gluten ……… a special type of protein that is commonly found in rye, wheat and barley…..it is found in most types of cereals and in many types of bread. hell it seems to be in everything and be a big part in making your food stay together when it is cooked.
this word was not in my vocabulary 10 months ago.
the lemon aid diet i did back in december, although not my cup of tea to do again..it did provide me with some new insight and i do actually feel better and have fewer food issues now….i’ve sampled cheese, goat is tasty. i’ve had some beer, one is fine but 3 is too many. i’m off butter but back on eggs. i had some dark chocolate..lovely! seems dairy is less of an issue.
i also have my appointment with the allergist….my first step in trying to assess what is happening to me….am i allergic to some foods, is it a sensitivity or is it all psychosomatic?
yep..not even to berries!!!
..so all those times i broke out in hives, had soft tissue swelling of the lips, tongue, face, nausea, feeling hot and itchy and the pain…was nothing?
i sorta feel like going a lil crazy and eating a bunch of raspberries….but i keep thinking about that bottle of wine i had a few years back…just 2 glasses with dinner in 2007……woke up the next morning my face on fire..swollen face and neck, red from the cheeks down to my throat..prickly rash covering my entire back, my tongue thickening …off to the hospital i went that day. …and what about the recurring eczema and hives i’ve had over the past few years…but less and less as i have ruled out more and more foods.
allergist doc x. says “no”
i’m going with my physical reactions and doing more research before i eat that dreamy strawberry shortcake *yum yum*