saraf7754

I recently became sensitive to yeasts and molds..so far, here is my list- all asian sauces including fish sauce and coconut aminos, anything with wine or vinegar (all above are fermented) mushrooms (mold). ANYTHING dried with a shelf life (kale chips, dried fruit)..unless i make them myself.. (not on shelf for a month) and frozen (my dr recommended this to...

Went and bought frey wine..its very nice to have a glass without fear! Wish it wasnt so hard to find more..but ill take what I can get! #havefreywilltravel

Ive been gluten-free for 4 years.. although I never worried about cross contamination until recently. (Not sure if im allergic or celiac). Recently ive become VERY sensitive. . And I react to wine..you can remove gluten (wine made in barrels or its fining process can intro a cross contamination. .removed to me is still contaminated..now).. im trying desperately...

Im also in bham..and looking for a dr... if I find one ill post..please do the same..