high gluten flour
#364348 - 04/17/11 06:49 PM
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If you have a reaction to high gluten flour (extreme cramping and gas) is it likely you have a wheat intolerance? Or is this generally unsafe for most with IBS?
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Have you ever had problems with regular flour which also contains gluten? Do you have problems with foods that generally contain a considerable amount of wheat flour? I know you are fructose sensitive. Are you fructan (long chains of fructose molecules) sensitive too? It is found in wheat products too. Have you been tested for celiac disease?
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I have a lot of trouble figuring out if I have trouble with wheat. I definetely have problems with too much wheat. I feel that it all depends on the specific product. What about added wheat starch, that probably increases gluten content right? Plain italian bread seems to be best without any oils or soy. I definetely notice problems with the high gluten wheat flour so Im wondering if all wheat is creating problems but just to a lesser extent that is not as noticeable right away. I have a delayed reaction to wheat germ but IM not sure if its the wheat or the insoluble fiber. I want to try and eliminate it from my diet and see how it goes, but its so hard to find things to eat!
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And yes I was tested for celiacs and have no allergy to wheat. I havent been tested for an intolerance though, but I plan on going to a holistic doctor to test for food sensitivities this week so maybe he will figure something out.
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