I have been able to consume foods that caused significant reactions for the last 8 years: plain Greek yoghurt, regular consumption of gluten free oats, kiwifruit (yay!), coconut aminos for some umami when cooking, mild curry pastes (Keralan or Massaman curries), and more
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Yes, but stacking increases complexity
I learned that it had a lot to do with me trying to eat my normal intake of food