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Joe Russell Posted on Nov 12, 2017
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Do wheat, flour and gluten cause joint pain? - Kitchen Appliances - Others

1 Answer

Bill Boyd

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  • Kitchen Appl... Master 53,816 Answers
  • Posted on Nov 12, 2017
Bill Boyd
Kitchen Appl... Master
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No
but a build up of acids do
acids in tomatoes , red wine , sea foods and many other foods cause Gout which is an inflammation of the joints
next there is a degenerative condition called arthritis and osteoarthritis that cause joint pain
next there is a reduction of cartilage in joints ( wear and tear and physical damage) that also results in joint pain
so best that you see a doctor , get x-rays and cat scans to see what is causing your joint pain as most are treatable with the correct medication

  • 1 more comment 
  • Joe Russell Nov 12, 2017

    the doctor said i have osteoarthritis i am taking medication for the pain but it's not helping the pain i guest it not the correct medication do you know the correct medication i need to take?

  • Bill Boyd Nov 12, 2017

    there is no real medication for the pain
    if it is a knee, hip or shoulder joint then a replacement joint is the fix
    you may get some relief from omega 3 supplements or high dosage krill oils ( over the counter)
    talk with your doctor if the pain is in the knees as there is a needle of oil that he can inject directly into the joint and that will give some relief for up to 3-6 months

  • Joe Russell Nov 12, 2017

    the pain is in my hips and lower back i did get a shot in my hip about 2 weeks ago the last time i was at the doctor but i didn't see where it help the pain

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3 Related Answers

Anonymous

  • 2 Answers
  • Posted on Apr 03, 2009

SOURCE: TR440 Breadman won't begin kneading once "start" button is pushed

Hi Mindy.......it takes 30 minutes to PREHEAT this silly machine for wheat bread. I thought I did something wrong, too........I stopped it twice after it preheated for about 15 minutes. I did not want to waste anything so I let it stay in the machine.....I just went to check the machine and it started after 30 minutes of preheating.

I wish they would mention this in the book!!!

Julie from TX

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Anonymous

  • 11 Answers
  • Posted on Apr 16, 2009

SOURCE: Does wheat gluten really help much to make bread lighter?

You might try researching the question on the bread making web sites. They also allow questions.
orleydog

daryl441918

Daryl Nash

  • 1280 Answers
  • Posted on Nov 29, 2010

SOURCE: The flour I am using in All purpose - the book

If you want really good bread you need to ditch the all purpose flour. It will always be more dense and short compared to bread flour. Be sure to buy a bag of flour that says "bread flour" on the bag.You will get a more normal looking and tasting bread.

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Related Questions:

0helpful
2answers

What ingredients go in white bread

All-purpose or bread flour, water, yeast, sugar, salt, oil or melted butter, sometimes egg and milk.
Nov 19, 2016 • Cooking
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I have an 'All-In-One B1561 breadmaker which is producing small and hard loaves. Any recipe with a whole wheat flour is unedible, being so small, compact and hard. Is the breadmaker (about 8yrs old)...

If you use whole wheat flour without any bread flour (bread flour is marked on the bag) you will have small dense loaves unless you add wheat gluten. The product "vital wheat gluten" is for sale in most grocery stores in the baking aisle. If you don't want to add gluten then you will need to use at least 50% bread flour and 50% whole wheat flour to get a larger loaf. Those are the 2 choices to make large loaves using a lot of whole wheat flour.
2helpful
1answer

I received my breadmaker Christmas 2009. I have always used the basic setting but decided to make wheat bread. The recipe calls for a different setting. After I plugged it in, nothing happened; for...

Yes, many machines warm up a little when you choose the wheat setting, also if your manual shows the cycle times for the various programs you will probably notice a different Knead time (more) vs. the basic program and that is because whole wheat flour lacks enough gluten to make a nice, large, soft loaf, so to compensate it has a longer knead. Even with that though your whole wheat loaves are probably going to be shorter than a 100 whole wheat loaf.
Many bakers ( me included) add purchased wheat gluten and add that to the flour, (be sure to remove and equal amount of w. wheat flour from the recipe if you do this) to get a softer, higher, better texture loaf.
4helpful
2answers

The flour I am using in All purpose - the book states it is ok to use in Canada. I also tried AP flour then tried a loaf with AP flour and added wheat gluten...still heavy.

If you want really good bread you need to ditch the all purpose flour. It will always be more dense and short compared to bread flour. Be sure to buy a bag of flour that says "bread flour" on the bag.You will get a more normal looking and tasting bread.
1helpful
1answer

Bread rose really nice when baking but then suddenly collapsed?

you might need to use a little less yeast(maybe 1/8 tsp less) and probably a little more salt. bread collapsing can also be caused by not enough gluten so use bread flour not all purpose flour and/or add some wheat gluten to it. dough that is too wet can also lead to collapsed bread.
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1answer

B&D B2300 - when the bread finishes baking, I end up with it collapsed in at the top so I get a big crater in the finished product. I have been using part whole wheat, part white flour. Why is it...

Your machine is too warm while the dough rises. No adjustment possible. You can add a bit of Gluten to your bread or buy flour for bread making instead of general purpose flour. Most white flour has gluten reduced during processing.

Julie Childs book, "the way to cook" has a nice write up on gluten in European flour vs. the general purpose flour we commonly buy in the US.
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1answer

Need recipe for 1 lb whole wheat loaf

I have a very healthy recipe. Makes two loaves so you will have to divide in two.

13 oz. water (warm)
3 3/4 cup stone ground whole wheat flour
1/2 cup steel cut oats
2 T oil
2 T dry milk
2 T vital wheat gluten
3 T honey
1 1/2 t salt
1 T active dry yeast

When machine beeps add if desired:

1/2 cup golden flax seeds
1/4 cup unroasted sunflour seeds or sesame seeds (or both)

Put into machine and go. I usually set it on dough cycle and put into pans for second rise 50min in a warm, draft free area. Preheat oven to 400 place bread in oven after second rise, reduce heat to 375 and bake 30-35 min.

You can find both flour and gluten with Bob's Redmill products

enjoy,
Evelyn
4helpful
2answers

TR440 Breadman won't begin kneading once "start" button is pushed

Hi Mindy.......it takes 30 minutes to PREHEAT this silly machine for wheat bread. I thought I did something wrong, too........I stopped it twice after it preheated for about 15 minutes. I did not want to waste anything so I let it stay in the machine.....I just went to check the machine and it started after 30 minutes of preheating.

I wish they would mention this in the book!!!

Julie from TX
0helpful
3answers

Heavy dry wheat bread

You can try replacing some of the heavier wheat flour with some lighter sifted bread flour. (You'll need to sift the wheat flour too.) I use Splenda when I can to try to keep the calories and carbs down, but a small amount of molassas can help sweeten too. Try experimenting with different amounts until you get one you like. You might try using fruit juice for liquid; it can sweeten while mixing in the flours. Good Luck and have fun eating your experiments.
Peppermint
7helpful
4answers

Collapsed bread

Likely, your loaf is too wet.
This can happen with as little as 1 Tablespoon too much liquid. It's hard to describe "the look," but what I learned to do was to watch the bread during the initial mixing cycle (after the paddle begins to turn full circles). The dough should not stick to the side of the pan while mixing, and it should look elastic, but not shiny. If it looks shiny, there's too much liquid in relationship to flour. I add a tablespoon of flour at a time during the mixing cycle, until I get a good consistency.
There's nothing wrong with the taste of the sunken loaves. We usually just shrug and eat them anyway.
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