Re: Lynn: Paprika, nightshades, solanine, nervous system.......

[Guest guest]

Hi, Thanks. I read the links. We have been talking about the nightshade family

here on the group. On Bee's diet we don't eat potatoes, because of high starch.

The green peppers and tomatoes are considered good nutrition. I used to have

stomach problems eating green peppers raw, and now i can eat them raw with

little problem, although it is best they are cooked well. As your health and

digestion gets better, it will be as some of the articles say-Some people are

not affected by them-you will not have a problem with them anymore. One article

said something about diarrhea, as your body gets rid of the toxin. i still get

diarrhea sometimes, and it could be my body getting rid of those toxins.

Digesting nearly all plants will give us problems if we are unhealthy, had

antibiotics, as the gut bacteria is not right. If eggs or peppers bother you, on

Bee's group, she says to gradually increase them, and gradually decrease the

carbs, and gradually increase the fats. Some choose the all meat and fat diet,

as it takes the strain off the digestion. I like many of the low carb veggies,

and I think I can mostly handle them now.

As for emotional healing, it can be harder than the physical healing, but the

diet will eventuall help with that as well. It will bring up situations you

could not deal with before, but now you can better face them, and let go. It is

a slow progess though.

c

>

> Wow Lynn

>  

> More of your messages have just come through, this is great. from now on I am

certain your other messages will come though

>  

> i get a bit confused with this nightshade stuff. I know that when I was very

very ill these foods defiantely affected me badly, but since my health has been

better I have had tiny amounts and seemed to have been OK. having said that I

only eat 15g of carbs per day so even when I do eat them they are very very tiny

amounts

>  

> Right now my health is not so great. I have not had a flare but I am not at

all my normal self. I will be keeping my carbs low anyway, but now you have

reminded me of this I will avoid these too at least for now

>  

> To be honest there is not much in the way of carbohydrate foods I feel great

with. All starch food including bread, potatoes, corn, rice etc are no good for

me, and I do not do well with sugar or fructose. The only sweet thing I ever eat

is stevia and I am even skimpy with that, and the ony frute I eat is lemon juice

and again very sparingly. Lactose from pasturised triggers my illness but I

'think' I am Ok with unpastured cheese. I say I 'think' because it is not

triggering my illness but I do struggle to loose weight when I eat it so all is

not well there either really is it

>  

> anyway given that I am sliding downwards, I have decided to return to just low

starch vegetables, and no other carbs for a while. As long as I work on my other

stuff, bringing good things other than food into my life I should be OK soon

>  

> I do need to deal with these emotional issues. Its all a bit much right now

but having this board is a life saver

>  

> All my love Joanne

>

>

> To: fibromyalgiacured

> Sent: Tuesday, 6 September 2011, 18:49

> Subject: Paprika, nightshades, solanine, nervous

system.......

>

>

>  

> From:

> http://www.worldshealthiestfoods.org/genpage.php?tname=george & dbid=62

>

> http://chemweb.calpoly.edu/cbailey/377/PapersF2000//

>

> http://chronicfatigue.about.com/b/2010/04/25/nightshade-vegetables-fibro\

> myalgiachronic-fatigue-syndrome.htm

>

> Potatoes, tomatoes, sweet and hot peppers, eggplant, tomatillos,

> tamarios, pepinos, pimentos, paprika, cayenne, and Tabasco sauce are

> classified as nightshade foods.

>

> A particular group of substances in these foods, called alkaloids, can

> impact nerve-muscle function and digestive function in animals and

> humans, and may also be able to compromise joint function.

>

> Interesting facts about Solanine

>

> Tomatoes are prized by humans for their cancer-fighting antioxidants.

> People eat these to gain their benefits and may try to extend this

> benefit to their pets. A cat can be fatally poisoned by just 100g of

> ripe tomato(11)! that someone carelessly left out or if unknowing of the

> danger, tries to feed their animal.

>

> Even though cats will not normally eat tomatoes, bored animals or young

> animals will. This cat was in the hospital for two weeks, excessively

> vomiting, continuous diarrhea, dehydration, and the inability to move.

> The cat barely recovered even after such a small dose.

>

> Potato farmers harvest their crop before ripening to prevent the spread

> of viruses. The green vines are often used as animal feed. Yet if cattle

> or pigs are fed the peeling of unripe or spoiled potatoes, the poisoning

> and death rates will increase dramatically. This is because the toxins

> more concentrated in the fruit (or the reproductive portion of the

> plant, such as the eye of the potato).

>

> In the 1960's, the search for a new potato was completed. The United

> States has interested in producing a potato strictly for French fry

> production. Lenape was an excellent candidate. This crossbred potato had

> all the qualities of a great French fry potato. After commercial

> production, it was found that Lenape had very high levels of Solanine.

> Fourteen mg/100g causes a bitter taste and above twenty mg/100g causes a

> burning in the mouth and throat. Lenape was found to have 30mg/100g.

> This created a new standard that all potatoes had to be tested for

> levels of Solanine prior to production (2).

>

> Your mom was right; don't eat green potatoes or old potatoes! Exposure

> to light or stress (or even aging) causes transformation of a potato's

> amyloplasts to chloroplasts, followed by the synthesis of the green

> pigment, chlorophyll. Light, stress, and aging also cause the potato to

> produce chaconine and Solanine. The appearance of chlorophyll is thus a

> warning that something is wrong with the potato. About 30% to 80%of the

> glycoalkaloid content of a potato is in its peel with the remainder in

> the flesh of the tuber(15). And don't think that just cooking the green

> potato will deactivate the toxin. Boiling, microwaving, or freezing as

> no effect on the toxin. Deep-frying (my favorite) has been shown to

> reduce the levels of toxin (15).

>

> Points to Ponder....

>

> The Nightshade family members make two distinctly different categories

> of toxins. No one plant has both kinds of toxins since the toxins have

> opposite effects. The Atropine side of the family makes cholinergic

> antagonists, causing depression of the parasympathetic system, while the

> Solanine producers make cholinesterase inhibitors, causing stimulation

> of the parasympathetic branch of the central nervous system.

>

> One question remains; why does the plant produce these toxins in the

> first place? These toxins could be serving as a defense mechanism. Since

> the alkaloids cause the plant to be bitter tasting and the effects of

> low dose consumption are uncomfortable to an animal, these poisons could

> prevent the plants from being grazed on and destroyed. They could also

> serve as a fungicide or an insecticide to prevent damage to the plant.

>

> The bottom line is that some people have a problem with nightshades

> while others don't, just like some people have a problem with sugar,

> caffeine, alcohol or gluten that others don't. The only way to know for

> sure how foods impact your symptoms is to experiment and pay close

> attention. One great tool for that is the elimination diet, and it also

> helps if you keep a detailed food/symptom diary.

>

>