It seems that I have a pretty consistant reaction to gluten overall, but it's always amazed me how much the severity can vary. Have you ever noticed that the form that gluten changes the way you react? Even if they are both essentially flour?
For example, there have been times when I've ingested what I know was a very tiny amount of gluten yet reacted very severely-- like when a friend served soup several years ago and included a teaspoon of flour, or when I had sushi with a tiny amount of sauce that contained a tiny amount of soy sauce.
Yet there are other times when I've had what would seem to be larger amounts of gluten, and haven't reacted to them almost at all-- like last year, when in a moment of weakness I ordered a breakfast sandwich, took two bites and immediately came to my senses and threw it away.
It kind of seems like when it's in liquid it is way worse. But maybe I am just looking for patterns here.
Curious to know if anyone else has noticed different types of reactions?