Does anyone react to potato starch?

draperygoddess · Post by **draperygoddess** » Thu Jan 12, 2012 4:52 pm

I got some Glutino pretzels this week, and silly me, just looked at the "gluten-free, dairy-free, egg-free" in big letters on the front, and never checked the ingredients. Ate some yesterday, was gurgly last night and all today, along with the cramps I associate with potatoes or casein. So NOW I'm reading the label! Does anyone else react to potato starch? I've heard some say they can eat it even if they can't tolerate potatoes. If you can, do you react to the alkaloids in nightshades, or the protein in potatoes?

Lesley · Post by **Lesley** » Thu Jan 12, 2012 6:28 pm

I don't react to potatoes, but I haven't tried tomatoes yet. I suspect that they are too acid for me.

As far as proteins vs.alkaloids? I am way too advanced in senility to remember which is which, or figure out to what I am reacting.

Fish2575 · Post by **Fish2575** » Sat Jan 14, 2012 12:21 pm

Just identified last week that I can't do potatoes, even though I tested negative for them through Enterolab. Causes heartburn. I am not sure which part I react to, but would love to know once you figure it out! Susie

Stanz · Post by **Stanz** » Sat Jan 14, 2012 12:34 pm

Cynthia,

My daughter reacts to all nightshades, particularly potatoes, although not sweet potatoes. I'm still figuring it out, but starch is not our friend.

draperygoddess · Post by **draperygoddess** » Sat Jan 14, 2012 3:56 pm

Thanks for the input, everybody!

I am fairly certain it is the protein of potatoes that I react to, and not their nightshade qualities, since tomatoes and peppers don't bother me.

Ingredients of Glutino pretzel sticks:

INGREDIENTS: Corn starch, potato starch, palm oil, sugar, sea salt, cellulose gum, soy lecithin, sodium bicarbonate, yeast extract, sodium acid pyrophosphate, citric acid, sodium hydroxide

My coffee creamer has soy lecithin in it, and it doesn't seem to bother me. The package states that this product is GF, CF, EF, MF. So I'm trying to figure out what in there does not like me. And it DEFINITELY doesn't like me--took me most of two days to get over it. I know I have an issue with potatoes, and I suspect corn as well (though I think with corn it's more of a "digestibility issue" because I can handle corn syrup, but not corn chips or Corn Chex.). Any ideas? I just want to know what that magic ingredient is so I don't eat it again--ever!

Lesley · Post by **Lesley** » Sat Jan 14, 2012 4:18 pm

"Can we fix it? YES WE CAN!" -Bob the Builder

I LOVE this. It's perfect.

Sorry about the pretzels. Does it say whether the palm oil is hydrogenated? That maybe what's doing it. I couldn't eat non-hydrogenated palm oil, delicious though it made my baked apples taste. Sent me straight to the potty.

Fish2575 · Post by **Fish2575** » Sat Jan 14, 2012 4:23 pm

Could it be the yeast? I cannot have anything with yeast in it including pistachios and peanuts!

Kari · Post by **Kari** » Sun Jan 15, 2012 4:34 pm

Hi Cynthia,

Well, for me there are several ingredients I would react to, besides the point that I cannot seem to tolerate any "processed" foods (unless they only have 2 or 3 added ingredients). Corn, sugar and yeast are verified enemies of mine :(. However, unlike you, potatoes are my friends. It always baffles me how different we all are in our food sensitivities. Lots of luck with your detective work !!!

Love,
Kari

draperygoddess · Post by **draperygoddess** » Sun Jan 15, 2012 11:24 pm

Oh, SURELY not yeast! I was taking S. boulliardi for awhile and didn't notice any problems--I would think that if I had a yeast sensitivity, that would do me in. Today I'm not feeling well and have no earthly idea why. Barely ate anything, but had a little D this afternoon, maybe citrus, but I've never reacted to that before...this is frustrating, I had a pretty good handle on things and this week has felt like the old days. Lesley, I wonder why it makes a difference if the oil is hydrogenated? I hadn't thought about it before.

Gotta travel tomorrow, so I'm hoping this blows over!

Fish2575 · Post by **Fish2575** » Mon Jan 16, 2012 12:01 am

Cynthia! I am so sorry! Those Glutino pretzels always upset my stomach. I never knew why until I figured out the yeast thing, now I just figure that is what it was. Could possibly be that it is just too much starch/sugar combo? There is not much else in them. Peppermint tea seems to really help me with the stomach gurgles. Good luck tomorrow! Susie

Also, I would highly suspect the potato starch, if you already know you are sensitive to potatoes. I knew I was sensitive to eggs, and thought I was able to eat them in baked things. Once I started my food journal, I realized it was what was making my brain foggy. Won't touch em with a 10 foot pole now!

Brenda · Post by **Brenda** » Mon Jan 16, 2012 11:14 am

I continued the chicken soup with improvement. Even attended a birthday dinner at a restaurant over the weekend with study of the menu online and planning my food order. I also left myself time to rest if needed between running errands and going to dinner. Did not need the rest, returned home with some energy and didn't gurgle all night.

Apparently, I was over-confident. Made small GF muffins yesterday. Mistake! After reading your posts, read further: modified potato starch, tapioca starch, cornstarch.

BTW, what's nightshades?

Brenda

Post by **tex** » Mon Jan 16, 2012 1:36 pm

Nightshades are a certain family of plants that produce alkaloid compounds, which can range in toxicity from mild to fatal, some of which are sometimes used for medicinal, or related, purposes. The plants include Jimson weed, mandrake, belladonna, tomatillo , tomato, chili pepper, potato, eggplant, tobacco, etc. For some people, they cause arthritis, and for others, they can cause digestive system problems, while most people can handle them without major problems, (though they are still physically affected, and do show symptoms).

In potatoes, for example, most of the toxic compound, (solanine), is concentrated in the stems, leaves, and roots. The tubers, (the edible part of the plant), is usually safe, unless it has been exposed to direct sunlight while growing, in which case solanine will form in the peel of the potato, and sometimes penetrate a short distance into the flesh, if the sunlight exposure was extensive. Usually, when solanine forms in the peel, chlorophyll also forms, at the same time, and so the green pigmentation of the peel can be used as a guide to detect the presence of significant amounts of solanine. IOW, aggressively peel any potatoes that show green spots, or discard them. This is one reason why I never eat any unpeeled potatoes, regardless of how nutritious the "experts" claim fruit and vegetable peels to be. Thorough cooking also helps to disperse any residual solanine.

Tex

Brenda · Post by **Brenda** » Tue Jan 17, 2012 9:18 am

I'm understanding now why home gardening is not discussed....fruits and veggetables most often found in home gardens are/can be toxic to our digestive diseases. So, if a dry baked potato with nothing added is tolerated, we eat only the center and avoid eating near the potato skin.

Gloria · Post by **Gloria** » Tue Jan 17, 2012 11:01 am

Brenda wrote:I'm understanding now why home gardening is not discussed....fruits and veggetables most often found in home gardens are/can be toxic to our digestive diseases.

I don't think home gardens provide fruits and vegetables that are more toxic than commercial products. Quite the contrary - you know what types of pest control and fertilizer you use. There is a risk in everything we eat; all we can do is try to minimize the risk. Even breast milk has been disputed, but I would choose to breast feed any day over using formula - unless it put my baby in serious jeopardy.

I think people don't garden as much today because they don't have the land, they are unsure how to do it, and it takes more time and effort than they can spare.

Gloria

Brenda · Post by **Brenda** » Tue Jan 17, 2012 12:49 pm

Sorry, I probably could have worded that better than "toxic." My thinking was, if we don't digest a particular vegetable well - such as salad greens or tomatoe - it probably doesn't matter if we grow or buy it. Currently, I'm avoiding vegetables that are difficult or "seem toxic" for me to digest.

As for true toxic concerns, I was thinking of organic gardening. However, adjoining hay fields are farmed with commercial fertilizers and weed killers. So I'm concerned about the run-off water from hay field into garden area, or well water for that matter.

Maybe I'm over-analyzing.