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Originally Posted by Desiderata
I was curious which veggies were associated with the PROP chemical you named, so I googled a bit... found this study instead, yikes: http://www.ncbi.nlm.nih.gov/pubmed/15810630
Good for you for tackling this and trying to work on it. I don't have veggie issues, but if I am having a particularly low-energy day, taking more time to make a veggie side sometimes feels like too much, so I understand the frustrations with preparation time, at least. Sometimes I help this by roasting huge batches of veggies and having them in the fridge to munch on (mix of things like carrots, onion, bell peppers, zucchini, maybe some brussel sprouts). Roasting also makes veggies much sweeter! That's probably not a very useful idea in the summer, though.
Thanks for taking my concerns seriously and not shaming or judging.
That study - I never made that connection but it makes sense. What a scary thought.
I haven't had a colonoscopy yet and I'm past 50, need to get on that I guess. The Prop chemical is the bitter one - I've also started seeing articles just mentioning "brassica" taste as what people tend to love or hate . . . it's the sulfurousness of things such as cabbage, broccoli, cauliflower, etc. that you can smell when they're cooking.
I'm glad you found a time-saving idea that works for you. I'm not sure if it would for me, as first-time-round vegetables are difficult enough; leftovers tend to acquire more of the qualities (mushiness, "off" flavors) that I have so much struggle with as a picky eater. Once in awhile I can deal with reheated Chinese food - but that's a mix of stuff, not an all-vegetable version . . .
But Munchy might have an inspiration for me with this:
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Originally Posted by Munchy
You can roast in a toaster oven or grill for a similar effect.
That would be worth trying, since I'm single, only need a portion at a time, and it'd be quick. Thanks!
Quote:
Originally Posted by Munchy
To the OP, I know that it's tough to get in vegetables if you're not used to them. I like to mix shredded, pureed, or small cut vegetables into nearly everything (sneaky parent style).
For me the puree' idea is probably the best - if I don't like a vegetable and it's identifiable I'll pick it out or pass on the dish, depending on what it is.
Quote:
Originally Posted by Munchy
My boyfriend has IBS and certain issues with specific vegetables/food items, so I swap ingredients often - for example, I take beans out of any "tex-mex" meal and replace it with tiny chopped zucchini, or I use mushrooms, spinach, and peppers in lieu of broccoli or cabbage.
I have IBS too, but it doesn't flare up too often. The only kind of pepper I can tolerate the taste of is Jalapeno, and then only the juice in nacho sauce (which I probably shouldn't eat much of anyhow). Bells are out (see my Bell Pepper Rant thread!
) I can handle broccoli and cabbage especially in Chinese food - and they don't give me IBS unless I suddenly eat a ton of them after not having any for a long period of time. It seems that some kind of meat marinade sets mine off. I had to give up Arby's roast beef, for example. Also too much Spirulina soy powder mix, which has been one way I get nutrients into my picky self - if it's in a fruit smoothie I guess it digests slower, but when I tried just mixing it with ricemilk it was not good.
Sorry I got to rambling . . . carry on . . .