You miss my point, which is that you must be adaptable, flexible and willing to plan ahead a bit.

It certainly is frustrating. Absolutely EVERYTHING in restaurants is breaded or uses some kind of grain product in its formulation. And this is what's killing us. But they'll never change, because there's just too much money in all the medications, surgery and consultations for the medical community, the pharmaceutical companies and the food industries to allow the truth to emerge.

We just have to get used to it and adapt.