I was diagnosed with Celiac Sprue Disease over a decade ago. I was hopsitalized for mysterious severe wight loss and severe gastric problems. A colonoscopy was performed; biopsy taken; results confirmed a diagnosis of Celiac Sprue (non-tropical version: tropical version is oinly temporary, usually picked up from traveling to tropical areas) and Asperigillus Niger. Back when I was diagnosed, Celiac was not a common disease, so, unlike today, there was not a proliferation of gluten free products readily availbale in local supermarkets. However, as time progressed, more such products showed up on the market. It is a manageable disease but, requires one to be well educated in what foods contain gluten (i.e. gluten can be found in products that don't specifically state "wheat" i.e. those with gluten intolerance cannot deal with rye, either - also, many salad dressings contain wheat byproduct. Also, avoid MSG (anything with the ingredient with Glutamate in it, is a gluten containing product). If eating out, try asking for Gluten Free Menu, most places carry them now. Also, many places, like iHop and the likes, use wheat in their omelettes.