anti-inflammatory diet vs sourdough...

[cathyw]

one recommendation on all the websites my doctor pointed me at about managing my hand pain is 'anti-inflammatory diet'.

one recommendation on all the anti-inflammatory diets is 'avoid wheat and wheat byproducts'

carlos is a wheat byproduct. a tasty, tasty wheat byproduct. and transforming him into different wheat byproducts and eating those wheat byproducts is a pleasure for both me and my family.

I'm wondering if there's still space for whole wheat sourdough though? whole wheat looks like a 'maybe', sourdough is a fermentation process which seems to be good? is that possibly 'close enough, if you have to, I guess' on the spectrum of wheat byproducts? but that feels like wishful thinking.

...and then of course people made satisfactory sourdough bread for millennia before modern wheat came into the picture. but if I can even find non-standard flours they tend to be kind of expensive, and I'd almost have to relearn how to make the bread.

maybe this is another hobby I never should have taken up in the first place? because now I'm wondering if I need to give it up.

Comments

[tryslora]

Yeah the first time I bought it I remember just picking it up at the store. I buy a big bag of it now online. It darkens bread, because it turns things a wee bit purple. Too much of it can turn things VERY purple.

[cathyw]

not altogether bad if you know to expect it. :)