Hallo Simon, it was lovely to talk to you last night, but I fear I may have done you damage :( After sneering at the idea of people finding gluten-free cooking being difficult, I gave you food seasoned with soy sauce. Idiot! I realised mid-morning today what I'd done, and hope you aren't feeling too many ill effects today. I take full responsibility for them, any more. Very sorry.
Oops :-( An easy mistake to make, and does illustrate the sort of thing that tends to be a problem: people stick wheat flour into no end of random things that you wouldn't naïvely expect to have it in.
I've not noticed anything that would qualify as an obvious ill effect (yet), but then I wouldn't necessarily expect to: to the best of my knowledge I've never had any visible symptoms of coeliac disease in my life. (Only invisible symptoms, which are detectable only by medical professionals; but if those persist they put me at risk of long-term Bad Stuff, which is what makes it worth avoiding them.)
I had a completely messed-up night's sleep last night for no reason I could think of at the time, but it seems relatively unlikely that that's related: it doesn't seem to be listed among the possible symptoms on Wikipedia, and in any case it would have seemed a bit prompt.
It was very nice food, though, and the thought was much appreciated! And well done for spotting it in retrospect.
That's a relief, I had visions of your day in London being interrupted by nasty illness. I hope everything went well despite lack of sleep.
Coeliac - does that mean you're intolerant of oats, rye, spelt, barley etc too? I can see how that would make things _very_ limited. But there's quite a lot you can do with quinoa, cornmeal and other things, as I'm sure you well know.
That's a relief, I had visions of your day in London being interrupted by nasty illness.
No, nothing like that; you can set your mind at ease.
(I admittedly did have a stomach ache starting shortly after you told me about the incident, which I therefore have to assume was purely psychosomatic. It seems deeply unfair that even though I had unmasked it, it still hurt!)
Yes, rye, barley and oats are general no-nos. It is a bit of a pain in places; it's taken me some years to find bread I'm willing to eat for pleasure. (Though, having managed to find some a few weeks ago, I am now eating EVERYTHING IN THE WORLD ON TOAST. Om nom nom.)
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any moreanywayI've not noticed anything that would qualify as an obvious ill effect (yet), but then I wouldn't necessarily expect to: to the best of my knowledge I've never had any visible symptoms of coeliac disease in my life. (Only invisible symptoms, which are detectable only by medical professionals; but if those persist they put me at risk of long-term Bad Stuff, which is what makes it worth avoiding them.)
I had a completely messed-up night's sleep last night for no reason I could think of at the time, but it seems relatively unlikely that that's related: it doesn't seem to be listed among the possible symptoms on Wikipedia, and in any case it would have seemed a bit prompt.
It was very nice food, though, and the thought was much appreciated! And well done for spotting it in retrospect.
Coeliac - does that mean you're intolerant of oats, rye, spelt, barley etc too? I can see how that would make things _very_ limited. But there's quite a lot you can do with quinoa, cornmeal and other things, as I'm sure you well know.
No, nothing like that; you can set your mind at ease.
(I admittedly did have a stomach ache starting shortly after you told me about the incident, which I therefore have to assume was purely psychosomatic. It seems deeply unfair that even though I had unmasked it, it still hurt!)
Yes, rye, barley and oats are general no-nos. It is a bit of a pain in places; it's taken me some years to find bread I'm willing to eat for pleasure. (Though, having managed to find some a few weeks ago, I am now eating EVERYTHING IN THE WORLD ON TOAST. Om nom nom.)