Nightshade Questions

[ksymonds84]

For the last few weeks I've been having GI problems again and achiness in my left foot, knee and sometimes hip. I know I've been careful with gluten. I asked my local celiac sprue association leader and she suggested that I eat alot of nightshades (especially recently with the fresh roasted green chile's, we've put them in almost everything) and to eliminate them for awhile to see if that helps. I know to eliminate tomatoes, potatoes, peppers, eggplant (wouldn't eat that anyway!) and I don't use tobacco products. The tomatoes will be the hardest since I love gluten free pizza on Sundays. Has anyone found that they can add back nightshades or some of them later after healing? Also, does cooked tomato sauce vs. fresh make a difference?

For supplements I have added B12 (I can't take the sublingual, I get a canker sore under my tounge everytime, I'm sensitive to all fake sugars, tried different brands too, so I take nature's essensials gluten free B12 slow release) and a Calcium with Magnesium for the joint pain. Been doing this for two weeks and just a little more energy but still achy so maybe the elimination of nightshades will help?

[ShayFL]

Hi Kathy,

I cut out the nightshades too. You got it right....ALL peppers, tomatoes, tomatillos, potatoes, eggplant and tobacco.

Black Pepper is NOT a nightshade.

I found a product called "Nomato" which you could try to use on your gluten-free pizza. The Gluten Free Mall sells it. It is a bit pricey, but for that special treat. We like it on meatballs too.

I have been able to cautiously add back in small amounts. I LOVE LOVE curry (both thai and Indian). Only dong some Indian right now that has a pinch of red pepper. I have not braved an actual tomato yet (but I do miss them). Potatoes are out for me for life. They give me weird seizure type experiences in the middle of the night. No thanks!

As for B12 I found Pure Encapsulation's B12 liquid sublingual. It has glycerin and stevia and no fake sugars. I also use a topical by HPL (Health Pro Labs).

[purple]

You can find some no-tomato substitute recipes (and lots of others) @

Open Original Shared Link or Open Original Shared Link

click on recipes...then sauces

Fun place to spend an hour

[ksymonds84]

Hi Kathy,

I cut out the nightshades too. You got it right....ALL peppers, tomatoes, tomatillos, potatoes, eggplant and tobacco.

Black Pepper is NOT a nightshade.

I found a product called "Nomato" which you could try to use on your gluten-free pizza. The Gluten Free Mall sells it. It is a bit pricey, but for that special treat. We like it on meatballs too.

I have been able to cautiously add back in small amounts. I LOVE LOVE curry (both thai and Indian). Only dong some Indian right now that has a pinch of red pepper. I have not braved an actual tomato yet (but I do miss them). Potatoes are out for me for life. They give me weird seizure type experiences in the middle of the night. No thanks!

As for B12 I found Pure Encapsulation's B12 liquid sublingual. It has glycerin and stevia and no fake sugars. I also use a topical by HPL (Health Pro Labs).

Thanks Shay,

Do you have problems with Paprika? I know it belongs to the pepper family. Also, what about ketchup and barbeque sauce? I plan on being strict to see if going nightshade works but hate to think about life without ketchup and barbeque ribs! I will look into the b12 you suggested.

[ShayFL]

One of those un-tomato sauces had paprika. Paprika is a nightshade.

But this one is basically the exact recipe for Nomato:

Open Original Shared Link

[ShayFL]

Nomato makes Ketchup and BBQ sauce, but I have not tried them yet.

[ksymonds84]

You can find some no-tomato substitute recipes (and lots of others) @

Open Original Shared Link or Open Original Shared Link

click on recipes...then sauces

Fun place to spend an hour

Purple,

Great links. Did you try the no tomato sauce recipe? If so what did you think? I like just garlic and olive oil sometimes on my pizza as a sauce but no I will eventually get tired of it and want something that tastes like tomato sauce. I will look into the nomato sauce shay is talking about as well. Thanks ladies

[purple]

Purple,

Great links. Did you try the no tomato sauce recipe? If so what did you think? I like just garlic and olive oil sometimes on my pizza as a sauce but no I will eventually get tired of it and want something that tastes like tomato sauce. I will look into the nomato sauce shay is talking about as well. Thanks ladies

No, sorry...I only tried reading all those recipes

I had fun though

[hawaiimama]

What about a pesto sauce. that is pretty easy.

I do a spicy thai chili chicken pizza with a thai sauce instead of tomato, goat cheese, broccoli and proschuto (sp). I generally put sundried tomato on it too. Its YUMMY.

[sickchick]

I came up with a Lemon Artichoke Pesto recipe and use it to cover pizza shell

it's a little bit of garlicky-lemonney love

Here's the recipe:

Lemon Artichoke Pesto

Gluten Soy Dairy & Nightshade Free

Can be served on your favorite gluten free pasta, or as a base on your favorite pizza shell!

You could serve it on top grilled salmon, or on toasts too! Top a baked potato with it...

2 cups artichoke hearts

1/4 cup fresh basil leaves

fresh lemon juice,and zest, from one whole lemon

1/4 cup pine nuts (or almonds)

2 fresh garlic cloves, peeled & chopped coarse

1/4-1/2 cup olive oil (depends on how thick you like it!)

1/4 ts kosher or sea salt

*1/2 cup parmesan, if your diet allows

Put all ingredients, minus olive oil (& parmesan) secure top and turn on low, after about 45 seconds, start to drizzle olive oil through the hole in the top.

Stop once or twice to scrape down sides and check for consistency. When you are happy, (and if your diet allows) add parmesan. Check and adjust salt too!

Enjoy!

[ksymonds84]

awesome recipes ladies!

Collette, can I go light on the lemon juice or will it screw up the recipe. I have a problem with citrus fruits but can handle like a tablespoon of lemon in a recipe.

[purple]

In case anyone is interested, I came across this recipe a few minutes ago. Its from Pillsbury's, Pasta, Breads & Pizza Snacks. I don't know if garlic is a nightshade???

Garlic Pesto Sauce

4 garlic cloves

4 cups lightly packed fresh basil leaves, rinsed, patted dry

1 cup olive oil

1/2 cup pine nuts or blanched almonds

1 tsp. salt

1 1/2 cups grated fresh Parmesan cheese

Food processor directions: In food processor bowl with metal blade, process garlic until finely chopped.

Add remaining ingredients except cheese.

Process until smooth and well blended. Stir in cheese.

Use immediately or store in jar with tight fitting lid.

Refrigerate up to 1 week or freeze for longer storage.

Serve over hot cooked pasta or as an ingredient in appetizers or soups.

4 (1/2) cup servings.

[ShayFL]

Thankfully garlic is not!!

[ksymonds84]

Thankfully garlic is not!!

Yes, I agree, I put love garlic and onions!

I didn't have time to go to the store so I made Collette's recipe minus the artichokes and added chopped basil leaves, made a very yummy pizza base. I will try with the artichokes next sunday. Purple, nice to see a recipe that can use almonds also, Pine nuts are so expensive!

[RiceGuy]

In my experience, avoiding nightshades made a huge difference. I haven't tried them since, so I don't know if they'll still cripple me like they were doing.

[VioletBlue]

What is it that makes the pizza spicy if it's not a nightshade?

That's one of the things I miss, hot spicy foods. Heat is usually generated by a pepper.

And sundried tomatos are nightshades.

What about a pesto sauce. that is pretty easy.

I do a spicy thai chili chicken pizza with a thai sauce instead of tomato, goat cheese, broccoli and proschuto (sp). I generally put sundried tomato on it too. Its YUMMY.

[ShayFL]

I have cautiously been eating a tiny amount of red pepper/cayenne here and there with no problems so far. But I had cut them out for a very long time. I dont plan on overdoing it. Not making spaghetti sauce anytime soon.

[RiceGuy]

What is it that makes the pizza spicy if it's not a nightshade?

That's one of the things I miss, hot spicy foods. Heat is usually generated by a pepper.

And sundried tomatos are nightshades.

Black pepper is not a nightshade. There are a number of spices which will help get the flavor you seek. If you want the taste of curry powder, you can look up your favorite brand to see what spices they put in it, and just leave out the nightshades. Add black pepper instead of red pepper and paprika, etc. I suppose mustard seed might give certain dishes a kick, as would horseradish I think.

My favorite spice for pizza was always whole celery seed.

[ShayFL]

Black pepper, ginger and mustard add a little heat to curries. Those are good with Indian. I did exactly as RiceGuy said and put everything in my curry powder except the red pepper. It turned out yummy. Traditionally, Indian curry powder did not contain chillies, rather a frangrant blend of turmeric, cumin and coriander seeds, fenugreek, cloves, ginger, mustard seeds, cardamon, cinnamon and black pepper. Chillies were introduced to India in the 17th century by the Portuguese and became favorable because they were a cheap way to add heat and spice.

I found a delicious kale soup recipe that called for ginger and black pepper. I tripled the amounts they suggested. It was nice and spicy. A fair amount of heat too.

Cumin adds a mild amount of heat to foods.

This will help with Indian curries, just sub ginger for Cayenne

Open Original Shared Link

Hot peppers increase intestinal permeability. This is something to consider in Celiacs, Gluten Intolerant and Food sensitive (leaky gut) individuals:

Open Original Shared Link

This study states that BLACK PEPPER, BAY LEAF and NUTMEG make the tight junctions tighter (a good thing) to keep large molecules out of the blood stream.

[ksymonds84]

Cumin adds a mild amount of heat to foods.

This will help with Indian curries, just sub ginger for Cayenne

Shay,

I make a Drunken Chicken recipe with rum, pineapple juice (cooked doesn't bother me) etc but what gives it a nice kick is the bottled chopped ginger! If anyone is interested, I will post the recipe. I also put Cumin in my white chicken chili and that does add a little heat. I plan on making it soon minus the chile (at least for me, don't want to deprive my husband, he loves them and we went to so much work after getting some roasted!).

[ksymonds84]

In my experience, avoiding nightshades made a huge difference. I haven't tried them since, so I don't know if they'll still cripple me like they were doing.

I don't want to jinx myself since I've only given them up since Saturday, but my left foot that has been in pain for two months is starting to let up. I accidentaly glutened myself at a Rockies game sunday night with a salad dressing I thought sounded safe so still feel hung over digestive wise so hopefully I will tell a difference there as well soon.

[ShayFL]

We love recipes.

Drunken chicken sounds good.....bring it on!

[ksymonds84]

We love recipes.

Drunken chicken sounds good.....bring it on!

Here ya go! This recipe is from "Desperation Dinners" by Beverely Mills and Alicia Ross

4 chicken breasts

1 6 ounce pineapple juice

1/4 cup La Choy soy sauce (or other gluten free soy sauce)

1/4 cup either light or dark rum

1 tsp minced bottled ginger (asian food aisle or store)

1 tsp chopped bottled garlic

2 to 3 bunches thinly sliced green onions, whites included to equal 1 1/2 cups

5 ounce can of sliced water chestnuts

3 tablespoons cornstarch

1/4 cup of water

2 1/2 cups quick cooking rice (quinoa, rice noodles, or other grain would be good too)

1 tablespoon peanut oil or other oil

First make your marinade with the pineapple juice, soy sauce, rum ginger and garlic. Cut partially thawed chicken (easier to cut) into bite size peices and add to marinade. While marninading chop up the green onions and make rice(cover to keep warm when done). Heat a tablespoon of oil in a large non stick skillet on medium. When hot Use a slotted spoon and add chicken to the skillet reserving the marinade. Cook chicken 3 minutes stirring occasionally. Add green onions and cook another 4 minutes. Meanwhile mix cornstarch and water in a small shakeable container making smooth, add to marinade. After chicken is no longer pink add marinade and waterchestnuts to skillet. Cook another 2 to 3 minutes. Serve over the rice. This meal takes about 25 minutes from start to finish. You can make the marinade and marniate your chicken in advance if you wish.

[ShayFL]

Im not eating grains. So here is what I am going to try. Dumping all of the ingredients in the crock pot and cooking on low heat from breakfast till dinner. I think it will be super. I will put over cabbage I think....sauteed cabbage sounds good for this meal.

[ShayFL]

I put the "Drunken Chicken" in the crock earlier. Will have it for dinner. Here is my version for the crock pot:

4 chicken breasts

2 - 8 ounce cans pineapple chunks (it is what I had)

1/4 cup Fish Sauce (it is what I can have NO SOY for me)

1/2 cup light rum

4 tsp minced bottled ginger (asian food aisle or store)

4 tsp chopped bottled garlic

1 large white onion chopped

2 - 5 ounce cans of sliced water chestnuts (juice and all)

6 tablespoons arrowroot powder (no corn for me)

1/2 cup of water

1/4 cup sesame oil

1 tsp black pepper (I want it with a little heat)

(tasted with finger and added some regular sea salt to my liking)

Will let you know!!