensitivities.
And I find this can sometimesbe hard to find, but many really
(11:14):
good dietitians can be reallygreat at this.
So then how do we support yourhealing gut?
Because many of us are healingor still healing.
I feel like after like over 12years or so, 13, I've lost track
at this point.
My gut is still healing.
So we want to focus on whole,naturally gluten-free foods for
several weeks.
We want to limit thoseprocessed gluten-free
(11:35):
replacements while you resetyour gut.
And you want to be hydratingenough and you want to get, if
you tolerate it, enough fiberfrom fruits, vegetables, and
safe grains like quinoa or rice.
But I will say that some peopledo have trouble with quinoa and
especially brown rice, they canhave trouble with it.
And then when I stake as muchas you can tolerate on fiber,
(11:57):
for my body, I don't toleratecertain forms of fiber.
So note that.
So I tolerate, for example,fiber from vegetables much
better than fiber from lentilsor grains, even if they're
gluten-free grains.
And then when you'rereintroducing foods one at a
time to identify your truetickers, you know, keep a
journal of what's going on, yoursymptoms, and how you feel and
(12:20):
how long it takes for you toreact is kind of a good idea to
have.
And if you love tips like thisthat you've heard on this
podcast, I'd love to have you inour newsletter.
Just go ahead on over to theglutenfreeengineer.com and
you'll see a link to sign up forour newsletter as well as lots
of recipes.
I keep adding more and moreeach month.
Um, and I try to add at leastone a week.
(12:41):
So then I want to talk to youabout that final tip of the
gluten-free food that surprisedme the most, that really bothers
me, which is tomatoes.
They are completely andnaturally gluten-free.
But for me, they causeheadaches, they cause
congestion, they cause majordigestive distress the next day.
(13:01):
And once I took them out, mysymptoms improved dramatically.
Even my um underlying allergysymptoms improved dramatically.
It was a huge reminder thatgluten ends isn't always the
only thing that can make ussick, and that we need to work
with our bodies to figure outwhat is our optimal fuel for us,
because we're each different,and different foods are going to
(13:23):
react differently to us.
So here's the figuring out whatelse might be bothering you so
you can feel great again.
Thank you for listening to thisepisode of the Gluten Free
Engineer.
If you found value in thisstory, please share it with
someone who might needencouragement on their own
gluten-free journey.
For more tips, recipes,resources, and even links to my
(13:44):
YouTube channel, head on over totheglutenfreeengineer.com.
It's your one-stop hub to makegluten-free living simple, fun,
and full of flavor.
And don't forget to subscribeso you never miss out on an
episode.
And we will see you next week.
The Gluten Free EngineerPodcast is for informational and
entertainment purposes only.
(14:06):
I share my personal experiencesand stories about living with
celiac disease and navigating agluten free lifestyle.
This podcast does not provide amedical advice.
Always consult with a qualifiedhealthcare professional for
medical questions, concerns, oradvice specific to your health.
Quick reminder before we get started on this
episode.
This podcast is based on mypersonal experiences and isn't
medical advice.
You've gone gluten-free, butsomething isn't right still.
You're doing everything by thebook, avoiding gluten
completely, and yet you're stillbloated, tired, or having
reactions.
So what's going on?
In today's episode, we'rediving into why some people
(00:21):
react to gluten-free foods evenwhen they're technically safe.
I'll break down commontriggers, what to look for on
ingredient labels, and how tostart figuring out what your
body's really trying to tellyou.
And stick with me to the endbecause I'll share one of the
surprising foods that caused memajor symptoms, even though it
was technically gluten-free.
Let's dive in.
Welcome to the Gluten FreeEngineer Podcast.
(00:43):
I'm your host, Carrie Saunders.
In 2011, I was diagnosed withceliac disease, a moment that
changed everything.
But I was determined not to letit hold me back.
With my two engineeringdegrees, I set out to reverse
engineer the gluten-freelifestyle, breaking down
recipes, safety tips, travelhacks, and everything in between
to rebuild a life I love.
(01:04):
Whether you have celiacdisease, gluten intolerance, or
simply choose to livegluten-free, this podcast is for
you.
Join me each week as wesimplify the gluten-free
lifestyle, make it fun, andprove that you don't have to
miss out on anything.
Welcome back to the show.
So today we're talking aboutnon-gluten triggers that can
mimic gluten symptoms.
(01:25):
So there is some reallyconfusing things going on here.
And I found this myself, is youremove gluten, but you're still
reacting sometimes.
It's so frustrating andconfusing.
There were so many years Ithought I got, you know,
cross-contaminated or somethinglike that, and it wasn't gluten
cross-contamination.
I later find out.
(01:46):
You aren't imagining it.
It's something that can happento many people.
There are gluten-free foodsthat can cross-react with that
act like gluten foods to bodiesthat are very sensitive.
And gluten-free doesn't alwaysmean symptom-free.
So we need to figure out nowthat you've removed the most
irritant likely to your body,which is likely the gluten,
(02:06):
because that's most usually mostpeople's highest irritant, you
might start finding some otherfoods you're incompatible with.
So if your celiac, even thougha product should be gluten-free,
it doesn't always mean thatit's been made in a dedicated
(02:28):
facility.
A good example of this is oats.
If you're not buying certifiedgluten-free oats and you're
celiac or you're highlygluten-sensitive, then you're
likely to get issues fromcross-contamination on those
oats because oats are generallygrown side by side with wheat,
and then in the processing,things can get mixed somewhat,
(02:49):
and then you can get some glutenin the oats.
Also, shared equipment can leadto trace contamination.
So you want to watch for themaiden facility that processes
wheat labels if you are verysensitive or celiac.
Now, there's also foods that Ialluded to a little bit earlier
that there's other foods thatare actually gluten-free that
can cause cross-reactiveingredients.
(03:10):
So some gluten-free foods thatcould cause your body and think
it's gluten could be things likecorn, oats, even if they're
dedicated gluten-free orcertified gluten-free, a dairy
or certain types of dairy, yeastor certain grains like millet
or sorghum.
So your immune system maycross-react, which means it's
(03:32):
causing inflammation or symptomssimilar to gluten exposure
whenever you eat these.
For myself, I personally cannoteat corn.
It um, unless it's thevegetable version, I can't eat
the grain version of corn.
It really just makes me feelpretty terrible.
I get slowed down, my digestivesystem actually slows instead
(03:53):
of having diarrhea.
Mine slows and stops working atall.
And it's just really, reallyuncomfortable.
I can eat corn occasionally,like a corn chips or something
like that, but I try not to doit very often because I really
don't feel good afterwards.
Now, oats are a thing that Ifound that well, I can tolerate
them stomach-wise.
(04:14):
I just generally have a higherinflammation in my body whenever
I eat oats.
So now I avoid oats as well.
And then dairy.
Dairy is an interesting subjecthere because you can read lots
of books about this.
And they say a lot of a lot ofthe modern books say that
grass-fed dairy many times isfine for most humans, whereas
(04:36):
the non-grass-fed dairy is a lotharder on our systems.
Also, they say the A2 cow'smilk is much easier on our
digestive system than the A1cows.
So if you're one who thinks youcan kind of tolerate dairy, but
sometimes it bothers you, youmight want to consider switching
to grass-fed dairy or and orthe A2 cows' dairy because the
(04:57):
components in the milk thatcomes out is different whenever
they're grass-fed and also thethe breed that that is the A2
cows.
So it's something to look forif you miss dairy, but it
doesn't bother you liketerribly, but you want to try it
again, that might be somethingyou want to try.
And then for me, I actuallyalso cannot tolerate brown rice.
Brown rice has the hull stillon the outside of it, and that's
(05:21):
where a lot of the lectins are.
So if you ever want to look upmuch about lectins, you can look
up the Plant Paradox book.
It's a very um interesting,informative book by Dr.
Gundry about how lectins canwreak havoc on our body, and
that some people who are glutensensitive actually are lectin
sensitive.
And we're not talking aboutceliacs here, we're talking
(05:42):
about those aren't justsensitive, and that it may be
the lectins in the gluten thatthey're reacting to, which also
is going to be in things likeoats and brown rice.
White rice is a bit better, ithas some of those lectins
stripped off.
Now let's go back to some otherthings that can be
cross-reactive, and that couldbe gums and fillers.
So gluten-free baked goodsoften use xanthem gum, guar gum,
(06:04):
or tapioca starch to mimictexture.
And some of these can causedigestive issues, gas or
bloating, and sensitiveindividuals.
Thankfully, they are not onesthat bother me.
I'm very thankful of thatbecause it helps me make my
gluten-free baking so yummy andtexture-wise so good.
But they can cause some peopleissues.
So please be aware of that incase you're really confused and
(06:26):
not sure what's bothering you,what's still causing you
trouble.
Now, one thing that my doctorhas put me on before is the
FODMAP diet.
So if you haven't heard ofthat, that is getting rid of
fermentables basically.
And some gluten-free productsare high in FODMAPs, like
chickpeas, lentils, andinolin-based flours.
So if your gut is stillhealing, these can cause
(06:49):
bloating or discomfort, eventhough they're gluten-free.
So I went um on a low FODMAPdiet for a few weeks.
This is a temporary diet.
This is to figure out whatbothers you.
And it's a really good idea ifyou're still having trouble and
you're not sure uh what is goingon.
Obviously, talk with yourdoctor about it, but it's a
great way to figure out whatmight be bothering you.
(07:11):
Some other FOD high FODMAP, ifif my memory serves me right,
are like garlic and onions.
Um, I know beans are in there.
Obviously, I said lentils, sobeans are in there.
Um, so we want to beeliminating those things.
I think apples is in there too.
So it's also the fruits thatare easy to ferment.
So apples were in there.
And I found that if I have toomany raw apples, it gives me
(07:35):
stomach problems.
Um, and not really digestiveproblems per se, but stomach
problems.
My stomach will kind of hurtand bloat and stuff like that.
So I know I need to limit myraw apple consumption.
Now, apple pie, that's game on.
I can do cooked apples, but Ineed them broken down some for
me, which is why that works alittle better.
And raw apples, so I have to becareful of.
(07:56):
So it's just really good uh toknow what bothers you.
So don't feel like this isoverwhelming to figure out what
else is bothering me.
Think of it as a way to have abetter way of life.
You know, you know you cantake, you know, take that choice
and eat.
Let's say you go to a Mexicanrestaurant and you eat those
corn chips.
I did that, you know, a fewmonths ago.
I went to a Mexican restaurant,I chose to eat the corn chips.
(08:18):
I didn't feel great, but I knewthat I was going to have that,
you know, sort of reaction.
And so I could plan ahead and Icould plan that it's okay if I
don't feel great that next daybecause I don't have something
important going on.
So that's one of the reasonswhy we want to figure out what
else is bothering us besidesgluten.
Now, you also could have foodsensitivities or allergies to
(08:39):
other foods as well.
Soy, eggs, or nightshades liketomatoes, potatoes, peppers can
be hidden triggers.
And sometimes going gluten-freereveals other sensitivities
that you didn't notice before.
I, for example, cannot toleratesoy at all.
And I used to be able totolerate really high-quality um
farm-raised eggs that weren'tfed soy or gluten, but I am even
(09:03):
having trouble with that nowunless it's like in a baked
good, because there's differentlevels of um cooking levels for
eggs.
And if you look this up, thereare different, some people react
at different levels of the umegg being cooked.
So for me, I can take the mostcooked egg, you know, which is
in a cake, versus like cookiesis kind of in between.
(09:25):
They're not quite as cooked asthey are in a baked cake.
So for me, I know I have to becareful how much eggs I eat,
especially if I eat cookies.
You know, I know I only canonly have one or two because I
know the eggs in them is goingto bother me, but now a piece of
cake I'm doing much betterwith.
So knowing these things canreally help you, like I said,
plan ahead and know what toexpect with your body.
(09:47):
And then a lot of people havetrouble with nightshades.
Um, it's just a pretty commonthing that people don't even
realize.
And that's part of the reasonis it's because those vegetables
and fruits have lots of lectinsin them.
So it's kind of coming back tothat lectin thing uh there.
And a lot of people don'trealize that.
So, how do we figure out whatis causing these other symptoms?
(10:09):
So, what you can do is keepkeep a simple food and symptom
journal for two to three weeks,keeping in mind that you may not
react within hours or even aday.
It could be a day or two, butyou're gonna start to notice
patterns if you're doing thisfor several weeks.
Note which brands you'reeating, the ingredients are in
them, and any patterns you'reseeing as you know figure out
(10:31):
your symptoms.
So you can come about this twoways.
You can try to eliminate onepotential trigger at a time, or
you can do like I've donebefore, and I've eliminated all
the FODMAP foods all at once,and then added in my favorite
ones first.
For me, that was easier thaneliminating one at a time
because I feel like it's alittle bit more deterministic
(10:53):
because you've taken out allpotentials and then you put in
one, you know, at a time, andyou wait, you know, like at
least five to five to seven daysin between adding one in, so
you can tell which one'sactually causing issues.
And if needed, work with adietitian or doctor who
understands food sensitivities.
And I find this can sometimesbe hard to find, but many really
(11:14):
good dietitians can be reallygreat at this.
So then how do we support yourhealing gut?
Because many of us are healingor still healing.
I feel like after like over 12years or so, 13, I've lost track
at this point.
My gut is still healing.
So we want to focus on whole,naturally gluten-free foods for
several weeks.
We want to limit thoseprocessed gluten-free
(11:35):
replacements while you resetyour gut.
And you want to be hydratingenough and you want to get, if
you tolerate it, enough fiberfrom fruits, vegetables, and
safe grains like quinoa or rice.
But I will say that some peopledo have trouble with quinoa and
especially brown rice, they canhave trouble with it.
And then when I stake as muchas you can tolerate on fiber,
(11:57):
for my body, I don't toleratecertain forms of fiber.
So note that.
So I tolerate, for example,fiber from vegetables much
better than fiber from lentilsor grains, even if they're
gluten-free grains.
And then when you'rereintroducing foods one at a
time to identify your truetickers, you know, keep a
journal of what's going on, yoursymptoms, and how you feel and
(12:20):
how long it takes for you toreact is kind of a good idea to
have.
And if you love tips like thisthat you've heard on this
podcast, I'd love to have you inour newsletter.
Just go ahead on over to theglutenfreeengineer.com and
you'll see a link to sign up forour newsletter as well as lots
of recipes.
I keep adding more and moreeach month.
Um, and I try to add at leastone a week.
(12:41):
So then I want to talk to youabout that final tip of the
gluten-free food that surprisedme the most, that really bothers
me, which is tomatoes.
They are completely andnaturally gluten-free.
But for me, they causeheadaches, they cause
congestion, they cause majordigestive distress the next day.
(13:01):
And once I took them out, mysymptoms improved dramatically.
Even my um underlying allergysymptoms improved dramatically.
It was a huge reminder thatgluten ends isn't always the
only thing that can make ussick, and that we need to work
with our bodies to figure outwhat is our optimal fuel for us,
because we're each different,and different foods are going to
(13:23):
react differently to us.
So here's the figuring out whatelse might be bothering you so
you can feel great again.
Thank you for listening to thisepisode of the Gluten Free
Engineer.
If you found value in thisstory, please share it with
someone who might needencouragement on their own
gluten-free journey.
For more tips, recipes,resources, and even links to my
(13:44):
YouTube channel, head on over totheglutenfreeengineer.com.
It's your one-stop hub to makegluten-free living simple, fun,
and full of flavor.
And don't forget to subscribeso you never miss out on an
episode.
And we will see you next week.
The Gluten Free EngineerPodcast is for informational and
entertainment purposes only.
(14:06):
I share my personal experiencesand stories about living with
celiac disease and navigating agluten free lifestyle.
This podcast does not provide amedical advice.
Always consult with a qualifiedhealthcare professional for
medical questions, concerns, oradvice specific to your health.
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