Kickas.org Forums Treatments, Drugs and Alternatives NSD and diet-related; What people on NSD use as flavoring when cooking

What do people here on NSD usually use as flavoring, condiments for cooking? My concern is that lot flavoring product like barbeque sauce, chilli sauce, tomato sauce, soy sauce has starch on it.. And i remove it..

Right now, i usually onion, garlic, leeks, ginger, curcumin/turmeric, chili pepper, oyster sauce, salt, pepper powder when cook. And also use coconut sugar (brown sugar) and honey rarely.. But after i read other topic here about garlic, i made research about several of above things i use. And i found the fact that garlic is starchy, onion and also chilli pepper also has a trace of starch. ginger and turmeric also need to use with caution. And table sugar (sucrose) is caramelized if we heat them when cooking so i assume this happen to honey and coconut sugar also. Is this true?

I actually not notice that i feeling so bad when eat them. Only small flares and still a stiffness but still an improvement rather than before when i still struggle with this NSD in the beginning.. But i really still want to improve my health if there is possibility so i ask this question..

If anyone has experience about using flavoring like i write in above list? Or is there any idea to use other thing as flavoring to cook.. Other than the thing i write in above list, there is actually several options that used by many people in Indonesia as flavoring. Kind of nuts like peanuts. Or there also cardamom, although i don't know if this is kind of nut or other group and it's allowed or not..

Keep healthy,

Taufik

I use sea salt or Redmond salt no pepper, Braggs liquid aminos and a little tabasco(does not bother me). I use onions I just do not over cook them. Ginger is out for me. I use honey, stevia and sometimes sugar in the raw. oil and vinegar, basil on my salads. I have got to where ripe tomatos don't bother me in moderation. I make my own saurkraut, I munch on it daily.
ETTE

Herbs and different types of oils - nut, seed, coconut. Tamari is wheat free, and I know some folk use fish sauce. I have been enjoying tahini (sesame seed paste) recently.

My pallet is very "fine-tuned", as I had followed such a bland diet for so long.

I use different types of oils for my flavoring. I particularly like hazelnut, pumpkinseed, walnut and coconut oils, but I also use avocado, pecan (too expensive!) and olive oil. Toasted sesame oil mixed with some tahini (I found some that is void of any bitterness) and some grey seasalt is my favorite combo right now. I was using macadamia nut oil for a while but then dropped it: silly as it sounds- it would make the food so crazy yummy that I would way overeat... then I would flare. I still do not know if as the oil or tummy abuse...lol.

My herb intake is minimal at this point. I never feel GREAT after I eat them... though I think is a complete coincidence mixed with bad luck in timing (stress and rain). It is never close to a flare, so I will keep trying. I do cook fish with dill and then squeeze and discard the dill... yum.

I find grey sea salt to have a very pleasing taste.

I use lemon, but am careful to use only the juice, not the pulp.

Best of luck, Vegetarian

Stacey



P.S.This does not apply to you, but if anyone else is interested:

I try mixing my meats after they are cooked: shrimp with pork... trout with beef and things like that. Different types of shellfish (shrimp, crab, lobster, mussels) bring a lot of added flavor/surprise for me. I think I sampled every form of shrimp found in Brooklyn until I found the sweetest kind (silly stacey) I have also learned to cook the meats to perfection, as not to loose any of the natural flavor of the meats.

I also cook with TONS of very long cooked and condensed bone broths. Beef, chicken, turkey, pork, rabbit.... a different simmering broth can completely change a recipe.

Most soy sauce is made from soy beans and wheat but
you can get soy sauce made from soy beans only.
Soy bean only soy sauce seems to be safe to me.

Thanks all,

Bragg liquid aminos, tabasco, tamari, various oil, tahini.. are all new things, i just hear it.. I'll try to find it in grocery store then.. Soy sauce from pure soy sauce, wow i will really look on that and see the ingredient list on all soy sauce in the market then

Hi Stacey, mixing different type of meat look interesting.. It's a good option too as i know that every meat taste differently when cooked

Taufik

Hey there,

In States I always used basil and lemon sause for fish... chicken I loved cumin. Stir frys I loved pepper blends and there were several other herbs I can not recall names now.

I used Worchestershire sause for chicken and stir frys as well, I never reacted although I think label said he had a bit of modified starch.

Picanti salsa was also safe while I lived in States... putting on top of a salad changed things up a bit.

Tim

In india whole spices use for flavoring , whole spices put in clean piece of cloth and put in oil or water for flavoring .