Further, I scrape out most of the seeds from fruits and gourds where there are a lot of them and when it isn’t too much trouble. I avoid figs (which are little seed-bags) and I generally eat only canned, crushed tomatoes, which seem to have the seeds filtered out.
I remove most of the seeds from bell peppers, for instance; and I avoid hot peppers because they consist mostly of seeds. (I suspect that "spicy" seeds are the worst offenders, but I haven't tested that idea yet.) I cut cucumbers length-wise and use a spoon to trowel out the seeds.
I avoid flavorings made from seeds: pepper, cumin, coriander, and so forth. I do not know if that step is necessary. It is merely a precaution. Someday I will test seed-based flavorings. In the meantime, I will err on the side of caution. For similar reasons, I now avoid all hot sauces. Recently I do seem to have had a flare-up from using hot sauce regularly. The amount of seeds involved is very small, so I wonder if some other factor is present. Perhaps some seeds, especially the "hot" ones, are stronger, that is, more acid-producing. I do not know.