How much of this learning process is going to be trying foods that are new, in order to see whether I get sick? I've missed pasta and would love to get back to it, but I hate opening myself up to another episode of pain. I've tested negative for Celiac Disease, but I know that gluten can irritate anyway, and I've become very ill after some restaurant pasta meals, but of course there was always wine with the dinner and cheese on the pasta. Any advice for starting back to pasta without the cheese, wine, meat, etc.? I'm so NOT up for more pain.
--------------------
Grammy, 71 years of age, very active for someone with Fibromyalgia, IBS, and a scary medical history. Grateful to be alive!
Print
Remind Me
Notify Moderator
|
Posts
Re: Sourdough bread
