[I have gone back to the “2025” theme for now – the newer themes have much more complicated css, and fewer pre-set page layouts!]
For decades, I have struggled with numerous, increasing, and increasingly frustrating/limiting food sensitivities and allergies.
One of the hardest to explain has been issues when I consume wheat and other gluten-containing grains. I gradually ate less and less, switched to older versions (lower-gluten) of wheat, and then eliminated it entirely – as if I had celiac. But I couldn’t get a celiac test to show I had any problems, because by the time I had an allergist and a blood test was ordered, I had been at least mostly gluten-free for well over a decade.
The new allergist said it was worth trying again, and I agreed to go ahead and add gluten-containing foods to my diet for a short time. I arranged for this week off school… and this is the week I am reintroducing wheat. It is not hitting me as hard as I had feared, but it is definitely limiting my energy, focus, and digestive system.
Granted, I am reintroducing slowly, but I am increasing how much each time. For example, yesterday I had only three wheat-based crackers and had a reaction within a couple of hours. Today I had peanut-butter filled “pretzels” for breakfast, some soy sauce on leftovers for lunch, two slices of multi-grain wheat bread for a late snack… and other than a slight tummy ache and tiredness I am feeling okay. We’ll see how I feel later.
After a week (two, if I can tolerate it) I’ll go get blood tests for many allergies, and we’ll see if there’s a positive response.
But this week, I have time off to take care of myself. I hope it’s worth it.
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