sketurn,
The main difference is you have to really learn to read food labels. MSG is one of the gluten monsters. I know it is a salt, but guess what it is made from! Glutens. Elmer's glue all is also from glutens.

Don't worry, just eat more vegetables and fruits and avoid most grains. Those are found in breads, cereals, breadings, even the flour McDonald's uses to make their french fries crispy. ANY wheat, rye, barley, spelt, teff, shellfish, sometimes pork, can cause the reactions. Adhesives from those electrodes used in an ECG can trigger the skin reactions.

BUT..the magazine Living Without is a good resource. Pamela's flour mix is good unless you have a nut allergy, then look further. I often use Bob's Red Mill Gluten Free products. I found my mouth salivating when entering a grocery store with an in-store bakery. Took almost 2 solid years for that to stop, guess I was a Pavlov's dog in that manner.

Some frozen vegetables will advertise they are gluten free and OF COURSE they are unless they are grown along side a wheat field and get the drainage water from irrigation.

Some perfumes will set off sneezing and some grains, like alfalfa can trigger allergic reactions that I suspect are part of the host of intolerance.

I hope this helps. It sums up a lie of reading labels, having kids who help me by reading labels.

Sure it sounds miserable, but it takes getting used to.

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