Seconded. I would have issues that kept getting worse as I got older. I noticed that whenever I did keto, I felt much better. When I combined it with going gluten free, I felt amazing. Well, dad gets diagnosed with Celiac and my old DNA test results mentioned I was a carrier and more likely to develop it. I haven't had the endoscopy yet, but it's pretty likely. This sucks as I love bread and baking it.

Anyway, if gluten is an issue, rice flour can be used for a lot of things and corn/potato starch is a good thickener (whichever is cheaper where you are).

[–] xthexder@l.sw0.com 2 points 1 month ago

I've been eating gluten free for 15+ years now, and it's gotten so much easier now. Though the food definitely costs more if you want any sort of grains.

When I was diagnosed I had basically no symptoms (my mom was also diagnosed). Now if I eat gluten I'll end up feeling similar to a hangover. It's amazing what your body can get used to if you're eating it constantly.

Now that I've been eating gluten free, several of my other food sensitivities and allergies have become more mild or gone away entirely. Milk was a big one when I was younger (tested negative for lactose, but the milk proteins can look similar to gluten to your immune system).