I've been having a hard time sticking to my "gluten-free" diet.  I've been pretty good but pretty good is not good enough.  I have to be 100% as that is the only way to get better and even more important not develop something worse like cancer.  It is just so hard.  You go out with friends and there are so many things you can't eat because some many items have gluten in them.  Like last weekend we won pizza at my Disney job as part of a point/prize contest we are having.  So it was great of them to bring in all these Papa John's pizzas for our department and I could have none.  This is really hard because I love pizza.  Anyway, I'm rededicating myself to being 100% gluten-free.  Here is some more info about Celiac Disease from the Celiac Sprue Association:

The term "gluten" is, in a sense, a generic term for the storage proteins that are found in grains. In reality, each type of protein - gliadin in wheat, secalin in rye, hordein in barley, avenin in oats, zein in corn and oryzenin in rice - is slightly different from the others. The "gluten" in wheat, rye, barley, and in a much lower amount, oats, contains particular amino acid sequences that are harmful to persons with celiac disease. The damaging proteins are particularly rich in proline and glutamine (especially the amino acid sequences which are in the following orders: Pro-Ser-Gln-Gln and Gln-Gln-Gln-Pro). As peptides, some such as 33-MER, cannot be broken down any further. In people with celiac disease, 33-MER stimulates T-cells to produce antibodies. The antibodies, in turn, attack the villi in the small intestine, reducing their ability to absorb nutrients. It is important to note that these sequences are NOT found in the proteins of corn and rice.