The peatiest fruit suggestions
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Interesting (but too bad!) about the urushiol. There's always some underlining aspect about what we eat that is troublesome for some. Maybe there is something to the perspective that our background determines how we react to certain foods, e.g. tropical fruit not being common to a Swiss-French makeup. If I remember correctly, that is not a real Peaty concept — metabolic typing — as it's heavy on genetics.
That is pretty funny — "a processed-food palette". My dad as well. But he's given most of it up, after many years of mild coaxing. Indeed, PUFA is the greatest factor and what I do my best to avoid: but I can only be so strict. Amazingly, I also find myself cooking from scratch. Though, I'm not certain how long I can keep that up, due to schedule. My dad actually loves milk. He usually drinks more than me.
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@Mossy, sorry, I should have been clearer. I’m not allergic to the fruit itself, but the urushiol in the tree sap that gets on the mango’s skin when it’s harvested. I actually grew up on Polynesian (and Cantonese and French) cuisine with tropical fruits like coconut and pineapple as staples. I didn’t have any intolerances until my thyroid crashed in my 20s, and I overcame them by supporting my thyroid and healing chronic gastritis.
There was a time when I entertained nutrigenomics. I developed an allergy (anaphylaxis) to dairy after my thyroid crashed and doctors believed my First Nations ancestry was the cause so I was given a special (and expensive) test to confirm their suspicions, which led to a pharmacy worth of supplements and the elimination of so many foods that I developed even more allergies by further weakening my thyroid and immune system.
It’s great that your dad has given up most of the processed food, and loves milk. Mine is stubborn, but he doesn’t cook and I refuse to feed him lab chow so it only took one Hungry-Man frozen dinner with its questionable meat and sad, little brownie for him to appreciate home cooking. lol I can only be so strict when it comes to PUFA, too. I don’t cook with PUFA-rich fats, but I eat whole food sources like avocado without concern.
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@Jennifer
I see. I drew the conclusion that it was the fruit as a whole — so you can simply stay clear of the skin and you'll be fine. And I get a second demerit for forgetting the obvious tropical islands connection to your French background. Even as I was writing my thought I did think I was forgetting something. If I gave it just a bit longer, maybe I would've gotten an image of Marlon Brando from Mutiny on the Bounty and made the connection.I can completely relate about developing intolerances that were never there prior. I think yours were worse than mine; though you've seemed to have made a significant recovery. I still can't tolerant 99.9% of supplements. I'm doing much better with food, though starches can still give me trouble.
Haha..Hungry Man! That takes me back. My dad's frozen dinners of choice were Stouffer's. So, very similar. America's fine TV dinner cuisine.
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@Mossy, exactly. I just have to wear gloves and wash the skin before cutting into them. But no, you don’t deserve demerits.
A family historian and priest traced our ancestry (22,000 names) all the way back to the Crusades so I would have to confirm with them a tropics connection, but based on my own research with documentation going back 400 years (and my birthmark—a Mongolian blue spot), my ancestors were Swiss (I’m a descendant of one of the first Swiss settlers in New France and my surname is a town in Switzerland), French (New France settlers from the northern and southwestern regions of France), Acadian (the ones who stayed in the North after they were exiled by the British), and First Nations (with a Siberian connection).I’m really glad that your tolerance to food is much better. That’s half the battle. Supplements are tricky, even for those who aren’t particularly sensitive. Were you much of a starch eater, in the past? If so, it stinks that it still gives you trouble. I was lucky in that the foods that took the longest to tolerate again I enjoyed the least.
Ooh…Stouffer’s. Fancy. Your dad has a more refined palate than mine. Haha!
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@Jennifer
How strange when our food becomes our enemy. If there was one sign that my health had degraded, it was just that — where food wise, what never was a thought or issue before, now was.That is quite interesting, to have such in-depth ancestral information. By now, we all are quite the melting pot, so many generations removed from homogeneity and dispersed far from our homelands — at least to some degree in America. Even so, it's nice to have that connection to your past: which for you gives you more excuse to dress like Joan of Arc for Halloween.
Thank you. Yes, overcoming food intolerances seems to be a good measure of getting better. I seemingly was able to eat most anything most of my life without trouble. Though, in hindsight, starch must've been an ongoing issue, as I could guess starch intolerance would need time to eventually become a noticeable problem. Which brings me all the way back to the fruit topic: bananas were probably for me the first sign of a severe intolerance. Though, I've read that they are "resistant starch" and supposedly easier to digest than other starches.
Fancy indeed!
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Haha! Joan of Arc, that’s funny, @Mossy. Yes, it’s nice to have that connection to my past, not because I feel an attachment to any one place—for me, the heart is where home is so wherever I am I’m home—but to better understand my conditioning, the influences that shaped how I operated in life, the choices I made, so I could recognize and break the generations of dysfunctional patterns we inherit—the imperceivable stressors escaping our awareness and sabotaging our best efforts to be healthy. I knew I wouldn’t overcome disease, let alone do what my doctors said was impossible, if I was forever at the mercy of perfect circumstances. It was only impossible to climb again, while carrying the baggage of those who came before me. I had to lighten my load.
Regarding starch intolerance and bananas, I think raw starch can be problematic, especially for the digestively compromised, that the terms “resistant” and “complex” are an appropriate indication of the ease of digestion and such foods not as gut friendly as claimed—I’d rather get butyrate from butter—but then again, I believe in the studies done on gut morphology—that a human’s digestive system is specialized for high quality, low residue foods, i.e., the majority of foods the mainstream and alternative would have us believe are unhealthy because they’ve lost the plot—and that the most important thing for the average person when it comes to fruit is that it’s picked at maturity to get the highest Brix and lowest starch, fiber and potentially allergenic defense chemicals present when unripe and/or stressed, factors that are hard to avoid when buying it raw and imported. I’ve been manifesting the tropics here in the North, but global warming is taking longer than expected (
) so most of the fruit I consume is either pasteurized or frozen. -
@Jennifer
Yes, that is a challenge to correct and make healthy, issues brought about from factors outside of ourselves, as well as from our own choices. It's a hodgepodge of dysfunction. That requirement of perfect circumstances before we can attempt to move forward, has us forever outside the realm of progress — because we can't move. And I think to lighten your load is consistent with being able to start to move again. I'll defer to the eloquent, G. K. Chesterton:"The swiftest things are the softest things. A bird is active, because a bird is soft. A stone is helpless, because a stone is hard. The stone must by its own nature go downwards, because hardness is weakness. The bird can of its nature go upwards, because fragility is force. In perfect force there is a kind of frivolity, an airiness that can maintain itself in the air....Angels can fly because they can take themselves lightly."
Haha...another victim of global warming. I think then I do take for granted my access to fairly decent raw fruit; though still primarily store bought. With a bit more time and effort, I could probably have some degree of better fruit — like those guavas I've mentioned. But that will have to go on my to-do list for now.
Your knowledge of starches and gut morphology is helpful. Thank you. The moral of the story is, ripe fruit is king.
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“Angels can fly because they can take themselves lightly." I love this. Thank you for sharing that quote, @Mossy. Though, he was referring to adaptability, I’m reminded of what Bruce Lee said about water, something I try to live by:
“Empty your mind.
Be formless, shapeless, like water.
You put water into a cup; it becomes the cup.
You put water into a bottle; it becomes the bottle.
You put it into a teapot; it becomes the teapot.
Now water can flow, or it can crash.
Be water, my friend.”Yes, it sounds like you have decent fruit where you live, even if store bought, which may still be local fruit? I’d love to have access to fresh guava. We have good temperate fruit in my region, but the only tropical-type native here is the American pawpaw (genus Asimina, a member of the Annonaceae/custard apple family).
You’re welcome.
I would link a post I made on the old RPF years ago where I go into more detail on gut morphology and our specialization for fruit and fauna, with links to the studies, however, I’m unable to locate it without the forum’s search function, but the moral of the story is ripe fruit is king, yes.
