Close to 0 fructose lunch, still getting sick

[arica]

very helpful xchange everyone!

i remembered my last blood work show liver issues; bile build up, i believe it was. i had to go to emergency for onset hypertension this past winter...dr said i had the brain of an elderly person. mind u, i have been an athlete & health conscious most of my life, am very slight built & good muscle to fat ratio; so i was quite surprised to hear that. i looked up the effects of fructose on salt uptake & it was a significant connection to hypertension.

i only began dealing with my symptoms these last 5 yrs. The symptoms had escalated/become more noticeable since college. as an athlete u kind of become condition to 'ignore pain' & 'get on with it'. at the end of 2008 i could not longer ignore the pain & constant sickness. these last 5 yrs, i am 52 now, i have found out about these health issues & that all seem connected in some direct or indirect way.

whenever i ingest fructose; now inadvertently, i get hypoglycemia & pain in the back (kidney areas) numbness, disoriented after waking, brain pressure, vivid dreams, & with too much accumulation, intense bloating, gas pain etc

i suspect celiac & live/eat as if i do have it. i am also lactose intolerant & either severely dfi or hfi but have yet to be officially tested...

as a 'side bar', i'm wondering how many ppl if any & who would not mind sharing, are on or believe they are on the 'autism spectrum'?

[dryope]

Arica -- I do recommend getting tested for celiac if you can. But if you're happy leaving out gluteny things of course there's no need -- it just really is so much better if you can expand your diet. I'd eat gluten in a second if I could, just for more options.

Sorry, no autism ideas from me, although I think I really did have a slower learning curve than everyone else I know on social cues as a kid/teenager. I was also constantly sick from my diet and passing out all the time -- I spent all my time in the bathroom or in bed, and being grumpy and foggy when I was with other people (my mom has so many stories she likes to tell after a couple of glasses of wine). So in retrospect, I could have been diagnosed as having some sort of social issue if people had thought about those things back in the '80s.

Urmensch!
Sorry, I just saw your post today. Yes, I have celiac. I went to the Mayo Clinic for it in March. But I had never ever suspected that wheat was a problem until I began an elimination diet for fructose issues. I had always known fructose made me sick, but had never heard that this was a real condition before. Then the celiac stuff became very obvious, and I got tested for that, but some of the celiac boards people were flummoxed (and a little snippy) that I was still having problems after diagnosis, and all my celiac friends were out eating bean dip and having smoothies and whatnot, and I was home crying over my plain rice and chicken. So that made me realize that, uh, yeah, celiac is not the be-all and end-all of problems, and now I consider it kind of a minor issue in comparison the fructose stuff.

Mmmm...limes. Maybe one day. Not yet for me, though. (When I told the Mayo Clinic dietician I sometimes tried eating avocados she said I was crazy because they're high in fructose. At the time they were treating me for DFI/FM. But they may not have known what they were talking about -- I have basically lost all faith in dieticians on fructose issues. She had noticed I was emotional, which I explained was because of the constant blood tests over several days and fasting requirements, but she said it meant that all of my food issues were psychological because clearly "I have a problem with food.")

I'll have to check out the pressure cooker thing. I've never heard that before. That would open up possibilities. Has anyone else tried that?

[dryope]

Sorry, posted this in the wrong thread initially:

Well, I'm a liberal arts major, so I may be misreading some of this, but it looks like fructose degrades at higher temperatures than 100C:

www.ncbi.nlm.nih.gov/pubmed/22728181

Page 99:
books.google.com/books?id=5mq7lTp....%20100c&f=false

www.sciencedirect.com/science/article/pii/S0961953409000890

I think this one is the easiest for me to understand: "Selective decomposition of fructose in high temperature liquid water was possible." -- using temps as low as 180 C
www.hgxb.com.cn/EN/abstract/abstract2999.shtml

[charlie]

I would be very, very, very cautious about using the theory of using the temperature to degrade fructose if you have HFI as the body just cannot tolerate fructose full stop (or very little if you are on the less sensative spectrum) so why risk it, if you don't get the temperature right, or not for long enough how do you know you have got it to a safe level? This is a very concerning idea for an HFI board, maybe a better risk on the FM one as they can usually tolerate more or balance it up better.

[dryope]

Hi Charlie -- I get the sense from the links above that a small percentage in laboratory conditions may degrade at certain high temps. I don't think it's going to be possible to do in a kitchen. I think to get 100% you would need to reduce the food to ash.

But as I said, I'm no scientist. But nor am I about to rush out to buy a pressure cooker. Not sure where urmensch had gotten that from -- perhaps he/she will come back to comment further.