Wow2009, that is a lot of food to avoid!
I used to love broccoli in many dishes raw and cooked but the thyroid function is reduced when I eat this thus slower digestion body with pain shows. I have hypothyroidism. The inner softer middle of the stem is often shredded and dressed like coleslaw.
I am intolerant of many foods that contain high amounts of sulfur. Most natural shades of color in beans/lentils hit me wrong. I adore a plain Cannelini Bean. I buy dried in bulk and store in a cool dark place. This is put into a crock pot with water and soaked 12-24 hours then rinsed. Rinsing often cuts the gas factor in the surface of the beans to reduce gut ouch from gas. The crock can be on any setting but I usually used high for a 4-6 hour slow cook then rinse again right after the cooking is done. My ability to spice with clean dried herbs and spices make this a versatile option food from cold bean salad to hot and spice chili beans; I just love them.
Beans also have a nice quota of DMG, Di-methyl-glycine, two methyl molecules attached to a sugar saccharide, a natural pain reducing lactic acid pulling and brain focusing nutrient made by the body and added in through foods. It is used by natural doctors to enhance sports performance like marathon events- ADD, ADHD and autism as body calming and thought sharpening when used in a supplement form.
The health Benefits of Common Beans
USDA Ranking Food Item Serving Size Total antioxidant capacity per serving size
1 Small Red Bean (dried) Half cup 13727
2 Wild blueberry 1 cup 13427
3 Red kidney bean (dried) Half cup 13259
4 Pinto bean Half cup 11864
5 Blueberry (cultivated) 1 cup 9019
6 Cranberry 1 cup (whole) 8983
7 Artichoke (cooked) 1 cup (hearts) 7904
8 Blackberry 1 cup 7701
9 Prune Half cup 7291
10 Raspberry 1 cup 6058
11 Strawberry 1 cup 5938
12 Red Delicious apple One 5900
13 Granny Smith apple One 5381
14 Pecan 1 ounce 5095
15 Sweet cherry 1 cup 4873
16 Black plum One 4844
17 Russet potato (cooked) One 4649
18 Black bean (dried) Half cup 4181
19 Plum One 4118
20 Gala apple One 3903
This info page also said…The flatulence causing compounds in legumes are primarily oligosaccharides, which are composed of 3-to-5 sugar molecules linked together in such a way that the body cannot digest or absorb them. Because the body cannot absorb or digest these oligosaccharides, they pass into the intestines where bacteria break them down. Gas is produced by the bacteria as they digest the oligosaccharides. Navy and lima beans are generally the most offensive.
Edited by: MARGIE100%PURE at: 4/22/2013 (12:53)
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