I told you this shit was funny

[rm]

I can't use the hair stuff I've been raving about anymore. Wheat wheat and wheat. I'm hoping I can cancel the order I already put in since I was about out.

Anyone got any recommendations for shampoo recipes and conditioner recipes? It looks like if I want what I want I have to clean up the kitchen and go all mad science on this thing. (and yes, you can post links to wheat-free shmapoo providers, but I'm so picky about scent and ingredients for other reasons, odds are my kitchen is the only answer at this point).

I'm unhappy.

On the plus side, Villainess soaps and BPAL seem to be safe.

Monday all my wheat goods in the house go bye bye -- opened things in the trash and unopened things (mostly sweets) as an offering to the office to keep them away from my goods.

It's hard, going back and forth between this sense of this entirely not being a big deal at all and then feeling like it is. The only thing I'm sure of, other than I feel better, is that I have no perspective right now.

Comments

[raaven.livejournal.com]

I'm not familiar with how it's made, but if it's like most liquors, it's been distilled and gliaden (the actual culprit in celiac) doesn't survive the distilling process.

I've heard of people having reactions to various distilled booze, but since reading the science, I'm skeptical about it. I wonder if they may be mistaking the cause of their reactions. My theory is that they're having booze in restaraunts, with food, and that the food has been contaminated - which is really, REALLY common in food service places.

The best thing I've found for anything that I'm unsure about it to test it myself. My system is pretty darned sensitive still, and I usually know within about 20 minutes of consuming something if it's a problem. Bourbon, vodka (which is almost all, these days, distilled from grain rather than potatos), scotch & irish whiskeys...all fine, at least for me.

On the other hand, I have reactions *almost* every time I eat out, no matter how careful I am. Fries that themselves are gluten free can pick up gluten from the oil they're fried in, if it's used for breaded items as well. Stuff cooked on a griddle that also cooks pancakes and french toast can be a problem. A salad chef might handle croutons right before making your non-crouton salad. The contamination potential is truly endless.

Dining out has become a real issue for me, as you might be able to tell.

[rm.livejournal.com]

I'm really worried about the dining out thing because the thought of being restricted to gluten-free restaurants is horrifying. That is good news about teh absithe though. It should be safe.

[raaven.livejournal.com]

I wish I could reassure you about the dining out, but my experiences with it have been very hit-or-miss.

But yeah, absinthe ought to be just fine. Yay!!!