Barley malt extract

[charlie]

Hello all,
seeking advice please. Found a few new breakfast products in our chemists. One of which was whole wheat cereal biscuits ( like weetabix) if you have that which has wheat, barley malt extract and salt. Does anyone have experience in using barley malt extract, I have seen it in other products but not tried it. In the nutritional analysis it is low sugar being 2.1g per 100g or 0.3g per biscuit. so am hoping that it is OK, so is megs as all she has so far is ready brek for breakfast.
another new breakfast I found is Morning Puffs made by Big Oz Organic and that is just puffed wheat so that should be OK, the nutritional analysis is 0.9g sugar per 100g. Their website is www.bigoz.co.uk if anyone else wants to access them.
Thanks for any ideas
Charlie.
P.S 2 whole nights sleep (yippee) so not going to risk anything else until I feel more human again.

[irene]

Hi Charlie

I have been told by dietician that malt extract is ok.

[flutterby]

Charlie,

At this point we are still doing barley malt extract. It is in the bread that we give Matthew. Reading most of the other posts he is among the most sesitive on here, so I don't know if that helps at all.

[charlie]

Thanks for that everyone, will try this next as it will mean variety for breakfast but also pudding options or quick snacks. She has tried the Morning Puffs which is just puffed wheat but alot of the Big Oz products look promising. They replied to my email and this is the info sent:
Our Morning Puffs and Morning Flakes plain cereals are ideal for her as they contain only the pure grain cereal. The range includes Millet Puffs, Millet Flakes, Brown Rice Puffs, Brown Rice Flakes, Corn Puffs, Buckwheat Puffs, Buckwheat Flakes, Quinoa Flakes and Porridge Fales
Our sweetened range, Honey & Maple Corn Flakes, and Honey & Maple Rice Flakes, are coated with honey, maple syrup, demerara sugar and glucose syrup.
We currenly export to Canada in a brand name called Simple Treasure Foods, which, I understand, will also be distributed in the USA.

[lisa]

Nate is DFI, so not sure if it makes a difference...
We use barley malt syrup in his oatmeal cookies and he has been fine with it.
I also make a mix with peanut butter, barley malt syrup, dextrose, cinnamon, and puffed rice/puffed millet as a sort of baked granola alternative. I think the recipe is on this site somewhere.

[meaniejean]

we can't do barley malt or barley malt syrup - not sure if barley malt extract is the same thing.

[meaniejean]

Just a note about what happened to us with barley malt flour:

We ran out of our plain white flour and so I told my husband to just grab a bag of the all-purpose flour (that contains barley malt flour) since the store he was at doesn't carry our usual stuff. Didn't think it would really matter much.

So, yesterday Calvin and Sawyer were in rough shape - grumpy, Calvin had ketones, screaming and writhing in bed. Couldn't figure out what it could be. Well, I used the all-purpose flour to make our bread, our muffins, our pizza and our pancakes - this over the course of a couple of days - and Calvin ate half the batch of the muffins by himself. So, they got a LOT of the suspect flour. I had had stomach pain and nausea after the pancakes yesterday morning. Needless to say we purchased some of our usual flour and will not make that mistake again. I am assuming since the boys eat so much of my homemade bread products that it really starts to add up. I think for most it would not be an issue, one muffin or a slice or two of bread, but not a ton of it at every meal for a couple of days in a row! When will I learn ...

[charlie]

Have looked up barley malt flour on the nutritiondata website and in its nutritional breakdown it warns it is highly inflammatory but minimal sugars, maybe it is the inflammatory effect that is kicking in rather that sugar reaction, unless something happens to it when baked, it could convert to a dodgy sugar maybe, I wish I was more chemical minded as I'm sure there is an explanation in the food combinations and reactions that triggers symptoms. I often make Megs pastries with cheese fillings or other safe things and she won't eat them, when I taste it they do have a sweet taste???

[meaniejean]

I just looked at the package of flour - it contains less than 1 g sugar in 1/4 c. - this means that it contains between .5 and .99 g per 1/4 c. The quick bread recipe alone contains 3 c. of flour - so there were 6-12 grams of sugars (not sure which kinds) in the recipe just from the flour (not including the small amounts of fructose in the eggs and cinnamon, etc.) Calvin ate half the batch of quick bread, some pizza, homemade bread and pancakes over two days, so ... grrrr ....
He only tolerates about 15-20 mg/kg of body weight of fructose (so less than 1 gram) as we have learned from prior episodes. He was awake every hour last night with tummy aches still, but he is seeming much better overall. I think that the flour mistake on top of last weeks potato overdose and the accidental sucrose from the beef patty in the hospital was all way too much for his little body. It is hard with these little guys as their tolerance can be so low.

I know, the cooking thing is hard - I wish there was an at home fructose test for the food! Well, there is - me - I just have to remember to try everything a few days before I let the boys have it!

Best to you - and thanks so much for the charts you sent.

-Sandra

[charlie]

Hi Sandra
Ouch yes, maybe a few too many triggers at one time. I bought an 09 page a day diary and keep a really obsessive diary now of what Megs eats, when, how she sleeps and any comments on behaviour changes and any poo irregularites. It does help because days just mould into one especially when you are sleep deprived. A really clear pattern is starting to develop now and she reacts for almost 3 weeks, but only a few days after some mistakes, so I now know to go back to basic plain safe food for that length of time to get her right. It is starting to pay off and I'm hoping that the longer I can keep her well the less she may react, ha ha, I can dream. LOL. It also means I can refer clearly back to see what she may have reacted too if it isn't clear.
I now have the philosophy, thanks to advice on here, that all the time she doesn't complain her diet is boring I will stick to the same plain foods she likes and not worry about it. At least then we can have some semblence of a normal life. When she starts moaning, well, we'll cross that bridge when we get to it. Good luck with the detox.
If you are a good guinea pig I'll get you to test any new things and wait for your verdict as my cast iron system is useless for it. LOL

Charlie

[julienc]

Mar 3, 2009 10:30:13 GMT -5 meaniejean said:

The quick bread recipe alone contains 3 c. of flour - so there were 6-12 grams of sugars (not sure which kinds) in the recipe just from the flour (not including the small amounts of fructose in the eggs and cinnamon, etc.)

Fructose in eggs??? Really?

[meaniejean]

Yup - ridiculous isn't it. On nutrition data it says that one whole large fried egg contains 55mg sucrose and 55mg fructose. Not much, but it can add up in little ones. In fact, my husband bought extra large eggs once and I had three of them - not good. On most days I can have a cup of homemade hot cocoa (using dextrose & unsweetened cocoa) OR an egg breakfast - but not both in the same day.

[charlie]

You've got to be kidding, well, shows you have to listen to the kids then cos I had major row with megs only today about eggs as had nothing else in to give her in her lunch box so gave her egg and rice, she refused to eat it saying she doesn't like eggs. Was getting cross because am so running out of ideas to get protein into her. Well, that's another off the list then, could be why we are having couple of bad days, started making her bread and butter pudding with no sugar or glucose added and thought that should be ok but she hasn't been good. Oh well, back to that drawing board. ARGHHHHHHHHHHHHHH

[colormist]

Well, that certainly explains why I don't like eggs. I thought I was just the odd one out here.