HI Jeff. I have cooked and baked most of my life; ground my own flour some of the time, and enjoyed baking bread. Here's the rub: 6 months ago I went on an extremely low carb diet at the suggestion of my doctor. I was also being treated for inflammation, which presented as joint pain. I am now pain free, and inflammation is greatly reduced. But if I have any refined carbs or even very starchy vegetables, the pain starts to return. Do you know of any grain that would not induce this reaction? I have read that wheat has been greatly changed over the centuries and wonder if the earlier versions would be less likely to produce this reaction. Everything I read these days says that refined foods and sugar promote inflammation, and I guess I am living proof of that. I am 76 and have cooked and baked since I was 10. It's hard to give it up. But I tell myself it's not worth the pain.

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