Thanks for the responses.  I know white rice doesn't have much
nutritional value, but I eat it because it allows me to handle other
foods that do have lots of nutritional value but also lots of
fiber-e.g. blueberries, flax seeds, apples, cantaloupe, spinach,
broccoli.  For years I've been eating 5-6 servings of fruits and
vegetables plus nuts plus the occasional ground flax seeds or beans
when I think I can handle them.  But it has never become easy for me to
handle these foods.  They can all cause occasional diarrhea and
flatulence even when I try to limit fiber intake.  The problems aren't
severe, but just annoying and slightly embarrassing.  Further
complicating the problem is that I can only tolerate a very limited
amount of lactose.  AND I drink caffeine.  I'm not really willing to
give up any of these things permanently because they're all good for
me.  But maybe this blackberry juice can substitute for one of my 5-6
servings.  I'll look to see if they sell it at the health food store.
I'm wondering if it is sold in little one ounce bottles or if it is
sold just like other kinds of juice.

I make bread from whole and rough rye meal. Added to that wheat
bran,whole barley and several other things

And by the way, I haven't said I have oversensitivity to fibers.The
one I commented had so.
Try to rather comment the letter I did comment unless you think I eat
too little fibers.

AndI also eat a lot of beans and pulses,together with fish and some
times meat,but not very often because it is difficult to get meat low
in omega-6 acids and high in monounsaturated fats, except in autumn if
I buy new slaughtered lambs. On Iceland, on the other side, lamb and
sheep is grazing in the mountains all year round and is never or at
least seldomly fed commercial diets made on wheat and corn,rich in
omega-6s and making them kind of poisonous for people sensible to
omega-6 acids, like people with chronic inflammations, like rheumatics
and asthmatic patients. Changing fatty acid profile to less omega-6,
more omega-3 and huge increases in monounsaturated fats make the meat
much less provocative for a liver where cells are diseased and cannot
form phospholipids correctly, partly because the enzyme is inhibited
by substrate analogues like transfats which do bind tightly to the
enzymes and form products slowly, thus letting PUFA go undbound
directly into blood where they are quickly converted to isoketals or.
eicosanoids, or are recycled into saturated fats by beta-oxidation.