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.
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!
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