Can we ever catch a break???

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ldubois7
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Can we ever catch a break???

Post by ldubois7 »

I am trying to eat low fiber because I think that effects me more than histamine etc.
I don't do well with any grains/grasses.
It's very difficult to find low fiber foods when you can't tolerate rice, oats, almond flour, corn and so on.....

I eat very well cooked veggies and meat basically, but I just read this:

http://www.wehealny.org/healthinfo/diet ... chart.html

So cooking veggies makes them more fiber rich?

What the heck????? :hissyfit:
Linda :)

LC Oct. 2012
MTHFR gene mutation and many more....
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carolm
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Post by carolm »

Linda- I see what you mean about this chart when a large raw apple is 4.5 and a large baked apple is a 5.0 on the fiber scale. In spite of their chart I still can't accept that this is true. On the carrots and cauliflower I copied below I think the difference must be in the size of the proportion. Cooked carrots were 1/2 cup while raw was 1/4 cup. At least I hope that's the case cuz otherwise it makes no sense to me why cooking would add fiber. I just don't think it's physically possible. :???:

Carrots
raw, slivered (4-5 sticks) 1/4 cup 10 1.7
cooked 1/2 cup 20 3.4

Cauliflower
raw, chopped 3 tiny buds 10 1.2
cooked, chopped 7/8 cup 16 2.3

Looking forward to someone else's interpretation.

Carol
“.... people will forget what you said, people will forget what you did, but people will never forget how you made them feel.” Maya Angelou
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ldubois7
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Post by ldubois7 »

I believe I read that when cooked the veggie cells swell with water making them more soluble...... it doesn't seem right to me, either!
Linda :)

LC Oct. 2012
MTHFR gene mutation and many more....
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tex
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Post by tex »

Linda,

Carol is correct of course. Cooking alone cannot alter the fiber content of foods. All that it can do is to make the fiber easier to digest. However, cooking can definitely alter the volume, since the volume of leafy vegetables will be less (more concentrated) after cooking, for example. Therefore a cup will contain a lot more cooked spinach than it would hold if the spinach were uncooked.

The measurements used in that chart seem very arbitrary. Very few "large" apples are going to be identical in size.

At any rate, cooking cannot add fiber to food.

Tex
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It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
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ldubois7
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Post by ldubois7 »

The different portion sizes confused me, too, but that does make sense. Problem solved!

:thumbsup:
Linda :)

LC Oct. 2012
MTHFR gene mutation and many more....
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wmonique2
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can we ever catch a break?

Post by wmonique2 »

Linda,

You have to distinguish between soluble fiber and insoluble fiber. We good on soluble, terrible on insoluble. I peel everything, never eat skins on anything. I eat white rice, not brown rice.

Monique
Diagnosed 2011 with LC. Currently on Low Dose Naltrexone (LDN)
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ldubois7
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Post by ldubois7 »

Monique,

I just saw the differences in fiber from cooked & raw veggies & was confused. I never thought that you could boil fiber out of food or that you could increase fiber either, but I was cooking dinner and reading at the same time & having a few not so great days & was mad.
I put the cart before the horse ....... :pulsinghearts: :pulsinghearts:
Linda :)

LC Oct. 2012
MTHFR gene mutation and many more....
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