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Message: <blockquote data-quote="AndBreathe" data-source="post: 2663648" data-attributes="member: 88961">To be honest, when I was diagnosed T2, I adopted a low carb lifestyle, and as part of that, I gave up bread and baked goods anyway, so when I was told to go GF, I thought it was be a dawdle.  I hadn't quite realised all the sneaky places gluten hides itself.  Most colas?  Worcestershire sauce, soy sauce?Anyway, I didn't have too many challenges, in terms of "withdrawal", but my consumption had been low.Eons ago, I was advised to give up tomatoes,  oranges and a few other bits, due to arthritis in my hands.  I was told to expect my symptoms to worsen before they got better.Apparently, so some things - especially dietary based "stuff", when we have an underlying sensitivity to something, it becomes something we "love".   It is thought to be due to the chemicals our bodies throw out to cop with the inflammation.  That sort of, by a stretch of the imagination helps to explain why we sometimes end up with withdrawal symptoms.  But, fear not, they ease.Just finally, one of the reasons I prefer not to seek GF alternatives (aside from Soy and Worcestershire sauces) is to prevent me becoming somehow complacent.  If I avoid anything I know to be a gluten carrier I won't trip up with a GF alternative that isn't.  One of my worst glutenings was from a lunch ordered from the GF menu in a restaurant.Stick with it.  It will become easier, honestly.Edited to de-rudify an typo.  I like Worcestershire sauce - honest!</blockquote>

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