Metabolism

It isn't a case of sitting and doing nothing - it is a case of limiting, avoiding or adapting the things that cause problems. Breaking tasks into bite sized chunks and alternating them helps a lot. I would do a bit of ironing and then find another job to do for a bit, then sit and have a rest. The trouble with housework is that for so many things you have to grip firmly - and that makes my wrists and forearms painful. So I ignore it. Dusting once a week takes no more effort than having done it daily.

Congratulations!  I just want to be to the point I can get back to my pre-PMR foods--you see, FOOD, TO ME, IS A MEANS TO DESSERT (whatever that [dessert] is--it's been waaaaayyyy tooooo loonnnnggg!)

Yes, Love Golf I see. A little more of the story I am a type 2 diabetic and have been for almost 55 years, I have not eaten dessert as you enjoy for a long time. But I still here enjoying life and looking to getting this PMR under control. Just keep smiling!

Love Golf, just a thought, how about a bowl of cut up fresh fruit with a little raw honey sprinkled on top for dessert. Could be worth a try. Keep smiling!

Netfix has interesting documentary "What's with Wheat? " that explores why recently people got sensitive to gluten...

2 reasons -short version...

1.In the last 50 years industrial production switched from wheat we had for thousands of years to new, artificially created kind that had higher yield, but is less nutritional.

2.In addition, commercial bread, and many wheat product do not use yeast any more, which ferments gluten into digestible amino acids, and instead use different chemicals.

note: apparently gluten impacts everyone, not just Celiacs... It inflames intestines and creates "holes", thru which large protein get into blood stream and then immune system reacts to them. 

It is quite common to find people who struggle with the commercialised wheat who are able to eat spelt, kamut and purpur grains. I realised relaitively early on that it wasn't gluten that was the problem - I reacted to the "gluten-free bread" that a coeliac friend had made with commercial gluten-free flour from a company called Juvela. It is washed wheat starch, no gluten but still the starch structure. Since then I have also discovered I can eat French bread - made with Canadian soft wheat and when made properly left to rise for much longer making it more digestible.

I think the netflix film is possibly made by the anti-commercial food production lobby and a bit biased - coeliac disease was around for at least a couple of thousand years pre-war and was discovered as a modern disease because many Dutch children thrived during the war when there was a shortage of wheat - but deteriorated when wheat was reintroduced. It is one of Wiki's better articles:

"Humans first started to cultivate grains in the Neolithic period (beginning about 9500 BCE) in the Fertile Crescent in Western Asia, and it is likely that coeliac disease did not occur before this time. Aretaeus of Cappadocia, living in the second century in the same area, recorded a malabsorptive syndrome with chronic diarrhoea, causing a debilitation of the whole body.[31] His "Cœliac Affection" (coeliac from Greek ?????a??? koiliakos, "abdominal" gained the attention of Western medicine when Francis Adams presented a translation of Aretaeus's work at the Sydenham Society in 1856. The patient described in Aretaeus' work had stomach pain and was atrophied, pale, feeble and incapable of work. The diarrhoea manifested as loose stools that were white, malodorous and flatulent, and the disease was intractable and liable to periodic return. The problem, Aretaeus believed, was a lack of heat in the stomach necessary to digest the food and a reduced ability to distribute the digestive products throughout the body, this incomplete digestion resulting in the diarrhoea. He regarded this as an affliction of the old and more commonly affecting women, explicitly excluding children. The cause, according to Aretaeus, was sometimes either another chronic disease or even consuming "a copious draught of cold water."[31][32]

The paediatrician Samuel Gee gave the first modern-day description of the condition in children in a lecture at Hospital for Sick Children, Great Ormond Street, London, in 1887. Gee acknowledged earlier descriptions and terms for the disease and adopted the same term as Aretaeus (coeliac disease). He perceptively stated: "If the patient can be cured at all, it must be by means of diet." Gee recognised that milk intolerance is a problem with coeliac children and that highly starched foods should be avoided. However, he forbade rice, sago, fruit and vegetables, which all would have been safe to eat, and he recommended raw meat as well as thin slices of toasted bread. Gee highlighted particular success with a child "who was fed upon a quart of the best Dutch mussels daily." However, the child could not bear this diet for more than one season.[32][138]

Christian Archibald Herter, an American physician, wrote a book in 1908 on children with coeliac disease, which he called "intestinal infantilism." He noted their growth was retarded and that fat was better tolerated than carbohydrate. The eponym Gee-Herter disease was sometimes used to acknowledge both contributions.[139][140] Sidney V. Haas, an American paediatrician, reported positive effects of a diet of bananas in 1924.[141] This diet remained in vogue until the actual cause of coeliac disease was determined."

jean12178, my wife has been gluten free for a couple of years, that has helped her with migraines, not me with the PMR. But I am staying Gluten Free, it cannot hurt and may help!

Michdonn,  good !!

I was tested for food sensitivities some years ago and it came back that I wasn`t Celiac, but shouldn`t eat Gliadin which is in gluten......not many people have heard of this.....very confusing.  I do try often to go without....but I do miss lunchtimes with bread.....gluten free not the same!  Will look up your recipe...husband has breadmaker...tried making gluten free in it....came out like a stone!

You do need to be careful sometimes - going totally gluten-free may mean a lack of certain nutrients which would normally be found in cereals (in the wheat sense, not Kelloggs!). And frequentling the free-from aisle isn't likely to help a weight management attempt since commercial gluten-free foods are very calorie dense with enormous amounts of simple carbs, sugar and chemicals to "improve" the taste and texture...

"Gluten is a protein made up of many different proteins. Two main groups of these are gliadin and glutenin. Most medical tests for gluten allergy examine the patient’s response to a protein called gliadin rather than to gluten itself. Gliadin is found only in wheat, spelt, kamut, and rye grains and their products. This includes most white and whole grain breads, pastas, cookies, muffins, and other baked goods. Nevertheless, some people sensitive to these grains can tolerate them in sprouted products or naturally leavened (sourdough) breads, as these processes break down gliadin so that it causes less digestive distress."

I can't eat modern commercialised wheat in anything more than very small quantities so I'd assume this is probably my problem - although I can eat spelt, Kamut and rye. But I don't eat large amounts and the bread I buy here in northern Italy is almost certainly made by old-fashioned slow sourdough techniques.

After well over 10 years i don't REALLY miss bread any more - although now I do eat the very occasional kamut roll. Rarely a whole one though - can't manage more than a half!

Just occurred to me Linda - have you ever tried toasted polenta? I actually prefer it to bread when it is made well, especially with buckwheat groats mixed through it (all naturally gluten-free).

My wife has lived GF for years, made her own GF bread with a German made bread make. It has a GF setting and two paddles, name start with a Z. Good luck the bread is GREAT!

It is a balancing act to be sure, my wife is a three time cancer

survivor and has been playing with diet for years. She has helped

help me with my diabetes, and we both are learning more each day

please do not think I don't appreciate your wisdom I do you have been

a great help to me. Every little bit of information makes the balancing

a little easier. Please keep up the good work, enjoy a nice walk in

your mountains, I am go for my morning walk shortly. :-)

Thank you for that....will look for toasted polenta...haven`t seen it before....The rye bread that I normally see and have tried I find very heavy....will look for kamut haven`t heard that one before either....and someone else has suggested spelt.....sourdough seems to always get the thumbs up from most people.....

​Have tried ricecakes...etc, but just don`t like them, and as you say...some GF are so full of sugar....

Will have to look through the breadmaker book for the above as well and get OH to try...as Michdonn has kindly suggested....

​Thanks again for all suggestions.....

No - you make polenta, pour it onto an oiled slab or into a tin to cool into a thick cake and then slice it and toast it. You DO get ready made but it isn't as good. If your problem is gluten kamut and spelt are not suitable - but I'm lucky enough for them to be sold just as normal stock in our bakery in the village! 

Lucky you...thanks for that about polenta...have some in the cupboard so will give it a try.....