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Created in 2008, Phoenix Rising is the largest and oldest forum dedicated to furthering the understanding of, and finding treatments for, complex chronic illnesses such as chronic fatigue syndrome (ME/CFS), fibromyalgia, long COVID, postural orthostatic tachycardia syndrome (POTS), mast cell activation syndrome (MCAS), and allied diseases.
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I’m up to one Miyarisan pill daily and will hold there for a few more weeks. It’s the main reason I’m looking for a resistant starch other than unmodified potato. Just did my IgG allergies, and found I’m allergic to all the mainstays in my diet, including white potatoes.
. When they're organic, I leave the skin on. My inspiration was vids of Carribean banana pancakes, leaving the skin on and throwing the whole bananas into a blender. http://freetheanimal.com/2014/02/bananas-resistant-starch.html
Would you mind explaining your method a bit more? I’m confused. You pour what type of broth over it? and then, do you let it cook, or just let it soften? When you eat it, do you have to chew a lot? Or is it soft enough to glide down? To be honest it sounds horrible lol. But as sick as we are, who cares about that!I avoid rice and potato due to gluten cross-reactivity. I'm now using green banana. I dice the hard green banana into my bowl, then pour hot broth over it. I would never eat it plain
You mean you are eating the banana peel???
Yep
I figure that if green bananas, rather than ripe, is the go, then the skin must have something to offer. When my bananas are commercial, I peel the skin, but just the outer skin, leaving the fibrous layer which normally comes away with the skin. It was only after watching the vid with a Jamaican woman putting whole banana chunks into her blender that I decided to do this.I live in a banana-growing area, so theoretically it's easy to get green bananas. Although the major supermarkets only tend to put fairly ripe ones out. I just found a local small grower source of what we call sugar bananas, smaller, more starchy.
I can eat white potatoes but moderate my intake because of their high oxalate content. However there a several other easy sources of the various types of RS. As well as cooked and cooled rice I rely on mung bean noodles (glass noodles), other legumes, green banana, tiger nut, tapioca and chestnut flours baked into muffins (along with whole chestnuts) and tiger nuts as a snack. Yams, sweet potatoes and plantains are also possibilities though I avoid these because of high oxalate content.
Ok, thanks for the feedback. Interesting that you found baobab difficult too.
Ok, thanks for the feedback. Interesting that you found baobab difficult too.
And will let you know if I ever manage to handle more of the orafti than what I'm currently taking! It might be something to stop and come back to. Hard to tell.
How are you going with the beetroot and seaweeds? I can't quite remember what else you were taking. Perhaps I should be going along route instead...
Edited to add: the Wheat Dextrin (Benefiber) and PH Guar Gum still might be worth you trying, Sidereal. I'm not nearly as good at identifying what exactly each fermentable is triggering in me as you are, plus you are definitely up a notch in sensitivity than I am, but I found each had their place. I found the Benefibre easily locally, so hopefully you'll be able to track it down without the hassle on getting it online.
I am glad that I never dropped my gluten free bread (except for one week when I tried AIP), even though it is clearly linked with my major discomfort. At some point I surely lost tolerance to it, but keep eating it daily