Hi! I moved to Kenya the first of July and since I have moved here I have been having some serious issues relating to wheat consumption. It has progressively gotten worse since moving. At this point, when I eat wheat products, I have serious diarrhea (sorry TMI) within 30 minutes of eating it. I feel nauseas and have joint pain, headaches and fatigue. I feel great in between these times, and eating other foods do not produce the same results.
I guess my question is, could the bread which is much less processed (like we find stalks of the wheat in our bread) have a higher amount of gluten in it than I have been accustomed to in the States?
I know I need to cut it out, but how long should I cut it out for before I add it back into my diet to check for specific reactions?
I am not sure about getting testing done, I will have to find a doctor here and ask if it is possible. I am okay with not having a definitive answer until I get back to the States if I can do a challenge test and see how my body reacts to the food here. Can symptoms of gluten sensitivity come up so quickly?
Thanks for your help!