Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):
    GliadinX



    Celiac.com Sponsor (A1-M):
    GliadinX


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

monosaccharides, oligosaccharides, polyols


Gidget50
Go to solution Solved by trents,

Recommended Posts

Gidget50 Apprentice

if an item states its certified organic, does that mean there is no monosaccharides, oligosaccharides, polyols also? I've read that these aren't good for me to have at all, now that I have celiacs ? ( I hope that info I've read was correct, since I've been eliminating it from everything I eat)

Thank you! 


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):
Daura Damm
GliadinX



Celiac.com Sponsor (A8-M):
Little Northern Bakehouse


  • Solution
trents Grand Master
  On 9/21/2023 at 3:28 PM, Gidget50 said:

if an item states its certified organic, does that mean there is no monosaccharides, oligosaccharides, polyols also? I've read that these aren't good for me to have at all, now that I have celiacs ? ( I hope that info I've read was correct, since I've been eliminating it from everything I eat)

Thank you! 

Expand Quote  

Being certified organic has nothing to do with containing  monosaccharides, oligosaccharides or polyols. These things are natural compounds found in grains, vegetables and fruits. The first two are sugars and polyols are sugar alcohols. Sugar alcohols are classified as "prebiotics" and considered to be healthy for the gut, though all of them except erythritol can cause unpleasant flatus (rectal gas). Sugar alcohols are used as low or "0" calorie sweeteners (sugar substitutes) in many, many processed food products and health food energy bars.

knitty kitty Grand Master

@Gidget50,

Monosaccharides, oligosaccharides, and polyols are naturally occurring sugars to be limited on the FODMAP diet.  

These can cause bloating and gastrointestinal problems.

Food manufacturers sometimes adds additional oligosaccharides as preservatives, and texture and flavor enhancers.  The easiest way to avoid these would be to avoid processed foods, as is recommended in the Autoimmune Protocol Diet, which I followed because the low FODMAP diet didn't work well for me.

We have several articles on the low FODMAP diet...

https://www.celiac.com/search/?&q=FODMAP &type=cms_records2&search_and_or=and

And more reading...

https://www.healthline.com/nutrition/oligosaccharides

And...

Natural antimicrobial oligosaccharides in the food industry

https://pubmed.ncbi.nlm.nih.gov/36462348/

And...

https://www.healthline.com/nutrition/fodmaps#TOC_TITLE_HDR_3

And...

https://www.healthline.com/nutrition/aip-diet-autoimmune-protocol-diet

Knowledge is power!

Gidget50 Apprentice
  On 9/21/2023 at 5:02 PM, knitty kitty said:

@Gidget50,

Monosaccharides, oligosaccharides, and polyols are naturally occurring sugars to be limited on the FODMAP diet.  

These can cause bloating and gastrointestinal problems.

Food manufacturers sometimes adds additional oligosaccharides as preservatives, and texture and flavor enhancers.  The easiest way to avoid these would be to avoid processed foods, as is recommended in the Autoimmune Protocol Diet, which I followed because the low FODMAP diet didn't work well for me.

We have several articles on the low FODMAP diet...

https://www.celiac.com/search/?&q=FODMAP &type=cms_records2&search_and_or=and

And more reading...

https://www.healthline.com/nutrition/oligosaccharides

And...

Natural antimicrobial oligosaccharides in the food industry

https://pubmed.ncbi.nlm.nih.gov/36462348/

And...

https://www.healthline.com/nutrition/fodmaps#TOC_TITLE_HDR_3

And...

https://www.healthline.com/nutrition/aip-diet-autoimmune-protocol-diet

Knowledge is power!

Expand Quote  

Ok thank you so very much😁

Gidget50 Apprentice
  On 9/21/2023 at 3:55 PM, trents said:

Being certified organic has nothing to do with containing  monosaccharides, oligosaccharides or polyols. These things are natural compounds found in grains, vegetables and fruits. The first two are sugars and polyols are sugar alcohols. Sugar alcohols are classified as "prebiotics" and considered to be healthy for the gut, though all of them except erythritol can cause unpleasant flatus (rectal gas). Sugar alcohols are used as low or "0" calorie sweeteners (sugar substitutes) in many, many processed food products and health food energy bars.

Expand Quote  

Ok thank you that really cleared up things for me😁

Blue-Sky Enthusiast
  On 9/21/2023 at 3:28 PM, Gidget50 said:

if an item states its certified organic, does that mean there is no monosaccharides, oligosaccharides, polyols also? I've read that these aren't good for me to have at all, now that I have celiacs ? ( I hope that info I've read was correct, since I've been eliminating it from everything I eat)

Thank you! 

Expand Quote  

 

These are sugar molecules found in fruit and vegetables as well as some artificial emulsifiers. There is evidence that some emulsifiers depending on the quantity and type and individual food sensitivities can promote inflammation.   Foodmaps can also promote inflammation though, so it likely depends heavily on individual sensitivities.

A low foodmap diet helps prevent too much bacteria growth in the small intestine.

Partly hydrolyzed gaur gum, is a soluble fiber that has been broken down into pieces that are around five sugar molecules long, and this may be helpful for some people with ibs. Different types of soluble fiber will be absorbed or not absorbed and will support different types of bacteria.

https://nutritionandmetabolism.biomedcentral.com/articles/10.1186/s12986-016-0070-5

 

 

Gidget50 Apprentice
  On 9/23/2023 at 6:58 PM, Blue-Sky said:

 

These are sugar molecules found in fruit and vegetables as well as some artificial emulsifiers. There is evidence that some emulsifiers depending on the quantity and type and individual food sensitivities can promote inflammation.   Foodmaps can also promote inflammation though, so it likely depends heavily on individual sensitivities.

A low foodmap diet helps prevent too much bacteria growth in the small intestine.

Partly hydrolyzed gaur gum, is a soluble fiber that has been broken down into pieces that are around five sugar molecules long, and this may be helpful for some people with ibs. Different types of soluble fiber will be absorbed or not absorbed and will support different types of bacteria.

https://nutritionandmetabolism.biomedcentral.com/articles/10.1186/s12986-016-0070-5

 

 

Expand Quote  

Great information and I thank you so much for the clarity.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):
Lakefront Brewery
Food for Life



Celiac.com Sponsor (A8-M):
Lakefront Brewery


Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

  • Celiac.com Sponsor (A19):
    Little Northern Bakehouse



  • Member Statistics

    • Total Members
      130,294
    • Most Online (within 30 mins)
      7,748

    Dianr
    Newest Member
    Dianr
    Joined

  • Celiac.com Sponsor (A20):
    Daura Damm


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):
    GliadinX




  • Celiac.com Sponsor (A21):
    Little Northern Bakehouse



  • Upcoming Events

  • Posts

    • max it
    • cristiana
      My chest pain has been caused by costochondritis, as well as times when iron supplements has given me such bad bloating it has put pressure on my back and chest, and reflux can do the same. Also, along the lines of Wheatwacked's suggestion above, is it possible you had an injury to your chest/ribs way back that is being set off by either some sort of gastrointestinal bloating/discomfort? I distinctly remember really hurting a rib over forty years ago when I misjudged a wall and thought it was just behind me but in fact it wasn't.  I fell badly against the wall and I think I cracked a rib then.  For some strange reason I didn't tell anyone but I think had I gone to hospital an X-ray...
    • Dora77
      Sorry for the long post. I’m 18, and I was diagnosed with celiac disease and type 1 diabetes (T1D). My transglutaminase IgA was >128 U/mL, EMA IgA positive twice, and I’m HLA-DQ2 and DQ8 positive. I’ve been completely asymptomatic since diagnosis, even when I cheated with gluten sometimes in the past and used to eat out(2-5 years ago) I don’t get the typical celiac reactions, which makes it really hard to know when (or if) I’ve been glutened. But for the past year, I’ve been the most strict with my diet, and that’s also when a bunch of new issues started. I eat completely glutenfree, never eat out, dont eat food that says „may contain gluten“.   Current Health...
    • lmemsm
      I've been making a lot of black bean brownies lately because it's one of the few gluten free dessert recipes that actually tastes palatable.  I've also seen chocolate cake recipes with black beans.  Someone mentioned a cookie recipe using lentils in place of flour.  Just wondering if anyone's run across any tried and true recipes using beans, lentils or peas for desserts?  I've seen a lot of recipes for garbanzo flour but I'm allergic to garbanzo beans/chickpeas.  Was wondering if adzuki or pinto beans might be useful in replacing some or all of the flour in baking.  Since gluten free flours can be crumbly was hoping the beans might help produce a better, less crumbly consistency.  Any...
    • lmemsm
      I've seen a lot of recipes for chia pudding, so I decided to make some with chia, water, cocoa and honey.  Didn't like the taste, so I added ground sunflower and ground pumpkin seed to it.  It tasted okay, but came out more like frosting that pudding.  I used to make pudding with tapioca starch, milk powder, water and sugar.  It came out very good but I haven't figured out what to use to replace the milk powder to make it dairy free.  Most starches will work in place of tapioca starch but quantity varies depending on the type of starch.  If I didn't add enough starch to get a pudding consistency, I'd add gelatin as well to fix it.  Avocado and cocoa makes a good dessert with a pudding like...
×
×
  • Create New...