Potatoes

nsaidcolitis · Post by **nsaidcolitis** » Sun Jun 22, 2014 5:12 pm

Hey guys going on a flare right now...I was wondering if it makes sense for one to be sensitive to one type of potato and not the other?

Right now the symptom (and my symptom for the last months) is chronic pain in the colon 1 out of 10 so this tells me what inflames or not.

I really want to get rid of the inflammation altogether it really bothers me knowing im NOT on the path to healing and i know this when i have discomfort in the colon.

If i eat carrots,tuna,olive oil I'm completely symptom free even in the worse extreme stressful situations but can't have too many servings of that or I bloat so much and belch. I keep it low like 4 servings a day ~300 calories each and I feel OK.

I tried fruits give me pain I tried rice give me pain but then it goes away but still though I tried potatoes give me pain but there's a type of potato that didn't give me any pain in fact it helped with the C I had: it was white california potato after having all the other potatoes but does it make sense that other potatoes give you inflammation and not the other type?

I wanna give this a try but don't want to screw up the healing (if there's any taking place lol).

Should I eliminate potatoes al together? I really have no other option...if i could take two potatoes+coconut oil I'd be good to go I think and stop looking like a skeleton. I didn;t know I started looking like a skeleton because I just felt good on carrots,tuna,olive oil until my mom told me so hahaha she's worried now but I told her that this site gave me hope and I gotta stick to the advice from you guys rather than the GI's "eat everything".

Btw, Can't have coconut milk too much saturated fat for me I'm trying to keep it low to avoid gallbladder issues as I'm sure this was the trigger for mine before (seems to be almost gone now) btw.

Gabes-Apg · Post by **Gabes-Apg** » Sun Jun 22, 2014 6:53 pm

after having all the other potatoes but does it make sense that other potatoes give you inflammation and not the other type?

it can make sense,

my experience thus far, it depends on many many factors;
where the potato's are grown,
when they were grown and harvested,
are they washed or not washed,
what they are sprayed with to keep them fresh for storage & transport
and how long they spend in storage (1 day, 1 week, 1 month, 3 months??)
time in transit from growing point to selling point
and how long have they been in the supermarket before you purchase them and cook them.

Washed potato's are coated with vegetable oil, (SOY!) to keep them looking good and able to handle the air conditioning and time in refrigerated storage.

Buying produce that is as local as possible, in their 'natural season' is the best option.

this may explain why you go ok with one type, not so good with another

nsaidcolitis · Post by **nsaidcolitis** » Sun Jun 22, 2014 7:31 pm

that gives me a lot of hope, it could also be the reason why i was doing OK with jasmine rice and not the other rices.

Post by **tex** » Sun Jun 22, 2014 8:08 pm

The most common white potatoes are known as russets Russets have a high starch content, which makes them excellent for baking, mashing, and frying.

The potatoes that you refer to as "white California" were developed in California, and they are known by many other names, such as American giant, Wisconsin pride, late pride, California long Whites, and long whites. But their "proper" name appears to be the "white rose" variety.

White rose potatoes have a medium to low starch content and they tend to be moister than russets.

The starch in russet potatoes is primarily amylose, which is insoluble in water. By contrast, the other type of starch found in potatoes (amylopectin) is water soluble, thus amylopectin starch is much easier to digest. IOW, white rose potatoes have a medium to low amylose content, and therefore they have a much higher amylopectin content. This translates into leaning toward a waxier classification.

Since you seem to do better with less amylose in your potatoes, I'm guessing that the type of starch is the most important feature that affects your ability to digest them.

Have you tried any other waxy potatoes? Waxy potatoes are at the opposite extreme from russets. They contain a much lower percentage of amylose, and a relatively high percentage of amylopectin. This makes them much easier to digest, for most people. A few examples of waxy potatoes are fingerlings, yukon gold, purple potatoes. red potatoes, and new potatoes are also usually waxy. And of course the white rose potatoes that you have already tried are at least semi-waxy.

Note that the amylopectin percentage of potatoes can vary, according to some of the constraints that Gabes mentioned, especially growing conditions.

Tex

carolm · Post by **carolm** » Sun Jun 22, 2014 8:11 pm

When I was healing I found that I could tolerate red potatoes much better than others. Tex and other here confirmed for me that there is a difference in the chemistry of potatoes and that it did make sense that I could tolerate one but not the other. To this day if I eat potatoes I'll get red potatoes and roast them. I just seemed to digest them more easily, especially when I was in a flare.

Carol

Post by **tex** » Sun Jun 22, 2014 8:20 pm

In view of the comments about jasmine rice (and to add to the discussion on starch characteristics), I'd like to point out that jasmine rice is noted for it's low amylose content. IOW, jasmine rice is waxy rice. Waxy rice varieties are also known as glutinous, sticky, or sweet rice.

There are also waxy corn varieties, and waxy sorghum varieties, FWIW.

Tex

Gabes-Apg · Post by **Gabes-Apg** » Sun Jun 22, 2014 8:29 pm

why i was doing OK with jasmine rice and not the other rices.

sort of hard to believe but in MC world, very much so!!
jasmine rice is also 'old faithful' type product, what we eat now is very similar to its original form hundreds of years ago. I also read this on wikipedia about rice

Particular varieties of US-grown rice have been found to contain higher levels of arsenic due to the historical use of arsenic based pesticides in some parts of the country. Rice from Thailand and India contains the least arsenic among rice varieties.

me personally I have been trying to stick to veges that are 'old faithfulls' ie, pretty close to what they were 50 years ago, which equates to minimal genetic modification. Carrots, parsnips, sweet potato, cauliflower.

I have been able to access locally grown potato's at the local harvest markets, they are picked in the 2 days before the markets, have not been refrigerated at any stage. I kept one from the first batch and it is now 4 weeks, no deterioration in quality in a cool spot in the garage.
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Leah · Post by **Leah** » Mon Jun 23, 2014 9:47 am

I say if you found a potato that works, eat them! Your body will tell you soon enough whether is is doing any harm
Leah

nsaidcolitis · Post by **nsaidcolitis** » Mon Jun 23, 2014 10:57 am

I just ate russet potato with some oil i boiled the thing for an hour and chewed it for an hour too but it's given me pain in the colon now for 3-4 hours it's bearable but definitely disturbing.

It's weird I'm sure I can digest it but it's always been like this since last year a potato in my mouth causes pain in less than half an hour same as high fructose fruits, banana takes a while...and sometimes it doesn't.

I'm going to stick for jasmine rice for a few days and see what's up now I know RUSSET POTATOES are a big no no !

Would like to avoid the whole potatoes all together but I may try the white potatoes that didn't cause any pain but still if one's allergic to a potato then one must be allergic to the other even if one doesn't feel it....but if I avoid potatoes I will continue to lose weight.

Will try jasmine rice otherwise it'll be intravenous nutrition as I can't sseem to digest too much meat either lol.

If only carrots had more calories, IF ONLY.

nsaidcolitis · Post by **nsaidcolitis** » Mon Jun 23, 2014 1:16 pm

Wow tex you found out the connection pretty good. I tried jasmine rice a few hours ago and the reaction (if any) hasn't been the same as the russet potato which takes ~ hour.

This also explains why I tolerate bananas better than plantains and bananas causes the least amount of pain...it's the damn starch.

So it seems amylose/starch is my problem and the problem for most of us. I think I tried red potatoes once but felt the pain afterwards and got scared but that time i was under a lot of physical stress so i don't know if it was the red potatoes.

I'm starting to think this whole thing is bacteria related for some of us and not a consequence of it but what do i know...

Coconut water is fine for me too even when in a flare but then as soon as I stick any other fruit juice the reaction is instant....sometimes even minutes... pain in the same area....the pain from fruits and russet can be debilitating and even sitting is uncomfortable as the colon is so inflamed yet the pain from jasmine rice is just a little twinge and sometimes nothing like right now. The only food which cures my pain 100%(besides fish and oil fats) and I feel nothing in the colon is carrots, I can have a pound a day (I did) and felt fine. Zucchini does almost the same but there are days it causes some little discomfort maybe it has some other type of difficult to digest carb.

I know apples causes a lot a lot of pain yet bananas not much.
I researched a bit and bananas are easier to digest because they provide other pathways to digest fructose.

Maybe I should be a test subject for this board lol....but MC has damaged so many of my organs at this point....I might think twice about it :cool:

I'll use the jasmine rice for now to find out a meat i can tolerate better. Meat doesn't cause me pain just difficult to digest for me now because my gb is not working as good maybe or the gastritis is acting up.

Lesley · Post by **Lesley** » Mon Jun 23, 2014 6:47 pm

All of us are so different no one of us could be a test subject for anyone else.

Glad you are finding what is good for you!

Gabes-Apg · Post by **Gabes-Apg** » Mon Jun 23, 2014 7:35 pm

This is the stuff that no test can provide info on...
keeping a food / activity / symptom journal, listen to your body is the best way.

as Lesley has mentioned we are ALL very different and as time goes on, something you could tolerate 2 years ago may not settle as well now.

Listening to your body is your best indicator in MC world
4 years ago I could not eat Carrot and Cauliflower in the same meal, at the moment i have no issues and frequently have them both in the same meal.