On 23/07/2015 12:40 PM, Doug Freyburger wrote:
> On Friday, July 17, 2015 at 6:04:20 PM UTC-4, Je�us wrote:
>>
>> The only one I know for me is a wheat intolerance (he says, just
>> having had toast). Cold in Melbourne this morning? It's just cracked
>> 1° here.
>
> I am also mildly wheat intolerant. At its worst back in 1999 a spoon of gravy would give me indigestion, elevated body temperature and sweaty scalp all lasting a couple of hours. Acid reflux and snoring that lasted a few nights. Those last two were probably different aspects of the same symptom.
>
> As the years passed the degree of my symptoms decreased then the amount to trigger symptoms increased. Apparently common for intolerance that never happens with a true allergy. In late 1999 a spoon of gravy made with flour could trigger the whole list. Now after 16 years of avoidance I don't get symptoms as long as the product uses bleached flour. Strangely KFC chicken breading triggers symptoms but I can eat a franchise chain burger with the bun as long as it's a place that no one ever says they have locally baked buns.
>
> Sometimes it's worth it to me these days to deliberately give myself symptoms. A local fried chicken chain with yummy yeast buns Golden Chick, certain indigestion plus but worth it.
>
> I love the current gluten free fad. It's over kill for me. I only need to go free of wheat, triticale, spelt or kamut and I no longer have to worry about cross contamination. But it sure is good to be able to have some slices of pizza without getting symptoms!
>
On the bread group there was a regular contributor who was
wheat-intolerant but could eat spelt and other ancient grain products.
I had a slice of gluten free pizza recently. It was enough to make me
avoid it in future!
Graham

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