how complicated our food habits are

harma · Post by **harma** » Tue Oct 18, 2011 5:12 am

For the last two days, I have slept very bad thanks to my, what I call, restless bowels. My first reaction, stress, emotions, something on my mind etc. But why now, it's not like somethings has changed in two days. So I took a look at my food, but there was/is really nothing to look it, since nothing had changed. Have eaten exactly the same as usual, no diner or lunching out, nothing.

Until last night I got a clear moment, instead of cooking my broccoli till mush (to speak in meet terms very very well done), I had steamed it. I tasted so good, the still crispy vegetables. But crispy also means a bit raw. So that must be the trouble courser.

So it is not only what we eat, it's also the way we prepare it. Since my night rest is far more worth to me than the taste of the veggies, I will go back and cook them for 20 minutes.

MaggieRedwings · Post by **MaggieRedwings** » Tue Oct 18, 2011 5:15 am

I agree with you Harma that is was probably the steamed veggies. Love them but they do the same thing to me. Hope you are better real soon.

Love, Maggie

P.S. - Sleep - what is that?

harma · Post by **harma** » Tue Oct 18, 2011 5:21 am

thanks maggie, you're having sleeping problems too?

sarkin · Post by **sarkin** » Tue Oct 18, 2011 7:20 am

Harma, this is good thinking - good for you.

Hope you get a blissful night of sleep (and you, too, Maggie!).

nancyl · Post by **nancyl** » Tue Oct 18, 2011 7:48 am

Just a thought, isn't broccoli a bit gassy anyway? I tend to stay away from it all together. I do steam my veggies, probably a bit longer than most people would. If I do squash, carrots cut pretty thin, green beans, etc. I do OK. My DH does not like al dente so it makes it a big easier when cooking.

I hope thing quiet down for you.

Nancy

sarkin · Post by **sarkin** » Tue Oct 18, 2011 8:22 am

Nancy,

I've heard that about broccoli and other veg in that family, too. I do very well with cauliflower and cabbage. I have also had broccoli raab without difficulty, and am looking forward to Brussels sprouts season. I feel as though broccoli doesn't sit as well with me, but that may because I don't enjoy it as much.

I eat a raw cabbage salad about once a week (a very small portion).

I'm betting that Harma has it right - cooking it her usual "till mush" method has worked for her, so it was likely the change in preparation that kept her up at night. So even if there's a moderate gassy response to broccoli, this discomfort that disturbs sleep is an additional issue. (Sweet dreams, Harma!)

Zizzle · Post by **Zizzle** » Tue Oct 18, 2011 8:57 am

I eat broccoli several times a week, mostly because the kids and hubby love it. It doesn't bother me much, but I prefer to eat more of the peeled stalks than the crowns. Hubby and I do disagree often about how long to steam it...I tend to forget and leave it on too long

.

sarkin · Post by **sarkin** » Tue Oct 18, 2011 10:01 am

Z - oops!

I love the peeled stalks. (And so does the dog - we call them broccol-bones.) We once had a salad in a posh restaurant that was finely shredded broccoli stalks - speaking of which, I've been meaning to pull out my mandoline and do something like that (but first, with butternut squash).

Back to the kitchen lab...

harma · Post by **harma** » Tue Oct 18, 2011 12:37 pm

no broccoli does not make me gassy. I don't know why, but I digest it very well (of course only very well cooked, I know now)

Kari · Post by **Kari** » Tue Oct 18, 2011 12:46 pm

Broccoli is my friend as well, and of course, well cooked. I cook up a bunch and refrigerate it, and then I reheat it in olive oil, browning it a bit, which makes it so much tastier and more palatable.

Kari

Martha · Post by **Martha** » Tue Oct 18, 2011 5:15 pm

Harma, so sorry to hear that crisp-cooked broccoli caused you a problem.

Broccoli does not seem to bother me. I cook it sort of well-done, but not mushy. I am fortunate in that raw vegetables don't bother me, but I prefer broccoli cooked.

I hope you get back to feeling good soon.

Love,
Martha

nancyl · Post by **nancyl** » Thu Oct 20, 2011 7:33 am

Kari,
I like your idea of cooking the broccoli and reheating it in olive oil. I am going to try that and maybe add a little garlic. Thanks for the good tip.

The peeled stalks also sound good Sara.

I think we should get together and get our own segment on the Food Network. It's time for a food intolerance cooking show.

Nancy

sarkin · Post by **sarkin** » Thu Oct 20, 2011 9:08 am

Nancy,

I *totally* agree - I'd like to see it as a competition, kind of like 'Iron Chef' - where awesome cooks get thrown an unexpected list of "off-limits" ingredients and have to come up with a fabulous meal with whatever they have on hand

(I believe my husband could win this one, actually.)

The owner at one of my favorite restaurants, the first time I ate there (back when I was really shaky, too) - when I told him my food restrictions he smiled, and said - "I thought you were going to make it hard!" We had lunch there yesterday - great food, not over-priced, and though a lot of the menu offerings need a tweak - YUM. Yesterday I had the pheasant soup (WOW), and skipped the toast. When he says it wasn't cooked with butter, I believe him. Come to think of it, he could win this, too!

Love,
Sara

Zizzle · Post by **Zizzle** » Thu Oct 20, 2011 10:25 am

While on the subject of broccoli, I made arroz con pollo (latin rice with chicken pieces in it) last night, along with some steamed broccoli. My 4 yr old daughter devoured her chicken leg, had some rice, and exclaimed, "Oh there's broccoli? I want some! Yummy!! I love broccoli!" She proceeded to eat almost a cup-worth with gusto. If other moms could have seen that...

Lesley · Post by **Lesley** » Thu Oct 20, 2011 11:36 am

I LOVE broccoli stalks. Much better than the crowns IMO. I suffer them for the sake of the stalks.

I have a question.
How much nutrition is in "overcooked" broccoli, or any veggie for that matter?