aciphex how much does it cost In an effort to determine what the main culprit of my pain is caused by, I cut out wheat/gluten, almost exclusively, several weeks ago. After doing that, little by little, I have noticed my daily inflamation lessening. I have reduced my medicine to once per day and I seem to be holding my own.
What has excited me most is, since I am extremely sensitive to weather (barometric) changes and since they generally have quite a negative impact on how I feel, not having a big swing when the weather quickly changed from sunny to rainy was a huge victory. The big test will be when the temperature drops significantly in a couple of days (possiblity of snow again…blech!).
I must admit, though, that I fell off the wagon a bit yesterday. My dad was up helping me get some things planted and work on a variety of other things and it was getting time for dinner. He mentioned just picking up a pizza and I obliged. I at some, crust and all. Ohhhhh did it taste good. Ohhhhh did I feel achy later. I can’t 100% say that it was the crust, since I was doing other things that could have contributed, but I am sure that it didn’t help. I woke up with a migraine today and my joints felt quite stiff. Time to get back on the wagon (sigh – good by delicious carbs…again) and get back on track to feeling better. Now if I can just convince my mind that giving up the wheat/gluten carbs is worth every bit. I know I feel better, but oh the smells when you walk by some bread that is warm and wafting it’s seducing smells. Breaking my carb addiction will be a tough one. Start with the wheat/gluten first. Baby steps.
I do want to do some research on the ancient grains, though. From what little I have read, their structure is a bit different than the wheat grains of today and might be friendlier to my body. I have also done some research into some grasses in which their grains can be ground for a gluten free substitute. All that is for another time, though.