The grains didn't catch up with me until I was 29. Took another 7-8 years to figure out it was the wheat.
IMO, it's not a coincidence that obesity, acid reflux, celiac, and other diseases suddenly went on an upswing in 1980+ or so. Isn't that when we began changing our wheat to dwarf hybrid? And don't forget that it was in the 80's that high fucktose corn syrup became widespread (first appeared in1977 in Ocean Spray cranberry cocktail, I believe).
Question: has anyone tried bread/crackers made with Emmer and Einkorn wheat? The older wheats are a simpler wheat with fewer types of gluten proteins. William Davis tried it and didn't have nearly the bad reactions that he did from modern wheat. Maybe that's something that Barefoot Gentile can do; make his bread from the ancient wheat and getting his carbs that way.
5'0" female, 43 years old. Started Primal October 31, 2011, at a skinny fat 111.5 lbs. Low weight: 99.5 lb on a fast. Gained to 110 on sugar cheat. Reset with 85P / 90C / 90F. Currently weaning off fat to 85P / 90C / 60F.
MY PRIMAL: I (try to) follow by-the-book primal as advocated by Mark Sisson, except for whey powder and a bit of cream. I advocate a two-month strict adjustment for newbies. But everybody is different and other need to tweak Primal to their own needs.