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Maybe Candida But Probably Sucrase Deficiency

angst2amity

By angst2amity
in Food Intolerance & Leaky Gut

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angst2amity Rookie
angst2amity
Posted

I have been struggling with very intense recent gluten intolerance and sugar intolerance surrounding chronic fungal non invasive sinusitis. The ENTs say - "I have no idea what you are talking about!" I thought the fungus was feeding on sugar and making me crazy. But the sugar intolerance is just a part of Celiac.

I found this post from 2005, look...

Danna Korn's book ,"Wheat Free, Worry Free". This is what it says:

QUOTE

A disaccharide intolerance is a manifestation of carbohydrate malabsorbtion. Disaccharides are sugars that include lactose (milk sugar), sucrose (well known as table sugard and syrups), and maltose (a near-fully digested sugar from starch, such as bread). The corresponding enzymes lactase, sucrase, and maltase are required for digesting each of these disaccharides/sugars. When these enzymes are absent or lacking, you develop varying degrees of disaccharide intolerance.

The part of the villi in which these enzymes are located influences tolerance of the different disaccharides. Lactase is stored in the tips of the villi, while sucrase is located in the center, and maltase is at the base. The more extensive your villous atrophy, the more likely you are to experience disaccharide intolerance involving all the sugars.

So if I (we) am (are) lucky, then when the gut heals - you should be able to digest fruits properly, and corn, and milk - unless there are other problems.

So the diet for now must be meat, nuts, rice, & non-starch vegetables? Anything else one can eat when all the villi are goooooone?

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      It's kind of funny that before my celiac diagnosis I did a lot more "functional eating" where I just needed a meal and wasn't so worried about how interesting/delicious it was, just needed to eat something. After my diagnosis I've become a dedicated cook and I am very tuned into flavor and novelty. In answer to your question, I find the recipe very forgiving for trying add-ins. I've supplemented the greens with green onions, bell pepper (any color), celery leaves and stalks, and fresh parsley. Sometimes I throw in pepitas (pumpkin seeds), craisins, walnuts and/or sunflower seeds. One thing I tried that didn't really work was currants. I think that maybe it's because they are too small and too sweet. I haven't experimented with cheeses beyond the 2 in the recipe. I would guess that grated hard cheeses would work, medium hard cheeses (like swiss or cheddar) might work, and soft cheeses would not.
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