I just received an email with the full ingredients declaration from the butcher who supplied me with the offending item. Yesterday on the phone he had told me he thought there was wheat and barley in the list, but in fact I have just received it and the only grain (and only thing I could have reacted to in it) was oats. The allergen information says "contains gluten" but in practice, as it is only oats in the ingredients list, this probably only means the oats were not certified gluten free and may have been contaminated with traces.
For me this means that either I react to oats as well as all the gluten containing grains (which I didn't previously think was the case although I haven't had them for months so admittedly I never had a clear picture before Primal and now I do), or that I react to incredibly tiny quantities of gluten.
I think it probably also means I may need to consider the possibility that I might actually be coeliac, which is something I have been a bit head in the sand about. I know some people with coeliac react to all oats (and to the gluten-like protein in them) but that others can have the certified gluten free oats without problems.
Would a gluten intolerance (not coeliac) be so bad that I could react to the tiniest trace of possibly contaminated oats in a powder mix in a butcher's item (we are talking minute traces here)? Or is it more likely that is is coeliac? Or an allergy, ie an oat allergy? Is there such a thing as an oat allergy? I have never heard of oats as being an allergen.
I am still reeling a little from this information tbh.
Coeliac UK's website is very insistent that if there is a suspicion of coeliac then it is vital to get a diagnosis and that it is so important that you should eat gluten twice a day for six weeks in order to be able to go through testing. Is it really this important? Could I not just avoid gluten religiously and keep an eye out for other possible complications? I can't bear the thought of eating all that gluten and being so ill.