Thanks for that link! I am going to post the summary below. I obviously would be #3 on the list as confirmed by an allergist. I had noticed before I went gluten free that bread was my main culprit. I could drink a beer or have a rice krispie treat and not notice anything
but pizza, pasta, tuna sandwich, etc would be a problem. Obviously going gluten free took out all the wheat from my diet and could be why I started to feel so much better. I know you can be both gluten intolerant and have a wheat allergy so I am nervous about re-introducing barly, rye, and oats. But man I haven't had a cold beer in 2 years so that is a tempting test right there. I am going to do some research on the FODMAP foods. Maybe it would be worth trying to avoid those for 2 weeks to see if I notice a difference.
Five reasons exist as to why someone might feel better on a gluten-free diet. It’s crucial to understand which of the five is the cause in order to implement a safe dietary program.
1. Celiac disease
2. Non-celiac gluten sensitivity
3. Wheat allergy
4. Sensitivity to foods rich in FODMAP (fermentable oligosaccharides, disaccharides, monosaccharides and polyols); wheat grains are rich in FODMAPs and those sensitive to them have reported marked improvement
5. Placebo effect (this is quite common in adults)