One of your five pillars of healthy eating is: “Variety - Consume a variety of foods in each of the recommended food groups.”
https://www.drmcdougall.com/forums/viewtopic.php?f=22&t=37450You also wrote, echoing Dr. McDougall and others: “Many cultures around the world have survived, (and even thrived) on very limited food supplies with very limited varieties of the foods. Not only the Okinawans and Chinese centenarians on mostly sweet potatoes but also the Tarahumara's & the Pima's in the Sierra Madre's Mountains of Mexico on corn and beans, the Papau of New Guinea, the Irish on potatoes, etc, And of course, the simple variety available to them changed somewhat over the course of the year.”
https://www.drmcdougall.com/forums/viewtopic.php?t=8179 My impression is that traditional diets have had much more variety in vegetables and fruits than in starches.
I am gluten sensitive and for starches have been eating mostly potatoes, sometimes brown rice, quinoa and buckwheat. I am leery of rice due to arsenic.
I recently ground unpopped popcorn and made a nice polenta. I can get it for 1/3 the cost per calorie of potatoes, the cheapest other starch. I would like to eat a lot more of it, if I can do so safely. Home nixtamalization is too labor-intensive.
From what I’ve read, it seems reasonable to think that un-nixtamalized corn should not be a major part of one’s diet. If you have any input on this, I’d be interested.
