Does anyone have any problem with it? Whenever i give it another try what it happens is that i start feeling burblings&bubblings shortly after ingestion, then the need to go (an hour later or so) but not d. But it seems to me that it sort of irritates and initiates a b m, prematurely.
It’s low fodmap, it’s simply doesn’t fit into any risky category. Trace amounts of glycoalkaloids combined with my badly compromised tract?(corroborated by the fact that i virtually have no lactase and so sensitive to many many fodmaps (especially polyols i reckon)?
Always thankful for all of your answers.
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Aghu
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Ordinary potato belongs to the nightshade family of plants, which includes also tomato, egg plant and others. Unfortunately it is possible to have gastric problems with them, especially if you have an autoimmune disease. I am ok with potato, but have problems with cooked tomato.
It always seemed to me that i was ok with tomato, but then, i only eat it in small amounts. I’ll do some further experiment with tomato. (I also thought there can’t possibly be so many things i’ll have to stay away from)
What might be the reason that cooked tomato is no good for you while raw is ok?
‘Can it still be allergy while only thing we experience concerns only the ‘gut behaviour’. No pain anywhere, no swelling, funny feelings in the mouth...’ is the question that crosses my mind whenever allergy is mentioned in conjunction with food items.
A allergenist, a thyroid specialist and a dietician are the list of doctors i need to reach some answers. Aside from the gastroenterologist obviously, with whom I’m pretty much done with at the moment.
If you have many issues, then perhaps its either food high on histamine or lecitins that is bothering you. Or sugar.
Those three things seem to be quite frequent.
My aunt gets really bad allergy reactions, but has no allergies.
They found that she was sensitive to food high in histamine, like. She can eat anything, but not at the same time and not to much. Some cousins react similarly, but no diagnosis.
I don't know what the story behind lecitins is, just heard about it but not paid any attention. But people who go on a low lecitin diet usually complain about various issues with bowl
High amounts of sugar is delicious for fungus and yeast.
You can even become temporarily paraplegic by a simple cold, if the virus attaches on the wrong place. It's more common in kids though, but still rare. But now when you are aware, you'll actually begin to see how some toddlers actually limp when they catch cold.
The body is quite funny and unpredictable sometimes
Sorry for late reply - might be worth trying Desiree (red) potatoes which have a much lower fermentation potential according to Norman Robillard (more amylopectin, less amylose). I was better on those then found I tested as reacting to potato anyway so stopped completely. It can also cross react with corn which I have an issue with too. I eat some sweet potato, but not too much!
I’ll stay away for a while all together for sure. What’s the procedure you need to go through if you react to potato or not?
Sweet is the only potato for me too. Not a tray-ful or anything of course. Not as an only carb that’ll make me full either. But a dozen of thin slices roasted seem to be totally fine(so, a heap of basmati rice with some sweet p to add variety)
Btw, you must have one of the most varied gi issues i’ve heard here. Together with myself.
I don’t have an obvious issue with corn. Eating it in the form of corn pasta or tortilla strips (if these makes any difference)
I did do some testing for potato but a lot of it is quackery and I'm not wholly convinced that mine wasn't. It was recommended by a herbalist that I had some time for and the person who did it was well-respected (and the test was cheap and I am broke). I know that some places use the test and don't interpret it well so can't with a clear conscience say do it and absolutely rely on the results - the test was VEGA. But by then I had already found that I was reacting to corn (went GF, used bought GF stuff, still problems so process of elimination) and had read about corn/potato cross reacting then realised that potato starch and rice flour were a problem for me, so the test really confirmed what I already knew from my own reactions. I used to use Jasmine rice which Norman Robillard said was better than basmati and some others - same as potato, has less amylose and more amylopectin. Cheers
Thinking about what you said about diverse GI issues - I must admit, I don't feel like I'm that unusual! Have a look at what Datis Kharrazian says about autoimmune conditions and loss of tolerance drknews.com/food-sensitivit.... I found that Micki Rose is really helpful too - website is purehealthclinic.co.uk/ - has a big section for people who need to be grain free (Truly Gluten Free) and her book The Gluten Plan is huge and superb. Best of luck
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