I was wondering if any celiacs, or anyone who had severe gluten sensitivity such as cross contamination after X number of months on Paleo, GAPS, etc. was able to reintroduce cross-contaminated or even a bite of gluten (such as fermented sourdough) without any issues. Please specify your degree of sensitivity and how much it improved after gut healing and your version of Paleo.
My husband who had celiac like symptoms (autoimmune TTG response) with gluten even cross-contamination for most of his life now after 1 year of Paleo (with raw pastured dairy) is able to tolerate cross-contamination and even accidentally has eaten bites of gluten and been fine. We now follow a low carbish (50-150 g/day of carbs - higher end on gym days)and incorporate good amounts of dairy and fermented foods in probiotics. He used to have nightshade issues but is now fine eating potato peels, marinara sauce, and even most chilies.
I was curious who else has had this response and to what degree?
Neither he or I are encouraging eating gluten - just makes it easier to travel and eat at other's houses. We both still think gluten is the most problematic of cereal grains. I think everything has a threshold to gluten, and once you go past that it could cause problems so I'm not advocating regular eating of gluten.