Interesting article on the connection between gluten sensitivity and/or dairy sensitivity and Sjogren’s. No doubt it also applies to APS.
I’ve long known I feel better if I keep gluten and dairy intake down to a bare minimum. So I was right all along! Should really cut them out completely. I did for some years and I’m sure that contributed massively to better health.
I guess I probably only have gluten about once a week – can’t resist yummy bread as a starter when we go out for our ritual Saturday pub lunch! I avoid pastry, cakes, pasta, pizza, biscuits, crackers – unless I’m using gluten-free versions at home. Or, again, in desperation if away from home.
I only have cow’s milk when there’s absolutely no alternative. If I want milk I use either soya or goat’s milk. I do, however, have cow’s butter (though often goat’s butter too), and cow’s milk cheese (again, often goat or sheep) and I do have cow’s yoghurt (again sometimes goat yoghurt). I’m thinking these versions of dairy produce are not so bad because they’re fermented? But I stand to be corrected on that point.