Fructose vs Glucose and yeast

[Guest guest]

I've been thinking, and does it make a difference whether fruit has a

higher percent of fructose or glucose? On the candida pages for this

group, the fruit listings were based on total carbohydrate content.

Does the fructose percentage make a difference in the effect the fruit

has on yeast? With all the talk about frutose having different

digestion and all that, I'm wondering if the yeast would be more

likely to eat the fructose than glucose, if the glucose is absorbed

right away? Just thoughts, but I thought I'd throw them out there and

see if I could learn something..

Peace =)

Alyssa 15 yo

UC April 2008, dx Sept 2008

SCD June 2009 (restarted)

No meds! (except for the stupid iron pill I have to take that is SO

illegal)

[Guest guest]

I think it might. In Dr Mark Pimentel's book on IBS (he postulates

a bacterial cause but his treatment is massive antibiotics), he has an

interesting section on the length of time various foods take to get

through the gut before they are fully digested. I remember dairy

takes the longest, thus is the most suspect as far as being available for

bad bacteria. I loaned the book to my doctor and need to get it

back so I can't look it up right now. But anyhow, he said that things

that get digested sooner are less available for bad bacteria and this

seems to be another slant at what we know about monosaccharides,

etc. I would expect fructose and glucose might be different, but...

very much???

I've been thinking, and does it make a difference whether fruit has a higher percent of fructose or glucose? On the candida pages for this group, the fruit listings were based on total carbohydrate content. Does the fructose percentage make a difference in the effect the

fruit has on yeast? With all the talk about frutose having different digestion and all that, I'm wondering if the yeast would be more likely to eat the fructose than glucose, if the glucose is absorbed right away? Just thoughts, but I thought I'd throw them out there and see if I could learn something..

[Guest guest]

I think it might. In Dr Mark Pimentel's book on IBS (he postulates

a bacterial cause but his treatment is massive antibiotics), he has an

interesting section on the length of time various foods take to get

through the gut before they are fully digested. I remember dairy

takes the longest, thus is the most suspect as far as being available for

bad bacteria. I loaned the book to my doctor and need to get it

back so I can't look it up right now. But anyhow, he said that things

that get digested sooner are less available for bad bacteria and this

seems to be another slant at what we know about monosaccharides,

etc. I would expect fructose and glucose might be different, but...

very much???

I've been thinking, and does it make a difference whether fruit has a higher percent of fructose or glucose? On the candida pages for this group, the fruit listings were based on total carbohydrate content. Does the fructose percentage make a difference in the effect the

fruit has on yeast? With all the talk about frutose having different digestion and all that, I'm wondering if the yeast would be more likely to eat the fructose than glucose, if the glucose is absorbed right away? Just thoughts, but I thought I'd throw them out there and see if I could learn something..

[Guest guest]

I think it might. In Dr Mark Pimentel's book on IBS (he postulates

a bacterial cause but his treatment is massive antibiotics), he has an

interesting section on the length of time various foods take to get

through the gut before they are fully digested. I remember dairy

takes the longest, thus is the most suspect as far as being available for

bad bacteria. I loaned the book to my doctor and need to get it

back so I can't look it up right now. But anyhow, he said that things

that get digested sooner are less available for bad bacteria and this

seems to be another slant at what we know about monosaccharides,

etc. I would expect fructose and glucose might be different, but...

very much???

I've been thinking, and does it make a difference whether fruit has a higher percent of fructose or glucose? On the candida pages for this group, the fruit listings were based on total carbohydrate content. Does the fructose percentage make a difference in the effect the

fruit has on yeast? With all the talk about frutose having different digestion and all that, I'm wondering if the yeast would be more likely to eat the fructose than glucose, if the glucose is absorbed right away? Just thoughts, but I thought I'd throw them out there and see if I could learn something..