Handy info for sugar contents!

[shereebailey83]

Hi everyone, this may have been put up previously but i was doing some searches and i came accross this pdf. It lists every food/ingredient and the break up of how much fructose/sucrose/glucose/lactose/maltose it contains. I refer to it all the time when trying new things.
I hope it comes i handy for you all too.

www.nal.usda.gov/fnic/foodcomp/Data/Other/herr48.pdf

This one shows which sugar hfi people can have:-

www.bu.edu/aldolase/HFI/treatment/sugar_table.htm

(if either of these have been posted before sorry, just thought i would share with you all)

[evelyn]

Thanks!! It says "common beans" have 0 fructose. Is this true? ..and what are common beans? black, kidney, chickpea? What do you all know about this? Thanks!

[ukbill]

I for one am concerned about the first List of "safe" foods.

It was done over 20 years ago and I am not sure of the procedures used or the accuracy of the equipment used in the testing so cannot be sure of the lists accuracy.

Identifying complex hydrocarbons (Sugars) in a mix of complex hydrocarbons (like starches) is always a difficult task and the margin of error is always likely to be in the range of 1 to 10% or higher depending on the foods tested.

There are items in here that I can eat but it claims have fructose content and others that I cannot go anyway near without a Fructose reaction that it says are fine and contain little to no sugar.

Hence my words of caution.

Modern testing equipment should be more accurate than the equipment available 20+ years ago so perhaps some University department could re-do the list as a project, using the latest equipment to give us a more up to date list?

The method of cooking also effects the residual Sugar content.

Sugar being very soluble tends to leach out of some foods during cooking (if for example boiled in water) and so reduces the remaining sugar content.

Baked potatoes for example are always more problematical to me than Mashed potatoes (less sugar as some has been thrown away in the water the Potatoes were boiled in).

When making Roast potatoes I find boiling the potatoes first then roasting them makes them far lower in Sugar then Roasting them from raw.

I hope this helps?

[anastazya]

Beans have fructans in it. I can not eat them.

Just be careful with them. : )

[ukbill]

They are also high in digestible Fibre.. so not good for gut problems.

[shereebailey83]

Evelyn, im pretty sure common beans are like green beans & butter beans... i personally don't have a problem with these or kidney beans (other then i dislike them and i get an itchy nose everytime i eat them...:-) But of course each person is different, i still only have them once a week to be safe.
The table is quite old, so as ukbill everything listed is only ever a very rough guide, however for any newly diagnosed HFI i thought it could come in handy. Unfortunately when i was diagnosed we didn't have access to any info like this and the only guide we had was if i ended up in hospital or bed for a few days or not If i did, it was a no-no... lots and lots of trial and error as im sure all HFI's can understand.
When it comes to potato im the same.... i've found that when i make mash if i soak the potato's for about an hour and drain the water and then cook them i don't have as many problems but baked potato can make me sick aswell.

[ukbill]

I have never had a sugar reaction to Chickpeas but they do give me bad gas and gut ache so I assume its the Fibre breaking down to Sucrose in the intestine that is causing the problems.

Other beans leave me feeling no benefit form the meal.. if you understand the meaning.. I feel full but do not feel like my blood sugar level has gone up.. no warm glow feeling spreading through my body.

I eat chickpeas only a few times a month.

Butter beans and Broad beans give me far too much gas and I mean FAR too much gas to eat them.. I'm in pain for days.