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Joined: Aug 2003
Posts: 2,717
ironchef
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ironchef
Joined: Aug 2003
Posts: 2,717 |
windy, dear, aloha the folks on the main board love you...i haven't heard the word 'doctorbashing' in two years...ah... tech note glutenin (it's proper name ) is a protein not a starch at all...and remember that bread flour with a higher protein levels has less starch than cake flour with a lower protein percentage...not all flours are the same... 'gluten' is created by the baker in mixing the the food item...cakes for instance will have no gluten if made properly but lots of starch. also litttle note...in things like black pepper, nutmeg, cimmammum, ginger etc...GROUND SPICES with variable trace quantities of starch....chefs always want fresh ground coarse grind product for greater flavour impact... now little know fact...the finer the grind the greater the starch...coarse grinds have less starch...so those little tins in the market are vastly inferior to grinding your own. as far as food labelling...watch out for the big trans fat panic in the months to come. all my best happy trails to you, aB 
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Joined: Jul 2004
Posts: 1,934
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Joined: Jul 2004
Posts: 1,934 |
Hiya Sara On my husband Jon's 2nd visit to the rhuematologist we had found out about the NSD and said Jon was going to try it. The rheumy scoffed and said "no diet will help arthritis, there's no scientific evidence, blah blah blah.... here, take these toxic pills that will probably stuff up your liver and not really help your symptoms much anyway and I'll see you in 3 months". Well, Jon did try the diet and he never took those pills and is now on NO meds of any kind and he's never been back to the rhuemy because the diet DID work!!  Yes, you have to give up a number of foods on the NSD. It's not really much use just cutting out a few things - if you want to really get rid of your pain for good you should probably go STRICT no starch and no dairy for at least a couple of months (and it's only a couple of months out of a whole lifetime and a chance to beat the AS so it's worth it).  You can always experiment and add things back in later. Many people take a bit of a half-pie approach to the diet and then wonder why it "doesn't work" for them and give up when all they had to do was be stricter and they would see results. It all depends on your starch tolerance level and everyone is different in that regard. For example, unfortunately Jon is very sensitive to the tiniest bit of starch and even reacts to starchy spices like curry & cinnimon etc. Whereas others on this board can go to the opposite extreme and handle eating things like rice. So you really have to experiment and find out what your personal tolerance level is. If by just "cutting back a bit" on starch you don't experience any relief then you will know why and will need to fine tune your diet accordingly.  Good luck, all the best to you, hope you get some relief soon. Chelsea
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Joined: Oct 2005
Posts: 86
Apprentice_AS_Kicker
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Apprentice_AS_Kicker
Joined: Oct 2005
Posts: 86 |
Good luck on cutting back on your starch, skittles, but if you really want improvement you really ought to not cut back but instead eliminate as much as possible, every possible trace, for at least a couple of months. And be careful, test with iodine perhaps, as you can see from this post that their are many hidden and unexpected starches. You also really need to continue researching, reading everything you can about approaches to treatment including probiotics, gut-healing foods and avoiding certain drugs such as NSAIDs. A good place to start is the QuickStart and Tips, posted by his eminence DragonSlayer at the top of the diet forum.
Best,
--zdog
You can find the darndest things on the net.
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Joined: Apr 2002
Posts: 304
Fourth_Degree_AS_Kicker
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Fourth_Degree_AS_Kicker
Joined: Apr 2002
Posts: 304 |
Chelsea, This is a very good posting, which I am very sure the people who have had best success with the diet will all relate to. I am very sure it has probably all been said before but Im not sure I have seen it with as much clarity
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Joined: Jan 2006
Posts: 47
Member
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OP
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Joined: Jan 2006
Posts: 47 |
I am doing pretty good so far just cutting out breads and pizza and lowering my amounts of rice, pasta ect. I cant cut them out totally because I am trying to have a baby and I dont think that would be a good idea. But I have noticed a great differecne from just cutting out bread! I do not have a bad case yet, only diagnosed about 3 weeks ago and I am only 23 so right now the lsd is going to be my best bet I think. I was getting a little misrable because I do not take any meds in the two weeks where I could be pregnant but dont know yet because I dont want to subject a baby to a bunch of NSAIDs and muscle relaxers, but I was hurting. In the just 4 days since I cut out bread and pizza (I was eating ALOT of pizza lately I think that is why my neck was hurting worse than it EVER had)I feel almost no neck pain just a little stiffness when I get up.  Sara
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Joined: Jul 2002
Posts: 1,198
Steel_AS_Kicker
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Steel_AS_Kicker
Joined: Jul 2002
Posts: 1,198 |
Quote:
tech note glutenin (it's proper name ) is a protein not a starch at all...and remember that bread flour with a higher
protein levels has less starch than cake flour with a lower protein percentage...not all flours are the same...
'gluten' is created by the baker in mixing the the food item...cakes for instance will have no gluten if made
properly but lots of starch.
Thanks as always for your culinary notes.
Although i can think of some smart-[**BLEEP**] Marie-Antoinette comments (that i am sure you would appreciate Ben) i have to agree with your drift that "there's apples and then there's apples"
The consistency of these foods and the bolus in the GIT is what gets to us.
Gluten is abundant in wheat, but each grain has it's equivalent too.
Consider the word gluten (or glutennin)
GLU is the operative part, we have all made wheat glue as kids - and wheat's best use is still for hanging wall-paper.
Casein - protein from milk makes an excellent glue and also a plastic.
Albumen from eggs makes a glue used industrially.
These glues are probably to do with the the long criss-crossing tangly, pliable nature of these protein molecules - they form clumps of gunk that we find very hard to digest and also contain many long glucose chains - yes food for Kp.
The plastic form of caseine (ie knitting needles)is a special case, but is mirrored to a lesser extent in these other proteins. Acid from the stomach splits the protein into a jumbled mess of peptides and other gunk which we cannot digest unless we produce the enzymes ourselves. Many of us simply cannot do this and the lumps of semi-glue semi-plastic damage our villi as they clog up the walls of the GIT and feed opportunistic bugs which do have a huge arsenal of enzymes at their disposal. 
I know it's nice and neat to say No Starch in the Diet, but it really means no indigestible di/poly-saccarides down the gut please.
And of course i've said this all before, but as i can eat rice (low protein grain), maybe i should follow Marie's advice and eat your gluten-free cake...
Hope not to lose my head though 
Ted  One cannot believe all one reads on the Internet...Abraham Lincoln
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Joined: Oct 2005
Posts: 131
Journeyman_AS_Kicker
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Journeyman_AS_Kicker
Joined: Oct 2005
Posts: 131 |
If you ever get pregnant and get any type of pains, you can take some paracetamol to ease them. My doctor prescribed me that when I was pregnant, because it doens't cause to much problems to babies. You just have to watch the dose you take.
Babies can take paracetamol since they're born, for example, for fever and teeth pains.
I know paracetamol isn't much help por AS pains, but when you don't have other choice...
Zélia
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Joined: Jan 2006
Posts: 47
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OP
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Joined: Jan 2006
Posts: 47 |
I have never heard of paracetamol does it have a brand name? Is it like an NSAID or a pain reliever or what?
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Joined: Oct 2005
Posts: 86
Apprentice_AS_Kicker
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Apprentice_AS_Kicker
Joined: Oct 2005
Posts: 86 |
Paracetamol is another word for acetaminophin which is another word for Tylenol.(1) Yes, skittles, your pregnancy plans certainly do alter your diet strategy; I wonder if there is somebody here with relevant knowledge. Personally, I would recommend regular hot baths with 2 or 3 drops of lavender oil while drawing the bath. Make it as hot as you feel comftorable getting in, acclimate, then crank the temp up a few more notches and enjoy that deep penetrating heat! Shouldn't be the slightest health risk; just make sure not to slip! Just a suggestion... Cheers! --zdog Reference No. 1: Paracetamol
You can find the darndest things on the net.
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Joined: Oct 2005
Posts: 86
Apprentice_AS_Kicker
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Apprentice_AS_Kicker
Joined: Oct 2005
Posts: 86 |
Brilliant rebuttal, la_monty, even if you did misspell saccharides! I'm sure it was just a little slip of the keyboard, but just wanted to alert other folks like myself who may have a newfound interest in the fine points of di/polywhatever saccharides. Really very interesting and powerful points you make about the importance not only of food quality, but also food quantity and consistency. And don't sweat the typos, I executed an egregious typo in my very first post of all time here on kickas.org, recorded for posterity!
--zdog
You can find the darndest things on the net.
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