Having what seems to be Long COVID, I at 76 years, not only came down with sensitivity to wheat gluten, but to most every kind of grain, including rice, rice pasta, corn tortillas, and oatmeal (a favorite). When I get a craving for something close to a grain, I make a flat bread from garbanzo bean flour that goes down fairly well, provided I eat in small doses. Fortunately, I can eat beans and dairy, including cheese, without trouble. I also find that making salad dressings with oil and apple cider vinegar (preferably organic), or even just swallowing one T. of ACV with bit of water, can soothe the gut pain that comes with this troubling LC malady. Good luck to all concerned.

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