I misspoke. Gluten intolerance isn't really an allergy; it's just that some peoples' systems can't handle the whatever-it-is protein. I do reasonably well except, like In Wales, I have to avoid fast-food places and especially places where they might buy some of their food prepared from a larger supplier--such as the soup bases used in Chinese restaurants. Many of those have MSG, by the way, no matter what the restaurant says.

Wheat is such an industrial crop that it's in everything, often disguised as something else. Or included as "natural flavoring" or some other weasel wording. Hydrolized soy protein is another nasty term. The more processed the food, generally the less safe it is.

I've read that gluten intolerance supposedly is more prevalent in people of northwestern European ancestry, which makes for interesting considerations of how much, say, beer is drunk in that part of the world and what some of the chronic health problems are there and here.

I do like your sig line, by the way.