Ok, so I've been stable for two whole weeks for the first time in 15 years and then out of nowhere,.....whamo - D, bloating and nausea attack- worse than normal.
The only thing i've done differently is bought a breadmaker instead of buying shop bread brands. I used white flour and it said you must use the 'strong white' variety as opposed to plain or self-raising.
Does anyone know why strong white flour is different from plain white and if there is a reason why i might have found it harder on my tummy?
Does anyone use plain white or self-raising in their breadmakers?
Hope someone can help.....otherwise i fear i'm being paranoid!
Here is a link to a site that describes the differences between the various types of flour. For an IBS point of view it does make a difference. I only use bread flour in my breadmaker.
-------------------- STABLE: ♂, IBS-D 50+ years - Science of IBS
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The difference between the white flour types in bread?
