@ataxian, gluten is a whole imo. I've been looking into it as a trigger and it is interesting. But the short version is I don't seem to have these sensitivities to us.organic, and to eu-orgined wheat products (like artisan breads, or pasta from italy). The us monocultured and weaponized big wheat during the cold war, and these increased yields came at a cost to our collective health. There is a unique type of gluten found in the "short stalk" variety that we settled on that seems to be causing all of the problems, and because the roots don't go very deep it offers less nutrients to boot. Not only does it have this nasty type of gluten in it, but it was further engineered to tolerate a larger amount of pesticides and herbicides which generates more problematic symptoms.