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For any of you who believe you have inflammation from a wheat or gluten sensitivity (not true celiac disease) this may be interesting for you to read up on. Do you know what FRUCTANS are? I don’t believe I have ever seen it mentioned by anyone here. Read up a little on what they are and see if they might be contributing to your issues.
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1337 kcal
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Fat: 48.23g | Prot: 52.00g | Carbs: 174.78g.
Breakfast: Butter, Red Potatoes (Flesh and Skin, Baked), Kenna’s CHICKEN sausage Patty, Aqua de Jamaica (hibiscus ice tea), Egg, Maxwell House International Cafe Orange, Sara beth spreadable fruit Mixed berry jam, Coffee flour and sprouted wheat bread. Lunch: R.W. Knudsen Family 2% Milkfat Small Curd Lowfat Cottage Cheese, Chobani Nonfat Vanilla Blended Greek Yogurt (Container), Tru-Nut Powdered Peanut Butter, Blueberries, Plain Yogurt (Whole Milk), Ranch Granola. Dinner: Watermelon, Bolthouse Farms Creamy Roasted Garlic Yogurt Dressing, Lettuce, Ready Pac Salad Confetti, Seapoint Farms Dry Roasted Edamame - Lightly Salted, Trans-Ocean Seafood Snackers, Tomatoes. Snacks/Other: Ghirardelli Chocolate Sauce, Breyers Homemade Vanilla Ice Cream. more...
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1744 kcal
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Exercise:
Water Aerobics - 30 minutes, Housework - 45 minutes, Swimming (slow) - 1 hour and 30 minutes, Resting - 13 hours and 15 minutes, Sleeping - 8 hours. more...
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 Comments
back in the day I was doing the rotation diet per doc's orders, I could tolerate sourdough bread much better than any other grain product. I would get it from the health food store to reduce some of the preservatives. Interesting article I just read. the yeast in the process of making the sourdough reduces the fructans. I will have to look and see if I can find any better or more complete lists of offending foods.
22 Aug 18 by member: baskington
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now if you find a solution for dairy products let me know! that is something I really miss but the brain fog and being extremely sleepy is something I really don't need.
22 Aug 18 by member: baskington
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Well, hello! Baskington mentioned that you were introducing Fructans into this delightful diet mix. I read a bit about them today and it certainly seems that I fit into some of this category. I've never tolerated broccoli well, but onions seem to be just fine. In just about the past month wheat has jumped into the forefront of things that I just can't have due to discomfort. I'm going to be reading much more about this topic; thank you! I doubt I would have found it on my own.
23 Aug 18 by member: SoCalPam
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hi Pam— I have been ready so many posts about people and their “wheat” issues. Yet I never see anyone talk about some of the other issues that we know produce some of the same symptoms. So, just thought I would through that out there for people who are willing to read or talk to their docs. Some people really need a GI doctor.
Along that same vein, commercially mass produced bread typically has way more gluten in it than back in the day. The reason being that manufacturers are trying to decrease the rise time on “bread” so they can turn it out faster. Now if you buy bread from the bakery section that has artisan breads that have a harder exterior surface— not soft breads, they are produced using less gluten. That is why some people can eat sourdough, chabatta bread and others— you might give that a trial run.
I sure wish I could post an article and have it be a live link to make it easier to find and read, but I can’t seem to make it work. I’ve seen it done here but I have had no success. Good luck Pam.
23 Aug 18 by member: Kenna Morton
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Kenna Morton's Weight History
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