This is BIG. This is two days before moving cross country big. This is the result of meeting with a new nutritionist, who wanted to follow my CA gastroenterologist’ suggestion that I have fewer eating restrictions.
This nutritionist told me that she believes that only those with celiac or certified gluten intolerant should eat gluten free. (Wait, didn’t my FL gastroenterologist tell me he believed I was gluten intolerant?). She also suggested that at the time I began eating gluten free, I had gut issues, that were most likely healed by now. This is where she got me thinking.
I have to eat low carb, no matter what. But would my life be easier as I get older, not being gluten free?
The nutritionist believes I have a fructan problem, so she started with me eating sourdough bread. Then a sprouted wheat bread. Pushing everything else aside for a moment, I do not like sprouted bread, and per our last conversation, I will not be eating more of it.
There are still more challenges to complete before we are absolutely certain. I also am so well versed in whole grains, that she agrees that some of what I learned Gluten Free will be ok to continue. So, maybe I will continue to eat regular bread, and eat whole grains otherwise? They just won’t be wheat.
My favorite bread is pumpernickel. What is your favorite type of bread?