Tex, you are talking about something that has been much on my mind, without adequate vocabulary - about the difference between gluten intolerance and the other sensitivities, intolerances, reactivity we experience. I feel as though casein is as permanently/absolutely doomed as gluten for me. And I wonder, if we could understand the difference between these types of reactions - the science of which we do know something about - and others... would that help us predict anything? Would it enable those with multiple intolerances to sort them out more easily? Does having IgA antibodies to the "11 antigenic foods" panel from Enterolab mean the same thing (they do not believe so, as I understand it) - and are those results less "fixed" than those for gluten?
And - if a genetically gluten-sensitive person had never eaten gluten, would at least some of these other sensitivities still occur? Clearly true food allergies work very differently. (And here's a really big question - is anyone treating patients like this as curious about this as we are???)
Thank you, BTW, for my gold star on another thread ;) I'm going to try not to show it off to my Thanksgiving guests too much (it would just confuse them, after all). But it does mean something very sweet to me!
xox/S

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