Toxic & Healthy Nightshade Vegetables

I have a previous post about the effects of potatoes on inflammation in the body. I'd like to continue to explore the remaining nightshade vegetables. The Solanaceae family, or nightshade vegetables, are used for food, spice and medicine. They are often high in alkaloid chemicals which can be either desirable or toxic to humans and animals.  Atropine has a stimulant effect on the central nervous system and heart, whereas Scopolamine has a sedative effect. In very small controlled pharmaceutical doses they can halt many types of allergic reactions, control motion sickness, dilate pupils to examine the inner eye and subdue the effects of chemotherapy. In other circumstances ingested toxicity from this family of nightshade vegetables may produce a rash, itching, inflammation, increased pain, bloating, dry mouth, respiratory difficulty, gastrointestinal problems, urinary retention, convulsions, and various other central nervous system conditions. 

   
                      

Nicotine is another alkaloid found in the nightshade plant, tobacco. It is highly toxic and addictive to the human body. Glycoalkaloids are present in 'greening' potatoes and some rare species of berries and can be lethal at high levels. Capsaicin can be found in hot peppers and omits a strong burning sensation when sprayed or eaten.

If you suffer from chronic illness, the nightshade vegetables most recommended to avoid are:

• tomatoes
• tomatillo (or ground cherries)
• potatoes
• eggplant
• chile peppers
• sweet bell peppers
• chayote
• tobacco

I can tell you from first hand experience, eliminating these vegetables (minus the tobacco because I'm not a smoker) takes a concentrated effort. From ketchup to salsa, baked potatoes to french fries, and even ratatouille, I miss many of my favorite foods. But the suffering I endure when I eat them is so horrible, I now envision them as "poisonous foods". When looked at in this manner, it's no longer difficult to pass them up.

Some of you who have life threatening food allergies (i.e., peanuts, wheat, eggs, etc.) know the danger involved in ingesting poisonous foods. I encourage all who have inflammation in your joints and muscles, consider eliminating these foods from your diet. I believe you will see a noticeable difference in your pain levels. Another option in addition to eliminating nighshade vegetables, would be to follow the anti-inflammatory diet. Click on this link for further details about this healthy lifestyle choice.

It's made a huge difference in my life. Let me know your findings! Thanks for checking in on my blog. Hope you'll come back again soon to visit.

Toxic Effects of Nightshade Vegetables on GI, Immune & Nervous Systems

I've heard for years that people with Arthritis should avoid nightshade vegetables. I knew the main culprits were potatoes and tomatoes, but did not understand what it was about them that effected inflammation. Eggplant and sweet and hot peppers are also considered nightshade vegetables.

Last night I chose to eat potatoes and unfortunately I experienced first hand multiple reactions all night and into today. My Fibromyalgia pain was worse, the tingling sensation in my feet from my diabetes was really horrible, I had the worst headache at the base of my head/neck (the occipital area), I was restless and could not sleep, etc. Hmm . . . What's all this about?

In researching nightshade vegetables, I decided to focus on potatoes for today. (I'll do another article(s) on what I find out about tomatoes, eggplant and peppers.)  Potatoes are one of my favorite foods from childhood. My claim to fame is: 'I've never met a potato I didn't like', until now.

A UC Davis review paper on Potato Glycoalkaloids, (glī-kō-ˈal-kə-ˌlȯids), defines one of the main glycoalkaloids in potatoes as solanine which can be very toxic even in small amounts.  The natural function of solanine is to serve as protection from insects, fungi, etc.  Improper storage conditions are the major reason for increased levels of solanine. Potatoes should be stored in a dark, dry (not the refrigerator), and cold place, 45* being the optimal temperature. When potatoes are subject to light, they begin the process of 'greening' in which the potato peel actually turns green.  I did notice some greening on the potatoes I cooked last night. I peeled off part of it, but not all of it - my bad, but I did not know any of this information until today. 


On food-info.net, it defines [Solanine poisoning as primarily displayed by gastrointestinal and neurological disorders. Symptoms include nausea, diarrhea, vomiting, stomach cramps, burning of the throat, headaches, dizziness (and increased pain). Hallucinations, loss of sensation, and paralysis, fever, jaundice, dilated pupils and hypothermia have been reported in more severe cases.] Symptoms can manifest themselves anywhere from 30 minutes to 12 hours after ingestion. The (diabetic) tingly loss of sensation in my feet started about 2 hours after eating the potatoes last night. My fibromyalgia pain shot up about 4 hours after eating. The headache lasted 10 hours and the stomach cramping and loose stools have continued 16+ hours later.


The link between solanine poisoning and chronic illnesses has not been fully researched. However, those suffering with primary immunodeficiencies or acquired immune deficiencies are encouraged to eliminate toxic foods from their diets.  The elimination or exclusion diet as it may be called, basically eliminates foods which are known to cause allergic or inflammatory reactions. The anti-inflammatory diet eliminates wheat and corn products, red meats, sugars, caffeine, processed foods and nightshade vegetables. After eating from the modified food list for a 2 month period, you can try to add back in certain foods, one at a time, to see if or how they effect you. Wait a period of 2 weeks before adding the next new food.


Due to my Gastroparesis (see post below), potatoes are a recommended food that is easily digested. But for me, it's just not worth the horrible side effects. Noodles are another recommended food. I have added them back into my modified diet, starting with rice noodles, which I tolerated very well. I have added (wheat) egg noodles, and they seem to be fine as well with no side effects that I can tell. Foods that are easily digested are often not recommended for the diabetic or low glycemic diet as they cause blood sugar levels to rise quickly. To counter this reaction, I am successfully adding homemade soups to my diet, made from fresh anti-inflammatory vegetables. The strained vegetable stock makes a nutritious base for adding other digestible foods. These soups are delicious and nutritious.


Perhaps you've learned a little something today. If you already knew some or all of this information, I'd appreciate your insights and input.  I really look forward to all comments. Til next time, take care of yourself.  See you soon - bye.

  

Limiting Anti-Inflammatory Foods?

There is no doubt in my mind that anti-inflammatory foods are the healthiest foods to eat. Fresh fruits, vegetables, lean white meats, limited oils and whole grains are undeniably the best nourishment for our bodies. However occasionally (or more often) there are complications we face that limit our food choices.

I'm finding after many weeks of eating FRESH anti-inflammatory foods, my intestinal tract cannot tolerate many of my choices.  I have GASTROPARESIS, otherwise known as paralyzed stomach, and I have come to the realization I really need to respect the advice of my health care professionals. Gastroparesis is a COMMON complication of diabetes, effecting over 5 million Americans of all ages. It does not allow food to be digested normally, and does not permit emptying stomach contents, causing tremendous pain, nausea and elimination problems. Undigested food can harden into solid masses that can be dangerous if they obstruct the intestinal tract.

I have to say, this severe bout of Gastroparesis and my intolerance for fresh foods is causing a lot of grief inside me. I was so excited to find out the wonderful things about anti-inflammatory foods. I feel betrayed by my body. Yet I know I will keep searching for ways to incorporate anti-inflammatory foods into my diet some way, because I need the nutrients they provide.

According to GI specialists, nutritionists, and the information found at http://www.g-pact.org/gpdiet.html, the best way to handle Gastroparesis, GP, is in small nutritional steps. The website outlines 3 basic steps to follow. As I evaluate these steps, I'll take what I've learned about the nutritional values of anti-inflammatory foods and see how to incorporate them into these steps. Let's see what options are available to me . . .

• Step 1: Patients with severe nausea and vomiting should take small sips of salty liquids such as Gatorade or bouillon, to help avoid dehydration. Any liquid should have caloric content, however avoid citrus and highly sugared drinks.  The goal is to ingest 1000 to 1500 calories in a 12-14 hour period. (Hmm - no anti-inflammatory foods available in this step.)
• Step 2: As tolerated, the diet can be advanced to include a variety of soups with noodles, rice or crackers.  Peanut butter, cheese and crackers may be added in small amounts if tolerated. These foods should be eaten in six small meals over a 12 hour period. The goal is to ingest 1500 calories and avoid dehydration. It is important to avoid creamy, milk-based liquids.  Any fat in the food will delay emptying the stomach. (I could make a soup stock using fresh chopped vegetables and strain them out. Once you've boiled them to get the broth, there's no nutritional value left in them. Chopping fresh vegetables and letting them cook in the broth is the way to go. If I don't want them chunky, I can strain them out and puree them and put them back into the soup to thicken it and keep the nutritional level up.) 
• Step 3: As the patient tolerates Step 2, the following items may be added slowly. Starches like white bread, noodles, potatoes and white rice breakdown easily and are emptied by the stomach. Homemade soups, mashed potatoes, pasta and rice dishes may be well tolerated. Small portions of baked chicken breast and fish can be added at this time. These solids should be ingested in six small meals over a 12 hour period.  The goal at this point is to find interesting and satiating foods which do not exacerbate my GP symptoms. 
• Goal: Avoid all fatty foods, red meat and (uncooked) fresh fruits and vegetables which delay emptying of the stomach.  Canned (or fresh COOKED) fruits such as peaches and applesauce, as well as fresh bananas and avocados may be added as they do not require excessive digestion. Fresh vegetables MUST BE COOKED until they are SOFT and should be LIMITED to spinach, squash (winter & summer varieties) and carrots. Fresh and fibrous vegetables must be completely avoided as they are too difficult to digest. 

I notice as I write out this list of "safe" foods for me to eat, some of the foods in Step 3 are high on the Glycemic Index which compromises my diabetes, as they elevate my blood sugars more quickly. Potatoes are identified as an inflammatory food and will effect my arthritis and fibromyalgia.  Clearly I have my research work cut out for me; as I balance my food choices for easier digestion along with stabilizing my blood sugars.

Others of you may have health complications which effect your food choices. I'd LOVE to hear from you. I believe our health and well-being are our responsibility. The more we know about our diseases and the nutritional value of foods, the easier it is for us to make proper substitutions and choose different foods that will help us stay on track with healthful eating.

Wishing you all the best today and every day. Thanks for checking in. See you again soon!

For more information on Gastroparesis, please check out these sites:
http://digestive.niddk.nih.gov/ddiseases/pubs/gastroparesis/
http://livingwithgastroparesis.com/blog/
http://www.g-pact.org/gastroparesis.html

You can find support for Diabetes on facebook at:
http://www.facebook.com/Diabetes.n.Diabetics
http://www.facebook.com/diabetesdaily?ref=ts

Some Foods to Eat or Avoid

In Jessica Black's book listed below, some inflammatory foods I have found to AVOID include the nightshade vegetables tomatoes and potatoes, but also ALL wheat and corn products, refined sugar and flour, and caffeine.


Some SAFE foods for me to include are legumes, chicken, turkey, fresh cold water fish (salmon, trout, tuna), vegetables, fruits (limit to 2 per day - no citrus), nuts, seeds, and rice/rice products. All products are encouraged to be organic so they will not include added hormones, pesticides or herbicides, thus further comprising your immune system.


Inflammatory foods are covered over many chapters, along with recipes. You have to do a bit of reading to understand the triggers of specifics foods to inflammation within the body. I have tried several of the recipes and found them to be extremely easy and tasty. It is also very easy to adapt my own recipes to fit the suggested foods and enter the recipe into nutritiondata.com for further nutritional analysis and determination of inflammation factor.  This is a very COOL feature of this website. Seriously, it's worth your while to check it out!

Check out Anti-Inflammatory Diet & Recipe Book

The Anti-Inflammatory Diet & Recipe Book by Jessica Black, ND, is an excellent resource available to people who suffer from chronic diseases. I found the e-book on Amazon and it's been an amazing realization for me. By educating ourselves about our bodies and foods that effect us, we can become empowered to change what is happening inside our bodies.

For me, it now becomes my choice whether I eat for life - or eat to die (do I make poor food choices regarding my diabetes, GI diseases, high cholesterol, etc.) I believe my life is all about balance - mind, body and spirit.