Paleo Diet and Paleolithic Diet Questions & Answers

Question

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I occasionally eat potatoes, corn, and white rice.

I mostly eat meat, eggs, veggies, fruits, and nuts.

When I was eating SAD, it seemed I had no problem eating "safer" grains.

Yesterday I had some organic potato chips, 1 corn on the cob (organic), and wild rice hotdish my mom made (Hamburger, green beans, and wild rice).

3 hours later, heart burn kicked in (or indigestion?). I know that I ate more inflammatory foods, but why does it wreck havoc on me now, when it didn't on the SAD diet? (Or did it, and I didn't notice it as much?) Has my body become so used to eating healthy, that when I throw in a few grains, it freaks out?

I'm confused how consuming some "safer" grains still do damage?

Any advice or insight?

flag	asked Aug 1 at 15:54 Ben Nash 2,852●2●15●46

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"Has my body become so used to eating healthy, that when I throw in a few grains, it freaks out?" Probably. – April S.♦ Aug 1 at 16:14

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Why though, April? This is exactly what I wanted to address with paleohacks.com/questions/139441/… – Korion Aug 1 at 17:33

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Welcome back, green Dino! How are you :) – VB Aug 1 at 17:40

Hope not. But this something I see rationalized quite a bit on these boards. If one could eat and do well on something, then stops eating that and subs with something else for a while, then goes back and eats that original item again but this time is unable to do well on it how is that person not worse off than before? Way I see it that person has come out weaker than. Store. They now have a more limited menu available to them. Wouldn't it be better to be able to function running off of a wider rather than narrower set of choices? – ben61820 Aug 1 at 19:50

Should read "weaker than before" not "Store" – ben61820 Aug 1 at 19:50

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August · Answer 1 · 2012-08-01 17:10:29Z UTC

In some cases there are enzymes that our bodies rapidly cease to make to deal with stuff not continuously present in our diet. I found this to be the case with good stuff- Omega 3s. It took me a while to be able to take any sort of decent dose because it would make me feel like I had hayfever. I had to start with a ridiculously small dose and work my way up.

Another reason is that low-level auto-immune responses (inflammation, etc...) can cover a multitude of hurts. You still get hurt, but the chronic defense the body must put on in SAD situations means you aren't likely to notice the damage. I notice this with red wine nowadays- it leads rather directly to sore joints, especially my knees. I haven't figured out why yet, but I am pretty sure the same damage was happening before, but that I didn't notice it back when I ate SAD because the inflammation hid the symptoms.

So you are having an acute response that, subjectively seems stronger, because the chronic response is no longer there. The most likely culprit is whatever the potato chips were fried in. It is very likely the organic brands fry their stuff in Omega-6 laden plant oils.

VB · Answer 2 · 2012-08-01 16:16:56Z UTC

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Watch this video:

http://towncenterwellness.com/resources-products/gluten-free/what-is-gluten-sensitivityintoleranceceliac-disease/

It might explain things for you.

answered Aug 1 at 16:16

VB
12.4k●1●7●40

Why am I more sensitive to grains when on Paleo than when I was on SAD?

2 Answers