eggs and cheese

[charlie]

Hmm, think we have covered eggs, with varying ideas but thought I would look them up again, as one of the meals that meg may be able to have at school now is omelette and jacket potato so had a look on nutrition database. Not convinced they suit Meg as she has been sick after high egg meal, but always bugs about at same time.
Also use mozarella cheese and had quite a shock when this came up one of top of dairy lists in fructose and glucose. Is no food safe.
Cheese, mozzarella, whole milk Fructose: 150mg Glucose: 560mg Sucrose: 30mg


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4

Egg, white, raw, fresh Fructose: 70mg Glucose: 340mg Sucrose: 70mg


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5

Egg, whole, cooked, fried Fructose: 120mg Glucose: 230mg Sucrose: 120mg


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6

Cheese, parmesan, grated Fructose: 150mg Glucose: 150mg Sucrose: 150mg


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7

Egg, whole, cooked, poached Fructose: 110mg Glucose: 210mg Sucrose: 110mg

Cheddar cheese doesn't have a complete breakdown but has per 132g serve 317mg sucrose, 304mg lactose


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8

Egg, whole, raw, fresh Fructose: 110mg Glucose: 210mg Sucrose: 110mg


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9

Egg, whole, cooked, omelet Fructose: 90mg Glucose: 180mg Sucrose: 90mg


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10

Egg, yolk, raw, fresh Fructose: 70mg Glucose: 180mg Sucrose: 70mg


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11

Egg, whole, cooked, scrambled Fructose: 80mg Glucose: 160mg Sucrose: 80mg


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12

Eggnog



Read More nutritiondata.self.com/foods-001011010009000000000-w.html#ixzz1k83lCib7

[tikitavi]

Wow, interesting!

According to Fineli, mozzarella has zero fructose or sucrose:
www.fineli.fi/food.php?foodid=29239&lang=en

It didn't have parmesan listed, but I tried looking up "hard cheese" and found Edam, which also lists zero fructose or sucrose:
www.fineli.fi/food.php?foodid=643&lang=en

It also lists zero fructose and sucrose for cheddar:
www.fineli.fi/food.php?foodid=698&lang=en

It also lists that boiled eggs, fried eggs, fried egg yolk, etc., also have zero of both fructose and sucrose.

I'm pretty fructose and sucrose sensitive and I do OK with moderate amounts of egg and cheese. But, I am using locally raised, free range eggs and dairy too, which may change their fructose levels?

[tikitavi]

I checked the Australian/New Zealand database too:

Eggs:
www.foodstandards.gov.au/consumerinformation/nuttab2010/nuttab2010onlinesearchabledatabase/onlineversion.cfm?&action=getFood&foodID=03B10068
Zero fructose or sucrose

Cheddar
www.foodstandards.gov.au/consumerinformation/nuttab2010/nuttab2010onlinesearchabledatabase/onlineversion.cfm?&action=getFood&foodID=09B10155
Fructose 200mg , Sucrose 0

Mozzarella
www.foodstandards.gov.au/consumerinformation/nuttab2010/nuttab2010onlinesearchabledatabase/onlineversion.cfm?&action=getFood&foodID=09B10147
Zero fructose or glucose

Colby cheese
www.foodstandards.gov.au/consumerinformation/nuttab2010/nuttab2010onlinesearchabledatabase/onlineversion.cfm?&action=getFood&foodID=09B10160
Zero fructose or glucose

Interesting about the cheddar having fructose!! I've been using colby for the most part, so I can't really say my tolerance of cheddar.

[carolyn]

I've never had any problem with either eggs or cheese. I'm surprised by the fructose in cheese thing as I've always found milk to be the thing that can ease the nausea & shakes if I ingest fructose. Is it from the bacteria/moulds that may be used? Just thinking otherwise cheese=strained & stored milk curd. I can tolerate all cheeses apart from those disgusting ones that have added pickle, fruit or ginger!!

[tikitavi]

I agree, Carolyn, milk is the one thing that helps me too if I've had fructose!

I do agree too, that perhaps the fructose listed in cheese is possibly from the bacteria used in the cheesemaking process. I posted some articles in a Probiotic thread that seemed to show that fermentation processes for yogurt and kefir can actually cause fructose to be created. I wonder if it's the same for certain bacteria used in cheesemaking?

[tikitavi]

I've been trying to do some more research on what exactly happens in fermentation. I just came across this test kit for home brewers, which measures the fructose and glucose produced in the fermentation process:

www.beer-wine.com/products/accuvin-av-residual-sugar-test
"The Accuvin Residual Sugar Kit tests only for fructose and glucose sugars, the sugars produced in primary fermentation....[T]he best measure of primary fermentation is the determination of glucose and fructose."

Huh!! So does that mean ALL fermentation releases fructose and glucose?

[tikitavi]

OK, I did some more research. It looks like that in fermentation, lactose is broken down into galactose and glucose, and then into fructose, and then into lactic acid. So, depending on how far along it is in the process, there could still be fructose or glucose in the product. Glucose fermentation also results in some fructose production too.

Here's a link to sites with some good diagrams of fermentation:
textbookofbacteriology.net/metabolism_3.html
microbewiki.kenyon.edu/index.php/The_Role_of_Bacteria_in_the_Health_Potential_of_Yogurt

So, it seems that if we are especially sensitive, we might need to be careful of fermented products?

[ukbill]

I suspect the method of testing here..

I have worked in analytical chemistry and done quality control testing to British standards level.

It is Incredibly difficult if not impossible to detect with any degree of accuracy one long chain carbon based molecule (such as Glucose from another such as Lactose or Fructose) in a mix of other similar shaped organic chemical compounds.

Any result below 10% of a sample can have a very high degree of inaccuracy.

Its harder than the old needle in a haystack type problem. That problem just need a big enough magnet!

Its like trying to find out of a large pan of say peas (for example) 1 or 2% of the peas that are of a different variety. They all look the same only a few are just very slightly different.

In organic chemistry it is even harder than that!

Please do not rely on these analytical results, they are almost certainly inaccurate.

My understanding of fermentation is that the sugars (and starches) are converted to alcohol (of one sort or another but you hope Ethanol not Methanol!)

If the level of alcohol rises too high for the yeast to complete the fermentation (alcohol kills yeast in high concentrations) then free sugars can remain, this is true beyond that I would imagine the amount of Fructose sugars created in the fermentation of Lactose would be very low.. assuming we are fermenting cows milk (total lactose content 4%'ish) if 1 or 2% is converted to Fructose then it will be maximum 0.04 % fructose or there about's..

So for example 1 KG of fermented milk = 0.4g fructose

I don't know about you but I do not think I could possibly eat enough yoghurt to give myself a reaction at that rate..

So no need to panic. Most likely adverse reactions are caused by manufacturing problems where equipment is not cleaned down between batches properly so contamination of product occur.. which is no problem to anyone but us!

That's if I have done my maths right.. (it is very early in the morning as I type this)

[tikitavi]

Thanks, UKBill!

I have definitely had a fructose reaction to homemade plain yogurt and kefir. I am not officially diagnosed, but I am very, very. sensitive to fructose. Anyway, I did have quite a lot of the kefir, it was really tasty and I had multiple glasses in one day. Same for the yogurt. So, according to your calculations, UKBill, it's possible I did take in more fructose than I can really handle (which seems only 100mg or less) during those days. Which would explain why I got so sick! So, I will take this in mind and be careful around fermented items, just to be safe.

Now the question is - is vodka a fermented product? Or is distillation different than fermentation?

[ukbill]

Distilling alcohol is a method where the beer or wine is heated until the "volatile" spirits come off as vapour.

These vapours then condense in a cooling tube and run down into your capture vessel so you can check the purity of the alcohol collected.

Usually this is about 95% pure alcohol and 5% water which has come off as water vapour.

So no there should be no sugars in the resulting Alcohol.. however in order for it to be drinkable and not rocket fuel the Alcohol has to be watered down to usually about 40% alcohol in 60% water.

This is where the pure alcohol is made into its finished product i.e Gin, Vodka, Rum, Bourbon etc..

Usually this means they add caramel and sugar to colour it. In some cases they allow the neat alcohol to soak herbs and spices (juniper berry's for Gin) to flavour the product.

One distillery can produce many different alcoholic drinks.

Only Whisky (Scottish and Irish) is matured for many years, usually in oak wood casks that have been used to mature Sherry in for many years before they are then reused to make whisky. so some sugar will come over into the whisky in this fashion.

They also put other additives in but these are closely guarded secrets and usually they deny they put in any additives.

Sorry its so long an answer but difficult to explain quickly.

[tikitavi]

OK, thanks UKBill! So if I understand this correctly: pure, distilled, alcohol should not have any remaining fructose. But they could add it post-process for flavor. As opposed to distilled products, fermented alcohol, especially wines, might still have sugars remaining, depending on where it is in the process. And that is why wines are considered "sweet" as opposed to "dry", meaning there is still residual sugars, including fructose. Does that all sound correct?

[ukbill]

Even the driest wine is far too sweet for me.

Yes you have got it about right.

For fermented products it depends on the process and the sugars / starches used .

Maze (sweetcorn) is used in a lot of beers and even if they don't taste "sweet" I get a reaction to the residual sugar after a pint or two.

This is why I prefer Beers brewed to the German Purity standard.

It is possible for some Fructose to carry over in the distillation but only if the still is a really poor quality or the process is not controlled well enough and some of the brew boils over the top and into the cooler.

Maize is also used in the production of Glucose.. and no attempt is made to remove the 4% of sucrose that is naturally in Maize in the process. So this WILL carry over into the finished product.. hence my objection to HFI people eating it, and particularly to feeding it to HFI children!

Unless the amount of residual Fructose is massive I doubt any HFI person would detect the 4% Fructose as the effect would be swamped by the 96% Glucose. However they might not feel "good" for a day or two afterwards and mitigate this by eating more!

NOT GOOD.

[esmee]

In the video I posted in the "Links" section called Sugar: The Bitter Truth, Dr. Robert Lustig says that alcohol is processed in almost the exact same way as ethanol, the only difference is that ethanol also goes through the brain which fructose does not do. He does not identify the specific enzymes need to process alcohol, but says both must go through the liver and this is why the physical outcome (fatty liver disease) is the same for alcoholics and those who consume a lot of fructose in their diet (which includes most Americans). Perhaps this is why people with HFI don't do particularly well with alcohol.