I went to the website that one of the ladies listed (battling to find her mail in that thread now), and made a summary for my own uses of the dietary sources of Inositol. I react strongly to what I eat and my ppd is relatively mild so I am just upping my dietary inositol vs taking the supplement which is anyhow hard to find in my area. I am finding that it is helping me to do this.
Here is my summary in case anyone else wants to try this, or feels as I do that supplements 'take' best when taken with a diet that includes the active ingredients in order to cue the body.
The good news is that Inositol seems to survive freezing, cooking and canning. The numbers used below are the coding that the researchers Clements and Darnell use and give an idea of relative Inositol content of ordinary portions of food. This is my own rough and reduced summary of their more detailed tables.
In the super group (200 plus) are grapefruit, orange, mandarin orange, cantaloupe, great northern beans, kidney beans, English peas, stone ground wheat, rutabaga.
In the really high group (100 - 200) green beans, pole beans, lima beans, split peas, blackeyed peas, wax beans, limes, blackberries, artichokes, okra, kiwi fruit, nectarines
In the high group (50-100) mango, prunes, potatoes, pumpkin, soya beans, carrots, peaches, pears, watermelon, cherries, apricots, acorn squash, white kidney beans, pinto beans, butter beans, peanut butter, eggplant, brussels sprouts, cabbage, asparagus, peppers, collards, tomatoes, zucchini
In the medium group sit other fruit and veg and nuts and grains, and in the really low group (often lower than 10) sit meats and fish.
However, many foods which my educated guess suggests may be high in inositol, such as alfalfa sprouts, spirulina and wheatgrass juice, do not seem to me to have been tested by these researchers as yet.
Here is my summary in case anyone else wants to try this, or feels as I do that supplements 'take' best when taken with a diet that includes the active ingredients in order to cue the body.
The good news is that Inositol seems to survive freezing, cooking and canning. The numbers used below are the coding that the researchers Clements and Darnell use and give an idea of relative Inositol content of ordinary portions of food. This is my own rough and reduced summary of their more detailed tables.
In the super group (200 plus) are grapefruit, orange, mandarin orange, cantaloupe, great northern beans, kidney beans, English peas, stone ground wheat, rutabaga.
In the really high group (100 - 200) green beans, pole beans, lima beans, split peas, blackeyed peas, wax beans, limes, blackberries, artichokes, okra, kiwi fruit, nectarines
In the high group (50-100) mango, prunes, potatoes, pumpkin, soya beans, carrots, peaches, pears, watermelon, cherries, apricots, acorn squash, white kidney beans, pinto beans, butter beans, peanut butter, eggplant, brussels sprouts, cabbage, asparagus, peppers, collards, tomatoes, zucchini
In the medium group sit other fruit and veg and nuts and grains, and in the really low group (often lower than 10) sit meats and fish.
However, many foods which my educated guess suggests may be high in inositol, such as alfalfa sprouts, spirulina and wheatgrass juice, do not seem to me to have been tested by these researchers as yet.
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