My bad knee would NOT stop hurting. Accidental wheat contamination is always possible when eating other people's cooking, especially in restaurants. A few days at my daughter's house, eating mostly my own cooking: inflammation was down in the whole-body sense, but the knee still gave me trouble. I treated with Tiger Balm, which felt good but wasn't curative. I came home and treated with heat, which also felt good but wasn't curative. I started thinking.
The higher-target carb allowance gave me more freedom in vegetable choices. I wasn't eating exclusively from any particular source, but the one time i ate parsnips certainly wasn't a problem. The two times i ate rice/risotto were extremely unlikely to be the difficulty, because i've indulged modestly in rice dishes without problems over the last couple of years. The sporadic use i've made of my sourdough rye doesn't fit the pain pattern, and i haven't touched other grains.
But it could be the potatoes. I haven't eaten much at a time, but i have eaten them a couple of times a week for the last few. I KNOW nightshades can give me trouble. I think i've read that some people specifically have joint pain from their use. Damn.
I still think that i lose weight better with slightly lowered protein intake, in the "Optimal" range, which Lutz also seems to recommend (just read his book, too). Their plans are convenient when i spend time around other people (as i do when traveling and since my husband retired). "Strong Medicine" was great while i was home by myself for weeks on end, but harder to stick to when other people are around. Since my guts don't really like lettuce salads, potatoes looked like a viable alternative, but i'm extremely doubtful about that now.
So i'm off the potato truck for the time being -- i've got to get rid of the knee pain before i test it again. Not sure what i'll put in their place! I'm not that enthusiastic about carrots and turnips. Plantains, maybe? The only place to get decent Japanese sweet potatoes is across town, and they don't keep well (and i HATE "garnets" -- damned sugar-bombs).
This is probably the time to experiment more with the "pseudograins" -- things like quinoa and buckwheat. It must be admitted, the blossoming spring weather encourages the use of more fresh ingredients, and the thought of tabouli salad made with quinoa instead of bulgur is making my mouth water.... I just need to make sure that my use of tomatoes and peppers doesn't do the same thing that the potatoes have apparently done!