Green Vegetable

cludwig · Post by **cludwig** » Mon Jul 31, 2006 5:16 pm

Hi Friends,

I am wondering what green vegetable is most widely tolerated by most in the beginning of the MC diet.Thanks for your input.

Love,
Cristi

Mars · Post by **Mars** » Mon Jul 31, 2006 6:16 pm

Cristi,

Previous posts suggest that green beans are the easiest to digest. Personally, that is the only green veggie that I can tolerate without any problems at all.

Love,
Mars

Post by **tex** » Mon Jul 31, 2006 6:35 pm

I agree with Mars. When I was reacting, I occasionally ate green beans, and once in a while, broccoli. Well cooked squash never caused any problems, either, but of course, most of those are the wrong color.

Love,
Tex

Polly · Post by **Polly** » Mon Jul 31, 2006 7:02 pm

Hi Cristi!

I agree with Wayne and Mars. I also do OK with kale and collards, if you like them. But all veggies need to be very well-cooked to soft and mushy at first. Carrots are pretty safe, too.

Love,

Polly

mle_ii · Post by **mle_ii** » Mon Jul 31, 2006 7:38 pm

Spinach, romaine?

Mars · Post by **Mars** » Mon Jul 31, 2006 7:46 pm

Brocoli is a gassy veggie and if you have problems with that - stay away. Lettuce of any kind tends to be the same (gassy). Romaine is the best of the choices for me personnaly.

Love,
Mars

artteacher · Post by **artteacher** » Mon Jul 31, 2006 11:25 pm

Canned green beans, but if they're really bright green, stay away. I got some once that had too much of the preservative added - it was at a Fry's store and their house brand.

Love, Marsha

Lucy · Post by **Lucy** » Mon Jul 31, 2006 11:36 pm

Hi,

As an FYI, I prefer to buy the salted version of green beans as I have a fear of neutral pH foods causing food poisoning. I suppose it might be ok to buy a lightly salted version, if there are such things.

Anyway, I buy them with salt as a preservative, and then, when I'm ready to use them, I rinse them off with water right in the can. That might help remove any other preservative as well, but we should certainly be able to find those that just utilize salt, I would think.

Anyone up to date on WHICH preservatives besides salt are used in green beans?

Yours, Luce

MaggieRedwings · Post by **MaggieRedwings** » Tue Aug 01, 2006 5:54 am

Green beans is where it is at for me. Leafy veggies are out and totally kick me into high gear. Every now and then I can take broccoli. I do tolerate green squash but that is not really a green veggie in the true sense.

Love, Maggie

Peggy · Post by **Peggy** » Tue Aug 01, 2006 10:05 am

Broccoli is the absolute worst thing for me, shy of cauliflower...but it ain't green

mle_ii · Post by **mle_ii** » Tue Aug 01, 2006 10:34 am

Have any of you tried taking a digestive enzyme, specifically Beano before eating green veggies that give you problems? Like broccoli for example? I found the amount of gas/cramping went down a lot after using it.

cludwig · Post by **cludwig** » Tue Aug 01, 2006 12:02 pm

Thanks for all the input everyone,

So, I get the impression that veggies can be challenging even when the initial inflamation is healed. If this is so, then the diet thing is confusing me. I thought that MC was best controlled by eliminating gluten, grains, dairy, beans, and finally nightshades...in that order. I figured that with my history I'd be one of those that would need to be on the most restrictive diet to get better. The most restrictive to me seemed to be the paleo...and it appeared that those people following the paleo were doing fairly well. So am I under the correct assumption? Why then do so many people seem to be having issues with veggies. Are there people here who do better with more grains other than gluten and less fruits and veggies? Just trying to re- examine if I am approaching this the right way. Thanks for sharing your experiences.

Love,
Cristi

mle_ii · Post by **mle_ii** » Tue Aug 01, 2006 12:22 pm

My guess would be either:
chemicals in the veggies,
high water content,
unclean veggies (bugs, bacteria, etc),
too much fiber on already inflammed GI causing more inflamation,
GI bacteria having a good old time with undigested fiber,
or even just irritation by the complex sugars from the veggies due to lower amount of digestive enzymes or even perhaps acid in the stomach not breaking down the sugar enough.

Might be other reasons as well, in fact perhaps an intolerance to the proteins/sugars found in the veggies might be another reason.

Mike

artteacher · Post by **artteacher** » Tue Aug 01, 2006 1:19 pm

Hi Mike,

That was a very intelligent answer. I can only add one other thought, and that is that all of us have unique patterns of damage/inflammation, I think, and it results in all of us having slightly different intolerances. (Said another way) - Since different food substances are broken down in various parts of the digestive tract, we have specific intolerances depending on where our inflammation is.

I have a theory that those of us who do best on the paleo diet have problems with grain lectins, maybe sugar digestion, and probably SIBO. I don't really have much to back that up. Just a gut feeling.

Love,Marsha

P.S. I think the chemical in green beans was sodium chloride to preserve color. I don't have any in the cupboard right now, or I'd check.

mle_ii · Post by **mle_ii** » Tue Aug 01, 2006 1:32 pm

Hi Marsha, that sounds very plausable as well.

And Ya know what, I just thought of another theory. I know this is off the wall, but I wanted to put it down to see what the other folks here think of it. Given the talk about viruses and bacteria and given what I read just today about inflamation, IGg, and our immune defenses, I wonder if the following is the cause.

Say I was eating lettuce, and some food borne bacteria/pathogen makes it in along with that food. Perhaps part of the immune response to that bacteria/pathogen when trying to rid itself of it also decide that the food found during that time is a bad thing. Hell our bodies are pretty damn smart (we just need to listen), it sees a pathogen and some food associated with it and alacazam we get a reaction to the food because of the pathogen. GI says hey, I've seen this food before and it was full of crap so lets get rid of it.

Or along the similar lines the pathogen/bacteria has a signature that looks to the immune system to be similar or the same as some foods. Those foods are then reacted to by the GI and also gotten rid of or cause inflamation.

More food for thought. ;)

Mike