Erik wrote: I can now eat bread made from spelt, but commercial wheat still provokes plantar pain. It's a pretty reliable litmus test for me. That is very interesting. I have read in journals that the current gluten free diet fad has its base (for non-coeliacs) in other wheat chemicals that have not been well described to date. I mention that because I make my own low-carb bread from about equal parts wheat gluten, sunflower seed, and a mixture of flaxseed, sesame seed and oat fiber (sometimes I add chia seed but it can make the dough impossible to handle), and have had no plantar fasciitis since. The wheat gluten is for binding the other ingredients and as a source of protein. The result is a very satisfying bread with a near zero glycemic index. If I get hungry in the evening, toast and peanut butter makes a very satisfying snack. Tim _______________________________________________ pbs mailing list pbs@lists.pacificbulbsociety.net http://lists.pacificbulbsociety.net/cgi-bin/…