I don't know about a stable amount of gluten - I know that eating bread made with 2/3 spelt and 1/3 gluten seems to make things better for me. I am curious as to what your results will show (and hope you can find the least uncomfortable way round of doing things).
Who knows, certainly doctors know very little about how stomachs operate but at least have found new stuff out in the last decade. My stomach for instance dislikes chicken intensely although I've never gone for a test, I just don't eat it since it may be some sort of allergy. Too much uncooked onion gives me hiccups and too much vegetable consumption makes me incredible gassy. The only thing they figured out was my stomach acids are too strong hence I will be taking proton pump inhibitors for the rest of my life or have the danger of my stomach eating itself.
Despite the advances medicine has made they are still very much in the dark about much of our lovely symbiotic mass of biology.
Who knows, certainly doctors know very little about how stomachs operate
Or, indeed, what gluten is or how it works. Apparently because I have problems if I've eaten white bread or baked my own pizza, but don't when I've had cakes or biscuits, then it can't be a gluten issue.
The small point that even basic amateur baking 101 books explain how different concentrations of gluten give different results in bakes is something he doesn't want to hear...
That had never occured to me, we're going through the "some sort of infection" route, but yeast would make sense. And it'd mean avoiding beer as well, that's not so good.
I love bakign with yeast, it's fun, that'd be a bugger. Thx for suggestion though, it might make sense.
Anecdotally, the friends I've had who have tried stopping eating bread/pasta, generally they had worst upsets when they stopped and restarted again, and it sort of evened off inbetween.
None of them ever actually had a benefit from stopping though. Which. I think stomach things just have so many thousands of different causes, getting a diagnoses remains bloody hard.
You could have something else wrong entirely. randomdreams cannot have alliums (onions, garlic, leeks) or he gets those issues and horrible breath (not like onion or garlic breath, more like he ate something dead).
True, it'll take some time to work it out of my system, and for my stomach flora (or whatever) to adjust back to "normal". But it's already better than it was.
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My stomach for instance dislikes chicken intensely although I've never gone for a test, I just don't eat it since it may be some sort of allergy. Too much uncooked onion gives me hiccups and too much vegetable consumption makes me incredible gassy.
The only thing they figured out was my stomach acids are too strong hence I will be taking proton pump inhibitors for the rest of my life or have the danger of my stomach eating itself.
Despite the advances medicine has made they are still very much in the dark about much of our lovely symbiotic mass of biology.
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Or, indeed, what gluten is or how it works. Apparently because I have problems if I've eaten white bread or baked my own pizza, but don't when I've had cakes or biscuits, then it can't be a gluten issue.
The small point that even basic amateur baking 101 books explain how different concentrations of gluten give different results in bakes is something he doesn't want to hear...
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I love bakign with yeast, it's fun, that'd be a bugger. Thx for suggestion though, it might make sense.
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None of them ever actually had a benefit from stopping though. Which. I think stomach things just have so many thousands of different causes, getting a diagnoses remains bloody hard.
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randomdreams cannot have alliums (onions, garlic, leeks) or he gets those issues and horrible breath (not like onion or garlic breath, more like he ate something dead).
Have you started a food diary?
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