Choosing the lesser evil.
So, I've started volunteering at a bakery that makes vegetarian and vegan breads and cakes. There's a cafe too, but that's closing down (which is sad, as they have piles of organic nuts, teas, seeds...etc and I often get an egg and veg meal whenever I'm there).
Back to the bakery, anyhow: they have a huge variety of different flours. HUGE. And I had an idea.
I'm sampling the breads, to work out which type of grain causes me the least pain and suffering. Why? Not so I can go back to eating bread (I doubt even the "good" stuff is amazing to you in the long run). I just want to know the safest flours I can use, so that, if I ever fancy a cheat (a pizza, for example), I have some ways of making it that will cause minimal damage.
-quinoa bread is OK, but not an amazing taste
-oats in every form are murder
-standard wheat and buckwheat are bad
-rice flour is tolerable
-spelt wheat causes literally no pain
-rye is killmurder
-anything with soy is reflux-and-mucus-city
-tuber-based flours are fine
I only have a small taste and try to space them out, so I can tell which one causes what. I haven't had many craving-control issues so far, but I feel it's worth-while, especially as the flour they use is non-mass-produced and, where possible, 100% organic. It's basically the type of flours current tribal people make: not a wonder-food, but at least natural. So anything that doesn't kill me is worth noting, in case I ever want a "proper" pizza or am forced to go very low budget.
Have you ever considered doing some "tests" to find your lesser-evils?
I rarely talk to people about Paleo/Primal, but, when I do, it's when they're NOT complaining about their weight or health.
You see, I don't really "do" pity. And one thing I've learned about people is that they're more open to suggestion when they're happy and stable. When they complain they only ever want pity, not to be advised.