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Joined: Nov 2006
Posts: 23
New_Member
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OP
New_Member
Joined: Nov 2006
Posts: 23 |
I have been on the nsd diet for some time with pretty good success , In the midst of a flairup i began to think it was the filler in the pumkin pie (almond flour crust) . I cant find the ingrediants and dont have the can , Anyway
I ran into Glutton free flour on the web, Is this ok on the nsd diet ? or is it still a problem ?
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Joined: Jan 2008
Posts: 21,346 Likes: 2
Very_Addicted_to_AS_Kickin
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Very_Addicted_to_AS_Kickin
Joined: Jan 2008
Posts: 21,346 Likes: 2 |
sue
Spondyloarthropathy, HLAB27 negative
Humira (still methylprednisone for flares, just not as often. Aleve if needed, rarely.)
LDN/zanaflex/flector patches over SI/ice
vits C, D. probiotics. hyaluronic acid. CoQ, Mg, Ca, K.
chiro
walk, bike
no dairy (casein sensitivity), limited eggs, limited yeast (bread)
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Joined: Apr 2009
Posts: 1,595
Gold_AS_Kicker
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Gold_AS_Kicker
Joined: Apr 2009
Posts: 1,595 |
***ALL*** products made from grains *of any kind* need to be avoided as it is not the gluten, or even the fact that they are grains, but the fact that they contain starch.  Tapioca and potato flour are common types that are safe for those with coeliac disease (i.e: they are gluten free) but they are made from a tuber / root vegetable and are LOADED with starch - which is the compound that the Klebsiella bacteria in the gut feed on. You need to avoid pumpkin(could have been the guilty party in the pie...), as it contains starch too. ALL root vegetables, ALL grains and their derivatives, as well as a few others like winter squash (pumpkin), some nuts (peanuts and cashews), bananas etc. are OUT!  You need to avoid *EVERYTHING* that has > 0.1% starch in it. Doing the NSD properly is a minefield, so make sure you visit and revisit the list of *SAFE* foods often! Good luck tiptoeing through the minefield,  Louise
Louise Happy to be a physio by day, not happy to be a Spondy 24/7! 
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Joined: Sep 2008
Posts: 955
Superior_AS_Kicker
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Superior_AS_Kicker
Joined: Sep 2008
Posts: 955 |
In addition to the pumpkin being problematic, aside from any fillers, if it is a traditional recipe with spices those may also cause a problem, depending on how sensitive you are.  Don't forget that iodine is your friend when it comes to working out whether something is safe or not for you to eat... 
"Traveler, there is no road, you make your path as you walk." - Antonio Machado
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Joined: Mar 2004
Posts: 490
Warrior_AS_Kicker
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Warrior_AS_Kicker
Joined: Mar 2004
Posts: 490 |
My family eats gluten-free while I (and my dad) eat low/no starch. When my dad and I eat the GF treats, it takes less to flare than cheating with regular wheat-containing foods. I believe GF foods are much more starchy. Try the recipe section here or www.scdiet.org for ideas. Hope that helps. Wishing you good health,
Last edited by MNAnn; 11/29/09 10:24 PM.
Ann
mom to three boys 10, 12, 14
Diagnosed with spondylitis in 2004
pharmacist who now seeks natural therapies including NSD & essential oils
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Joined: Apr 2002
Posts: 2,485
Colonel_AS_Kicker
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Colonel_AS_Kicker
Joined: Apr 2002
Posts: 2,485 |
* Starch is a type of carbohydrate this is what we react to * Gluten is a type of protein hmm actually I think it is a mish mash of compounds including mostly protein?. If you could take all the starch out of gluten it would most likely be safe, unless some other fermentable compound or immune irritant was also found in gluten * A Glutton is a type of person Sorry, I just couldn't resist 
what I can eat on the diet (click here) -- my blog -- contact me (PM is broken) "Some men, in truth, live that they may eat, as the irrational creatures, 'whose life is their belly, and nothing else.' But the Instructor enjoins us to eat that we may live." -- Clement of Alexandria (about 200 AD)
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