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"&amp;lt;p&amp;gt;&amp;lt;strong&amp;gt;Question: &amp;lt;/strong&amp;gt;I&amp;amp;#39;m &amp;lt;a href=&amp;quot;https://www.verywell.com/how-to-go-gluten-free-563172&amp;quot; data-component=&amp;quot;link&amp;quot; data-source=&amp;quot;inlineLink&amp;quot; data-type=&amp;quot;internalLink&amp;quot; data-ordinal=&amp;quot;1&amp;quot;&amp;gt;eating gluten-free&amp;lt;/a&amp;gt;, but I still have gluten symptoms. Why am I getting sick?&amp;lt;/p&amp;gt;&amp;lt;p&amp;gt;&amp;lt;strong&amp;gt;Answer: &amp;lt;/strong&amp;gt;Unfortunately, you&amp;amp;#39;re probably getting &amp;lt;a href=&amp;quot;https://www.verywell.com/what-does-it-feel-like-when-you-get-glutened-562469&amp;quot; data-component=&amp;quot;link&amp;quot; data-source=&amp;quot;inlineLink&amp;quot; data-type=&amp;quot;internalLink&amp;quot; data-ordinal=&amp;quot;2&amp;quot;&amp;gt;glutened&amp;lt;/a&amp;gt; from your &amp;amp;#34;gluten-free&amp;amp;#34; foods. Sadly, gluten-free on the label doesn&amp;amp;#39;t mean &amp;amp;#34;contains absolutely no gluten,&amp;amp;#34; and some of us are sensitive enough to react to the tiny amounts of gluten remaining in these products.&amp;lt;/p&amp;gt;&amp;lt;p&amp;gt;In the United States, the U.S. Food and Drug Administration requires foods labeled &amp;amp;#34;gluten-free&amp;amp;#34; to meet &amp;lt;a href=&amp;quot;https://www.verywell.com/fda-rules-for-gluten-free-labeling-562768&amp;quot; data-component=&amp;quot;link&amp;quot; data-source=&amp;quot;inlineLink&amp;quot; data-type=&amp;quot;internalLink&amp;quot; data-ordinal=&amp;quot;3&amp;quot;&amp;gt;standards that call for such foods to contain&amp;lt;/a&amp;gt; fewer than 20 parts per million of gluten.&amp;lt;/p&amp;gt;&amp;lt;p&amp;gt;Medical research has shown that many people with &amp;lt;a href=&amp;quot;https://www.verywell.com/what-is-celiac-disease-563183&amp;quot; data-component=&amp;quot;link&amp;quot; data-source=&amp;quot;inlineLink&amp;quot; data-type=&amp;quot;internalLink&amp;quot; data-ordinal=&amp;quot;4&amp;quot;&amp;gt;celiac disease&amp;lt;/a&amp;gt;, but not all of them, can tolerate a so-called &amp;amp;#34;standard diet&amp;amp;#34; with products averaging &amp;lt;a href=&amp;quot;https://www.verywell.com/what-does-parts-per-million-mean-562490&amp;quot; data-component=&amp;quot;link&amp;quot; data-source=&amp;quot;inlineLink&amp;quot; data-type=&amp;quot;internalLink&amp;quot; data-ordinal=&amp;quot;5&amp;quot;&amp;gt;20 parts per million of gluten&amp;lt;/a&amp;gt; without winding up with major symptoms or additional intestinal damage. That &amp;amp;#34;standard diet&amp;amp;#34; would include gluten-free replacements for typical gluten-containing foods, such as bread, cereal and cookies.&amp;lt;/p&amp;gt;&amp;lt;p&amp;gt;Twenty parts per million is a minute amount of gluten (see this article on &amp;lt;a href=&amp;quot;https://www.verywell.com/how-much-gluten-can-make-me-sick-562489&amp;quot; data-component=&amp;quot;link&amp;quot; data-source=&amp;quot;inlineLink&amp;quot; data-type=&amp;quot;internalLink&amp;quot; data-ordinal=&amp;quot;6&amp;quot;&amp;gt;How Much Gluten Can Make Me Sick?&amp;lt;/a&amp;gt; to see how small it really is). But even though it&amp;amp;#39;s tiny, 20 parts per million (or even less) may be more than enough to make &amp;lt;em&amp;gt;you&amp;lt;/em&amp;gt; get gluten symptoms.&amp;lt;/p&amp;gt;&amp;lt;h3&amp;gt;Sensitivity Varies Among Celiacs, Gluten Sensitives&amp;lt;/h3&amp;gt;&amp;lt;p&amp;gt;People with &amp;lt;a href=&amp;quot;https://www.verywell.com/what-is-celiac-disease-563183&amp;quot; data-component=&amp;quot;link&amp;quot; data-source=&amp;quot;inlineLink&amp;quot; data-type=&amp;quot;internalLink&amp;quot; data-ordinal=&amp;quot;7&amp;quot;&amp;gt;celiac disease&amp;lt;/a&amp;gt; and non-celiac&amp;lt;a data-inlink=&amp;quot;CMV1YLfc7gO3m2MrE-It7w&amp;amp;#61;&amp;amp;#61;&amp;quot; href=&amp;quot;https://www.verywell.com/gluten-sensitivity-562959&amp;quot; data-component=&amp;quot;link&amp;quot; data-source=&amp;quot;inlineLink&amp;quot; data-type=&amp;quot;internalLink&amp;quot; data-ordinal=&amp;quot;8&amp;quot;&amp;gt; gluten sensitivity&amp;lt;/a&amp;gt; seem to have dramatically varying degrees of sensitivity to &amp;lt;a data-inlink=&amp;quot;RJzZkE8tcoKPfgy4wqubZw&amp;amp;#61;&amp;amp;#61;&amp;quot; href=&amp;quot;https://www.verywell.com/how-much-trace-gluten-is-in-your-food-562482&amp;quot; data-component=&amp;quot;link&amp;quot; data-source=&amp;quot;inlineLink&amp;quot; data-type=&amp;quot;internalLink&amp;quot; data-ordinal=&amp;quot;9&amp;quot;&amp;gt;trace levels&amp;lt;/a&amp;gt; of gluten. Some people can eat &amp;lt;a href=&amp;quot;https://www.verywell.com/shared-facility-or-equipment-is-it-safe-562780&amp;quot; data-component=&amp;quot;link&amp;quot; data-source=&amp;quot;inlineLink&amp;quot; data-type=&amp;quot;internalLink&amp;quot; data-ordinal=&amp;quot;10&amp;quot;&amp;gt;foods manufactured on machinery also used for gluten foods&amp;lt;/a&amp;gt; without getting gluten symptoms, while others get symptoms from almost every processed food, especially from grain products, which are at high risk for &amp;lt;a href=&amp;quot;https://www.verywell.com/gluten-cross-contamination-562485&amp;quot; data-component=&amp;quot;link&amp;quot; data-source=&amp;quot;inlineLink&amp;quot; data-type=&amp;quot;internalLink&amp;quot; data-ordinal=&amp;quot;11&amp;quot;&amp;gt;gluten cross-contamination&amp;lt;/a&amp;gt;.&amp;lt;/p&amp;gt;&amp;lt;p&amp;gt;Some people fall on the sensitive side of the spectrum -- for example, they get gluten symptoms from virtually all gluten-free flours.&amp;lt;/p&amp;gt;&amp;lt;p&amp;gt;In order to consume baked goods with gluten-free flour, those people may have to carefully choose and purchase whole grains and then sort them to remove &amp;lt;a data-inlink=&amp;quot;cGIQFljB1QJHWLV0AxSQXg&amp;amp;#61;&amp;amp;#61;&amp;quot; href=&amp;quot;https://www.verywell.com/what-are-gluten-grains-563162&amp;quot; data-component=&amp;quot;link&amp;quot; data-source=&amp;quot;inlineLink&amp;quot; data-type=&amp;quot;internalLink&amp;quot; data-ordinal=&amp;quot;12&amp;quot;&amp;gt;any gluten grains&amp;lt;/a&amp;gt; (and yes, I&amp;amp;#39;ve found wheat and barley grains in many different kinds of gluten-free grains). Some people then wash the grain (with gluten-free soap) and grind it into flour themselves. Others don&amp;amp;#39;t eat any grains, since sorting, washing and then grinding your own grains obviously takes a ridiculous amount of time and energy.&amp;lt;/p&amp;gt;&amp;lt;h3&amp;gt;What Can You Do If You Get Symptoms From Gluten-Free Foods?&amp;lt;/h3&amp;gt;&amp;lt;p&amp;gt;If you find yourself eating all gluten-free products and you&amp;amp;#39;re still having &amp;lt;a href=&amp;quot;https://www.verywell.com/celiac-disease-symptoms-563127&amp;quot; data-component=&amp;quot;link&amp;quot; data-source=&amp;quot;inlineLink&amp;quot; data-type=&amp;quot;internalLink&amp;quot; data-ordinal=&amp;quot;13&amp;quot;&amp;gt;celiac disease symptoms&amp;lt;/a&amp;gt;, you should check with your doctor to make sure there&amp;amp;#39;s no other health condition potentially causing your &amp;lt;a data-inlink=&amp;quot;ALctD6KZOVPdZzRKZkSF7A&amp;amp;#61;&amp;amp;#61;&amp;quot; href=&amp;quot;https://www.verywell.com/symptoms-when-eating-gluten-free-562339&amp;quot; data-component=&amp;quot;link&amp;quot; data-source=&amp;quot;inlineLink&amp;quot; data-type=&amp;quot;internalLink&amp;quot; data-ordinal=&amp;quot;14&amp;quot;&amp;gt;continuing symptoms&amp;lt;/a&amp;gt;.&amp;lt;/p&amp;gt;&amp;lt;p&amp;gt;Once you&amp;amp;#39;ve ruled out other potential causes of your gluten symptoms, you can take several steps to get symptom-free:&amp;lt;/p&amp;gt;&amp;lt;ul&amp;gt;&amp;lt;li&amp;gt;First, try eliminating all grain products from your diet, even if they&amp;amp;#39;re marked gluten-free. Some celiacs do best on a grain-free, low-carb diet.&amp;lt;/li&amp;gt;&amp;lt;li&amp;gt;You&amp;amp;#39;re on the right track if your symptoms diminish grain-free. But if you&amp;amp;#39;re still experiencing nagging problems even while eating grain-free, try removing all processed foods from your diet \u2014 everything that includes more than one ingredient or comes in some sort of packaging.&amp;lt;/li&amp;gt;&amp;lt;/ul&amp;gt;&amp;lt;p&amp;gt;If you stick with fresh produce, fresh meats, nuts, eggs and fresh dairy (assuming you&amp;amp;#39;re not &amp;lt;a href=&amp;quot;https://www.verywell.com/lactose-intolerance-p2-563123&amp;quot; data-component=&amp;quot;link&amp;quot; data-source=&amp;quot;inlineLink&amp;quot; data-type=&amp;quot;internalLink&amp;quot; data-ordinal=&amp;quot;15&amp;quot;&amp;gt;lactose intolerant&amp;lt;/a&amp;gt; and can tolerate dairy products), you&amp;amp;#39;ll have the best chance of minimizing gluten cross-contamination and getting rid of lingering gluten symptoms.&amp;lt;/p&amp;gt;"^^<http://www.w3.org/2001/XMLSchema#string>
<https://www.verywell.com/symptoms-continue-eating-gluten-free-562740>