I have received a lot of questions about rye bread in the past couple of weeks, so I thought I would post about it.

Rye bread causes pain when a person is in the early stages of treatment. Many grains are problematic, but, rye is particularly so.

The most gentle breads are rice, spelt and kamut, and yet, even those often may trigger pain early on. As a person gets further along in treatment, those over reactions will recede and more grains and starches may be added. For some this is a fast process,while for others, it is incredibly slow.

Sometimes how the grain is processed (and this is true for all foods) will make the difference between tolerance and non tolerance. So, for example, eating a grain in pasta form may be better than bread form or vice versa. So, try a particular food in a few different forms before giving up on it. If you do find it does not matter what form you eat it in, then date the food so you know when the last time was that you tried it and it triggered pain and that will help to determine when we will have you try it again.

Generally speaking though, rye is very far down the list in terms of tolerance-it just is.