People sometimes say they have lost too much weight on this diet and are avoiding even non-gluten grains because they seem to trigger symptoms. What to do?
Eat more starchy vegetables! I often have baked thinly sliced Japanese sweet potatoes (not from Japan, grown in in the US) with a tiny bit of oil at 350 degrees for about 20 minutes for my breakfast. (In addition to a stir fried green like Kale which is just returning from its winter nap in my garden, with two slices of turkey bacon.)
I like Japanese sweet potatoes because they are not as sweet tasting to me as regular sweet potatoes or yams. Here is some surprising nutritional information on sweet potatoes:They are high in vitamin C and in such minerals as calcium, folate, potassium and beta-carotene (which our bodies change into Vitamin A). All potatoes have good fiber content and also have some protein and iron. Sweet potatoes apparently have twice as much nutrition as any other vegetable
Though they taste so sweet, even regular sweet potatoes have half the glycemic content of white potatoes. They are a starchy carbohydrate that digests slowly and so fills us up for longer than other kinds of starches.
Include white potatoes, beets, turnips, rutabagas, carrots, celery root, parsnips and winter squash to this starchy vegetable list. Stay full and heal!