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Post by Ange on Jul 16, 2010 1:33:21 GMT -5
Hi all,
I was just wondering if anyone knows of, knows, has, or has access to a list of basic vegetables/produce (anything that they stock in the supermarket) that are gluten free, lactose free, wheat free and low in fructose? My partner is currently on a low chemical diet, is gluten free, lactose free and wheat free. I'm trying to come up with a menu, but so far it has proven to be rather difficult since I'm not sure whether one food is high in fructose, low chemical, gluten free etc.
Any help would be appreciated.
Thanks,
Ange
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Post by Tanya Radic on Jun 9, 2011 19:54:02 GMT -5
The sight that the person put about " all nutrition" is a little on the bisas... says " Healthy wheat gluten".
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Post by Melissa Rossi on Jul 11, 2011 19:26:24 GMT -5
I also suffer from all three intolerances. I've never actually met anyone who has all three as well. I basically eat the same 11 things over and over, and unfortunately, it's not very exciting. Everyone reacts differently, but these foods have worked for me: Any meat or fish that is not cured. Eggs/Egg Whites Cabot Cheese (this brand's cheese is 100% lactose free since it is aged past a certain point). Almonds, cashews, pistachios. Potato chips with no corn oil (I like the original Pop Chips). White Potatoes White Rice (not brown) Broccohli Zuchinni Mushrooms Green leafy lettuces (baby romaine and baby spring work for me) Lactaid milk Coffee Olive Oil Salt/Pepper Lemons/Limes Unfortunately, that's it.  Eating out is a nightmare, and finding something sweet to eat is pretty impossible. Wish I had more to tell you...let me know if you discover anything else, lol. |
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Post by Melissa Rossi on Jul 11, 2011 19:27:36 GMT -5
I also suffer from all three intolerances. I've never actually met anyone who has all three as well. I basically eat the same 11 things over and over, and unfortunately, it's not very exciting. Everyone reacts differently, but these foods have worked for me: Any meat or fish that is not cured. Eggs/Egg Whites Cabot Cheese (this brand's cheese is 100% lactose free since it is aged past a certain point). Almonds, cashews, pistachios. Potato chips with no corn oil (I like the original Pop Chips). White Potatoes White Rice (not brown) Broccohli Zuchinni Mushrooms Green leafy lettuces (baby romaine and baby spring work for me) Lactaid milk Coffee Olive Oil Salt/Pepper Lemons/Limes Unfortunately, that's it. Eating out is a nightmare, and finding something sweet to eat is pretty impossible. Wish I had more to tell you...let me know if you discover anything else, lol. |
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Post by clairelouise01 on Jan 6, 2012 2:02:03 GMT -5
My daughter has 3 too.. Wheat, sucrose and fructose. She is 10 and has just recently found out she has all 3.
Any list is helpful at the minute ;-)
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Post by colormist on Jan 10, 2012 11:21:57 GMT -5
Just commenting on Melissa's list. There are a few things she's listed that are very high in fructose. The items I would definitely omit for a HFI diet are:
Almonds, cashews, pistachios.
Broccohli
Zuchinni
Lactaid Milk (not sure what the ingredients are in this,so it might be safe--avoid nut and soy milks)
I think you might also be able to do rice crackers (usually an Asian snack, but you can find them in the gluten-free section).
Puffed rice and rice cakes should be okay.
Also spinach (avoid winter spinach) and green beans.
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Post by dryope on Jul 4, 2013 22:02:39 GMT -5
I know this is an old thread, but since I also have all three, I wanted to add to colormist's suggestions, which are spot-on. In addition, I can't do broccoli, zucchini, mushrooms, lemons/limes, or coffee. So -- some other options: I can handle kefir -- I make it homemade -- since it comes out lactose-free. I bought my grains here: www.culturesforhealth.com. Lactaid tastes too sweet to me, even though it should be OK since it's just milk with the lactose removed. I can't handle the nut-based milks. Rice flour and the starches (tapioca, potato, arrowroot, corn) should be OK. That opens up some possibilities. With a little dextrose, you can make a pretty nice cake, actually. There is some company that makes GF dextrose cakes that my husband says tastes exactly like regular cake. I just scrape off the sucrose-y frosting and it's just fine (it has rice flour, tapioca, and xanthan gum). Ghee has no lactose but still has a lot of vitamins and is almost as good as eating butter (just the consistency is off, but good for frying). Schar's has some GF crackers that I do OK with (http://www.amazon.com/Schar-Naturally-Gluten-Free-Crackers-Packages/dp/B001E5E2F4). Most oils are OK. Raw palm oil, weirdly, has a ton of vitamin e, so that's something to consider. I also flavor things with coconut oil, which has some good nutrients. If you're looking to add flavor to stuff in general, try seeds in conjunction with dried herbs. Penzey's (www.penzeys.com) has some good celery seed, fennel seed, caraway seed, etc. that you can add to oils to infuse them with flavors, along with dried herbs or an unpeeled garlic clove, before sauteeing food. I just throw out the garlic clove when I'm done. Sometimes I add a hunk of onion that I toss at the end, too. As for cheese, I talked to a cheesemonger at a frou-frou place (and I make my own from time to time) and most cheese should be GF by default unless something really weird was done to it. I am usually vigilant about my GF foods, but I let it slide for cheese, as long as there isn't any blue mold on it (usually has a wheat starter). Fish is a big food category and is full of possibilites. Sardines are all safe as long as they aren't canned in tomatoes or something like that (I have learned to like sardines). This place has safe pouched tuna, too(no weird additives): www.vitalchoice.com Theoretically, marmite is safe. There are a few GF soy sauces -- all seem to be OK for me, at least (I can't even handle potatoes.) This one makes any meal fantastic -- it's better than most commercial soy sauces I had before going GF: www.amazon.com/Little-Soya-Gluten-Soy-Sauce/dp/B00ARP2YGGDon't forget tea! That's how I sate my craving for vegetables. Republic of Tea's stuff is all GF, and you can tell from the ingredients if it will have fructose in it. I buy my tea from Teance (www.teance.com), which is a wonderful artisinal tea merchant. I bought a dehydrator to make my own jerky. Something to consider for extreme travel situations. I haven't had the courage yet, since it's bound to be a lot of work for a subpar product. Theoretically, distilled liquor should be OK. I can't stand it myself, so I don't know for sure. |
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arica
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Post by arica on Jul 31, 2013 9:51:49 GMT -5
hi everyone, i really appreciate the nfo on this forum. i checked out the adults & now this one. both very helpful. i have 4 issues; tho i'm wondering if the celiac issue was brought on by the fructose issue over the years. i eat only: small red kidney beans (i cook everything from scratch) thai jasmine organic white rice (mail ordered) plain chicken tenders (frozen with little salt broth added) extra sharp cheddar cheese cooked/melted in mixture of above for at least 8-10 minutes (aged sheep & goat cheese at least 6 mos. i can eat unmelted/uncooked) extra virgin olive oil about tsp/meal water with added salt just started taking antioxidant vitamin via andrew weil vitamin adviser ...i try to eat this 4xs within a 24 hr period costs & accessibility are issues also no constipation problems, tho i have to make sure the rice & beans are in at a ratio that my food does not digest/break down too fast (loose stool). i am quite slight of build & need every trick in the book to keep my weight up. i am very salt sensitive & am on very small amount of blood pressure meds. i went thru an elimination diet & lost my taste for salt; my diet was virtually void of sufficient salt...then developed something like acute Encephaliitis (some swelling of the brain...so had to add back some salt to maintain proper electrolyte levels) -i seem to have severe sensitivity to gluten (celiac disease) -severe sensitivity to fructose cn't tolerate any fruit, vegetables, not even spinach or coconut oil -have throat & sinus swelling if i eat any cow cheese not aged & not melted for at least 8-10 minutes the oldest issue has been the sugar issue where i would go thru the shakes, weakness, extreme hunger, i remember going thru this as a very young girl. i am very sensitive to motion sickness, cn't read in a moving vehicle, must take ginger before flying or boat rides the sugar issues got worst over the years to the debilitating point of systematic shutdown; if i ddn't get some immediate food like a slice of bread that my children would have to get for me. yrs back when i had the diabeties test they give pregnant women, i did not react in the time they allowed but had a reaction perhaps 10-15 minutes after i left the clinic. i have tried a gluten free beer but had a significant reaction cn't do gluten free oatmeal now i take cinnamon when i feel an 'sugar episode' coming on, it works within 5-10 minutes. the last 'sugar episodes' have all been inadvertent contamination when my daughter visited & she cooked fried chicken?  ? i just looked up to find out that wheat flour does have some fructose about 16 mg. i ddn't have the gluten response but the fructose response. i have documented the different symptoms for each 4 issues. i suspect that i am very sensitive to salt but the fructose is like a steroid to the adverse effect of salt sensitivity & i was unknowingly ingesting fructose when i had to go to emergency with very high bp, which i never had b-4. i suspect that the low level salt ntake is managing the bp along with the very low dose of bp meds. the thought of eating sugar/anything sweet makes me loose my appetite & queezy... questions: 1) can we inhale micro particles of fructose in the air & still have an extreme reaction: hypoglycemia, kidney inflamation-pain, numbness, disorientation after waking, vivid dreams etc., i had some intestinal gas & pain but the other issues were more prevalent. 2) after reading the adult thread/forum one poster said her gluten sensitivity & lactose sensitivity decreased after taking fructose out of her diet.... has anyone else experienced this...i am bit anxious about ingesting any gluten or fructose at this point... 3) to be sure...i called the nutrition line for andrew weil vitamin adviser he assured me the vitamin i was taking did not have gluten or fructose...i forgot to ask about sucrose or any sugar...do any of u have problems with supplement cross contamination...where do u get yur supplements? |
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Post by Tammy on Jul 31, 2013 10:42:08 GMT -5
I'm not sure about all your other issues, but Regina can't have the kidney beans. That could be part of the problem. Just a thought.
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Post by colormist on Jul 31, 2013 12:50:02 GMT -5
1) The only time I've ever worried about airborn fructose was when I was touring the Jiffy Mix plant. Sugary substance was definitely airborn and I pulled my shirt over my nose. I've also worried if I was baking cookies (although I worry more about accidentally licking my fingers). 2) Not sure on this one. I'm only fructose intolerant. 3) The vitamin you're taking should have the ingredients listed on the label. Lots of them do have added sugars. There should be an "inactive ingredients" list on the label somewhere. That should be where the flavors are added. However, taking a multivitamin always makes me queasy if I haven't had enough food to eat. I like these  because I don't get queasy and they don't have any added flavors. Not sure why the hard pills make everyone sick. |
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Post by nicoleh on Jul 31, 2013 21:11:34 GMT -5
I learned the hard way recently that the TGA (Australia) and FDA do not require all the inactive ingredients to be listed on supplements. in the US most manufacturers do seem to list them all, but in Australia hardly any do. I also learned the hard way that if you phone and ask if something is fructose free, they will tell you that it is, and then only if you grill them hard do you find out that there's sorbitol, sucrose, maltitol, mannitol, fruit flavours, herbs or vegetable ingredients, or fructo-oligo saccharides. One company even had added molasses and at first they told me it was fructose free!
so you have to ask with a huge list - or better yet, if you can, get a complete list from them.
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arica
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Post by arica on Aug 2, 2013 7:23:16 GMT -5
1) The only time I've ever worried about airborn fructose was when I was touring the Jiffy Mix plant. Sugary substance was definitely airborn and I pulled my shirt over my nose. I've also worried if I was baking cookies (although I worry more about accidentally licking my fingers). 2) Not sure on this one. I'm only fructose intolerant. 3) The vitamin you're taking should have the ingredients listed on the label. Lots of them do have added sugars. There should be an "inactive ingredients" list on the label somewhere. That should be where the flavors are added. However, taking a multivitamin always makes me queasy if I haven't had enough food to eat. I like these because I don't get queasy and they don't have any added flavors. Not sure why the hard pills make everyone sick. to colormist, very helpful, thank u! |
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arica
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Post by arica on Aug 2, 2013 7:27:14 GMT -5
thanks nicoleh, very useful nfo.  |
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Post by dryope on Aug 2, 2013 7:38:12 GMT -5
Hi, For #2 -- on lactose intolerance: yes, for some people this goes away, if your problems are related to intestinal permeability issues. Honestly, that is such a common problem and so many things can cause it, you could well have it and from so many possible things. So there's hope there. On a different thread ("fermentation"), it seems that 24-hour fermented yogurt is OK -- no lactose or fructose left. Gluten sensitivity is a weird one: really really not well understood at all yet, and so hard to prove if you have it (medically, not just how you feel). Maybe it can come and go (well, it certainly can come) and maybe not. There just aren't answers on these yet. The celiac boards have some standard advice for newly diagnosed folks: eat safe, plain, whole foods, eat probiotics, and try digestive enzymes to see if they help you. Then, just be patient and wait it out for a few months and try adding foods in. Medical literature estimates damage and intestinal permeability for celiacs gets about 80% better (I think that was the figure) for most people within 6 months. That may not be useful information for you, but I find it comforting at least. Some people take two years to see improvement, actually. You mention celiac and gluten intolerance. Are you diagnosed with celiac? Because gluten intolerance is somewhat a different animal. No less serious, just different -- and while celiac absolutely has no connection to fructose intolerance (though some folks do have some mild malabsorption issues), gluten intolerance is just a medical mystery at the moment, so anything's possible. As for what fructose can do...I was wondering the same thing. It seems fructose can get in your system and mess you up for a while, but it's not clear to me how long -- though it seems to be dose-dependent. And then there's what colormist was saying on her blog about exercise and fructose, how it may show up as part of your body's normal response to exercise. I seem to have reactions to foods that I know are safe if I have accidentally ingested fructose a few days ago. I don't know if that's crazy, but maybe it builds up in my system and a little gets digested with other food after I eat? I really wish there was a test for this so I didn't have to play mind games with my stomach. Anyway, I am not diagnosed with HFI, so please don't take my comments as anything super valid. But the beans are something I couldn't handle -- not just gas or anything, but for a fructose response. Anyway, good luck. I think the real key is keeping your spirits up. I use pretty bowls with colored interiors to serve my food and have developed an addiction to expensive scarves. |
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Post by nicoleh on Aug 2, 2013 21:14:21 GMT -5
I have been told by very knowledgeable intolerance doctors that fructose intolerance and gluten intolerance go hand-in-hand very frequently. That isn't HFI, but the malabsorption issue I presume, since those docs had never seen HFI I know they didn't mean that kind. I also think that there is a third kind of fructose intolerance that is more of an allergic reaction type thing - not necessarily difficulty with absorbing it, but not HFI either - an immune reaction.
As for 24 hour yoghurt - I can't be certain that it's fructose free, but I have been told that no sugars remain after 24 hours. You could get a test strip to check, but those detect glucose and fructose so if it's positive it may still not have fructose, but if it's negative that's reassuring that there's none in there - at least not enough for the strip to detect.
Yes, intestinatl permeability is pretty rife. nourishing the gut with lots of safe probiotics, sodium ascorbate (vit C) to deal with toxins and home-made bone broths helps. Plus avoiding starches as much as possible but this is really hard on a fructose free diet unfortunately. Don't overdo the pasta is about the best you can do - sourdough bread and rice and oats if tolerated are better than pasta, which is one of the hardest-to-digest-things people put in their stomachs these days!
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Post by dryope on Aug 2, 2013 22:05:48 GMT -5
Thanks, for the updates, nicoleh -- I forgot to mention the Nourishing Traditions / GAPS-type advice, which helps a ton of folks. I did made some gluten-free sourdough for a while, but I couldn't manage it without adding in flours with fructose to the mix (white rice + tapioca make a good flatbread, but a third flour is needed with lots of protein, and only almond flour seems to do the trick -- but too high in fructose for me). But some gluten intolerant folks say they can have wheat sourdough just fine, which would taste wonderful. Oh, I just remembered Serene said she had a similar experience about all this glucose/fructose stuff at this thread: hfiinfo.proboards.com/index.cgi?board=DiscussissueswithAdultswithHFI&action=display&thread=1420 |
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Post by dryope on Aug 2, 2013 22:51:07 GMT -5
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Post by nicoleh on Aug 3, 2013 2:59:43 GMT -5
Dryope did you mean that for the other thread by any chance?
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Post by dryope on Aug 3, 2013 10:44:22 GMT -5
Ha! Good catch. I am not my smartest today!
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Post by Anne Goddard. on Mar 29, 2019 12:31:05 GMT -5
Hi all, I was just wondering if anyone knows of, knows, has, or has access to a list of basic vegetables/produce (anything that they stock in the supermarket) that are gluten free, lactose free, wheat free and low in fructose? My partner is currently on a low chemical diet, is gluten free, lactose free and wheat free. I'm trying to come up with a menu, but so far it has proven to be rather difficult since I'm not sure whether one food is high in fructose, low chemical, gluten free etc. Any help would be appreciated. Thanks, Ange |
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