u/Main-Dig6441

I know red potatoes are considered waxy but I sometimes buy organic red potatoes loose at the grocery store and they seem to put out different varieties from time to time which differ in their starch content. I prefer russets but the russets I am buying are not cooking fluffy anymore, they are staying hard for whatever reason. I thought it might change with the season but it never did, and they haven't gone back to normal. So I felt like I might as well go back to red potatoes. Sometimes they are kind of starchy, while other times very waxy. Is there a particular kind that is more starchy and breaks down in the water? I think the ones I had in the past that were like this had a darker yellow interior.

I keep getting mixed answers from internet searches.

I keep getting mixed answers from internet searches.

I am just curious which other sibo sufferers handle better.

They are coming heavily mottled, some yolks are not intact when I crack them. Their response is that it is probably due to heat but are safe to eat, though I've noticed they don't taste as good. I live in south Florida and they came on a hot fed ex truck for half the four day trip again. A good 3/4ths of them were also nearly white in color.

I am posting this here because many of us who try to avoid eggs of hens fed corn and soy have as far as I know only 1 option for eggs that are corn/soy and fishmeal free.

Today I tried corn and soy free eggs that were from hens fed fishmeal. The owners said they were free of seed oils and just used anchovies and fishmeal for protein as well as the fats. They had very little taste, and unfortunately what taste there was I didn't really care for. But what concerns me most is the mercury and toxins that could be in these eggs. Often owners will assure customers fish like sardines are very low level mercury but there are research articles which say it accumulates a lot in the egg, feathers and organs of chickens. I have yet to find any owners of the fishmeal containing eggs that are willing to pay for analysis of their eggs.

https://www.sciencedirect.com/science/article/pii/S0032579119493565

https://www.sciencedirect.com/science/article/pii/S0045653523028230

Lately the organic whole carrots I buy at the grocery store are so sweet I don't like them. They lack the earthy flavor I remember them having when I was younger and taste more like candy to me now. I don't think my taste buds have changed. Anybody know where I can get carrots that aren't so sweet?

As somebody who has struggled with panic attacks, anxiety and insomnia (even when at normal b12 levels) I am afraid of taking anything that can worsen it. Currently my b12 is 260. It dropped from 430 in 7 months even though im eating the exact same high b12 foods, sockeye salmon and bison. My mom is taking pure encapsulations b12 because it has the least ingredients but I'm fearful of it, especially after reading on here reports of getting anxiety attacks from supplements. I really don't know what to do. I would eat liver but I seem to get a bile reaction from the high iron content.

assuming you don't have lactose intolerance, is butter actually more quickly digested due to its small bit of mct content rather than tallow?

I need to gain weightier surgery to fix adhesions, and my sibo caused by them is getting horrible after a couple weeks of potatoes and oatmeal.

If you have successfully gained weight I would like to know and hear your story because a lot of people say it can't be done without carbs while other say calories in calories out no matter what they are.

Edited* I need to gain FAT as well as muscle.

Hello there, I'm just beginning to learn the history of the famine. Since from what I have read ancient Irish ate mostly oatmeal and dairy, why didn't they eat more oats instead of potatoes? I realize they don't have the vitamin c and as many b vitamins but it would have been energy. Vitamin c could come from cabbage.

I tested low for Vitamin A. I didn't react well to cod liver oil or animal liver in the past. I'm already eating salmon every day and can only tolerate 1 egg. Is a couple tablespoons of butter enough to raise it?

Which has more starch? internet searches are giving me mixed results.

what is the best organic brand for floury russet potatoes with good flavor?

For the past 6 months the organic russets at Publix have not been cooking up floury. They cook up hard. What is causing this? I've tried other organic russets but I think they come from california/washington and they have no good potato flavor.

I am trying to force myself to eat butter, as a way to help gain weight for surgery to fix my adhesions. After so long dairy free I don't really enjoy it anymore but I think I need it.. The other reason is I am low on vitamin A. I don't eat liver of any kind (seems to make me sick for some reason) can only tolerate 1 egg per day at most, and my salmon doesn't really cover my needs. I bought raw a2 amish butter thinking it would digest easier and it turned out to have a rather thick texture, almost like cheese. It tasted like creamer to me and I immediately got worried there was more lactose in it. It is possible the creamer like taste was due to less salt as I've always eaten kerrygold.

So here are my questions:

Have you tried raw butter and is it normally a thick texture ? Could the way they make it possibly leave more lactose in it?

What is your butter of choice?

is it a matter of protein in cheese being hard to digest?

I need to gain weight terribly to be safe for a surgery. Without enough carbs I'm just not putting on weight. Despite my sibo I still prefer to eat whole foods than processed and I need potassium. I know this is probably a case of you'll only know once you try but which do you think would cause a worse reaction?

waxy potato - slow digesting, more time to ferment but low starch

floury potato - quick digesting but high starch

sweet potato is out for sure, the combination of fructose plus starch hurts me badly.

At Whole Foods and other grocery stores near me they sell what they call yellow or gold potatoes. I have never seen any labeled Yukon gold. From what I have read Yukon Gold is a mix of russet and gold/yellow potato in texture and taste (floury and a bit waxy). I would like to find these potatoes. I think the small ones I have bought are just plain gold or yellow as they were extremely waxy, more so than a red potato. Now I see Whole Foods has some out that are much bigger and I'm wondering if they could Yukon golds. Visually how can you tell the difference? Will they be labeled "Yukon gold" or do stores use the label gold or yellow for them as well?