I'm fairly new to this whole ball of wax, so it's likely what I say here won't help much, or could even be incorrect. But I have written elsewhere on these forums about the benefits of functional medicine (I thiiiink if you click my username, it'll take you to those posts). And after about 9 months on all kinds of probiotics and enzymes (including the world's strictest GI elimination diet and $400+/mo in supplements), I read somewhere that probiotics and enzymes can actually worsen a 'leaky gut' if it isn't healed enough to handle them. So I stopped taking them about a month ago, and started seeing a(nother) functional MD who confirmed that they can worsen things. Some enzymes can have egg whites in them, which can exacerbate problems for some folks with egg (esp white) sensitivity. @jackiem95 mentions a VSL3 probiotic, so she likely knows more than I do, and I'm adding that to my list to investigate and ask my functional MD about. He did some very fancy bloodwork to test for intestinal permeability at a higher level than what others have tested, awaiting results. (Jury's still out on whether or not he's going to help heal me, I'll give his name if so!) A naturopath requested bloodwork to check IA2 levels, which came back slightly elevated, but she didn't suggested any diet changes for those. Functional MD was the first to suggest that it's possible I'm having IA2 cross-reactivity (meaning, even on the world's strictest GI elimination diet, I'm allowed to eat things that would be cross-reactive with antibodies and keep making me sick). Also, in case this helps anyone else out there, I haven't had gluten in 10yrs, so my IgA keeps coming back 'normal' (seronegative) (Mayo said it was 'normal' and dismissed me …), but a gastroenterology NP training in functional medicine recently asked why no one has tested for the Celiac gene — and I'll get that test tomorrow. I'm off gluten, so that isn't a huge piece of the puzzle, but there's this molecular mimicry thing I'm learning about, where your body attacks what it THINKS is gluten, exacerbating food immune reactivities and autoimmunity.