well, if you think so, there's not better way to test it than on yourself isnt'it?

Where do Lima beans rank on this? I ate a boatload last night and now I'm worried! There are many things I can resist, but not My Mama's Lima Beans, and last night I failed miserably at restraining myself...eek! Trying not to worry until it hits me if at all (hoping to God I'm in remission!)

so how'd them lima beans go?

Sunnypower, no reaction!! I was stoked. Not sure yet if I'm in remission or they just dont bother me. My mama is a southern cook, so there was a ton of butter and pepper. I think I eliminated them as soon as I woke up the next morning and my mama says she's thinks it's probably due to the butter. Maybe I eliminated them so quickly it didn't cause a reaction? I don't know but I will be trying them again soon!

Tried them again last night and again a small portion for lunch today. No reaction at all as of yet. Excited at the possibility of adding Lima/butter beans back.

Ok, bad news. I think I just got lucky with the first encounter of lima beans. Maybe a week later was too soon? Right after lunch yesterday it hit me hard. God, flares suck so bad! I almost forgot how miserable they are!

My hypothesis is that if you haven't eaten any starches in a really long time, one starchy serving won't kill you the first time. But a week later having it again is probably too soon and the klebs have built up just so that another serving that close together will cause a reaction. I don't know...but I do know I'll be fasting all day until dinner. That should get me mostly out of this funk.

Hows the lectin content (and what type of lectin) with Lima beans? Could also be aggravating your level of inflammation.

On another note I'm adding sunchokes / artichokes / chicory into my diet in order to try and stimulate butyrate production without consuming any form of starch. These three foods contain high levels of long-chain inulin which has been shown to be equal to RS in producing butyrate (short chain seems to do nothing - like the kind they fortify yogurt with).

Also you may want to try getting non GMO dried beans and sprouting first - supposedly many GMO beans have been bred for higher lectin content (this is what is toxic in uncooked kidney beans) in order to help them keep longer. Some lectins have been implicated (there are many types) in gut permeability and systemic inflammation.

Sprouting and fermenting beans further reduces lectin content as well as simple starches.

This article, rather detailled, might interesst you .Click on the link.

Sceintific paper about resistant starch