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    • shadycharacter
      Lactic acid bacteria start to develop as soon as flour and water are mixed, so I assumed that in a yeast dough with long proofing time there could be some effect of fermentation and gluten break down. 
    • Hannah24
      I've not heard of the DNA test I will definitely look into that. And I did not know that the neuropathy was symptoms of vitamin deficiency. I have been trying to get on a good vitamin regimen. Thank you!  
    • Hannah24
      My GI Doctor took blood work and said my Iron levels were actually high. But they took my blood a couple weeks after my infusion so I'm thinking that's why they were showing so high, but they knew I had the infusions. The infusions did help greatly but I am also on an Iron pill that I can instantly notice if I have not taken it for a few days.  Yes, I have read up on that! Thank you so much! I sure that will be fun! Hahaha
    • trents
      @shadycharacter, did you mean to reply to another post about sourdough bread? The present thread isn't about that.
    • Moodiefoodie
      Thanks for your response. It seems to be only with gluten, illness, or vaccination. 
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