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Post by antonia on Apr 13, 2018 16:21:45 GMT -5
There's been some discussion lately about sugar in eggs so thought I'd share a book I ran across, "Hen Eggs: Their Basic and Applied Science" This small excerpt I found has general information about the composition of hen eggs: books.google.com/books?hl=en&lr=&id=fLmAYGxmTfIC&oi=fnd&pg=PA13&dq=egg+composition+fructose&ots=NAwlPWUnQS&sig=2ukaR_kwkI8XgGQhJsN9sZSrFy4#v=onepage&q&f=falseIt looks as if there is indeed a variety of sugars in both the white and yolk of an egg, and that Chapter 7 goes into more depth about the carbohydrates in eggs. I wish I could read that chapter. If anyone has access to a science library and could check this book out let me know! Otherwise, it can be purchased at Barnes and Noble for the bargain price of $335. Right. Somehow I've developed this theory that the sugars in eggs could be there for structural reasons as part of the yolk membrane, or the fibrous looking material that connects the yolk to the white portion of the egg. So, I've started removing it whenever making Palmera eggs. From a culinary perspective, some may do this for textural reasons anyway, depending on what they're making. Been looking for evidence to prove this theory right or wrong, either way, so I can feel better about feeding her eggs or just stop spending time picking them apart when it's not necessary, lol.
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Post by Stefanie (Ziba) on Apr 14, 2018 6:39:08 GMT -5
Thank you for sharing, Antonia!
For now, eggs are off the menu since my son doesn't like the texture; however, he does eat pounds of manchego cheese which is made in Spain and contains egg whites. Ironically, I am on the Autoimmune Protocol and I can tolerate egg yolks but not the whites because the WHITE has protective enzymes that trigger inflammation in those of us with autoimmune diseases (mother nature's protection of unborn chicks); however from an HFI perspective, it would make sense that the sugars/carbs are in the yolk, not the protein-rich whites. This would also explain why whites have virtually no taste while the yolk actually has a slightly sweet flavor.
Never a dull moment trying to navigate the fructose-free labyrinth...
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Post by antonia on Apr 16, 2018 13:40:32 GMT -5
That's interesting about the enzymes. So the enzyme that causes inflammation is in the white?
I agree it seems intuitive that more sugar is in the yolk because it's more flavorful, but this source shows the amount of free sugars in the yolk and white are the same and the white has more total carbohydrate because it contains more oligosaccharides (table in chptr 2). There's also short paragraphs about the types of sugars and oligosaccharides in both the yolk and white. I don't see any fructose containing sugars listed for the yolk, but fructose is one of the sugars present in the white. The amount must be extremely small though, and I'm guessing this is why HFIers seem to do fine with eggs as ingredient in other foods... dilution is the solution.
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Post by colormist on Apr 16, 2018 15:38:12 GMT -5
"dilution is the solution" Antonia's poet and she don't know it.
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Post by antonia on Apr 17, 2018 11:05:30 GMT -5
Ba-ha-ha, I aim to entertain! ;-)
Actually, I was more impressed by Ziba's use of the word labyrinth. Now that's a cool word. :-)
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Post by Stefanie (Ziba) on Apr 28, 2018 8:48:14 GMT -5
Haha. You girls bring a smile to my face...especially after an evening of vomiting (Remy has yet another cold that has landed in his chest and when he coughs it turns into puke city...that darn gag reflex from those first two years of never-ending puking). The egg conundrum lives on regarding fructose (dilution is the solution is a great motto with many HFI-maybes, Antonia...thanks for that!), but I know for sure from all the AIP research that the whites have the inflammatory enzymes. Same for seeds and nuts and legumes. I basically eat celery and steak :-)
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Post by antonia on May 1, 2018 16:25:37 GMT -5
Oh no, poor Remy. Poor Mama. I’ve heard that oats have anti inflammatory properties. Can you eat oats?
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Post by Stefanie (Ziba) on May 3, 2018 7:58:06 GMT -5
The AIP eliminates all grains. If you already have an autoimmune disease, all grains are inflammatory, even oats. I can eat white rice occasionally without ill effects but not oats, corn, wheat, etc. I take curcumin (potent anti-inflammatory. Since going AIP 8 months ago, my autoimmune disease (antibody level and symptoms) have improved drastically!
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Post by antonia on May 6, 2018 11:54:34 GMT -5
I'm glad you've found a diet that makes you feel better. It's pretty amazing all the conditions that require a special diet to manage. I think those that ONLY have HFI are truly the lucky ones. Between fructose intolerance, allergies and diabetes in our household meals get pretty interesting. And when Palmera starts to complain about the foods she cannot eat, I'm quick to remind her that there are some people out there that literally have no safe foods. In some of these allergy groups I see people surviving off of elemental formula and stomach tubes. And she has so many yummy, safe foods she gets to eat.
But I still don't want to give up eggs! The fight continues.
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Post by ukbill on May 7, 2018 9:58:54 GMT -5
IF you have HFI / Fructosemia then eggs have so little Fructose they are really not a problem in any amount you are likely (or healthy) to eat.
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Post by antonia on May 8, 2018 11:43:28 GMT -5
We haven't given them up so much as I stopped making omelettes or fried eggs everyday for breakfast. They are in most of the baked goods I make her, even breads, because she is also gluten free and eggs are often needed to give g-free baked goods structure. I hadn't really noticed that all the eggs caused her any ill effects except that her car sickness was getting quite bad, and so I wondered if she was getting some fructose somewhere. She doesn't eat fruits or vegetables really (herbs like basil and mint, olives, rhubarb occasionally), seeds or nuts, very few processed foods so I don't know where else she'd be getting fructose. Of course, maybe it's not related at all, but it's getting hard to go anywhere with her. She seems to feel sick the moment she enters the car, before it even moves.
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gerri
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Post by gerri on May 8, 2018 12:51:34 GMT -5
Antonia, I use guar gum and my egg replacer (a combination of 1 tsp of baking soda, 1tsp of arrowroot starch & 1 tbsp water) - baking powder (1 tsp of baking soda, 1tsp of arrowroot starch & 2 tsp of lemon or 2 tsp white vinegar) - I can’t use xanthum gum (made from corn - I am allergic to corn) - I am also allergic to eggs - my baked goods hold together well - my bread just keeps rising. I follow a celiac/Hereditary Fructose intolerance (no fruit - very little vegetables (mushrooms, green beens, and spinach (in moderation) - eggs free - corn free - soy free - milk (only lactose free). All my meals are made from scratch.
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Post by colormist on May 9, 2018 8:09:19 GMT -5
I get car sick real easy. Like REALLY easy. 10 minutes in the back seat and I'm rolling down the window to pant with my head hanging outside. My family used to joke about it when we went on trips. They always had to have things ready because "Laura is going to vomit". Nowadays, if I have to ride in the back seat, I close my eyes or wear a hoodie to block my peripheral vision.
What causes people to get car sick is caused by optics. The things in front of your vision are staying still (when you're in the back seat, that's the seat/person in front of you) while things are moving in your peripheral vision. If you cover the passenger windows in the back seat, she should not get motion sickness. You could also try a sleeping mask, but I'm not sure how cooperative she would be with that.
At this point, she's probably anticipating the car sickness because she's associating the vehicle with being ill, which is just speeding things up.
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Post by Stefanie (Ziba) on May 9, 2018 11:13:29 GMT -5
My non -HFI ten year old daughter gets car sick very easily, too.
Antonia, beef gelatin is another fantastic egg replacement. I use this ratio...
To make the equivalent of one egg:
Mix 1 TBSP warm water with 1 TBSP beef gelatin powder (I use NOW Foods). Once mixed, combine with 2 TBSP hot water and whisk with fork until uniform and let sit for 3 minutes before using.
And voila.
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Post by antonia on May 11, 2018 17:10:23 GMT -5
Thanks gerri and ziba for those egg replacer ideas. I'll give them a try.
Gerri, I'm curious what kind of flours do you use in your baking? We use a lot of sorghum, oat, tapioca starch and corn starch. I know you can't have corn, but Palmera seems to have issues with potatoes. I make all my own flour blends because most commercial blends have potato starch or some other unsafe HFI ingredient. And I don't care for rice flour much, it's flavor is pretty blah. It's good to know guar gum is okay. Xanthan gum is fine for Palmera, but I've been wondering about guar gum too. I just bought a gluten free cook book where the author claims that baked goods are better with guar gum added. The crumb of my baked goods seem to have a stiff quality that I don't really care for. I wonder if it's the xanthan that does it. I've also heard that psyllium powder can be used as either an egg replacer or xanthan gum replacer. Have you ever tried psyllium?
Thanks colormist for the tips on car sickness. I'm going to see if I can get some of those car window shades for the back seat. I was hoping that once we stopped the fructose her car sickness would get better but it really has not. Lately it seems even worse. I know it could quite possibly be totally unrelated to HFI, but also know once you go off all fructose you become more sensitive to smaller and smaller amounts, and thought maybe this could be what's going on with the eggs. We drive around in the dead of winter with the windows rolled down. She also hangs out the window like a dog but she actually pretends to be one, barking and panting with her tongue out. What entertainment we provide for the other drivers! In all seriousness, I have resorted to letting her suck on dextrose candy in the car, or unsweetened Koolaid popsicles (which only works one way given I can't keep a freezer running in the car). But sometimes this doesn't even help. She says it's worse when the sun is out. Do you find this as well?
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gerri
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Post by gerri on May 12, 2018 8:32:26 GMT -5
Hi Antonia,
The only flour I use now is Teff - Arrowroot - White rice flour and Oat (glutenfree)
My glutenfree flour mix 1 1/2 cups oat flour (In process of changing out the oat flour)
1 1/2 cups Teff flour 1 1/2 cups arrowroot floor
I double the recipe and store in large plastic container.
Egg substitute/ baking powder 1 cup arrowroot flour 1/3 cup baking soda
1 egg = 1 tsp of egg substitude and 1 tbsp of water 1 tsp of baking powder = 1 tsp of above mixture to 1 tbsp of vinegar
Gluten free bread - use dough setting on bread maker - bake in cast iron bread loaf pan in 350 F toaster oven
2 1/4 cups lactose free milk - (I have been using 2 1/4 cups of cashrew sugar free milk) 3 tbsp olive oil 1 tsp rice vinegar 3 eggs (I use egg substitute - which equals 3 tsps of egg substitute and 3 tbsp of water)
Liquid first - at room temp - put in breadmaker
Mix all dry ingredients 1 1/6 (the 1/6 cup is equals half of a 1/3) of arrowroot flour 1 1/2 tsp salt (I don’t use salt as the cashew sugar free milk I use has salt in it) 2 cups all purpose flour 1 cup white rice flour 1/3 cup oat flour
1 1/2 tbsp guar gum 2 tsp bread machine yeast - (put yeast on top of dry ingredients - not touching the liquid)
I mixed all dry ingredients together 1st - then added all dry ingrediants into breadmaker after wet ingredients. I added the yeast on top of the dry ingredients.
My bread maker has glutenfree setting to process the dough - I only used the regular dough setting - then took the dough out of the bread maker - pot in cast iron loaf pan - put bread into a preheated toaster oven or regular oven to 350F - baked the bread in the toaster oven For 60 minutes - you do have to take in consideration the elevation there.
PS — if bread ingredients seems to dry add little more milk or milk substitute — if bread ingredients seems to wet add 1/4 dry all purpose (from above recipe) slowly - you don’t want to make to dry — before adding anymore wet or dry — I use a plastic spatulla to scrape from sides as bread maker doesn’t catch all ingredients In beginning cycle - this recipe does not present like regular bread recipes - this bread comes out of cast iron bread loaf pan the size a a regular loaf - the teff flour is darker than regular flour - going to try caraway seeds and poppy seeds in my next bread making — likely later today
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Post by antonia on May 12, 2018 16:07:25 GMT -5
Thanks so much gerri. I will give your bread recipe a try. And I'll start experimenting with teff flour and arrowroot a bit. It's hard to know what ingredients are HFI safe or not, so if you do well with it this gives me the confidence to try it out. I have used arrowroot in ice cream before. It improves the texture of sugar free ice cream quite a bit.
Thanks again!
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Post by colormist on May 14, 2018 8:11:02 GMT -5
"She says it's worse when the sun is out. Do you find this as well?"
I hadn't noticed until now, but yes, definitely. I think it's the heat that helps speed up the nausea. I don't do well with heat in general.
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gerri
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Post by gerri on May 14, 2018 12:57:19 GMT -5
I don’t go out in the sun - without sun block - long sleave shirts - hat on my head. I feel sick for days afterwards. I cannot handle heat - I very sensitive to the sun as well.
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Post by Katie535 on May 15, 2018 2:19:08 GMT -5
I also can’t handle being in the sun for long- I also get sick and throw up. I react that way most exercise as well, except for swimming. I stay a lot cooler swimming. I had attributed it to being sensitive to overheating. Maybe it’s also relate to HFI...
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