Recently I've been reading about glutens other than the ones in wheat, rye and barley (and sometimes oats) that may be a problem for those of us who are gluten sensitive. Now I'm confused. It's hard enough being 'traditionally' gluten free. Do I need to be 'all grain' free?
I've thought about taking corn out of my diet. That hit an emotional button and triggered panic eating this weekend. (Not too bad, I was able to control most of it, but it was very uncomfortable and unpleasant. Not how I want to live.)
My weight has been plateaued for a very long time now, so I am looking for changes to make to shake it loose. I have about 10 pounds to goal. In addition, while the fibromyalgia is much better without gluten in my life, it's not gone, is still a daily presence. It's possible other glutens are also causing problems for me. But I don't know. There's a genetic test for gluten sensitivity, but it's out of my budget right now.
So. Has anyone here looked into eliminating other grains? If you have done so, has it helped? Hindered? Made no difference at all?
One day at a time...