Kathryn, that's so interesting. Dr Davis of Wheat Belly says that our wheat has been so drastically altered that he thinks we'd be correct to call it a poison. He says the percent of people harmed by gluten is very small compared to almost 100 percent of people harmed by the new (1970s) wheat, but by now it's just about the only wheat we have left to eat. There's a protein, gliadin (sp?), that he blames, so I wonder if she is allergic to that protein. He says it acts as an opiate and causes our appetite for MORE wheat to increase.
Today I entered ingredients for several of my go-to meals online and printed out the tallies. These are single-person meals I like when I'm by myself. Hopefully I can keep this info on hand and it will help me stay on track.
Saw a sale on 60 percent cacao Ghirardelli single squares. Not ideal, but pretty close. I will have them at a different time of day than the conventional wisdom of suppertime dessert. It would be more likely to cause acid reflux at that hour.