I don’t like the foods on the list; what are some other sources of starchy and fibrous carbohydrates I can eat?
Usually people find after taking some time integrating those elements of supportive eating that do feel comfortable, variety becomes less of an issue. Don’t stress right now over trying to make the meals perfect. Instead try to make them comfortable and as close to supportive as is comfortably possible. When considering the lists offered in the program itself, at first glance you may find the lists appear limited, but if you consider “whole grains” as a starchy carb, walking into a natural market will reveal scores of different grains, many with their own unique flavors and textures. Corn, peas, and tomatoes are starches, and legumes and beans (all varieties) have starchy and fibrous components. Just-ripe bananas can be considered starchy carbs for the purpose of the program. Sweet potatoes, eggplant, taro root, and Jerusalem artichoke (not an actual artichoke, but a sunflower that develops edible tasty starchy components). Asian markets and international markets might also expose you
