Jump to content

  • 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):

    Celiac.com Sponsor (A1-M):

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

Fructose Intolerance

Skittles

Recommended Posts

Skittles Enthusiast
Skittles
Posted

Does anyone here have an intolerance to fructose? Can you give me a list of foods that are no nos please?

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Dugudugu Rookie
Dugudugu
Posted

Are you sure you're having an intolerance for fructose? If I am correct fructose is one of the products the body produces when digesting food.

1desperateladysaved Proficient
1desperateladysaved
Posted

Fructose is the sugar in fruit. All, or nearly all of fruits contain it. I think it is in honey also. Be leary of fruit juices for sure! People breed fruit to be as high as possible in fructose. So far as I know I am not intolerant of it, but I am extremely careful with fruit. I think of having bites rather than whole fruits.

Diana

Chaff Explorer
Chaff
Posted

Hi Skittles,

I think I am fructose intolerant (based on an elimination diet) but I am waiting until my gut has healed before getting formal testing. For now, I just avoid things that give me problems, no matter what they are.

There are lots of good lists online, but they are all different (research keeps changing). A really good list is here: Open Original Shared Link

You can also check out the Farting Pear to check a food: www.thefartingpear.com/

There are some tests you can take, but none are proved 100% reliable (yet). The best thing to do is to find a doctor in your area who knows something about it. The Yahoo! group for fructose malabsorbtion may be helpful in doing research and finding a doctor: Open Original Shared Link

I joined the group when I was testing, and they are very nice.

The elimination and challenge test I used was from Free At Last, by the way: Open Original Shared Link

Apparently fructose malabsorption can show up alongside celiac. But you could also have other issues (SIBO, leaky gut, whatever) that could cause problems that look a lot like it, so that's why it's nice to have a doctor or good dietician to help you out. Eliminiation diets are tricky -- sometimes they seem pretty definitive and sometimes they are confusing. Just FYI, all humans are fructose intolerant to some degree...it's just we differ in how much we can take. A tiny bit of pear gives me a stomach ache, but other people may need to eat 3 or 4 pears to get the same result. It's just people who aren't fructose intolerant almost never push their limits and my tolerance is a fraction of a pear, so I push it all the time. Some people are even more sensitive and can't hardly eat anything (!). But that's extremely rare.

Take care,

Amelia

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,735
    • Most Online (within 30 mins)
      7,748
    Patricia KUBELKA
    Newest Member
    Patricia KUBELKA
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Theresa2407
      How Come Gluten Didnt Bother Me In Italy

      By Theresa2407 · Posted

      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Possible celiac - need advice

      By Scott Adams · Posted

      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      Celiac or not??

      By Scott Adams · Posted

      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      How Come Gluten Didnt Bother Me In Italy

      By Scott Adams · Posted

      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.