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Yes, you would have to go completely gluten free if you were to see any change. You should notice a difference within a couple of weeks. Something containing gluten is anything with wheat, rye, and barley. Stay away from soy sauces (unless specifically stated "gluten free") and worchestershire sauce (unless it's Lea & Perrins), most BBQ sauces (unless specifically stated "gluten free") because a lot of BBQ sauces have soy sauce in them, and all beer or liquor, except wine or Vodka. Avoid breads, pastries, and noodles unless specifically stated "gluten free"....basically avoid anything that uses flour. We also have to avoid a lot of soups because they use flour as a thickener. Check out some celiac forums to get an idea of what to avoid, however don't worry about cross-contamination. That is specifically a celiac concern. If you are simply gluten sensitive, you don't have to worry about that.
I apologize! It sounds WAY more overwhelming than it actually is. Once you figure out what to avoid, I promise it's very easy. :-)
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Angie
36 yr. old, dx SAA in Jan 1996, treated with ATG in Mar. 1996, off cyclosporine Sept. 1996, last blood transfusion in Aug. 1997, slow decline in counts again November 2010, AA and current count decline thought to be caused by lupus, currently taking 400mg Plaquinil
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