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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]Civilzation has subsisted on bread for thousands of years. You might want to consider the ingredients in your bread products instead. [/quote]

How can I do that?  I’ll just say that we know that wheat in the US is genetically modified, and the use of pesticides is widespread.  Other foods do not provoke this reaction in me[/quote]

I have had similar issues. FWIW, products that buy that have been made in Europe (cookies, crackers, German rye bread) don’t cause issues for me — although admittedly I’m not comparing two different versions of the exact same product.   World Market and Rodman’s might be worth a trip if you want to experiment a bit.  I also use rice noodles, cellophane noodles and sweet potato noodles vs pasta made from wheat, but you might want to try imported pasta to see if that makes a difference for you. DP [/quote]

NP.  Definitely something to consider. I don't react to any flours but rye. I have issues specifically with US-sourced rye -- my body just can't digest it -- but not rye from European sources. And I LOVE rye bread.[/quote]

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