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About hedra

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  1. The puking and GI issues sound a lot like my second son, who was dx with Milk/Soy Protien Intolerance, which is one of the 'easy' intolerances, typically outgrown by 2-3 years of age. Later, he was dx with both lactose intolerance and fructose malabsorption, and we're (sigh) considering testing him (dietary management) for non-celiac gluten intolerance (he has the gene, but no GI symptoms or pos labs or biopsy results). Sigh, sigh. But the MSPI, that was definite, and obvious. Screaming awful misery with vomitting with any dairy (even traces) in my diet while breastfeeding. Pulled all dairy, and he was fine. He was fine taking dairy directly at 14 months. :shrug: Typical 'recovery range' for MSPI. However, several people I know whose kids had MSPI, the child also had or ended up with other intolerance issues down the line - sometimes a year or many of 'no signs of anything wrong' followed by gradual signs of something wrong. So worth staying on top of that. A trial of a fully (Not partially!) hydrolyzed formula may be a good first step (talk to the GI about it!). About 25% of kids with MSPI can't tolerate the partially hydrolyzed formulas (Nutrimagen, etc.), so the standard of care (gold standard) is to trial with something like Elecare. The frequent eating isn't unusual, but the frequent pooping, and the heavy puking, WITH normal growth, is typical with MSPI. Reflux may also play a role, but that shouldn't affect the stooling pattern, as far as I know. Good luck!
  2. New here, too... I wanted to note that the info on fructose in grain isn't the whole information, if you do have a fructose malabsorption problem. It isn't just the fructose value, it is the total fructose load (amount consumed or in a serving) *AND* the glucose:fructose ratio. While there are other grains that have fructose, there are none I know of that have as poor a glucose-fructose balance as wheat. (And DFI is also linked to depression.) Also, from the numbers given earlier, that looks like 'white' wheat flour's numbers. DFI people can often tolerate white/processed flour (including unbleached), but not whole wheat. So, that makes a difference for the numbers... A lot of people with Dietary Fructose Intolerance do better on a gluten-free diet because they are avoiding a primary food source that has a bad glucose:fructose balance. My son has been diagnosed with fructose and lactose issues. celiac disease may be a possible issue, though he's been tested by some major experts in pediatric celiac and they say no. Might be non-C gluten intolerance, though. We'll be checking into that as well. So far, he seems to have no symptoms on a white-flour type diet with moderate fructose intake as long as those things have good glucose values as well... we'll see. Want to be sure I have the right thing! No point keeping him off apples if wheat is the problem, eh? Regardless, since you're going gluten-free, if you see results, you can test for separate fructose issues (once you are pretty certain you've reached a healed state). You can test it by eating foods with high sorbitol content (apples, pears, cherries, etc.), and/or poor glucose:fructose ratios (apples, again, also mango is a good one for really bad balance of the two). Celiac does mess with the fructose tolerance until you've healed, though, so it makes reasonable sense to go there first. Good luck feeling better!
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