Re: Fructose Intolerance and Diet

[Guest guest]

Marilyn,

Thank you for posting all this great information. I do have three

questions, though.

> Technically, fructose is a monosaccharide, and is

> legal, but equally clearly, it is not the same as glucose or

dextrose.

1. Is fructose possibly as hard as galactose to digest? I know a

number of people do better draining their yogurt.

> So if a person is not absorbing the fructose, and

> they are eating a fair about of high fructose

> foods, they could, in fact, be continuing to feed the bad bugs.

>

> That's a beastly discouraging thought.

2. Do you think a person who is really battling yeast/bacteria might

not have trouble " digesting " fructose, but rather absorbing it

before " they " do?

> Summer squash like the crook neck yellow squash, is a royal

> pain to peel, I might add, which is why I use

> zucchini a lot. (That, and I'm just not fond of

> squash rind.)

3. I assumed that with squash I could cook them really well and just

scoop out the insides to eat. Is this correct or do they really need

to be peeled before they are cooked?

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

Thank You!!

Orlinda - OR

Celiac - 2006

SCD - Sept. 2007

[Guest guest]

Marilyn,

I know you've been pretty busy, but just in case this was lost in the

yogurt confusion, I am resending it. I would appreciate any advice or

comments you have. (or anyone else, too) I did just start taking

Candidase last night to help with the yeast and bad guys.

>

> Marilyn,

> Thank you for your patience and your wise council. I guess I don't

> know my squashes as well as I thought. I was thinking of the yellow

> summer squash " Butterstick " (just looked it up in our new

Territorial

> Seed Catolog) and was confused cause I didn't think it was hard to

> peel. The one you were talking about was right below it and now I

> understand. :0)

>

> Seeing that I am at the beginning of the diet again, my fruits are

> limited and I'm not sure that I am getting what you'd consider to

be

> a good amount of carbs. Bananas are the only fruit on the first

stage

> that are " okay " when lowering fructose, but I can't seem to find

any

> that are brown spotted AND ripe with no green. (It's so sad how

much

> fruit rots before it gets ripe.) I am eating zucchini (peeled and

> cooked) and spinach, and finishing the grape juice I'd bought I'm

> having 1/2 cup of it with 1/2 cup of water for each meal. We just

got

> a bunch of oranges so I'll be switching today to diluted orange

> juice. I tried to introduce applesauce last week but the yeast

flared

> up and I could tell it caused some bloating.

>

> Thanks for your time.

> Orlinda - OR

> Celiac - 2006

> SCD - Sept. 2007

>

> > Only squash I know which is usually cooked before

> > being scooped are the winter squashes, like

> > butternut. <tapping foot> Do the directions in

> > BTVC say " cooked and peeled " ? Or do they say, " peeled and cooked " ?

> >

> > I find I do better if it's peeled before cooking

> > -- when I eat out, that's not often an option,

> > and peeling after cooking doesn't do as well for

> > me as peeling before cooking. (I've gone through

> > four vegetable peelers in the last six years! <grin>)

> >

> >

> >

> > — Marilyn

> > New Orleans, Louisiana, USA

> > Undiagnosed IBS since 1976, SCD since 2001

> > Darn Good SCD Cook

> > No Human Children

> > Shadow & Sunny Longhair Dachshund

> >

>

[Guest guest]

Orlinda,

Well, it is sometimes hard to keep the names of all the different kinds

of squashes straight, and to figure out whether they are summer or

winter. Butternut, butterstick, butter cup.... heh. I won't be surprised

if the anti-fat lobby wants the names changed because they think the mere

mention of butter is dangerous. (Hey, we might stop using margarine if we

knew an alternative existed!)

For bananas, I buy them green and ripen them at home. You're not likely

to find them that way at the store. I use a widget kind of like this

one:

http://www.stacksandstacks.com/html/10632_banana-tree-and-fruit-bowl.htm

(There are others, less expensive, which don't include the fruit bowl.) I

actually have two. One to keep the current batch of bananas on and one to

hang ones for ripening.

Typically, as long as the bananas have plenty of brown spots all over

then, they are OK, even if there is a bit of green right at them

stem.

>> Seeing that I am at the beginning of the diet again, my fruits

are limited and I'm not sure that I am getting what you'd consider to be

a good amount of carbs. Bananas are the only fruit on the first stage

that are " okay " when lowering fructose, but I can't seem to

find any that are brown spotted AND ripe with no green. (It's so sad how

much fruit rots before it gets ripe.) I am eating zucchini (peeled and

cooked) and spinach, and finishing the grape juice I'd bought I'm having

1/2 cup of it with 1/2 cup of water for each meal. We just got a bunch of

oranges so I'll be switching today to diluted orange juice. I tried to

introduce applesauce last week but the yeast flared up and I could tell

it caused some bloating. <<

Well, if you check with Fit Day, you'll find that your 1.5 cups of grape

juice have 56 grams of carbs. The same amount of orange juice has 41

grams. 1.5 cups of mashed bananas has 79 grams.

Atkins' formula for on-going low carb was anywhere between 60-90 grams,

depending on your activity level, so my guess is that if you are over 90

grams, you're not doing low carb. If you're really concerned, you can get

test strips which allow you to check for ketones in your urine. If you

have them, you aren't getting enough carbs.

The ketogenic diet (which requires medical supervision) is used for

seizure control in some children. It calls for four grams of fat for

every gram of protein and carbohydrate. I remember Patti, whose daughter

had seizures, saying SCD was much, much easier than the ketogenic diet.

She said that it was very, very hard to keep a child ketogenic.

Remember that carbs are in other food besides fruit.

Was the apple sauce made with the peels on the fruit, or was the fruit

peeled before cooking? Apple peel is very high in pectin, which can cook

into the sauce if left on, and pectin can be a problem.

—

Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund