It's only a very specific fungi (Ergot Fungi) that is hallucinogenic and it has to be in the Rye before the flour is made so you won't get it by letting the bread go moldy The Ergot Fungi would be widespread after a cold winter. read more
Possibly, but I would not advise it. As Christine Gilbert tells us, the Ergot fungus infects the growing plant, not rye flour or bread baked with it - mold on the bread is likely to be the same green mold that grows on supermarket bread. read more
The symptoms you describe sound like you could be sensitive to gluten, a protein that's found in wheat, rye, barley and oats. I can't explain why you can tolerate wheat rye but not white or whole wheat products. They all contain gluten. Your symptoms should be checked out by a doctor. read more