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Sucrose intolerance in EPI?

Posted by ajh5285 @ajh5285, Jul 15, 2023

Since being diagnosed with EPI, I have had an almost continuous feeling of bloating & gassiness. This is made much worse by Stevia, so that is not an option for me.
Most of the foods that seem to be associated with this sensation wind up having significant amounts of sucrose, which IIRC is not addressed by taking Creon.
I have been wondering about the possibility of trying a diet that is basically limited as much as possible to fat & protein. However, most of the material I’ve looked at is presented in the context of weight loss — I definitely do not want to lose any more weight (down at least 70 pounds since this episode all started). I’d also like to be able to maintain what remaining muscle mass I have in the interests of not losing any more balance, stamina or strength.

Do any of you have any relevant experience?

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markymarkfl | @markymarkfl | Jul 16, 2023

I've been a very stable 160 +/- lbs (5'10" 60 yo male) since being diagnosed diabetic and having Whipple surgery 13 months ago.

My diet is very high in protein (red meat) and semi-heavy coffee creamers, thus hard to avoid fat, although I do eat a lot of fish and chicken as well. The fish and chicken are often sauteed in olive oil, and all the meats frequently served with peppers and onions.

I try to avoid excessive sugars, but they sneak their way in. I do wind up consuming a lot of sucralose (Splenda) which I avoid if I can, but when I need sweeteners (often), it's almost everywhere. I don't care for Stevia or aspartame, and the sugar alcohols (maltitol, etc) give me serious diarrhea. I've had good luck baking some foods with a sweetener called Allulose.

Long story short: It's a fine line balancing fat digestion with CREON. Too little enzymes, and it's diarrhea (steatorrhea) city. Too much enzyme, and it's gas instead. In order to maintain my weight, I've chosen the gas over the diarrhea, but I could still do a lot better on the overall carb management. I just got a potentially scary report about arterial plaque, so I'm rethinking the diet and cholesterol/statin equation as well.

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1 reply
k13 | @k13 | Jul 17, 2023

I have heard some people use monk fruit instead of sugar as a sweetener. Could you possibly try baking or cooking your own "creations" with monkfruit? not an expert on this ....so not sure if monkfruit would give you same symptoms.

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gardenlady1116 | @gardenlady1116 | Jul 17, 2023
In reply to @markymarkfl "I've been a very stable 160 +/- lbs (5'10" 60 yo male) since being diagnosed diabetic..." + (show)
@markymarkfl

I've been a very stable 160 +/- lbs (5'10" 60 yo male) since being diagnosed diabetic and having Whipple surgery 13 months ago.

My diet is very high in protein (red meat) and semi-heavy coffee creamers, thus hard to avoid fat, although I do eat a lot of fish and chicken as well. The fish and chicken are often sauteed in olive oil, and all the meats frequently served with peppers and onions.

I try to avoid excessive sugars, but they sneak their way in. I do wind up consuming a lot of sucralose (Splenda) which I avoid if I can, but when I need sweeteners (often), it's almost everywhere. I don't care for Stevia or aspartame, and the sugar alcohols (maltitol, etc) give me serious diarrhea. I've had good luck baking some foods with a sweetener called Allulose.

Long story short: It's a fine line balancing fat digestion with CREON. Too little enzymes, and it's diarrhea (steatorrhea) city. Too much enzyme, and it's gas instead. In order to maintain my weight, I've chosen the gas over the diarrhea, but I could still do a lot better on the overall carb management. I just got a potentially scary report about arterial plaque, so I'm rethinking the diet and cholesterol/statin equation as well.

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The intestinal symptoms seem to be a daily battle

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