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Long COVID and gluten sensitivity

Post-COVID Recovery & COVID-19 | Last Active: 54 minutes ago | Replies (80)
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@bmekdeci

I developed gluten intolerance when I was diagnosed with ME/CFS in 1984. Over time, I seemed to improve was able to tolerate limited gluten in foods until I got Covid twice in 2022-23. Everything was bad again. My ND told me about 00 soft wheat flour made in Italy and I don't react to that. I have also discovered that drinking 1/4 cup of organic aloe juice every day has been a huge help for stomach problems. The flour and the aloe are available on Amazon.

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Replies to "I developed gluten intolerance when I was diagnosed with ME/CFS in 1984. Over time, I seemed..."
kayabbott | @kayabbott | 2 days ago

If the gluten content is problematic, cake flour has ~7-8% gluten, which is less than the ~12-13% of "00 soft wheat" flour that you mention. All wheat hybrids have gluten, even spelt. Cake flour has less gluten because you don't want it as stretchy as pizza crust. H1N1 triggered celiac in me 15 years ago so I am completely GF. I feed my GI tract with psyllium husk and other soluble and insoluble fiber,, kombucha, and a mostly FODMAP diet. Celiac, viruses, and autoimmune diseases can screw up the gut biome.

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