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Comment by Daniel W on December 15, 2015 at 9:00pm

How's this for leftovers - 10,000 year old lentils, peas, fava beans, and lentils found in Israel. 

Amazing we still eat these foods 10,000 years later.

Comment by Randall Smith on December 13, 2015 at 7:24am

I have tried to cut back on eating wheat products, including cereals, all because I read that arthritis can be alleviated by eliminating wheat (and other grains) from ones diet. Like sugar, I haven't been able to completely refrain from eating wheat. Since my thumb arthritis comes and goes, I'm not making any conclusions as to whether cutting back has helped. I'll try Michael's suggestion.

Comment by Michael Penn on December 12, 2015 at 9:26pm

Try Fenugreek and Termeric for arthritis. Available in pill form at Walmart and other places, they are both cheap and good also in stomach and indigestion issues. You can also break the pills apart and use them as seasoning when you prepare food. They are actually a seasoning anyway but have many uses.

Comment by Daniel W on December 12, 2015 at 9:05pm

I'm off work for the next week.  Maybe I should make some of these Rosemary Spritz cookies.  The sugar content is low - I guess they are in the savory direction, rather than sweet.  Like a snack cracker.

Rosemary Spritz Cookies.  I wonder if I can leave out the heavy cream.  They already have a lot of butter.  Or maybe coconut oil instead of the cream?

Comment by Daniel W on December 12, 2015 at 9:00pm

Joan, one thing I always remind myself of is, different things work differently for different people.  I am not aware of a gluten issue for rheumatoid arthritis.  If someone eliminated gluten and found a benefit, then that's important for them.  But I would hate for anyone to do without the experience of baking and eating home-made bread, noodles, pasta, due to a misinformed fad about the dangers of gluten.  Whatever works, works, but I hope the medical treatments help him.  R.A. is no picnic.

Comment by Joan Denoo on December 12, 2015 at 8:01pm

Daniel, I am familiar with the noodle making genius of the Chinese. A restaurant brought in a Chinese relative several years ago and he put on demonstrations of stretching, folding, and stretching some more until he had the dough just right for his noodles. Then he showed different ways of preparing them with different sauces.  OH! those menus were so good. Sadly, he is no longer there, nor is the mom and pop who owned the shop. I wonder what happened to them?  

Comment by Joan Denoo on December 12, 2015 at 7:55pm

We are having a struggle with discovering how to relieve Larry's R. arthritis flare-ups. They are excruciatingly painful for him. 

He had polio as a two-year-old, has one leg shorter than the other, compromising his spine. He wears a leg brace to stabilize his crippled leg. 

He recently had knee surgery on the other leg and uses crutches, alternating with elbow crutches and now a knee crutch. 

Over the years, he has worsening flare-ups of R. arthritis; a recent one has been particularly debilitating. He has another appointment with his rheumatologist to address the current problem. 

In the meantime, we have been doing some food experiments, eliminating groups of foods to see if food allergies compound his problem. 

We are both bread bakers and eat a lot of homemade baked goods. Last week, we eliminated wheat and gluten from his diet. 

I am glad to read this article on gluten; it may not be adding to his pain. In any event, if anyone has any ideas to share, we are most grateful.  

Comment by Daniel W on December 12, 2015 at 11:56am

Ning and I were talking about the home made noodles at a local Korean restaurant.  They stretch and pull and fold and stretch and pull, and the noodles become chewey, slightly rough taking on the oils and sauces.  I suggested when I retire, I can learn to make them.  Making a long story longer here.  I offered that they may need a high gluten flour to make the best noodles.  Ning offered that gluten is thought to be bad for you.

Which is something about modern culture that annoys the hell out of me.   If you have gluten sensitivity - Celiac disease - yes, gluten is bad for you.  And if you are allergic to peanuts or strawberries, those are bad for you.  But for 99% of the population, gluten is a good protein that is useful and nutritious

Here is a link to Center For Inquiry for their podcast about gluten.

"The trend of gluten-rejection is growing despite the fact that foregoing gluten has zero health benefits, unless you’re among the 1% of the population with celiac disease."

Let's see if this works.   I copied the audio location here.

Comment by The Flying Atheist on December 6, 2015 at 10:22pm

Randy, you're ready for the zombie apocalypse.

Comment by Randall Smith on December 5, 2015 at 7:58am

Here it is Dec. 5th and my 15 cubic foot freezer is still packed to the brim. The problem is, I've been concentrating on root crops--sweet potatoes, parsnips, carrots, onions, plus squash and late garden greens, which means I haven't tackled my frozen fruits and veggies from earlier in the year. I'll tell you, if we ever have a major lengthy crisis, i.e., power outage, I'll be good for a very long time!

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