Kickas.org Forums Treatments, Drugs and Alternatives NSD and diet-related; Why Am I Not Eating These?

Restless in my food choices (read vegetables) since I only seem to encounter starchy cauliflower lately. I (re)visited Bilko's list of the starch content of foods in the NSD forum. I came across the following:



Is this true, or what gives? Do they taste terrible or are they hard to find or are they hella expensive or is this information inaccurate? Help me understand.

Inaccurate I'd say. The list also says:

Cauliflower (raw) 0.4
(boiled in unsalted water) 0.2

Pumpkin (raw) 0.3
(boiled in salted water) 0.1

Carrots (old, raw) 0.3
(boiled in unsalted water) 0.2

Courgette/Zucchini (raw) 0.1
(boiled in unsalted water) 0.1

Would seem like very minute amounts of starch wouldn't it? And yet all these things test black as Hades with the iodine test for me here in NZ and Jon reacts badly to them. So take the list with a pinch of salt (or iodine haha).

These were the values obtained from samples bought from British shops. Such small values would not be a problem for most. The problem with much fruit and veg now is early picking before it is ripe so that it keeps for storage and transport.

Jay - If you mean you are unable to find in shops, then, out of season. Runner bean season is over, over here. You will find frozen runner beans. And, no, they are delicious. I cook them in very little water, then toss in butter. Yummy.

Molly C (France)

This was my assumption, that the small values don't make some react. I'm normally OK with cauliflower. It is just recently that I've been experiencing problems. My assumption, the same as yours, is that it is either picked before fully ripened or it has something to do with the time of year. Suppose I will eventually procure and test these particular beans for myself, especially based on Molly's perceived fondness of them.

Hey, Jay:

The figures are not that accurate and some things, like caramel, do not have starch, yet are extreme Kleb food. And some things with starch, like garlic (not sure of numbers here), is not acceptable to Klebs perhaps because of its otherwise "natural" antibiotic properties. And some of us react to FOS and even cabbage. Vegetables, when cooked, release much more starch than suggested in the literature and that is obvious just from comparing the iodine tests.

Food combinations also play some role; combining starches with proteins or fats was perhaps worst case (Food Combining for Vegetarians by Jackie LeTissier using the method Dr. Wm Hay developed, but in her case to treat AS).

HEALTH,
John

Yea I remember the Godin(?) guy said he ate green beans and sometimes would take the actual beans out and eat the rest. I think these are runner beans?

What do you mean cabbage? I'm planning to try some now I'm worried. Is there inulin in cabbage too?

I'm not sure what to make of that besides the fact that the list might contain a few inaccuracies. I'm surprised that these don't have values similar to other legumes. Really, I will need to cook some up and test them out. Should they pass iodine testing (I'm real skeptical), then I will need to determine if they provoke a reaction.

Sunny, I do coleslaw occasionally and it doesn't bother me. I just can't do it for consecutive meals or on consecutive days. Don't know if that helps.

yes it does Jay thanks