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Post by tikitavi on Jan 14, 2012 6:57:15 GMT -5
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esmee
Full Member
gluten, lactose, fructose, histamine, and salicylate intolerant
Posts: 236
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Post by esmee on Jan 14, 2012 10:32:30 GMT -5
Thank you!
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Post by charlie on Jan 14, 2012 11:39:48 GMT -5
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Post by tikitavi on Jan 16, 2012 10:10:17 GMT -5
I was looking through the Canadian list of zero fructose foods, and found it interesting that not much dairy came up on the list, as compared to the Finnish list. I see that dairy does contain some sucrose according to the Canadian database! webprod3.hc-sc.gc.ca/cnf-fce/report-rapport.do?lang=engCheddar, 100g Sucrose 0.24g Fructose not itemized webprod3.hc-sc.gc.ca/cnf-fce/report-rapport.do?lang=engSwiss cheese, 100g Sucrose 0.14g Fructose 0 But, according to the Finnish database, cheddar has zero sucrose or fructose: www.fineli.fi/food.php?foodid=698&lang=enAnd for Emmenthal cheese (Swiss), they also show zero fructose or sucrose. www.fineli.fi/food.php?foodid=691&lang=enI think when I researched all these databases, including the Nutritiondata.com and the USDA info, the Finnish info was the most up-to-date. So I think I might trust that one a bit more. BTW, if you are interested in looking up specific foods in these two databases, just use that same link and click on "Search by Food" on the upper right hand side on the Canadian one. On the Finnish one, there is a little search window on the upper right where you can search by food. |
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Post by ukbill on Jan 16, 2012 14:01:20 GMT -5
Unless the cheese is processed in some way there should be no sucrose at all in cheese.. lactose as a trace maybe bit positively No sucrose.
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Post by tikitavi on Jan 28, 2012 10:43:31 GMT -5
The German database seems to have some info that some of the other databases don't have! www.daskochrezept.de/bundeslebensmittelschluessel/There is a search window if you scroll down. You need to type in the German name for the food, and then click on "Kohlenhydrate" to get specific data on sugars. I noticed that a lot of things on the Boston University HFI diet page would not seem to be OK based on their high amounts of fructose and sucrose (which is Saccharose in German), when I looked them up in this German database. For example: cauliflower, asparagus, lettuce, kale, cabbage, peppers, celery, lemon; all of these seem to be too high in fructose and sucrose. And this seems to agree with my own experience too (although I am not officially diagnosed HFI, I seem to be SUPER sensitive to fructose and sucrose). This German database seems to show that spinach is probably OK, at 110mg fructose per 100g, and 220mg sucrose per 100g. Also potatoes seem to be OK, at 142mg fructose per 100g, and 284mg sucrose per 100g. I seem to do OK within about 100mg fructose per day and under 300mg sucrose per day. Since white flour has about that of each, if I wanted to have potatoes, it seems they would have to take the place of white flour for that day, to be safe. And it would be a good idea to keep the helping of spinach down maybe just 50g, if I was also going to have white flour or potatoes that day. It shows that fresh basil is NOT safe, at 2g fructose per 100g, and 1g sucrose per 100g! It shows that mushrooms do seem to be safe, as well as cheese, milk, meats, fish, white rice, and white wheat products. Oats do NOT seem to be safe, they are pretty high in sucrose, it seems. At any rate, it's interesting to compare all of these databases. I also look at these other countries' databases too: Iceland: www.matis.is/ISGEM/en/search/France: www.matis.is/ISGEM/en/search/New Zealand/Australia: www.foodstandards.gov.au/consumerinformation/nuttab2010/nuttab2010onlinesearchabledatabase/onlineversion.cfmBut, it seems that this German one might have the most complete info! |
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