Hello Team Sarno! So there I am, eating my slimey old gluten free toast and thinking 'What a joyless experience this is...'. So I went and checked the ingredients on the packet... there were 30 of them. Lovely things like palm oil and xanthan gum and more E numbers than Sesame Street brought to you by the letter E... So then I checked the ingredients of the local bakery's sourdough. There were three (flour, salt, yeast. Four if you include water). And it's the sort of bread I've been dreaming about for the past 2 years... So why am I gluten free?, I hear you ask. Because I got Graves Disease (an autoimmune thyroid dysfunction), and some people say that your immune system thinks gluten is your thyroid and attacks it. Other people, like endocrinologists, say this is hooey and to go and enjoy your pizza. Anyway, I went gluten free to see if it would help. The case for staying GF? My Graves went into remission nicely (in fact, my blood tests shot from hyper to hypo in a matter of weeks when I went GF! Though I don't know if they would have anyway)... My lifelong IBS seemed better... not miracle-cured, but better. After a few months I tried going back on the gluten and got all sorts of tweaky symptoms, not just from the Graves but other old injuries - surgery scars, gut pain, puffy eyes. The case for eating gluten again? I hope the Graves was a one-off triggered by radio iodine treatment for cancer (a known cause) and a bereavement happening at the same time. Also I had a blood test for coeliac two years before I got ill and it was negative. My return of tweaky symptoms could have been TMS from spending all those months hanging about on the alternative thyroid sites. Real bread is yummy, GF bread is an abomination that barely qualifies as food and, if you feed it to birds, the poor little buggers sh!t everywhere. There's a lot more to it than this, and there are medical papers against GF or speculatively for GF, and non-coeliac gluten sensitivity is a Thing now, but really, I'm wondering if anyone else has gone the 'food sensitivity' route and found it to be helpful or not? And if not - how do you work the mind trick to stop fearing the food you've been so assiduously avoiding for months or years?! That's the big one! Thanks for listening!