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Message: <blockquote data-quote="Winnie53" data-source="post: 1149594" data-attributes="member: 160246">Kristen, do you think you've developed a food sensitivity to those nuts due to "leaky gut" or intestinal permeability? Your point is well taken. If you have a specific food sensitivity, continuing to eat that food leads to inflammatory processes, something that only makes our health worse.I tested positive for non-celiac gluten sensitivity in 2011, so gave up all sources of gluten. I felt better, though I'm one of the 60% that have no symptoms when accidentally exposed to gluten, so I have to be very, very careful.Even so, I went on to develop food sensitivities to coffee and chocolate...[sigh]. When I was re-diagnosed with type 2 diabetes in February 2015, I had just left my job for the second time, so decided to take the time off I needed to completely re-evaluate everything I was doing healthwise. I think at the time I tallied up 5 or 6 health issues, half autoimmune. Most are much better now, except for the subclinical hyperthyroid.But here's what I don't, or didn't understand: "When I gave up gluten in 2011, why did I go on to develop food sensitivities?"I may have found an answer. A few months ago I listened to a lecture by Joseph Pizzorno, a naturopath and founder of Bastyr University in Seattle, Washington, close to where I live in the US. He explained that heavy metals - (mercury, lead, cadmium) - and persistent organic pollutants (POPs) - (toxic chemicals that adversely affect human health and the environment around the world) - in our food supply, etc. is more likely the cause of type 2 diabetes than our increased consumption of sugar, and he has graphs to show a correlation, which I understand is not causation, but still it's interesting to consider.To improve my blood glucose levels, I decided to give up all grains last year. So glad I did.Since that time I've learned that in the US, almost all corn and soybean crops are GMO now, so now if I eat soy, I only eat organic soy, preferably fermented. But here's the worse part. I also learned that Roundup, which contains glyphosate, is being used on grains other than wheat in the US, oats too in the weeks prior to harvest. And another shocker, for those of you in the UK, is that the US is exporting a lot of this soy and corn to the UK to feed livestock in the UK. This surprised me. I thought those of you in the UK had avoided the GMO/glyphosate problem in your food supply.Adding to the puzzle is that I recently had the genetic test to determine if I had the genes for celiac disease. I don't.I'm now hearing some discussion among experts that glyphosate, not gluten, may be driving the huge increase in non-celiac gluten sensitivity, which makes sense, because glyphosate is used on wheat, and some other grains.Now that I know this is a possibility, I'm continuing to avoid all grains. I'm avoiding eating out. And I'm eating organic, whole foods only. Hoping, hoping that will stop the damage to my microbiome, allow my gut to heal, and prevent the development of additional food sensitivities.Another thing I'm learning is that diabetes is also likely driven by the wrong bacteria in the microbiome. I've never made a fermented food in my life, but my goal is to learn how to do it and to begin making fermented foods from organic produce, locally grown, to eat daily this year.Apologies for hijacking this thread. It's just that diabetes, food sensitivities, IBD, and IBS has become a much, much more complex topic for me as I continue to listen to lectures and read books by experts.</blockquote>

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