trents, Naturally Fermented Pickles [The Complete Guide] I made my own for a while.  The hard part was finding the right container.  Made 16 at a time and were half sours in a few days.  Put in the fridge to stop fermenting and they last.  They are cheaper to make yourself, get Kirby pickles in season to make your own.  Plus it was fun. They are eaten long before they are too sour for my taste.  I buy refridgerated Batampte from Brooklyn, so these are real Kosher Dills. Bubsies  from Canada are a litter spicier also in the refrigerator foods. Flora olives and a new one Village Mariniated in a bag buried on the olive shelves in Publix.  There are sauerkraut but I have to read the label.

Hi, the reference range was anything less than 20 U is normal. My ttg iga levels were 4301.

I lost my previous post.... Anyone have an explanation why I am só hungry before bedtime? I eat 3 good, nutritious and balanced meals, but starve later at night?

I emphasize with you! I also developed intollerance for casein in milk, as well as sugar!

Wheatwacked, what is your source of fermented pickles? Do you make your own. Boy, them is expensive on Amazon! Can you find them in regular grocery stores or is it specialty healthfood store kind of item. I don't know that I've ever seen them on grocery shelves but I never really looked close either.