plantar fasciitis, wheat
Tim Eck via pbs (Wed, 01 Jul 2020 03:48:58 PDT)

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
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