I react to citric acid, and suspect that it is mold related.
(just google how they make that stuff)
On a IgG food panel (yorktest) the thing that stood out was reaction to yeast, no reaction to gliadin or wheat.....but I do react to gluten and wheat, I have nevrological symptoms beside bowel symptoms and burning sensation (DH?)

Someone posted something very intersting about mold etc on the celiac.com forum, in this thread http://www.glutenfreeforum.com/index...ic=27679&st=45
"Now we come to what to me is the most interesting of the recent research regarding celiac. It seems fitting that the research again comes from Holland , where celiac disease was first linked to diet. Dr. Nieuwenhuizen, from the research group TNO Nutrition and Food Research, published a paper in the June, 2003, Lancet. He links celiac disease with Candida albicans. Dr. Nieuwenhuizen, knowing the actual sequence of proteins which trigger celiac disease from the published work of other scientists, had searched the databases available to him through TNO to see if the same sequence existed in other places. It turns out the identical sequence of proteins occur in the cell walls of Candida albicans. [15]

These Candida gluten-like proteins turn out to be the yeast's "hypha-specific surface protein" nicknamed Hwp1. This is the yeast's version of Velcro and allows it to attach and hang onto the endomysium in the wall of the intestine. It is also targeted by transglutaminase, the enzyme which acts on the gluten protein and serves as a target for immune antibodies. Candida species which don't have this Hwp1 protein can't attach themselves to the digestive tract. [16]

If Candida can trigger the same chemical and immunological reactions as wheat gluten do we can imagine a number of interesting implications.
First, in people with celiac disease, symptoms usually get better rapidly when they eliminate gluten from their diet. This isn't always the case. Even without gluten some people continue to have symptoms. They may have intestinal Candidiasis. The Candida in their gut may be acting like gluten and continues triggering symptoms.
Second, an acute Candida infection may trigger the onset of celiac disease. Even if the Candida is treated and eliminated, the person could be left with a permanent sensitivity to wheat gluten.
Candida infections occur frequently with antibiotic usage. In people genetically susceptible to celiac, extra caution should be exercised when using antibiotics to prevent Candida overgrowth.
Third, if wheat can cause neurological damage as in gluten ataxia, it is reasonable to assume that Candida could also do so by the same process. Reports of Candida infections causing neurological symptoms are not uncommon; now we have a possible explanation.
Fourth, if only a small portion of the people with gluten ataxia have gastrointestinal symptoms despite their severe damage elsewhere in their bodies, it is reasonable to assume that Candida could stimulate significant problems while producing slight or no digestive symptoms.

So what does all this mean? Here's my bottom line:
Celiac disease may be grossly under diagnosed. It should be ruled out in any chronic digestive condition even if the symptoms don't fit the classic picture. Celiac disease should also be ruled out in osteoporosis and in neurological problems, especially MS. Celiac disease should also be ruled out in Hashimoto's Disease and other thyroid abnormalities. Whenever Celiac disease is diagnosed, Candida infections should be tested for and treated aggressively. People of Irish descent are far more likely to get celiac disease than others and should be extra cautious to avoid Candida infections and treat them aggressively if they occur."
..
"Just a further thought... if you are sensitive to molds, you could be sensitive to foods that have a tendency to harbour mold as well. Common food sources of mold:

Cheese
Mushrooms
Vinegar and foods containing vinegar, such as salad dressing, catsup and pickles
Sour cream, sour milk and buttermilk
Beer and wine
Meat or fish more than 24 hours old
Sour breads, such as pumpernickel, and other food made with a lot of yeast
Sauerkraut
Pickled and smoked meats and fish
Dried fruits such as dates, prunes, figs and raisins

I have also heard that nuts (especially nut butters), fruit and grains can harbour mold spores.

Here is a link I found that talks about the various types of mold, and where they are found: http://www.oldwestport.com/allergy/mold_info.php

In addition, mold and mildew are found in many places in the home...you don't need a visible sign of mold growth for it to be around you (in fact, it's impossible to completely remove the spores from your home.) When I was diagnosed with mold and mildew allergies, it was recommended that I remove any house plants and aquariums from my home. Have a hard time doing it, though, because fish were the pets we chose to keep due to our dander allergies."

http://www.glutenfreeforum.com/index...howtopic=30711 see also the posting on xanthan gum, what it is made of...I would avoid it too.
Dr. Mercola also posts that corn is almost always infested with mold, and often peanuts are too.

nora