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Long COVID and gluten sensitivity
Post-COVID Recovery & COVID-19 | Last Active: Apr 26 8:10pm | Replies (84)Comment receiving replies
Traditionally, soy sauce is a mix of fermented wheat and soy. Soy sauce that excludes the wheat and only contains the fermented soy is called tamari sauce. Companies also call tamari sauce "GF soy sauce", but they are the same thing. Canyon Bakehouse has good bread as well. I make GF sourdough bread. The mix of bacteria and yeast changes the structure of the GF flours and makes them more elastic so not as crumbly as most GF bread.
Replies to "Traditionally, soy sauce is a mix of fermented wheat and soy. Soy sauce that excludes the..."
Yes, Tamari. I used it in place of soy, but now I had to forego these salty items. Long COVID left me with damaged thyroid so endocrinologist put me on a low salt diet.
I remember Canyon Bakehouse. I used the dark but have foregone sandwiches due to weight gain. I only use the Be Free pita to use with hummus.
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I used to eat a dark sandwich bread from Canyon Bakehouse. With Long Covid I seldom have sandwiches because they tend to be more calorie laden and I'm struggling to lose some of the weight LC caused me to gain. Sandwiches had to go. B-Free has a pita so occasionally when I have hummus I will use the B Free for the full experience. Or make a pita/hummus sandwich with cucumber and lettuce.