Alternative to peanut butter?

[Johannes]

You reaction from "robust" flavous is not a surpise. Robust one are either cold pressed oils or atleast include some parts that contain salicylates. The more flavor, the more salicylates. Light ones are more refined and therefore contain less salicylates. Refining process removes a lot of salicylates but not always all of them. The safest oils for salicylate intolerant people are refined sunflover oil, refined canola oil and refined rise oil.

There are lists of salicylate contents of different foods in the internet. The main thing to know is that salicylate intolerance is cumulative. Every intolerant has a limit/treshold over which she/he gets the symptoms. If you don't eat salicylates for say four days, you tolerate more salicylates on day number five. If you are close to your personal treshold, even a small amount of salicylates may cause you symptoms. If you haven't eaten salicylates for days, even weeks, you are able to tolerate higher amounts of salicylates until you again reach your treshold.

I am salicylate and amine intolerant but I eat cashews daily about nine of them. When cashews are roasted for cashew butter, their amine content increases. This may cause problems to amine intolerants. You just need to try in order to find out. Cashew butter would he the safest for you.

 

[Johannes]

@outdamnspot , refined canola oil is the safest choise of omega 3 for salicylate intolerant.

 

[outdamnspot]

These intolerances are madding because it's one step forward, and fifty steps back. If I eat a 'bad' food, it will waylay me the entire next day and I have to fight through the most debilitating crash, just to try and get to the next day and figure out what I could have eaten wrong. Anyway, I was doing a bit better but today has been a complete disaster again. @alex3619 as a fellow Australian, you might know the answer: the only thing I ate differently the past two days was a roasted chicken from one of those 'charcoal chicken' places you see all around. The first night, I noticed diarrhea before bed, but was okay the next day. I ate some again last night and have been hit by awful inflammation today.

The skin tasted weirdly 'sweet' -- moreso than the kind you'd get from the supermarket -- and it also had stuffing (which I did my best to remove). Do you think it's possible these chickens could be cooked in bad oils, or contain something else problematic?

 

[alex3619]

If I eat a 'bad' food, it will waylay me the entire next day and I have to fight through the most debilitating crash, just to try and get to the next day and figure out what I could have eaten wrong.

I still have this issue, and I have been doing this for twenty years or more. It never ends.

Chicken can have all sorts of things added to the skin, and the same for stuffing. Chicken itself is less likely to cause these issues, unless there was a high load of salmonella or something ... it would have been killed by cooking (never eat raw poultry) but you might still react.

Bad oils are always a possibility, even with good food chains, as aside from using something like rendered animal fat they might just let the oil sit there without replacing it for far too long in order to cut costs. People eventually taste that though, and the owners of the particular franchise find their sales start dropping ... but they have to be paying attention to realise that.

Rendered animal fat is still around because it often tastes better. Its not particularly healthy in quantity though. In small amounts, for a healthy person, I think its fine. I try to avoid it because of my extreme reaction.

I have not eaten at a Charcoal Chicken place. We are about to have a Carl's Junior and a Taco Bell open close by me though ... I tried something from Carl's Junior just this week, but from a store a suburb away. My support worker got it for me.

 

[outdamnspot]

@alex3619 I appreciate the response and am sorry you've been dealing with this so long on the one hand, knowledge is power I suppose and I'm glad I stumbled onto the issue of salicylates etc because previously I was just experiencing inexplicable crashes; now I can at least link it to something I've eaten and realize it's (hopefully) transient.

I have no issue with chicken itself. Even supermarket roast chicken seem to be fine. However, as I said, this one had a strange artificially sweet glaze on the skin and taste to it. Do you find that you can sometimes eat a triggering food and be okay the first time, then react if you have it on a subsequent day? That was what was confusing re: the raw egg whites (and the chicken if it's actually the culprit). I was ok the first day I had them, but not the second.

 

[Wishful]

These intolerances are madding because it's one step forward, and fifty steps back. If I eat a 'bad' food, it will waylay me the entire next day and I have to fight through the most debilitating crash, just to try and get to the next day and figure out what I could have eaten wrong.

Sadly, it's not just a matter of figuring out all the foods to avoid, because the list changes over time. Some foods might become safe again, and some foods that have been safe for you for years can suddenly become a problem. I recently became sensitive to onions, which hadn't caused problems before. That kind of change is hard to identify, because I look at what I ate, and assume that it's not one of the foods that I 'know' are safe, so it takes a while to start checking the supposedly safe foods.

As for triggering on foods the second time, but not the first, that can definitely happen if it involves the immune system. When I was having type IV food sensitivities, I tried a rotating diet. Avoiding a food family for 5 days was long enough to avoid triggering my immune system when I ate it again. However, if I had that food again less than five days later, I'd trigger on it. I'm not sure whether that applies to type I allergies, but I think it's likely; both release cytokines, which could increase ME symptoms.

 

[alex3619]

As for triggering on foods the second time, but not the first, that can definitely happen if it involves the immune system.

Chemical intolerances are similar. If you eat within your tolerance range there is no effect. Once you cross that line you respond. Its dose dependent. The body has some capacity to cope unless its been exceeded. After that there is no coping till you recover.

 

[outdamnspot]

Sorry to post about every single crash but I had actually been doing a little better: I informed my parents about my intolerances and they started cooking me very plain meat/chicken with no additional oil, spices etc which has helped avoid severe crashes.

However today I have crashed again and can't fathom why since all I'm eating is meat, eggs and peanut butter which are all safe foods.

One odd thing: the scrambled eggs I ate before bed tasted like actual rubber and were flavorless (I felt nauseated). I've read eggs don't go off for quite a while and the rubber texture is simply caused by overcooking. Could the eggs have been 'bad' somehow? Otherwise I'm at a loss and am just crashing randomly

 

[Howard]

@outdamnspot

Please note that my response is completely subjective, however, if I have one small spoonful of peanut butter before bed it doesn’t usually cause any complications the following day.

If however, I overdo it and have three spoonfuls of peanut butter there's a greater chance I will feel rather sluggish the following day.

I don't have this same problem with eggs or avocado, but then again, I do not eat those late in the evening either.

I believe the difficulty may have much to do with the energy required to process the high fat content while I'm sleeping... but I'm not really sure, that's just how it affects me.

Chewing gum is my fail-safe, to ensure that my stomach empties properly prior to my sleeping.

Sometimes it's as though the peanut butter is sitting in my stomach like a rock.

Again, this is subjective on my behalf.

Keep posting, you never know who you may be helping, besides yourself.

H

 

[ChrisD]

@outdamnspot From what I have learned, it is near impossible to track which foods are causing problems. Whilst we can have a fairly instant allergy effect, or 30 mins after eating we may experience symptoms as food moves through the gut - APPARENTLY food particles can be moving through the GI tract/Gut etc. for up to 2 weeks after consumption triggering reactions and symptoms.

I can't remember if you said if you can handle dairy, but could you swap out the peanut butter for some yogurt? I find one called FAGE quite tolerable as a thick probiotic yogurt (high fat and filling).

Like @Howard I have found that I can handle a small amount of peanut butter, but if I overdo it then I encounter issues, maybe as peanuts are fodmaps.

 

[outdamnspot]

@ChrisD sorry forgot to reply to this. I can't tolerate dairy at all unfortunately; small amounts will trigger severe inflammation.

One thing I have wondered is: since I've had to cut out so many foods, is doing a kind of modified keto that's skewed more towards protein something that can be done? Initially I was eating a lot more fat -- avocado, nuts etc which I've had to cut out. Now I'm eating eggs and protein and the only fat I tend to get is 2tsps of coconut oil in my coffee, and peanut butter before bed.

Also this was already kind of answered by @ChrisD and @Howard but I'm guessing dosage can make the poison with foods. I was so hungry before bed last night I had 5 tablespoons of peanut butter (ridiculous I know, but fat is more filling than protein for me). Today I'm pretty crashed and have also had diarrhea all day .. I'm guessing from too much fat? 2-3 tablespoons seems to be a safer amount.

 

[outdamnspot]

I did find this:

"Many peanut butter brands contain the polyol xylitol and other high FODMAP ingredients. Your best bet is a peanut butter made with peanuts and nothing else. According to the Monash app, peanut butter is safe in servings of 2 tbsp. Servings of 3 tbsp or more are high in fructans and oligosaccharides."

The peanut butter I use is only peanuts and oil. I just worry, as I say, if I'd be getting enough fat.

 

[outdamnspot]

Tried a couple of things.

1. Experimented with Cashew butter, which made me sick.

2. Realized that part of the problem with peanut butter was that the organic/natural brands were actually making me worse .. maybe just due to too much oil, given that the oil separates from the peanuts. I felt better once I switched back to a brand with a spread-like consistency.

Did have a question though, if anyone is still reading, since I guess I do my best to work out where a food reaction might be causing a crash:

Is there any reason Salmon could be a problem? I've been doing more of my own cooking to ensure no oils, spices etc. are used. My parents gave me Salmon to cook last night and I'm in a severe crash today. No idea if it was frozen or not (I think it may have been). So could this possibly relate to histamine, which I've read is higher in frozen fish? One interesting thing is that I notice often that if I eat a problematic food, I will often pass out temporarily a few hours before bed (whereas normally I can stay awake until bedtime), and that did indeed happen last night.

I've also been wondering if my worsening food intolerances might be also linked to *removing* oils from my diet: I read that Olive Oil actually helps to degrade histamine, so if this is some kind of mast-cell issue ..

Anyway, sorry to tag but if @ChrisD or @alex3619 had any possible insight, I'd appreciate it!

 

[alex3619]

The peanut butter I use is only peanuts and oil. I just worry, as I say, if I'd be getting enough fat.

I only eat simple peanut butter like this.

 

[alex3619]

Is there any reason Salmon could be a problem?

Probably. Its hard to say without knowing more. Salmon, and a lot of fish, is often contaminated these days. That will vary area by area.

Polyunsaturated oils are needed to make hormones that help regulate the body. If you are eating too little then you may have issues. You might also have issues if you eat too much. However the Goldilocks range is variable even in the same patients in my view.

 

[YippeeKi YOW !!]

Like @Howard I have found that I can handle a small amount of peanut butter, but if I overdo it then I encounter issues, maybe as peanuts are fodmaps.

If I'm remembering right (and the odds are slim on that), peanuts are exceptionally high in glutamate, which I know is a trigger for me.

If you can find it, macadamia nut butter has the lowest glutamate content in the nut family, assuming that's what you might be reacting to.

I use olive oil and coconut oil for relatively healthy fats that don't cause a reaction, at least for me, and are pretty much the only ones, so far.

 

[skwag]

@outdamnspot

I've had similar issues with peanut butter and some other vegetable oils. My main fat source now is animal fat. I use grassfed beef tallow to supplement any lean cuts of meat by just throwing more into the frying pan before cooking the meat.

To me, tallow tastes very neutral. Sometimes I'll just drink what's left over in the frying pan after it cools a little. Other times I'll scramble a few eggs with the remaining tallow - this actually tastes pretty good.

YYMV - There are many people who have digestive trouble with rendered animal fat. Luckily I'm not one of them.

 

[Rich D]

Tahini is a great peanut butter substitute, and is made from a seed rather than a nut or legume. Black tahini, while bitter, tastes more like peanut butter when used as an ingredient in smoothies and recipes.

 

[YippeeKi YOW !!]

Tahini is a great peanut butter substitute,

I love your atavar ... charming and made me smile .... thanks for the lift .

 

[Rich D]

I love your atavar ... charming and made me smile .... thanks for the lift .

Glad you like it! Wish I could get a cat again, but my wife is allergic.