Thought group might be interested in this:
Fortunately I do not have this problem as a lot of good
stuff is on the bad list.
i wonder how much they've studied this in combination
with looking at how much complex fiber a person is
i know for myself that certain dietary things have
helped a lot over the years, but most of my short-term
issues were coming from commercial meats (chicken and
ground stuff). i solved about 80% of my gut episodes
from that alone. the remaining things seem to have
responded well to increasing fiber (fruits, veggies,
beans and whole grains).
i'm very glad i don't have dairy intolerances and
some other things (i really like whole milk plain
yogurt, cheese and once in a while we have ice-cream).
the tomato sensitivity is the one that has come on
the past four years and that's the worst as we really
love tomatoes and almost all our traditional dishes
have tomatoes in them. once in a while i have some
anyways and pay the price...
Is it the acid in the tomato that causes you problems?
I seem to remember reading several years ago about some
varieties of tomatoes that are bred to be lower acid than
"standard" or heirloom varieties. That was back when they
began recommending home canners add acid in the form of
lemon juice, vinegar, or ascorbic acid granules to their
home-canned tomatoes before processing.
If the acid is causing you problems, perhaps trying to
grow a few of the low-acid varieties might give you some
relief and allow you to enjoy your old recipes.
Just a thought.
Nyssa, who still hasn't found an affordable type of fencing
for her garden beds