3 ms·
maybe, any links? Its puzzling why bread from Italy is OK, maybe they use a different strain of wheat was one thought I had. I've even tried baking my own bread
by chadcmulligan 7y ago
maybe, any links? Its puzzling why bread from Italy is OK, maybe they use a different strain of wheat was one thought I had. I've even tried baking my own bread, additive free, but same reaction.
- punnerud 7y agoFound it, was form 2017. It is called Fructan: https://www.gastrojournal.org/article/S0016-5085(17)36302-3/pdf https://www.gastrojournal.org/article/S0016-5085(17)36302-3/... To make it short: Only 13 of the 59 in the double blind study with gluten allergy was actual allergic to gluten it self. Also relevant to know if you are gluten allergic: “... because a product marketed as “gluten-free” must also be free of rye and barley in addition to wheat, those who must avoid only wheat may be limiting themselves.“ https://acaai.org/allergies/types/food-allergies/types-food-allergy/wheat-gluten-allergy https://acaai.org/allergies/types/food-allergies/types-food-...
- chadcmulligan 7y agoOh ok, yah FODMAPs was another thing we tried - there's a FODMAP free diet, but didn't seem to help. Thanks anyway. Edit: there's a rye sourdough she can eat as well, which excludes FODMAPS I think.