*Starch-Free Success Stories* Guest Blog: Paul Schmid
Meet Paul Schmid. The picture above is of him last summer during a 124-mile backpacking trip along the Pacific Crest Trail in Washington State – something he admits he would not have been able to do if it weren’t for the low-starch diet. I didn’t know Paul when I started my starch-free journey, but I wish I had. I think of him as a trailblazer. His story is inspiring. His advice is applicable. His success is evident. Thank you, Paul, for sharing your story!
Paul’s post is part of the “Starch-Free Success Stories” series.
My Story:
I’ve had AS since 1993. My pain and stiffness increased over the years from a mild annoyance to a disturbing level of daily pain. I would wake up in the middle of the night with my ribs frozen into place, leaving me barely able to breathe. I could not do even one sit-up because my back would not flex. Simply rolling over in bed was an exhausting ordeal. Visiting a dentist, it would take at least five minutes for my spine to relax enough so my head would hit the back of the chair. But worst of all, pain occupied my mind almost constantly.
My doctor who had diagnosed me clearly looked upset as she informed me there was no cure and handed me a prescription for mega-doses of ibuprofen.
Eventually, I was on pain suppressants round-the-clock. By 2001 there was a growing list of things I could not or simply did not want to do. I looked gaunt and sickly.
In October 2001 I started a no-starch diet. I was able to stop taking all painkillers by March 2002. By 2006 I had gained back all my spinal mobility and to this day experience no pain at all unless I eat a basket of fries or some of that really fabulous double chocolate cake.
I have informed doctors and rheumatologists that I am on a diet that has eliminated my pain and stiffness and have received patronizing nods but no questions. A patient’s real experience is clearly not as valid as a drug company’s brochure.
Sometime after 2006 I gradually transitioned into a low-starch diet (LSD). I learned that my body would allow small amounts of starch since (in my assessment) I had reduced the population of the klebsiella pneumoniae to such a degree that my immune system would not react to starch the way it had with a full
population of the klebsiella in my gut.
I still predominantly avoid grains, potatoes, beans, rice, and peanuts.
My diet largely consists of vegetables, fruits, meats, nuts, seeds, eggs, dairy, and a little chocolate.
For snacking I always make a big bucket of what the American Boy Scouts called GORP: a mix of dried fruits, dates, nuts, seeds, and coconut flakes. I always carry some with me especially while traveling. For convenience, I will also sometimes purchase Lara Bars, Pure Protein Bars, and beef jerky.
I believe exercise is crucially important to maintain flexibility, but I don’t follow any rigid routine, instead, I stay active in many ways.
Once I was pain-free I was able to return to all my previous activities, mainly kayaking and backpacking. An interesting puzzle was coming up with foods to bring backpacking, as generally pre-made backpacking food is loaded with starch. At first, I bought a selection of freeze-dried meats
and veggies and made my own meals, but I’ve simplified things and have provided a list at the
end of this article.
My advice to those just starting the diet is to take it slowly at first; a problem for me was to come up with a variety of foods I could ADD to my diet. Taking out bread, rice, potatoes, etc., left a gaping hole, and what I didn’t want was to go hungry -eat starch out of desperation- then feel as if I was failing.
In the beginning, it was also essential for me to increase my consumption of fats. It seemed as if my body needed time to adjust to this new diet and learn to process enough nutrients from it, so I was hungry all the time. To alleviate this I took small spoonfuls of coconut oil. I needed the energy! I don’t have to do that anymore, but I still put coconut flakes in my GORP.
I believe fat is healthy, and regularly make bone broth soup for myself. I am 63 years old and still wear the same 30” waist-size jeans as I did in High School.
My Typical Daily Diet:
Breakfast:
2 eggs with diced ham, roasted red peppers, olives, sun-dried tomatoes, cheese, and fresh breakfast sausage.
OR:
Coconut flour muffins, plain whole milk yogurt with fruit, and some added protein powder. I also include fresh breakfast sausage.
Lunch:
Bone broth soup with meat and veggies.
OR:
A salad with cold meat and veggies. I generally throw in some kim-chee, pumpkin seeds, and hemp seeds as well.
Dinner:
Here is where variety shows up. Meat with a salad or cooked veggies. Yup. That’s kinda it. Seriously, I have enough differences in recipes, spices, flavors, and cooking methods to never get bored. I’ve been collecting no-starch recipes for 20 years now!
How I go bad:
Pizza, (I do give the crust to my fiancée) a sandwich (with the bread!), a few cookies, potato chips, and French fries. I don’t know how they show up on my plate but I don’t want to hurt their feelings, so I eat them. Once or twice a week perhaps. Not consumed in bulk.
If I get a flare:
I take one enteric-coated garlic tab as an antibiotic to kill Klebsiella. Only have to do this maybe once a year at most. I must point out that I was no-starch for 5 years before I began to relax my strict NSD. I am fortunate that the diet has worked well enough for my body to be somewhat tolerant of occasional starch.
Backpacking food list:
Jerky, GORP, powdered bone broth, coconut oil, almond butter, dried fruit, protein bars. — My hiking buddy and I have a cocktail hour after we set up camp, featuring Bourbon, olives, Smokehouse Almonds, and cheese crisps. (All loaded with energy-restoring calories, fats, and protein I might add!)
Paul Schmid is an artist and freelance illustrator/designer. You can learn more about his work @ www.paulschmidstudio.com.
Disclaimer: Starch-Free Feasting may discuss topics related to diet and nutrition. The information provided on this website is for informational purposes only. Consult a physician or medical professional before making changes to your diet and medication. You assume the risk of any potential injury that may result.
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