Kicking up too much dust thrashing about in that bed Martin 

I'm allergic to many things, some examples:

weak reaction

some animal furs, pollen, some forms of dust, tomatoes

middling reaction

peaches, nectarines, hazelnuts, some forms of grass seed, some animal furs

serious reaction

peanuts, apples

The 'serious' things will give me an anaphylactic shock, and I carry an epipen just in case. I've been hospitalised a few times, and really thought I was on the way out once, but nothing serious for 5 or so years now.

Was watching Michael Pollens' prog 'Cooked' the one titled Air is interesting. It's on Netflix...
They pretty much conclude that gluten in bread is not taken care of by the modern baking progress of using yeast.
For millennia we've eaten whole grain sour dough bread...
Only in the last 100 years or so did yeast come along and then refined white flour. People started getting sick, due to lack of nutrients. So what did they do, industry lobbied gov to allow them to add stuff. Modern bread contains upto 39 ingredients.
It was just 3!
Everything you need is in that whole grain and the sour dough baking method unlocks and enables us to take full benefit of it.
A nutrition scientist concluded that if you take flour and water and ate nothing else you could survive for a while. Take that same flour sour dough bake it and you can live indefinitely on it!
The sour dough progress take care of the gluten. Yeast does not.
Beware of supermarket sourdough bread. It still has yeast in it as they cheat to speed up the process!
The gluten is not taken care of.

Pollen even goes as far to say "I bet you I could take 12 gluten intolerant people and feed them proper slow process sour dough bread, and they'd be just fine".

We've started making sour dough whole grain spelt bread for ourselves. Once you get it right, it's pretty easy and delicious.
I feel better on it.
I firmly believe white flour has no place in our food. Ok occasional cake treat at birthdays, but everyday, no way.

I don't seem to be able to drink much more than a bottle and a half of red wine these days, without feeling dreadful the next day. I just don't understand why, it never used to be a problem

It is to get the starter up and running (takes up to a week to get the natural microbes in the air working their magic), after than you just keep it in the fridge, use two tablespoons of it perhaps 3 bakes in a row (you let the two table spoons warm up to room temp each time you want to bake) When there is just a bit of start left yo feed it and leave it out again to work it's magic on a new feed of flour and water, and start over...
With the starter established and cycling, the two table spoons you take go into make the Leavan which you leave to work away overnight.
You then take that next day add more flour, water mixed with some olive oil if desired and some sea salt. Make the dough as usual, being sure to work it well and stretch it.
Leave that for about 2 hours and then bake.

The actual time input is quite low but you have to be there to do the steps, leave it too long and it not work out so well...

It took us a while to get it sorted but after a while it is just automatic. We back perhaps twice a week, three small loaves.
After all people have been doing this for millennia quite happily and still do in many parts of the world.

Whoa - I got the biggest dose of hayfever I've had in years on Saturday. We were with friends in Hertfordshire and the pollen there got to me big time (but not so much at home). Yesterday I felt like I had flu - aching and lethargic. Very difficult to do anything much at all.

Did anyone else feel it this weekend?