EMMETT
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I SEEM TO BE ABLE TO HANDLE RYE BREAD WITHOUT TROUBLE. I DO LOOK FOR RYE FLOUR ON THE BREAD BECAUSE SOME RYE BREADS CONTAIN HI GLUTEN FLOUR. DOES ANYONE HAVE THE EXPERIENCE OF BEING TOLERANT OF CERTAIN FOOODS WHICH WERE THOUGHT TO BE OFF-LIMITS?
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I seem to handle some products better than others. Rye bread(rye flour only) doesn't bother me. On the other vhand, certain spices on meat really get my attention with a gurd reaction. Is this a trial and error process? how do othres cope with this. i try to stay gluten=free but am not always perfect. I was diagnosed 2 yrs ago and my problems with diet, gurd...