First of all, thank you all very much for your links and gluten free food info. It is much appreciated.
I think that until about an hour ago I was being pretty cool about this whole thing. First of all, the diagnosis of "mildly positive" didn't sound too scary. (And I am in the process of sending my results to our Gastro doc friend to have him decipher that for me, as there seems to be quite a range.) Second, there seem to be lots of things that G-Free peeps can eat. So aside from being really, REALLY, sad about Triscuits, I was cool. It seems almost like a challenge in the kitchen really.
But then this morning happened and now I am officially bummed out. I dove head first into research mode. Argh. Turns out that gluten is in EVERYTHING. EVERYTHING EVERYTHING EVERYTHING. Soy sauce, blue cheese, corn starch, seasonings and seasoning mixes, commercial oats, caramel color, vegetable and plant protein, flavored tea, processed meats, Dextrin - I don't even know wtf that is, but I see it on labels alot - medicine, lipstick. LIPSTICK?
It's totally overwhelming. And then I tried searching for local resources or classes at our hospital, and all I got was a list of restaurants that have g-free menus. And then you read the reviews of these places and hear all the horror stories from people who went there, got slipped a crouton and spent a week in bed.
And now I am hungry and my fridge seems like the enemy.
I did buy myself two books. Including Gluten Free for Dummies. Which seems wildly appropriate right now.
I know it will all be fine. It's just a little daunting. Thanks for letting me vent.