I have been striving to be gluten-free for 6 months now. However, I am so damn sick and tired of getting sick off of tiny little exposures to cross-contamination and the unpredictable, sporadic nature of food manufacturers. I am getting sick every 3 days with pounding migraines, bowel problems, uncontrollable bloating, stomach pain, and severe psychological reactions (manic depression, anger, suicidal thoughts, all which only occur when I'm on gluten.) I'm so damn sick of gaining and losing 10-15 pounds within a few days and the insane psychological reactions that make me certifiable. I don't know what to do. I feel I cannot get a firm grip on this GF lifestyle. Apparently, I am ultra-ultra sensitive and I suspect I am getting compromised just using dishes that are also used by my family to serve wheat-containing foods. What am I supposed to do? I am so goddamn poor trying to get through college and I have only $40 in my bank account. My parents are not much better off in this economy. My only viable option is to either starve myself to save my money and not get affected or to spend every paycheck on a raw food diet. What do I do? I am ready to give up because I can't cope the insanity and ridiculousness of this stupid illness.|||Awesome avatar!!!|||Yes, celiacs must not use utensils and equipment previously used for products that contain gluten. A raw food diet isn't going to help if you continue to all use the same stuff, unless you make the kitchen and stores a completely gluten free zone. Start off by investing in a plate, bowl and knife and fork that are for your use only. Put them in a box or something when you are not using them so that nobody else uses them by accident. Then avoid processed foods altogether and start eating the sort of food your forefathers ate: meat or fish without coating or sauce served with fresh veggies and potatoes. Cook them in pans that have been scrubbed within an inch of their life and then reserved for your use. If grilling, put some foil between the food and the surface it rests on in the grill - if it's a grill which clamps together, you want a bit on either side of the food. When making anything in the toaster (gluten free toast), put it in a toaster bag, to prevent contamination. If you can afford to get a silicon sheet to protect work tops when you're preparing food, do, otherwise, you will just have to make do with kitchen paper. Do not prepare food in a kitchen where flour is being used or has been used in the past few minutes.

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