Hello, last year I came home from abroad, for now for a longer time. It strikes me that there are already gluten-free foods in all large chain stores. 2014 when I went to study was still a rarity. To my delight (because I try to avoid them), most sweet things taste much worse than before or have stopped selling them like Bake Rolls with tzatziki. On the other hand, there are already so many brands of so-called rice chips that there are even rice chips. 2013 when I first gave up gluten were just one brand. So my question is when did you hear about gluten? I have the feeling that 2013 was not yet so popular in Bulgaria to avoid, because there were not so many proposals then. Not that I need substitutes, I'm allergic to corn, and the best gluten-free foods are natural - vegetables, fruits, meat and potatoes and rice, but moderately as a side dish and instead of bread. But when did this kind of fashion happen? I have a positive allergy test for wheat, corn, gluten and I am glad that there are already so many substitutes, although most are with corn. And one last question - although I already have flashes in my mind after I stopped gluten a week ago (otherwise I'm afraid to communicate with people), my blood sugar seems to play more. When I eat too much rice, for example 3 in the morning and I feel sick afterwards, I feel faint. While 3 slices of bread didn't work like this before, my sugar was more stable, although I feel emotionally like a full edge and have anxiety when I eat gluten, wheat and their derivatives. that there are already so many substitutes, although most are with corn. And one last question - although I already have flashes in my mind after I stopped gluten a week ago (otherwise I'm afraid to communicate with people), my blood sugar seems to play more. When I eat too much rice, for example 3 in the morning and I feel sick afterwards, I feel faint. While 3 slices of bread didn't work like this before, my sugar was more stable, although I feel emotionally like a full edge and have anxiety when I eat gluten, wheat and their derivatives. that there are already so many substitutes, although most are with corn. And one last question - although I already have flashes in my mind after I stopped gluten a week ago (otherwise I'm afraid to communicate with people), my blood sugar seems to play more. When I eat too much rice, for example 3 in the morning and I feel sick afterwards, I feel faint. While 3 slices of bread didn't work like this before, my sugar was more stable, although I feel emotionally like a full edge and have anxiety when I eat gluten, wheat and their derivatives. for example 3 in the morning and I feel sick afterwards, I faint. While 3 slices of bread didn't work like this before, my sugar was more stable, although I feel emotionally like a full edge and have anxiety when I eat gluten, wheat and their derivatives. for example 3 in the morning and I feel sick afterwards, I faint. While 3 slices of bread didn't work like this before, my sugar was more stable, although I feel emotionally like a full edge and have anxiety when I eat gluten, wheat and their derivatives.
1 teanya answered
I was wondering too. However, wheat protein is of natural origin. The fact that there are people who are allergic to something does not make it harmful for everyone. I do not know. Otherwise, I have noticed that if I overdo it with pasta and I feel depressed after that, and sometimes it hurts around my navel. Someone more familiar to explain. And these gluten-free foods are insanely expensive, and there's really no reason to.