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"Okay, personal question. How much do you know about him and girls? He's 16 now, you said, yes? If he's kissing any girls that eat gluten, or skin that has glutened lotion on it, that can actually give him enough gluten to react to, odd as that is. Might be a gluten ingestion issue that's, well, not food related.   \n\n \n\n \n\nI'm afraid my only personal experience has been what you're sure it's not: I wasn't gluten free enough. I was so sick at first that I was only eating a few whole grains, one oil, salt, meat, and a few veggies. New pans, new cutting boards, whole house was gluten free with me. My blood tests were still high. My oil (Spectrum: processed on a line that processes wheat germ oil) and my gluten-free whole grains turned out to be contaminated enough to keep me sick.  \n\n \n\nMy daughter (13) ran into the same situation, actually. Her sensitivity increased until some of the gluten-free processed products contained too much gluten for her, so we had to start calling companies to find the ones that had &lt;5-10ppm gluten, instead of the majority of gluten free products that only had &lt;20ppm. \n\n \n\nI was shocked at how many gluten-free companies didn't test for gluten at all. That's rather like me applying to be a doctor and saying I don't need a medical degree - I'm sure I've studied everything I need to study, right?   \n\n \n\n \n\n \n\n \n\nHowever, one thing that might help? When I wasn't healing, my GI doc said that some patients of his were very slow to heal, or didn't heal, if they were consuming certain things that affected the gut. Undiagnosed food allergies or intolerances, synthetic dyes and preservatives, genetically modified foods - he told me that a number of his celiac patients have trouble with some or all of these.  \n\n \n\n \n\nOh, another thing - oats. Some celiacs are oat sensitive, and they can react to gluten-free oats pretty much like they are wheat, rye, or barley. Bob's Red Mill and Lundberg rice are two companies whose grains come into more contact with gluten-free oats (one a cover crop, one during processing), and many oat sensitive celiacs have reported not feeling so great with products from these two places.  \n\n \n\nCross contamination of gluten-free oats is rarely looked at by gluten-free companies, unless they are certified by the CSA. \n"
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