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I'm not sure about rye bread, but I eat low-fat rye crackers all the time with nary a problem, and I'm IBS-D. If you have a sensitivity to wheat, then rye would be a better choice.
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I didn't say other people shouldn't try rye bread! I said depending on a person's sensitivity, bread made from white wheat flour is still the safest. I also said rye bread can be a trigger ... because it can.
We are all free here to try anything and, indeed, trial and error is a big part of the process in terms of figuring out what we can individually tolerate.
However, I always try to give my best advice on what foods are safer and what foods are more likely to cause problems. That way a person has some info on which to base a decision on whether to give a particular food a try.
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this post must be SO confusing for a newbie to the diet. Heather does say that generally rye bread (so long as it's seedless) is well tolerated by most people. I'd give it a try. I personally eat it a lot and it makes not a scrap of difference to my health. If you suddenly get a whole lot sicker after eating it then you are probably sensitive to rye, if not then it's fine and might provide a nice change from white bread (I'm not a big fan of white bread at the best of times which is why I eat it a lot). Hope this helps.
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Amy
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