Jump to content
  • Sign Up
0
RideAllWays

Fodmap?

Rate this topic

Recommended Posts

Hi everybody. I have been having symptoms daily for almost two weeks now, and I am careful about what goes near my mouth, and live in a gluten-free house. Somebody suggested fructose malabsorption, which could be a problem.

So what is "Safe" without:

Corn

Soy

Gluten

Dairy

Shellfish

Fructose

I like veggies, fruit (which I guess is a problem now), rice, quinoa, meat...

Any suggestions would be lovely!

Share this post


Link to post
Share on other sites

Mom has fructose malapsorption. I can tell you how she was eating when she came to visit last.

She eats eggs and sausage or ham for breakfast. Mom eats corn so we were having grits and corn bread, but maybe you could eat Cream of Rice. You also might be able to make yourself bread from tapioca starch or white rice flour. Mom says that brown rice has too many fructans and a lot of the commercial gluten-free breads are made from brown rice flour and don't agree with her.

She would eat a little fruit, with a trick. She mail orders bags of dextrose and came with one in her suitcase. When she has a little fruit, she sprinkles dextrose on it to shift the fructose:glucose ratio and make it easier to absorb. She also puts dextrose in her coffee although it's not as sweet as sugar.

For lunch, she usually has salad. Lettuce and greens are great on the FODMAP diet, and she can have limited amounts of enough other veggies to make interesting salads. She found some mayo without HFCS and made tuna salad and chicken salads a lot. (I think there's soy free mayo?) She checks labels for gluten-free dressings with no HFCS. She was eating hummus with corn chips too - you could probably use potato chips or celery.

For dinner, she eats meats and fish, white rice, potatoes, or sweet potatoes, and lot of cooked greens because they have almost no fructose. When she visited, we had kale, chard, spinach, and collards. She also finds that green beans are pretty easy to digest and she might have been eating peas. She'll also eat bean soups or white chili (no tomato!) if she takes a little Beanzyme. I had some frozen, homemade chicken with rice soup that she liked too.

She doesn't eat much sugar or sweets. She does have a square of Dove chocolate every night after dinner. B)

Hope this helps a little.

Share this post


Link to post
Share on other sites

FODMAP is great. I am dxed Gluten Intolerant probaly Coeliac. Then Dr thought Dairy was a problem so I went DF for a year or two. But every now and then I would get worse. I finally had lactose tests and fructose tests and found I was lactose and fructose intolerant. Then Dr suggested I am FODMAP and I knew as soon as I read it - that it was me. Onions are one of my biggest allergens and they are Fructans. Sorbitols are another. Fruit upsets me but berries are fine.

This list helps.

http://www.webelectrix.com/fodmap.doc

Another good read.

http://www.mecfs-vic.org.au/sites/www.mecfs-vic.org.au/files/Article-BarrettPractGastro.pdf

Dr Sue Shepherd developed FODMAP in 2001. http://shepherdworks.com.au/disease-information/low-fodmap-diet There are lots of links here which explain the different groups as as one poster said - you can often tolerate small amounts of the intolerance if you mix it with glucose/sugar/dextrose. And lactose free means you can have cream, butter and hard cheeses as they contain virtually no lactose. Sue even suggests small amounts of milk are OK if taken with a meal. And fruit is fine if cooked with sugar as in an apple pie for instance. Its all about finding the level that suits you. And some fruits are worse than others.. It does mean reading the labels a bit more carefully though as many commercial gluten-free foods have onion powder or other nasties.

I feel SO much better since eating FODMAP and I have only been on it about a month. I have an Australian made commercial pre mix which is brilliant. Cakes, muffins, waffles - all just add an egg and water and mix. Brighterlife mixes. They are no Wheat, Soy, Egg, Gluten, Corn, Artificial Colours, Preservatives, Yeast, Salicylates, Amines, Casein, Fructose, and are low in Fat and low in Sugar. http://www.wheatfree.com.au/ You may have a similar company there.

As Sue explains - make sure you are lactose intolerant - as it is important to keep to have some dairy in the diet if you can. And there is no need to be dairy free if you are only lactose intolerant.

Its worth it to feel healthy and I don't miss the FODMAP foods at all.

Share this post


Link to post
Share on other sites

FODMAP is great. I am dxed Gluten Intolerant probaly Coeliac. Then Dr thought Dairy was a problem so I went DF for a year or two. But every now and then I would get worse. I finally had lactose tests and fructose tests and found I was lactose and fructose intolerant. Then Dr suggested I am FODMAP and I knew as soon as I read it - that it was me. Onions are one of my biggest allergens and they are Fructans. Sorbitols are another. Fruit upsets me but berries are fine.

This list helps.

http://www.webelectrix.com/fodmap.doc

Another good read.

http://www.mecfs-vic.org.au/sites/www.mecfs-vic.org.au/files/Article-BarrettPractGastro.pdf

Dr Sue Shepherd developed FODMAP in 2001. http://shepherdworks.com.au/disease-information/low-fodmap-diet There are lots of links here which explain the different groups as as one poster said - you can often tolerate small amounts of the intolerance if you mix it with glucose/sugar/dextrose. And lactose free means you can have cream, butter and hard cheeses as they contain virtually no lactose. Sue even suggests small amounts of milk are OK if taken with a meal. And fruit is fine if cooked with sugar as in an apple pie for instance. Its all about finding the level that suits you. And some fruits are worse than others.. It does mean reading the labels a bit more carefully though as many commercial gluten-free foods have onion powder or other nasties.

I feel SO much better since eating FODMAP and I have only been on it about a month. I have an Australian made commercial pre mix which is brilliant. Cakes, muffins, waffles - all just add an egg and water and mix. Brighterlife mixes. They are no Wheat, Soy, Egg, Gluten, Corn, Artificial Colours, Preservatives, Yeast, Salicylates, Amines, Casein, Fructose, and are low in Fat and low in Sugar. http://www.wheatfree.com.au/ You may have a similar company there.

As Sue explains - make sure you are lactose intolerant - as it is important to keep to have some dairy in the diet if you can. And there is no need to be dairy free if you are only lactose intolerant.

Its worth it to feel healthy and I don't miss the FODMAP foods at all.

Great post! This is exactly the type of information I was needing for myself. I started 2 days ago eliminating fructose to see if that was the cause of my unrelenting symptoms. Seems it was indeed as I am gas free for the 1st time in...well, maybe my life B) . And great information about the lactose intolerance. I was just wondering about dairy because I had eliminated dairy when I went gluten-free, but I love dairy and definitely want to reincorporate if possible. Did you purchase the Sue Shepherd book? I probably need to do that.

Share this post


Link to post
Share on other sites

Thanks guys! Georgie, I'm pretty sure it's a caseine thing since things that are supposedly lactose free bother me.

I went grocery shopping and bought blueberries, celery, spinach, chickpeas, rice, white potato, eggs, and some herbal tea. anything wrong with those?

Share this post


Link to post
Share on other sites

All is fine, but go easy on the blueberries. :) I really hope you've figured out something that helps.

Share this post


Link to post
Share on other sites

Go easy with the chick peas... Try hard cheeses first and see how you go. Once the onion , fruit and sorbitols were removed I found the casein was 'not' the problem. Berries are fine. Fruit is OK if you share it with glucose. I try to have less sugar these days so avoid the fruit/glucose idea. I do like FODMAP though! The Sue Shepherd books are really good. I have just bought her latest - lots of good ideas.. The idea she stresses is that although you need lactose free - this does 'not' mean you cannot tolerate low amounts of it... once all the other FODMAP allergens are under control and you start to heal. I disagree with her low gluten idea but she does say that some people have Coeliac + FODMAP and need the gluten-free diet.

Share this post


Link to post
Share on other sites

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
0

  • Who's Online   4 Members, 0 Anonymous, 203 Guests (See full list)

  • Top Posters +

  • Recent Articles

    Jefferson Adams
    High Gluten Consumption During Pregnancy May Increase Type 1 Diabetes Risk for Children
    Celiac.com 10/22/2018 - A team of researchers recently set out to determine if there is any association between prenatal gluten exposure and offspring risk of type 1 diabetes in humans.
    The research team first designed a national prospective cohort study using the national health information registries in Denmark. They looked at data on pregnant Danish women enrolled into the Danish National Birth Cohort, between January 1996 and October 2002, and assessed maternal gluten intake, based on maternal consumption of gluten containing foods, as reported in a 360 item food frequency questionnaire at week 25 of pregnancy.
    The team gathered information on type 1 diabetes occurrence in the participants’ children, from 1 January 1996 to 31 May 2016 by linking to the Danish Registry of Childhood and Adolescent Diabetes.
    Overall, their study included data on 101,042 pregnancies in 91,745 women, of whom 70,188 filled out the food frequency questionnaire. Once they corrected the figures to account for multiple pregnancies, pregnancies ending in abortions, stillbirths, lack of information regarding the pregnancy, and pregnancies with implausibly high or low energy intake, they included 67,565 pregnancies and 63,529 women.
    Gluten intake averaged 13.0 grams per day, ranging from under 7 grams per day to more than 20 grams per day. There were 247 children with type 1 diabetes among the group, for an incidence rate of 0.37%, with an average follow-up of 15.6 years.
    Risk of type 1 diabetes in offspring increased proportionally with maternal gluten intake during pregnancy per 10 grams per day increase of gluten. Compared to women with the lowest gluten intake of under 7 grams per day, those with the highest gluten intake who consumed 20 or more grams a day had double the risk for type 1 diabetes development in their children.
    These numbers indicate that high gluten intake by mothers during pregnancy may increase the risk of their children developing type 1 diabetes. However, the team is calling for further study to confirm the findings, preferably in an intervention setting.
    Read more in BMJ 2018;362:k3547. doi: https://doi.org/10.1136/bmj.k3547
     
    The research team included Julie C Antvorskov, assistant professor, Thorhallur I Halldorsson, professor in food science and nutrition, Knud Josefsen, senior researcher, Jannet Svensson, associate professor5, Charlotta Granström, statistician, Bart O Roep, professor, Trine H Olesen, research assistant, Laufey Hrolfsdottir, director, Karsten Buschard, professor, and Sjudur F Olsen, adjunct professor of nutrition.
    They are variously affiliated with the Bartholin Institute, Rigshospitalet in Copenhagen, Denmark; the Centre for Foetal Programming, Department of Epidemiology Research, Statens Serum Institute, Copenhagen, Denmark; the Unit for Nutrition Research, Landspitali University Hospital, Reykjavik, Iceland; the Faculty of Food Science and Nutrition, University of Iceland, Reykjavik, Iceland; the Copenhagen Diabetes Research Center (CPH-DIRECT), Department of Children and Adolescents, Copenhagen University Hospital Herlev, Herlev, Denmark; the Department of Diabetes Immunology, Diabetes and Metabolism Research Institute at the Beckman Diabetes Research Institute, City of Hope, Duarte, CA, USA; the Departments of Immunohematology and Blood Transfusion, Leiden University Medical Centre, Leiden, Netherlands; the Department of Education, Science, and Quality, Akureyri Hospital, Akureyri, Iceland; and the Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA, USA.

    Jefferson Adams
    Vanilla Apple Gratin (Gluten-Free)
    Celiac.com 10/20/2018 - All the flavor of vanilla ice cream melting into the warm orchard-fresh apple pie, but more quickly, with less sugar and fat? Yes, please! This easy to make dessert is a perfect substitute for cobbler, and much quicker and easier than pie.And yes, it tastes like vanilla ice cream melting into apple pie!
    Ingredients:
    5 Gala or Granny Smith apples (about 2½ pounds) 1 vanilla bean or 1 tablespoon vanilla bean paste or vanilla extract 2 tablespoons butter ¼ cup whipping cream 3 egg yolks 2 tablespoons sugar ¼ cup sparkling wine, like Prosecco or cheap Champagne Salt Directions:
    Peel and core the apples. Cut each into 12 wedges. Set aside.
    Melt butter in a 12-inch broiler-safe skillet over medium-high heat. 
    Split the vanilla bean lengthwise and scrape the seeds into the skillet, and add the bean, as well. 
    Add apples; sprinkle with a generous pinch of salt. 
    Cook, stirring occasionally, 10 to 15 minutes or until apples are deeply golden and tender. 
    Remove vanilla bean.
    Meanwhile, heat broiler. In a medium bowl, whip cream to soft peaks. Keep chilled.
    Heat 1 inch of water in bottom of a double boiler; bring just to a simmer. 
    In top of double boiler, whisk together egg yolks, sugar and a pinch of salt; add wine and whisk continuously about 3 to 5 minutes until mixture is thickened and has doubled in volume. DO NOT BOIL!  
    Remove from heat; whisk 1 minute to set and put aside to cool. 
    Fold in whipped cream until just combined.
    Spoon cream mixture over apples in the skillet.
    Broil 4 to 5 inches from the heat for 1 to 2 minutes or until topping begins to turn golden. 
    Serve hot.

    Jefferson Adams
    Celiac Disease Research Could Lead to Diabetes Vaccine
    Celiac.com 10/19/2018 - Work to develop a vaccine for celiac disease could soon lead to a vaccine for diabetes.
    After successful phase 1 studies of Nexvax2, their peptide-based therapeutic vaccine for celiac disease, ImmusanT has seen a significant investment from venture philanthropy organization JDRF T1D. ImmusanT's peptide therapy program for celiac disease may provide lessons for a similar therapeutic treatment for Type 1 diabetes.
    The investment will support ImmusanT as it attempts to develop a vaccine to prevent Type 1 diabetes, based on the early success of its peptide immunotherapy program for celiac disease, the two entities announced in a press release.
    ImmusanT’s celiac peptide therapy program works by identifying antigens that trigger an inflammatory responses in people with autoimmune diseases. Once identified, the peptide therapy is used to neutralize the autoimmune response. This celiac disease program goes back to 1998, when Anderson first began his efforts to find and identify the peptides. 
    The findings were published in 2010, and the company was founded shortly afterward by Leslie Williams, BS, RN, MBA, director, president and CEO of ImmusanT. 
    From there, ImmusanT conducted five phase 1 trials for its celiac therapy. Those trials have proven very promising, and the latest investment into a similar drug for diabetes is proof of that promise. In the case of celiac disease, the drug works by “targeting T cells in patients. Those T cells that are engaged as peptides are distributed throughout the body after the injection, and we see evidence that the T cells are being activated about 2 hours later,” Robert Anderson, BMedSc, MB, ChB, PhD, FRACP, chief scientific officer for ImmusanT, told Endocrine Today. “We found that if we gradually increase the dose in patients building up to a maintenance dose level, they become non-reactive to those peptides.”
    With much of the early research targeted towards demonstrating the drug’s safety, and getting the right dose and dose regimen, the development of a version targeted at diabetes, says Anderson, “should be more streamlined due to the lessons learned during the celiac disease program.
    That’s partly because the team knows “a lot more going into Type 1 diabetes about how peptide therapy works and how to optimize it than we did when we started celiac disease, where it was a blank slate.”
    This is really exciting news. A vaccine for celiac disease is exciting, to be sure, but a viable vaccine for diabetes would be a major development in disease prevention. Stay tuned for more news as the story develops. 
    Read more at Healio.com

    Jefferson Adams
    Human Leukocyte Antigen DQ2/DQ8 More Common in Women with History of Stillbirth
    Celiac.com 10/18/2018 - A team of researchers recently set out to investigate the prevalence of human leukocyte antigens (HLA) DQ2 and DQ8 haplotypes, two common polymorphisms associate with celiac disease, in women who have had previous stillbirth, but who do not have celiac disease.
    The research team included Mauro Cozzolino, Caterina Serena, Antonino Salvatore Calabró, Elena Savi Marianna, Pina Rambaldi, Serena Simeone, and Serena Ottanelli, Giorgio Mello, Giovanni Rombolá, Gianmarco Troiano, Nicola Nante, Silvia Vannuccini, Federico Mecacci, and Felice Petraglia. They are variously affiliated with the Division of Obstetrics and Gynecology, and the Department of Experimental and Clinical Biomedical Sciences, Gastroenterology Unit, at Careggi University Hospital, University of Florence in Florence, Italy.
    For their study, the team enrolled 56 women with history of unexplained term stillbirth referred to our Center for High‐Risk Pregnancies for a preconception counseling. As a control group, they enrolled 379 women with previous uncomplicated pregnancies. They excluded women with celiac women from the study. 
    The team then conducted genetic tests for HLA DQ2/DQ8 on both groups, and compared patients data against controls. They found that 50% of women with history of unexplained term stillbirth tested positive for HLA‐DQ2 or DQ8, compared with just 29.5% for controls. Women with HLA DQ8 genotype showed a substantially higher risk of stillbirth (OR: 2.84 CI: 1.1840‐6.817).
    For patients with the DQ2 genotype, the OR for stillbirth was even higher, at 4.46 with a CI of 2.408‐8.270. In the stillbirth group, the team found that SGA neonates in 85.7% those with HLA‐DQ2/DQ8 haplotypes, and in just 42.8% with negative genetic testing.
    The team found significantly higher rates of HLA DQ2/DQ8 haplotypes in women with history of unexplained term stillbirth than in women with previous uneventful pregnancies.  Moreover, they found that HLA DQ2/DQ8 positivity was significantly associated with suboptimal fetal growth in intrauterine fetal death cases, as shown by an increased prevalence of SGA babies.
    This study will definitely be of interest to women with HLA DQ2/DQ8 haplotypes, and to those who have experienced unexplained stillbirths. Stay tuned for more information on this important topic as news becomes available.
    Read more at: American Journal of Reproductive Immunology

    Jean Duane
    Surmounting Social Situations: Sabotage and Scrutiny Surrounding the Gluten-Free Diet
    Celiac.com 10/17/2018 - In the interviews I conducted last year, the Celiac.com viewers shared with me some disturbing stories about how others either sabotaged their gluten-free diet or how their gluten-free requirements are continually scrutinized and doubted. Here are a few examples:
    A co-worker at my office ate a gluten-containing burrito and thought it would be funny to cross-contaminate my work space.  With his gluten-coated hands, he touched my phone, desk, pencils, pens, etc. while I was not at my desk.  I came back and was contaminated.  I had to take several days off of work from being so sick. The waiter at a restaurant where I was eating dinner asked me if I was really “a celiac” or if I was avoiding gluten as a “fad dieter.” He told me the food was gluten-free when he served it, only to come up to me after I ate the dinner and admit there was “a little” gluten in it. My cleaning people were eating Lorna Doones (gluten-containing cookies) while cleaning my gluten-free kitchen, cross-contaminating literally everything in it. When I noticed I exclaimed, “I am allergic to gluten, please put your cookies in this plastic bag and wash your hands.”  They chided, “You have insulted our food.  We are hungry and we will eat anything we want to, when we want to.” At a family dinner, Aunt Suzie insisted that I try her special holiday fruit bread. In front of everyone around the table, she brushed off my protests and insisted that I over exaggerated my food sensitivities saying, “a little bit wouldn’t hurt you.”   These are but a few of an exhaustive list of situations that we regularly contend with. What can possibly be the rationale for any of this conduct?  I’m providing some recent headlines that may impact the attitudes of those we interact with and would like to hear what you think influence this behavior (see questions below). 
    Recently, the New York Times published an article entitled, “The Myth of Big, Bad Gluten.”  The title alone casts doubt on the severity of gluten exposure for those with CD (Myth, 2015)   In his political campaign, Senator Ted Cruz stated that if elected President, he would not provide gluten-free meals to the military, in order to direct spending toward combat fortification (Wellness, 2/18/16).  Business Insider.com called Tom Brady’s gluten, dairy free diet “insane” (Brady, 2017). Michael Pollen is quoted as saying that the gluten-free diet was “social contagion.” Further, he says, “There are a lot of people that hear from their friends, ‘I got off gluten and I sleep better, the sex is better, and I’m happier,’ and then they try it and they feel better too.  [It’s] the power of suggestion” (Pollan, 2014). Jimmy Kimmel said, “Some people can’t eat gluten for medical reasons… that I get. It annoys me, but that I get,” and proceeded to interview people following a gluten-free diet, asking them “what is gluten.” Most interviewed did not know what gluten is. (ABC News, 2018). Do headlines like this enable others to malign those of us making our dietary needs known?  Do these esteemed people talking about gluten cast doubt on what we need to survive? 
    Humans are highly influenced by others when it comes to social eating behavior. Higgs (2015) asserts that people follow “eating norms” (p. 39) in order to be liked. Roth, et al. (2000) found that people consumed similar amounts of food when eating together.  Batista and Lima (2013) discovered that people consumed more nutritious food when eating with strangers than when eating with familiar associates. These studies indicate that we are hypersensitive of what others think about what we eat. One can surmise that celebrity quips could also influence food-related behaviors. 
    Part of solving a social problem is identifying the root cause of it, so please weigh in by answering the following questions:  
    How do you handle scrutiny or sabotage of others toward your dietary requirements? Please speculate on what cultural, religious or media influences you suppose contribute to a rationalization for the sabotage and/or scrutiny from others when we state we are observing a gluten-free diet? Are people emulating something they heard in church, seen on TV, or read online?    We welcome your answers below.
    References:
    ABC. (2018). Retrived from https://abcnews.go.com/Health/video/jimmy-kimmel-asks-what-is-gluten-23655461  Batista, M. T., Lima. M. L. (2013). Who’s eating what with me? Indirect social influence on ambivalent food consumption. Psicologia: Reflexano e Critica, 26(1), 113-121.  Brady. (2017). Retrieved from https://www.businessinsider.com/tom-brady-gisele-bundchen-have-an-insane-diet-2017-2  Higgs, S. (2015). Social norms and their influence on eating behaviors. Appetite 86, 38-44. Myth. (2015). Retrieved from https://www.nytimes.com/2015/07/05/opinion/sunday/the-myth-of-big-bad-gluten.html  Pollan, M. (2014). Retrieved from https://www.huffingtonpost.com/2014/05/14/michael-pollan-gluten-free_n_5319357.html  Roth, D. A., Herman, C. P., Polivy, J., & Pliner, P. (2000). Self-presentational conflict in social eating situations: A normative perspective. Appetite, 26, 165-171. Wellness. (2016). Retrieved from  https://www.huffingtonpost.com/entry/ted-cruz-gluten-free-military-political-corectness_us_56c606c3e4b08ffac127f09f

×