Jarvs87

So more than 1$ and less than a million?

These are my suspicions as well. I can't eat bread anymore in top portion of NA. I used to be one of those people who made fun of gluten intolerances calling it fake as I stuff my face full of pasta and pizza because I'd watch my great aunt say it and eat cake. I figured it was a ruse for attention then one day I started to get hives and couldn't eat any gluten at all without my body getting itchy. This was after a bad interaction to a black mold infestation that gave me candida.

I'm very careful of what food I eat these days. However to my point, I went to Mexico for about a week and ate local bread freshly made and I didn't have any sensitivity breakouts. man did I ever devour it all. As much as I could.

I'm not sure what the difference was maybe it was because they freshly grounded the wheat berries. I assume it was pesticides but I think Monsanto is still in Mexico as well. Maybe my body is anti nutrients. It's weird. I'm still searching for the reasoning all I know is bread made in stores is a no-no for me.

So my next test is to grind flour myself maybe ferment it first and see how it goes as a scientific experiment on my body tolerance

That is really really expensive.

It wasn't 'sudden' I was eating food that had it mixed in and didn't know until afterwards. So I started to eat it more to see if it would be worse, since the food I ate would have triggered back home, yet, I didn't have any reactions to it. Plus I'm in Mexico I was definitely going to bite the bullet to eat a taco regardless. You're making it seem like my allergy makes me have anaphylactic reactions. It isn't severere, I breakout psoriasis in my head and get itchy ears. It's not life threatening. It's just a nuisance when I sweat at work it burns my scalp, so I cut it out of my diet and feel better without the reactions and brain fog.

I agree. That's why I'm leaning towards the anti nutrients factor. And overall change of the microbiome. Pesticides definitely don't help though.