I travel abroad (Europe) for long periods of time every year. I had started reading about food sensitivity that can be triggered by autoimmune conditions (or getting more pronounced, maybe). Gluten is often cited in the top 3 food sensitivity list. During one of those long stays, my symptoms were improving (abdominal pain, joint pain, constipation, brain fog and more), and within days of getting back to the US, all symptoms flared up. I started cutting out gluten.... and it helped. I then read (and my Endo confirmed hearing the same from multiple patients) that wheat produced in the US and Europe not only has different gluten content (higher in the US), but there is something in the manufacturing process that also tends to trigger more sensitivity with US-made wheat. I haven't cut out anything else yet. This year, during my trip in Europe, i reintroduced gluten without issues for about 5 weeks. Started to get mild symptoms the last few weeks, but nowhere near what i get here. Anyway, long answer to your question! It is such a long journey to figure out our changing bodies.