Well, here I am. Or we are if you’re reading this. I am almost 40, well, closer to 40 than I am to 30 and suddenly I can’t eat a lot of the foods I enjoy anymore…and I’m a picky eater. For months it has hurt to eat, I’ve lost a significant amount of weight for my size, and multiple tests and doctors later, apparently I have this thing I have never heard of called fructose malabsorption. Not the hereditary type that causes damage, just the non-hereditary type that gives you the IBS-like symptoms of: gas, pain, cramping, bloating, and diarrhea or constipation (thankfully just the latter for me) when you eat the wrong thing. I also had a bout of SIBO on top of it which is always fun, nothing like having foghorns of gas suddenly escaping as you walk down a narrow hallway to make you want to hide or blame it on someone else like the dog. If you’re an introvert like me, see that new person you were going to introduce yourself to who was walking by as you did it? Forget it, maybe in a few months they’ll forget about it then you can say hi without wanting to hide. Two rounds total of two different antibiotics later and it doesn’t hurt to bend over anymore; the SIBO was that bad. So far as the fructose goes, I’ve been told there nothing for it but to avoid fructose as much as possible and learn your own tolerance level for it, which is everywhere: onions, garlic, artichokes, honey, bread, and just about every processed food or drink known to man in the USA along with a whole host of other foods. Some foods with fructose you’ll be able to eat, others you won’t, and it varies from person to person.
I’ve read blogs where people say it is easier to have Celiac disease than to have Fructose Malabsorption because you only have to avoid one thing, gluten. I can see their point. With non-hereditary Fructose Malabsorption there is no damage, but fructose is everywhere and includes the fructans in wheat, and according to some blogs sugar alcohols like sorbitol and manitol (anything ending in -itol) which I’m not sure applies to me, along with fructose which isn’t required to be listed on a nutrition label. Wheat is listed under allergens for most products since from what I know Celiac it can lead to serious problems including stomach cancer and even the tiniest bit of gluten can trigger a reaction.
So, from this, is born this blog. My humble attempt at collecting recipes to show myself what I still can eat vs what I can’t, and to gather bits of information to see what works and what doesn’t. Some things I’ve found conflicts with what my own doctors and dietitians or the known reliable sources say so I’ll tag those as skeptical if I share them. Not every recipe I’ll add is completely fructose or gluten free, but could be modified easily enough that you don’t have to reinvent the wheel to be able to eat it…not that you eat wood, I hope. Also, I hate those wordy food blogs that spends 10 pages and 20 photos using every adjective they’ve ever learned telling you how wonderful something is before you’re so hungry you give up finding the recipe at the bottom of the page, so I’ll try to be brief.
Remember, I’m not an expert, it is all individual, and your mileage may vary.