Bill Lagakos recently tweeted the link to a study which demonstrated that rye flour was less problematic than wheat.
Now, I'm not going to pull a Neolithic and back off my basic philosophy, as so many previous-paleos have done -- I'm still fully convinced that avoiding grains, "industrial seed oils" and non-whole-fruit fructose is worth the effort. But in the world in which we live, if we don't huddle at home all the time, it IS an effort. It becomes indescribably tedious to CONSTANTLY ask what is in that sauce, or if the fish is wild-caught, or are the eggs cooked in real butter....
It's a question of the perfect becoming the enemy of the good ... or at least the tolerable.
Those who really NEED to avoid certain foodstuffs are in a different category, of course. The celiac must ALWAYS avoid gluten. Those whose health demands that they feed their brains or hearts ketones don't have the luxury of being flexible. I'm LUCKY, and I know it. My health issues have more to do with getting enough of certain nutrients and less with banishing even the tiniest quantities of the NADs ... especially since I discovered nicotine gum as a remedy for histamine crises.
Basically-healthy individuals are the bane of the paleo blogosphere -- in general, they assume that if they can tolerate something, then everyone should be able to do the same. THEY'RE WRONG.
Middle-of-the-road people like me, I've learned, can be as bad. Thanks to many bloggers with intractable problems like constant hunger or trigger foods, I've learned how very lucky I AM -- I can have the occasional fried food or dessert in a restaurant SO LONG AS I COMPENSATE. Many people don't have this luxury, and I'm not egotistical enough to claim they could if only they'd ... oh, dose themselves with RS, or get their vitamins, or get fecal therapy, or ... fill in the blank.
Life is a learning experience ... or ought to be.
But back to rye! Its proteins are not as damaging (to me) as those of wheat, but it's still potentially problematic to the sensitive -- Petro tried the WAPF tricks with it, and STILL it isn't tolerable to his family. AND it's still high-carb. This is where the compensation part comes in! IF i'm not actively trying to lose weight (and i'm in holding-pattern mode right now), I can have a supper of Welsh rarebit on my own home-made sourdough 100%-rye bread if I've been so good as to keep the rest of the day's menu VLC.
Yesterday I would have felt REEEEEALLY guilty eating the delightful German lunch I did, had I not been "good" the rest of the day. We drove down to Hermann MO to enjoy the glorious weather, autumn color, and charming historical sites. Googling "best restaurant in Hermann" presented me with several good choices, but being Monday some of them were closed; the Vintage restaurant at Stone Hill Winery sounded great though, and we LOVE good German food so....
We ate sauerbraten and wuersts and schnitzels and rotkohl ... AND potatoes, and a bit of rye bread for dessert. We accompanied it with part of a bottle of Old Vine Reserve Norton (took the rest home). Having walked quite a bit that morning, I experienced no sense of guilt. Supper was an ounce or two of Kerrygold's delicious cheddar with another glass of the wine (breakfast had been a LC omelette).
I wouldn't do this EVERY day, but occasionally I enjoy it immensely. As I tell friends and family, if I eat exemplarily paleo-LC most of the time, I can have a self-indulgent blowout from time to time without feeling like a failure.