Kickas.org Forums Treatments, Drugs and Alternatives NSD and diet-related; found lots of starch in my green veggies!!!

I have been doing nsd for a couple of months now with very little succress. I discovered today that turnip greens and spinich are totaly starchy. Unfortunately, believing that they weren't starchy, that is just about all I have been eating besides meat. I am finding starch in all veggies. Does anyone have any suggestions? I am aparently very sensetive to starch. I really would appreciate any suggestions.

Toni

spinach? really? Have never bothered to test it - just assumed it was starch-free. Uh-oh. Could it be the iodine?

Hi Toni.

Testing with iodine is key, and remember the riper the fruit the less likely it is to be starchy. We were shocked a while ago when we discovered Okra turned jet black to iodine, after shovelling down heaps of it... that was a bad day! Also test your pain meds. We found that many had starch in them too... voltarol being one of them.

Almond flour, coconut flour and the like can spice up the boring diet... but safe veggies should be the likes of lettuce, tomatoes, celery, peppers and carrots. Becareful with Veggies containing FOS, onions, leeks etc as although not starchy can cause a flare up in the early days.

Good luck and stick with it... test everything... every thing that goes into your mouth! I know its a bore but it get easier and the more Kp you kill the easier and less sensitive you get!

Gilly

Hi Toni, thats news to me with the greens, I have heard about veggies being overcooked turning starchy. Did you test them raw? George

Sorry about your challenge here, toni.
I think this has got to be a local issue.

Some people say cabbage is starchy (and everything in the cabbage family) and I always test mine with a negative result. A LOT of people in here eat tomatoes, whereas I rarely get one that tests negative -- only the occasional vine-ripened kind. Otherwise, they turn black as coal, especially canned or juiced.

I've found pineapple safe and apple ALWAYS starchy, which is the opposite of many references. It must be dependent on where they are grown, the time of year, processing...maybe how far they travel to you.

My suggestion is to start going through the produce available in your area and little by little test everything. Test fresh versus frozen versus canned.

Try to find locally grown items that are ripe when picked. I even go so far as to buy a share in a small local farm, because then I get to eat the occasional eggplant and winter squash!

If this were easy, everyone would do it. I apologize, but this is the only life we have and it will take perseverance to find solutions...

I say, let's all move to a farm together and grow our own food!

Wow zernike, that sounds like fun.

I know that the spinich was baby spinich and the turnip greens were localy grown and non bitter, maybe they were too young.

thanks,
Toni

Did you test them raw or cooked? Sometimes stuff looks kind of dark when I test because the item itself is already dark (as in cooked spinach). I have to kind of mash it in a little water and douse it with iodine a couple of times to be sure. Or sometimes I just let it soak for a few minutes.

When you ate it, did you hurt afterward?

I first tested the turnip greens cooked by mashing a tiny bit very thinly on a white plate and then the spinich raw by bruising it first, they both turned pretty black.

Yes I did hurt afterward. The only time I realy stopped hurting was when I ate only eggs, meat and Jennies macaroons(coconut, honey and eggwhites) for a couple of days.

I guess I need to eat my fruits and veggies in more moderation for a while until I start having more improvement.

Toni, are you on NSAIDs? I can remember when i was like you and i had to be so careful with what i could eat, the smallest bit of starch got me. It was only when i got off the NSAIDs that i improved. George