Cut to last month, when I thought I have had enough and planned on starting chicken and fish.
Got some tips on cleaning, handling and cooking chicken but boy was I stressed that night. Had chicken that night and woke up to inflammation. The flare that started then has since been a nightmare with my hips, buttocks, lower back and neck all flared up. Since chicken is safe on every list, I’m in a fix. I cooked the chicken curry style with onions and tomatoes because that is how I was guided by people here. So while I hope that it was the extras that caused me the inflammation, here are my questions.
Onions are iffy for me, tomatoes are a no-no. Curry is definitely problematic. Most spices are inherently starchy and as such are off-limits for me.
1) Could chicken at all, anyhow cause inflammation to someone, who’s not had it before as the immune system could go on an overdrive to what it perceives as a ‘foreign’ stuff or am I just being gibberish as it is all about starch/no starch?
From my perspective, this is doubtful. I believe it's how it's prepared versus the actual protein itself. As I indicated above, "curry style" preparation is likely going to be problematic.
One way to check, get a bottle of iodine and put drops into the seasonings or things you add to the chicken. If they turn black, it's starchy and likely problematic.
2) How do we kickAS guys cook chicken that causes us no inflammation?
For me, it took me awhile to develop some chops in the chicken, but I've found that roasting a whole chicken is a fairly economic way to eat chicken. A whole chicken can last me 5-6 meals, easy.
My recipe:
Take juice from 4-5 lemons
Stuff cavity of chicken with the lemon skin shells
Drizzle/coat juice of lemon over chicken
Drizzle/coat olive oil over chicken
Liberally salt chicken all over
Add fresh rosemary (+ sage and thyme if available)
(If you can tolerate, add a couple of slices of butter to the top of the chicken)
Roast in oven for about 1'20-25" @ 420-425 degrees depending on the size of the chicken
3) What are other foods to put on some weight? I don’t digest tofu/soya or butter well.
Your weight will eventually revert and stabilize. I was 155 lbs when I started the diet and dropped all the way to 128 lbs trying to figure out what I could eat. Ultimately, 9 years into the diet, I have gained all my weight back and I'm not doing anything radically different. My body has adjusted to a ketogenic diet. Just make sure you are eating enough healthy fats and enough non-starchy carbohydrates.
Best of luck!
