This was rather prompted by the maltodextrin discussion...
I've been properly gluten free for about 11 months. I'm not a diagnosed coeliac, but think it's likely I am one, and try to be strict about avoiding foods that contain gluten.
Since I went gluten free I've felt better and better, but recently I keep mildly glutening myself, mainly because I'm finding that I can no longer tolerate foods that were fine six months ago - and maltodextrin is coming up again and again in these.
I understand that my increasing reactivity is a sign that my gut is healing, but does this mean I'm likely to carry on being supersensitive for life or does it calm down after a bit?