Two problems
As you know, I’ve been experimenting with alternative flour pastas (whole wheat,
bean/nut flours, etc.) Last night I made rye pasta. I used 2/3 cup each white,
whole wheat, and rye flour, as well as 2 tablespoons whole caraway seeds. It
came out well and only raised my BS a little. HOWEVER, starting a couple hours
after eating I started getting GAS. Not so much the pressure and bloating as. .
. .well, lets just say I wish I had a dog to blame it on! I’ve never had that
reaction to rye bread, so I don’t know why rye pasta should cause it. Any
suggestions as to how one could stop it?
Second, I am getting dreadful pain in my ankles, to the point where it is hard
to walk. Oddly, I can pedal my bicycle OK, but when I try to stand and
walk–YEOW!!