Kickas.org Forums Treatments, Drugs and Alternatives NSD and diet-related; NSD and me

Thank you for your responses. DragonSlayer please send me your protocol and any other info you deem necessary. Also is there a specific antibiotic I should ask my Dr. for?

My meals are Vietnamese style. Green leafy mostly (fast boiled 60% of time), with BBQ (indoor usually) meats or fried with no oils. Also various soups. Fish oil in all most everything. For example in a day, egg omelette, orange, mango, dates, spinach salad, water cress with ginger, BBQ beef on skillets with onion. My favorites are Bun Cha (pork), Dua hanh(onions) and Bo luc lac(beef). I have eaten this way for about 8 years. I still have hamburgers between lettuce minus the fries. The NSD has been pretty easy. I just dont have the rice and for noodles I use egg. The thing I really miss most are potatoes.

Hi, Skywalker:

This is the thing--just ONE very starchy food can throw the whole effort right into the garbage! MANGOES, in the US anyway, are very starchy; I always wait to come here to Philippines so I can eat mangoes that are harvested ripened instead of green and full of starch. TEST WITH IODINE. Maybe You have found some that are not starchy, but Carol Sinclair suggest FRUIT STARCHES are the WORST!

I cannot send attachments via PM; please email me for my AP for AS: anzaltopo@yahoo.com

If You have a physician willing to work with You, I would begin with Flagyl--do a 2 week course and see how You feel and I suggest taking the pills just a little before each of the largest meals of the day. Flagyl, for any and everyone who has AS, I believe, is essential not only to eliminate the possibility of a giardiasis primary cause, but also to keep down the C. difficile for when the rally powerful antibiotics are taken.

Good Luck with it; we are all still learning and need to be meticulous helping each other back to
HEALTH,
John

As John states, a little bit of starch can go a long ways...

As someone who grew up eating Vietnamese cuisine and is now very strictly NSD, I have reservations regarding Vietnamese food, and most Asian cuisines for that matter. Dropping the rice is the easy part. The hard part is knocking out all the hidden starches. If you're not making the bun cha, then you need to know how they seasoned it. Garlic powder? Pepper? All starchy. What about the nuoc mam cham? Chilis? I think those are starchy as well. One of the worst culprits is MSG. I suspect that I get very nasty reactions from MSG (I've never perfectly controlled for MSG, so I don't know for certain). Same thing with soups. What vegetables or spices do they use to bring out the flavor? I do not do well with cinnamon sticks flavoring the pho broth.

I read once that the white part of oranges are starchy. I never tested, because I gave up sugar, but it may be worth a test in iodine if you still want to eat it.

Additionally, check your supplements. In my limited experience, all of the tablets I tested with iodine were positive with starch. I think its the bindings that are starchy, so if I use a supplement, I go with a capsule (even that is not full proof).

It wasn't until I completely dropped starches of all kinds where I really started reaping the benefits of NSD. I found out that I was frighteningly sensitive to even the smallest amounts of starch, so I wish you the best of luck in finding something that works for you.

Good luck!

Freddie

My wife is Vietnamese she makes everything from scratch and I have Iodine tested most everything and re tested. As far as MSG, not even in our cupboards. I have done my upmost best to avoid starch directly or indirectly. Although now I am being more vigilant when it come to fruits as to be sure. You are right about the MSG in Vietnamese food, but We have avoided it for a long time. Well before I knew I had AS.