Thanks for this Rich. Meanwhile, Curly seems to have found a magic bullet for her intestines which she's offered to the community in case it might help a bit in at least some cases. Pasted here: "Here you go, Daddy! xxx Like anyone with ME/CFS, I have a miserable digestive system. Half the time it's completely on strike. The rest of the time it's working overtime and grumbling about it. What it never has been since I've been unwell, is stable or comfortable - until I started baking my own bread, with a lot of additional fibre. I was taking linseed/flax seed before, either by eating it (sawdust!) or by sprinkling it on my food, and it had some effect. However, the effect it has when baked into bread is phenomenal, and I now have a gut that works properly every day AND feels comfortable all the time. I don't know why the bread is so much more effective than just taking the linseed was - I suspect it has to do with the linseeds entering the gut already having been soaked, rather than dry - but the difference is so worth the effort, I will never buy another loaf of bread. One quick note: the recipe below mentions Kamut flour, which is whole grain flour from a very ancient strain of wheat. However, I don't think the type of flour is very important, to be honest. Don't worry if you can't get Kamut. Just substitute some kind of whole grain flour instead. So without further ado: Bread to make a miserable intestine into a happy one. 250g Strong white bread flour 250g Kamut flour (whole wheat khorasan grain flour) 1 tablespoon oil (I normally use olive oil, but any oil works) 1 teaspoon sugar 1 teaspoon salt 1 teaspoon quick yeast (I use Dove's Farm). 1 tablespoon whole golden flax / linseed seeds 1 tablespoon crushed golden flax / linseed seeds OPTIONAL: For garlic and rosemary bread: - three large cloves of garlic - one really big handful of rosemary - just the tender leaves - chopped very finely - add both these in with the rest of the ingredients - you may substitute any other herb for rosemary. Thyme, oregano, marjoram For sesame bread: - dessert spoon of tahini - swap the olive oil for sesame oil - three large cloves of garlic - a teaspoon of sesame seeds for the dough - sesame seeds for the top of the loaf The reason for the garlic is so you aren't tempted to put sweet things onto the fresh bread and eat them! Sweet things seem to slow the gut down and help jam everything up (no pun intended). METHOD Of course, having ME/CFS, I am not strong enough to knead the dough sufficiently. You're probably going to use a mixer with a bread hook to do your kneading, the same as I do. Throw all of the dry ingredients and the oil into a bread maker / mixer that has a bread hook, and stir it up while adding enough hand-warm water to make it into a dough. "Hand warm" means "as warm as your hand" - not hot and not cool. I can't give you a precise amount for the water because it depends on the humidity of the day, the type of flour used, and ten thousand other factors. But it's around about 350ml/12oz (just over a half pint). Add it a little splash at a time as the mixer runs. When your dough suddenly "comes together" and forms a single lump, stop adding water - you've got enough there. I leave the mixer to knead for around ten minutes, during which time I stop the machine three times and "unhook" the dough from the dough hook before immediately restarting it. This forces the machine to twist the dough in a new direction and just gives a better knead. If you're using a breadmaker, it will do this for you. If you are not using a breadmaker (and I don't), after ten minutes stop the mixer and shape your lovely, elastic dough into a loaf shape and put it on an oiled and floured baking sheet, Cover it with a tea-towel, and put it somewhere warm for 30 mins, or as long as it takes to double in size. I leave mine in front of the open oven door, with the oven on at the lowest possible setting. An airing cupboard or on top of a boiler, or a very sunny windowsill (out of the wind) are good places, too. Treat it like a baby... Once it has doubled in size, break an egg, whisk it up and brush a little of it over the top of your loaf. Sprinkle a little rock salt and some more linseeds over the top. Bake for about 35 mins, Gas mark 6 (please google if you want Centigrade or Fahrenheit oven temperatures). When it is done, it sounds hollow when you knock it, and it is a perfect, glossy golden brown colour. TROUBLESHOOTING - Loaf too crumbly If you add too much linseed, or sesame seed / tahini (if you are making the sesame loaf), you might get a loaf that is just a bit annoyingly crumbly around the edges. It won't be a big deal, but as you cut it or butter it you'll have to be careful in case bits of crust fall off. This just means you added a bit too much of the optional ingredients - next time use a few fewer linseeds and sesame seeds and tahini. - Mixer is working its way off the worktop / is just throwing the dough around / is going too fast / doesn't seem to really be mixing or kneading the dough / broke its dough hook / sounds as if it might explode. Bread is one of those things that needs a slow and very strong motor to knead it, and a heavy based machine to withstand the kneading action. If you don't have a breadmaker (which of course are perfectly designed for the job), you need a mixer that is heavy and will go slowly (I use a Kitchenaid). A lot of mixers that advertise themselves as having "dough hooks" in fact tend to not have a slow enough speed or strong enough hooks and just throw the dough around - if your dough is being thrown around at the slowest speed and your mixer is vibrating itself off the worktop, sorry but you probably need to buy a breadmaker! If you are making this in a mixer, make sure you use a bread hook attachment rather than a blade or whisk. It's an easy mistake-a to make-a. You want to see your dough being constantly twisted at a slow and even pace." Sounds yummy! stressman.