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CL (@lelia)

Fructose Malabsorption

Digestive Health | Last Active: 4 days ago | Replies (270)

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@jackiem95

I have been diagnosed with IBS and am in the elimination phase of the low FODMAP diet. I never know when I am going to have abdominal cramps and/or diarrhea or what is causing them. There are other FODMAPS besides fructose that contribute to IBS. I also have GERD, which has been a problem for me for years. The medications may have contributed to developing IBS as a couple of people have mentioned, but at this point my reflux problem has become worse. I am taking a larger dosage of Nexium, plus sucralfate and am still having problems at night. This is truly miserable!

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Replies to "I have been diagnosed with IBS and am in the elimination phase of the low FODMAP..."

Sorry to hear that. In my case, reducing carbs has nearly eliminated my reflux symptoms. Stick with the diet. I believe it works. Best wishes.

Been there; it's the pits. Did you check out the web page Lifewithfructosemalabsorption.blogspot.com? It deals with more than fructose, also lactose, FODMAPS, etc. It's the best I've seen. Have you considered that drugs and supplements may also contain sugars? Lactose, cornstarch, dextrose, etc. etc. Nexium contains sugar as does sucralfate. I get that compounded. There is also a sugars list at Boston University which helps to identify which drug components are sugar. That is about 3 or 4 entries above this one. If the site won't come up, just google it with a few words from the URL. I also put a really long entry in this Fructose Malabsorption category about very basic low FODMAP foods to eat. I finally got it under pretty good control limiting my food to those items plus carefully reading drug/supplement labels and getting 5 of them compounded. Good luck.

@kay57, @guthealth, @baponline, @sandyabb@ey, @drpepper, @jammins. Here is a simple, easy, delicious recipe for chicken and rice.
Bake chicken thighs in the oven at 350 for about 1 hour. Meanwhile, boil some white basmati rice. When both are done, remove the chicken and put it on a plate. Pour the drippings into a clear glass container such as a measuring cup and let the fat rise to the top. Skim the fat off with a spoon (I use a gravy ladle) and add the remainder of the drippings to the rice pot. Stir. Serve with the chicken. Easy and very stomach friendly. Sometimes I put thyme on the chicken at the table but it tastes so good you don't really need it. .

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