Hi everyone, as many people are experiencing problems with wheat and on here is a clip on how gluten was turned into a ballon to show how effective it is in baking especially bread making. It shows why gluten free bread making needs binders.
So here's the link:
Thank you Jerry, that clip made perfect sense to me.
This is brilliant and exactly how I feel about being in limbo between Coeliac and Intolerant. I cut out wheat 30 years ago, yeast over 20 years ago, and other gluten 15 years ago. Blood test negative last year for coeliac after eating gluten for 6 weeks during which had pain with bad constipation, sleepless nights and friends said afterwards I had been completely "spaced out and not with it". My new doctor rather impatiently said" well it it doesn't suit you don 't eat it". I have NEVER ever been given the chance to tell anyone what it is like and wonder if going to a gastroenterology would pin it down once and for all abut the thought of eating gluten again is unbearable.
I understand where you are coming from but wouldn't risk eating it again when you know it is a bad idea - far too high a risk of damage and it takes so long to calm it down again and heal. Current NHS testing is so far from accurate anyway (and the alternatives too expensive for me). If you haven't read it, try Micki Rose's The Gluten Plan. (purehealthclinic.co.uk/trul... I am grain free and wish I had known years ago. Best wishes
Gluten Free Flour Alternatives
What are the best and worst restaurant/cafe chains for offering safe choices for food allergies/coeliac disease?Schar Bread - suitable for super-sensitive to gluten?
Why is it okay for food to be labelled at 20 parts per million of gluten or less?Seabrooks Crisps- Hands up if they make you ill
