Different wheat. When I was on a cruise to the Mediterranean, I discovered I could eat all the bread and pasta I wanted, and not have any reaction. So I did some research on my return, to try and figure out what the difference was. One of the big differences, obviously, is GMO and pesticide-treated wheat. You can get rid of that by buying organic. Then there’s how the wheat is processed. In Europe, they still use iodine. In a lot of US mills, they use bromine, which is chemically similar, but much harder on the body.

So I buy organic, non-bromated wheat flour. I have, in the past, also reacted to both milk and eggs, depending on what the cows and chickens were fed. We buy an organic, grass-fed milk. And the eggs weren’t high-Omega-3, which seems to correspond to the feed that triggers my allergies. So those were probably alright.