I have been on an all-meat diet for over a year, and I'm very happy with it. I saw drastic health improvements even over a very low carb diet. My doctor is mostly happy with it, but he often urges me to eat some non-starchy green vegetables, as he has the idea that that would be optimal. I always say "maybe one day".
Well, I've been at this long enough that I'm ready to try some experiments about what my body will tolerate, just to see what happens. I've thought about adding some so-called "safe starches", but I think what I'd like to try first is a green vegetable, partly out of respect for my doctor, whom I really like working with.
So what is the least likely to hurt me? Ideally it should be low in common problem compounds like oxalates, salicylates, lectins, whatever it is in brassicas that is a problem for thyroid, etc, but I'm not sure what that leaves or what other compounds to avoid. Any ideas or resources appreciated!
ETA: And what about seaweeds? Any toxin issues with those?