Not even close to Wednesday three.

Three questions I'm tired of answering in response to my food intolerance, in no particular order:

• "What's in it?"
• "Jeez, why are so many people gluten intolerant now?" 
•  "Aw, so no more cookies?"

(The last two would be totally valid questions if they weren't uttered in a disgusted, unsympathetic way.)

And my answers, respectively:

• This is a question I ask myself about almost everything I eat right now.  I am tired of hearing myself ask it, no matter how good I feel.  Because inevitably it's something I really want to eat but there is something in "it" that I shouldn't eat - case in point, peanut sauce yesterday at the sushi restaurant.  We didn't even ask, mainly because I wasn't too sure how accurate the answer would be, so I just enjoyed the veggie roll without delicious peanut sauce or soy sauce.  This too shall pass (patience patience patience).
• "Because there is no food in our food."  This is not some trendy Portland thing.  My general health over the last few weeks is testimony to that.  My theory on the increase in symptomatic people, after trolling the internet for the past few weeks for information and recipes, is that many people are intolerant to potato, gluten, corn, dairy, you name it... but modern medicine can't diagnose it.  A regular doctor might give a food allergy test but this wouldn't identify intolerance per se, just things that make you swell up and/or die if you eat them.  And why are we intolerant to all of these things?  Because we've spent a century eating processed crap and fast food.  I recently watched a documentary on diabetics who went on a 30 day raw diet and almost all of them were able to go off their insulin.  That's insane to me.  And the more people identify their food intolerances successfully through non-western means, the more other people go to naturopaths for relief. 
• "You want delicious cookies?  Learn how to bake."  I also got this question the last time I quit my job, and this was my answer then too.  In all seriousness though, there are yummy treats I can still eat, but I still love to bake and baking gluten-filled sugary goodness takes less effort (and cash) sometimes.  So yes, I will still bake. 

I suppose I shouldn't complain too much though.  Because this is still new to me, I initiate or instigate many of these conversations, so as soon as I get tired of talking about it I'll stop having to answer the questions.  Patience patience patience.