Do you like websites that provide short interesting comments occasionally? That can be fun. Here is one on bread which many food sensitive people suspect.
When thinking about bread we can think about the starch, protein and fibre aspects separately. Some who report bread as a problem report that they think they do not have symptoms with water crackers or toast. Tolerance is reported to be better if starch is well cooked, whether it is as crusty bread, toast, or dry biscuits. Protein is often better tolerated if well cooked. This may be because cooking affects the likelihood of an allergic reaction in those with mild allergies. People report symptoms with soft doughy or dense breads or wraps, that do not occur with crusty bread. As well whether the bread is wholegrain matters as it increases looser bowel motions in some
This comment is interesting. But you need the big picture too.
I have put this and thousands of interesting comments that help with understanding food sensitivity together in my book Tolerating Troublesome Foods. One dietitian said “I don’t know how I managed before I had this book!” You can open it whenever you like and read about your metabolic fingerprint, what to expect when you are reacting, why tolerance can change, and comments on over 300 foods that are each interesting. There is more on wheat than in the comment above especially how to trial it so you can occasionally include some in your own diet. You can read Tolerating via Kindle for only US$5.00
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