As you age, your body, which was once adept at handling any food you ate, may suddenly struggle with your favorite snacks. Some attribute this to U.S. food, but without experiencing food from overseas, I can’t confirm. As an experienced woman, my body indeed signaled these changes to me. In 2012, I discovered that gluten and I weren’t compatible. There wasn’t a sophisticated test available then, just a doctor connecting my symptoms and advising a gluten-free trial for a couple of months. This adjustment realigned my health. At my follow-up, the doctor presented a choice: continue eating gluten and risk celiac disease, or eliminate it to avoid severe sensitivity. I…