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Post by vintage1935 on Oct 14, 2011 12:05:14 GMT -5
I'd like to know please which nuts you can tolerate and in which amounts.. Thanks very much!
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kim55
Junior Member
Posts: 77
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Post by kim55 on Oct 15, 2011 8:12:32 GMT -5
Other people will have to help you on this one. I am OK with most nuts from a sugar standpoint, but I am allergic to uncooked almonds, and I am cautious about pecans. When I joined this board I posted a recipe that used unsweetened coconut milk and a lot of people told me that coconut has 'way too much sugar for them.
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Post by ukbill on Oct 17, 2011 18:51:59 GMT -5
Ok I will use my own tolerance level as a guide. Please be aware your own will be different and will fluctuate.. what you can "get away with" one week will be too high the next. All nuts seem to have some fructose in them.. at least I have not found one that I can eat "ad-lib" without feeling a slight reaction. In order of reactivity (for me) safest to worst.. Pecans (not dry roasted) and Hazelnuts. I can tolerate about 10 of each. Almonds Fresh or dry roasted about 8 maximum Peanuts maybe 15 to 20 before I start to feel the reaction but then the reaction is stronger because I have eaten more before I detected the reaction, only 4 to 6 without any reaction (8% sugar!) Walnut 5'ish Brazil nuts 2 I used to eat a lot of peanuts as a child particularly fresh in the husk however I was frequently ill so had no idea what was making me feel ill. It was only after my "challenge Test " for HFI that went so disastrously wrong that I found I reacted so slowly to them. I was ULTRA sensitive for over 6 months before my Liver started to recover. I have found shelled Sunflower seeds are a handy stand by .. I can eat at least 2 handfuls of them before I feel I've had enough.  These days since I'm trying to be ultra careful I have not eaten any but a few Almonds occasionally (250g in last 6 months) |
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Post by buddhasbelly on Nov 14, 2011 18:32:13 GMT -5
UKBill, have you also eaten Pumpkin seeds? I eat both, but I think I handle Sunflower seeds far more better than Pumpkins seeds. Wonder if that is normal? And do you eat Pine nuts? I also don't think those are particularly good for me, but there is so much food to elucidate :-)
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Post by ukbill on Nov 16, 2011 1:01:08 GMT -5
Yes occasionally pumpkin seeds and also Pine kernel if included in a meal. However I find I do not feel as "good" after a meal which includes them as I would feel if they were not there. I bought Pine Kernels to use in a meal some time ago, and tried a few.. I did not feel good on them so I threw them out. Pine Nuts or Pine Kernels are included in the ready made Pesto Sauce I used to buy. If I used too much on the Pasta I really did not feel good afterwards. This might have been the Pine Kernels or the oil (marked as Vegetable oil on the jar) might have been Soya oil of course.  I now grow my own Basil in a long narrow plant pot across my kitchen window, in which I have Basil, Turmeric and Ginger growing so I am never without all three!  So I now make my own Pesto in a couple of seconds and its much nicer than the bought stuff as well Fresh Basil leaves removed form the stalks (the flowers are extra pungent as are the seeds ), Place them in a heap on a chopping board, I add a small lump of unsalted butter and grated Parmesan (sometimes called Parmigiano-Reggiano but its the same stuff ) cheese or Pecorino (a hard sheep's milk cheese from Italy. I add a small splash of Olive Oil, Fresh ground Black Pepper & Sea Salt. then get busy and chop! The amounts are pure guesswork and not really important so long as there is lots of Basil. I sometimes add a little extra olive oil before adding it to the Pasta, because its not easy to chop if the oils running all off the chopping board, so thin it down if you have to after scraping it into a cup or small bowl. It will go brown quite quickly if not used straight away so I do it quickly as the pasta is nearly cooked. I drain the pasta and return it to its pan then add the pesto and mix thoroughly then serve. An alternative option is to add a small chili to the mix, and Garlic infused Olive oil is good too. I have also added a few anchovy fillets to the basic Pesto mix as well if the pasta is being served with a plain baked Fish such as Whiting or similar bland white fish. If serving Baked trout or Salmon. a plain Basil is better on the Pasta. I will have to do a pasta recipe section unless someone beats me to it |
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Post by tikitavi on Nov 22, 2011 8:24:02 GMT -5
So basil is safe! Good to know! I checked in the Fineli database and saw that it is under 100mg fructose per 100g serving: www.fineli.fi/food.php?foodid=11134&lang=enThat is very exciting, I do love pesto. I think nuts and seeds are pretty sweet. They make me feel sick and I avoid them. I just looked up the Fineli list of fructose content of nuts and seeds per 100g serving, it's pretty shocking! Almonds 500mg, sucrose 5800mg Cashews 0mg, sucrose 4600mg Chestnuts 200mg, sucrose 6500mg Coconut flake 200mg, sucrose 6000mg Hazelnuts 500mg, sucrose 2500mg Linseed/flax 0mg, sucrose 300mg Peanut 400mg, sucrose 6200mg Sesame seed 1600mg, sucrose 3200mg Sunflower seeds 0mg; sucrose 1900mg Walnut 200mg; sucrose 2200mg Look at those sucrose levels!! Sheesh. No wonder they make me feel sick. It seems that flaxseeds are the only relatively "safe" seed listed. Unfortunately their database does not list pine nuts or pumpkin seeds, but they both seem fairly sweet to me. |
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Post by tikitavi on Jan 23, 2012 7:11:20 GMT -5
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Post by ukbill on Jan 23, 2012 18:36:31 GMT -5
Thanks Tikitavi, OK so 100g basil has 100mg.. err. I do not think I could eat even 15g in a home made pesto! I will weigh the basil next time I make any.. although my scales only weigh in 2g increments. I think I use about 25g when making enough Pesto for 4 "normal" average people or two sittings for me Today I found coconut "milk" which claims to be Sugar free.. This is not real coconut milk but rehydrated coconut flesh which is finely ground and somehow processed into a Coconut flavoured liquid, that happens to be white. There are no added ingredients only water and Coconut flesh. I have had no ill effects from using this type of Coconut "milk" in cooking (makes wonderful sticky rice.. to have with fish currys!) Normal Coconut flesh (fresh from the nut) always gives me trouble even though I love it and find it very addictive, and coconut milk the genuine stuff fresh from the nut is not good news. I only sort of like it but it really gives me a kicking and quickly too. Looking down the list of seeds Makes me want to comment again about the testing procedures used.. Chestnuts are far sweeter than Hazelnuts or Walnuts, Cashews I can eat only a very few before getting a reaction (5 or 6) but sunflower seeds I can eat by the handful, OK two handfuls max. This is not what the above list would have you believe. So if you are HFI and want to eat nuts... then best know your own limits! Message for Parents of HFI children. Only let them have nuts when the HFI diet is good and stable and your child has not had a reaction for several days if not weeks. It is important that your child tries different foods and yes occasionally makes themselves ill. It is the only way they can learn what is safe and what is not. Also they need to learn the feeling they get from eating foods that contain Fructose so they can identify Sugar and Fructose in any food they eat, before they have eaten enough to make them selves really ill. IF they don't try it in at home then they will at a friends house, trust me! Better to have them puking in your loo than in friends house! |
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Post by tikitavi on Jan 24, 2012 7:26:06 GMT -5
Yes, I think basil is safe. Probably the only safe veggie for me! My friend made me a basil alfredo sauce (no onion or garlic) and I was fine. But I haven't had much luck with nuts and seeds. For my level of sensitivity, I think it best to avoid them. Coconut meat seems quite high in sucrose: www.fineli.fi/food.php?foodid=382&lang=ensucrose 6.0g fructose 0.2g I've gotten sick every time I've tried coconut milk/cream. |
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