Some of you may remember I had knee surgery in Jan. and ended up VERY sick. First antibiotics, then got thrush. Also hd to get treatment for h-pylori. I cut out wheat and dairy for a few months, and now am allowing myself some wheat (I don't like the taste of gluten-free breads). I like one piece of toast with my breakfast shake (soy). I find I crave sourdough! I don't crave other breads. Is there a difference in how sourdough is processed by out bodie? Better or - I fear - worse? Anyone know?