GF at last, GF at last. Thank God Almight, I'm GF at last.

What prompted this? First, I had so many aches and pains that I felt ancient. Second, my body knew that something needed to change.

I had moved to a rural town, and pickings were slim in terms of civilization and its trappings. So instead of bopping over to the local apothecary for herbs, as I did in Portland OR, I discovered that the nearest apothecary and herbal shop was two hours away. I called to see if they could answer some questions first, based on my herbal research. During the conversation, the herbalist who answered the telephone suddenly changed gears: “I don’t know why I’m saying this, but I met with friends last night, and one of the women talked about an herbalist she consulted…”.

As it turned out, this was the next puzzle piece I was looking for, the missing link in terms of how to think about herbs, what to cook with, and what resonates with my body type and constitution.

I learned yet again that the answer doesn’t always assume the trappings one would expect. Just as you shouldn’t always rely on star ratings or movie reviews – explore, and let your curiosity be in the driver’s seat.

In addition to adjusting the herbs I cook with, the herbalist I consulted with suggested the elimination of gluten, milk, and butter, for six weeks.

Now I sleep better. The aches and pains are less. I have fewer food cravings, like ice cream, which is too cold for my constitution. And best of all – I’m saving money.

In past generations, gluten sensitivity wasn’t a problem. But so many pesticides are sprayed on our food that we’re ingesting not just what used to be good for us – like wheat – but the poison that grows with it.

Even though, after the six weeks, I can slowly re-introduce gluten et al to see if I am sensitive to it, I may not. But one step at a time. And practice…that’s how you get to Carnegie Hall.