Anonymous wrote:Civilzation has subsisted on bread for thousands of years. You might want to consider the ingredients in your bread products instead.

Wheat today is not the wheat of 1000 years ago, or even 50 years ago

I agree with 18:00.

Also want to put out there, what was in the pasta sauce? Tomatoes are hard on many people.

You might want to get the blood tests for celiac, if only to know how hard-core you need to be about excluding gluten.

When I went to an allergist awhile back, the only thing I reacted to was wheat. I still eat wheat because it's so prevalent. The doctor also suggested that I shouldn't use the allergy to begin a restricted diet. Overall, I guess I tolerate it ok, but I always have a slightly rounded stomach and a tickle in my throat. When I have certain wheat-based products or meals that are predominantly wheat, I'm constantly clearing my throat and have a dry, hacking cough. I wish I had the fortitude to stop eating it altogether.

I've never heard of sweet potato noodles. Hmmm, sounds good.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Civilzation has subsisted on bread for thousands of years. You might want to consider the ingredients in your bread products instead.

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

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

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.

Anonymous wrote:

Anonymous wrote:Civilzation has subsisted on bread for thousands of years. You might want to consider the ingredients in your bread products instead.

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

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

Anonymous wrote:Civilzation has subsisted on bread for thousands of years. You might want to consider the ingredients in your bread products instead.

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

That's great. You might want to figure out whether its gluten or wheat, next, so you can better control your diet without unnecessary elimination.

My GI issues (constipation, burping and insane bloating) have improved with drastic cutting down of gluten, even though I do not have celiac disease. I found that I can tolerate one slice of real sourdough bread (have to make it or buy from place where I know its made traditionally) --the fermentation process yields a low gluten bread.

Civilzation has subsisted on bread for thousands of years. You might want to consider the ingredients in your bread products instead.

It could just be wheat, not all gluten. The sensitivities are not the same.

Good for you OP, be aware of hidden gluten (like soy sauce, modified food starch etc).

Anonymous wrote:So was it bread or pasta?

I used “bread” as a blanket term for gluten. I will be avoiding going forward.

So was it bread or pasta?

Packed on twenty-five pounds last year with no meaningful changes to my diet or activity level. Bloated constantly, started choking on food frequently, always tired, and I was always burping. Big burps, morning, noon, and night. I’ve been doing strict IF for a month and hadn’t lost any weight.

Last week I ate only vegetables, fruits, and a little meat. I had Indian takeout last night and had rice - I was fine. Decided to make a pasta dinner. Wow! Immediately my stomach started hurting, my throat started constricting, I was itchy and started sneezing, I even felt nauseous. This morning my stomach is huge. Just writing with relief that I have finally identified a food allergy and will be acting accordingly going forward.