Hey, MAB:
As to the salads, I have found something important, albeit it takes more time to prepare, but I chop some things up quite fine--especially onions (these can be 'riced' using a cheese grater...may make the grater unsuitable for other stuff later), and even the garlic is razor thin, tomatillos, cilantro, parsley, chives, celery, basil, etc...I nearly liquify these by chopping so fine. Then, EV olive oil, and apple cider vinegar (superior to all others except lower acidity, so use more) can be mixed with a small amount of grater hard cheeses esp myzithra, parmesan, asiago, ricotta, etc, to make a nice combination. Even balsamic vinegar can be made by aging the vinegar with some raisins, tarragon, and counter bitter and sweet herbs (I use cardamom and dill, and press out the raisins when done).
Raw, onions, tomatoes, bell peppers, etc have never been a problem. Sometimes flour and even talc is added to salt and pepper to keep the grains from sticking together. It is tastier to grate the peppercorns upon use, anyway, and some sea salts do not have the adulteration.
Real (Best Foods/Hellman's) mayonnaise is Ok to eat. Mayonnaise, however, can be a 'trap' for bacteria and if you mix this with any starchy product there is a risk.
I kept improving over a year after starting the diet (and I was also taking antibiotics to speed things up), and my costochondritis took about six months to totally go away. I just ate some starch to test my tract and (this is a fine line for me, since I am right on the edge of iritis too often) I had only minor pains in my back, just about my hips on both sides. One excursion is enough for quite a long time, but I also wanted to see how long this mini-flare lasted (about 3 days).
bon appetit,
John
