Tag Archives: fruktosearm

Enjoy your meal: Travelling with fructose malabsorption // Enjoy your meal: Reisen mit Fructoseintoleranz

Travelling with fructose malabsorption // Reisen mit Fructoseintoleranz

Enjoy your meal. What you get, when your airline does not process you order for a special meal on time: Sugar and wheat loaded cake and pasta with tomato-“vegetable”-onion-sauce. // Guten Appetit! Was man serviert bekommt, wenn die Fluggesellschaft nicht rechtzeitig in der Lage ist die Bestellung für ein Spezialmenü zu bearbeiten: Zucker- und Weizenbombe in Form von Kuchen, dazu Nudeln mit Tomaten-“Gemüse”-Zwiebel-Soße.

(Die deutsche Version findet ihr wie immer im Anschluss an den englischen Text)

Travelling is not easy, when suffering from fructose malabsorption. Of course I know that. Still, so far I haven’t starved when hopping on a plane. Usually there is the standard “chicken or pasta” choice. Most of the time I go for the chicken to eat the meat at least. When I’m lucky they serve rice with it or a salad without dressing. I peck around in those tiny serving dishes and eat whatever my body tolerates. This time however, I didn’t want to leave things up to chance. I checked the special menus offered by SWISS in advance. I wasn’t expecting to find a menu low in fructose, that would have been somewhat of a revolution. Instead I opted for a gluten-free meal for my journey from Istanbul to Berlin.

“Let us know your desired special meal when booking your flight or contact one of the SWISS agents a minimum of 24 hours prior to departure.” swiss.com

This is the moment when customer service turns into a nightmare. More after the jump. There is a German version too …

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Video Tuesday // Filme am Dienstag

It’s been silent around here for the past three weeks. We went on a one week holiday only to return and find the city we live in has been turned upside down. Behaviors, moods, beliefs have changed. Istanbul is still as beautiful as it was, but the people living here and in the rest of the country have changed. The sheer violence that was used against peacefully demonstrating protestors shocked all of us in Turkey and many of you abroad, leaving us behind with terms bereft of meaning such as trust, freedom and democracy. Here we are, sitting in our home, approximately 800m from Taksim Square where the protests begun, reading, watching, talking, trying to understand facing many new questions. Right now it feels weird to go back to normal, working on and posting fructose friendly recipes with the pictures of people being chased down by police and fed with massive amounts of teargas still vivid in my head. So as for today, I will only share two videos with you.

The one is an ABC report on fructose in general including an interview with Robert Lustig, who also held an impressive lecture on fructose called “Sugar. The bitter truth”, a must-see for every fructose malabsorptioner.

The other one is a nice find by my boyfriend, illustrating the danger of processed food and what food industries made us believe to be “real” food. Watching both videos makes me actually happy once again that I had to cancel out fructose and processed foods from my diet. Enjoy!

Es war ruhig hier die letzten drei Wochen, ich weiß. Wir waren nur eine Woche davon im Urlaub. In einem kleinen Dorf in der Nähe von Izmir. Bei unserer Rückkehr, war die Stadt in der wir leben jedoch nicht mir die gleiche. Verhaltensweisen hatten sich geändert, Stimmungen und Ansichten. Istanbul ist noch immer eine Schönheit, aber die Menschen, die in dieser Stadt und im Rest des Landes leben sind andere. Die rohe Gewalt mit der die Polizei auf friedliche Demonstrationen reagiert hat, hat die gesamte Türkei und viele Ausland shockiert und haben sinnentleerte Begriffe wie Vertraueen, Freiheit und Demokratie hinterlassen. Hier sitzen wir nun, 800m Luftline vom Taksim Platz entfernt, wo die Demonstrationen ihren Anfang genommen haben, lesen, schauen, reden, versuchen zu verstehen. Es fühlt sich noch immer komisch an sich wieder dem Alltag zuzuwenden und fruktosearme Rezepte zu testen wenn einem noch immer die Bilder von mit Tränengas durch die Strassen gescheuchten Menschen im Kopf umherschwirren. Deshalb fass ich mich heute kurz und teile zwei Videos mit euch.

Das Video ganz oben ist ein abc-Beitrag über Fruktose im Allgemeinen. Zu Wort kommt auch Robert Lustig, der einen beeindruckenden Vortrag namens “Sugar. The bitter truth” gehalten hat. Ein Vortrag den man als Fruktoseintoleranzler gesehen haben sollte

Das untere Video hat mein Freund entdeckt und veranschaulicht die Gefahren von industriell verarbeiteten Lebensmitteln und was uns die Lebensmittelindustrie eigentlich als “echtes” Essen weiszumachen versucht. Diese Videos zeigen wieder einmal, dass ich mich eigentlich glücklich schätzen kann, dass ich Fruktose und industriell verarbeitete Lebensmittel von meinem Speiseplan verbannen “musste”.

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Oatmeal-Muesli-Cookies Low in Fructose // Fruktosearme Haferflocken-Müsli-Kekse // by Fructopia

(Die deutsche Version findet ihr im Anschluss an den englischen Text)

It took me a while to realize that Spring in Turkey doesn’t last as long as it does in Germany. The fresh, locally grown strawberries at the fresh food markets disappeared just as quickly as they had appeared a few weeks earlier, leaving me little to no time to come up with all the nice strawberry-containing recipes I wanted to try and share with you. Which makes me a bit sad, as strawberries are one of the few fruits I can handle pretty well. But the good thing is, they will be back next year and meanwhile I will be concentrating on other seasonal fruits low in fructose. Enter, Apricots. Naturally low in fructose, an essential part in Turkish (dessert) cuisine and the perfect cast for the grand finale of my oatmeal cookie trilogy. Today, sun kissed apricots, crunchy, salty pistachios and a full-bodied cereal mix will be turned into aromatic Oatmeal-Muesli-Cookies. You could almost call it a tribute to my German-Turkish roots. ;)

Asking the fructose question: Apricots are naturally low in fructose. Even though I generally avoid dried fruits (at all costs), I figured dried apricots to be an exception, in small amounts of course. I can handle dried apricots well from time to time, about two per serving. Not bad in my opinion. This recipe contains a hand full of dried apricots (I found this way of measuring to be quite reliable), as it translates to less than one whole apricot per cookie. The same applies to the pistachios. A hand full of unshelled pistachios results in about three pistachios per cookie. If you don‘t eat all the cookies at once (I know this is hard) you can keep the amount of fructose taken in relatively low. To play it safe use fresh apricots or less pistachios or omit the one or the other, depending on your personal level of tolerance.

The bottom line for this recipe: The trilogy has a happy ending. These Oatmeal-Muesli-Cookies have the most sophisticated taste out of all three recipes. The full-bodied cereal mix out of oat, rice and wheat, the smooth sweetness of the apricots and the salty-crunchy taste of the pistachios cater to an addictive taste. Bonus: It won‘t take you more than 10 minutes mix up this batch of cookies. In my opinion, this recipe is the outright winner of the trilogy “competition”. There is more and it’s in German too …

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Oatmeal to the third degree  #2: Oatmeal-Coconut-Cookies Low in Fructose // Dreierlei Haferflocken #2: Fruktosearme Haferflocken-Kokosnuss-Kekse

Oatmeal-Coconut-Cookies Low in Fructose // Fruktosearme Haferflocken-Kokosnuss-Kekse // by Fructopia

(Die deutsche Version findet ihr im Anschluss an den englischen Text)

As I’m sitting here writing this post there is a plate of freshly baked Oatmeal-Coconut-Cookies resting next to my laptop, begging to be devoured. Today it felt hard motivating myself to write. Before I sat down I quickly threw together those seven ingredients listed below, turning them into yet another batch of oatmeal-coconut-cookies, just to eat one of the freshly baked cookies straight out of the oven. I can‘t think of a better way to get into cookie mode. Also, when I tested this recipe a week ago I myself was a little surprised how delicious these cookies actually turned out to be. Therefore I needed some kind of reassurance that these cookies weren‘t too good to be true or rather just a stroke of luck. ;)

I found this recipe on Crash Test Mummy. It was the only recipe I found for oatmeal cookies low in fructose that looked worth giving it a try. Crash Test Mummy calls them ANZAC Cookies. Most of you native English speaking readers have probably heard this term before, but for me ANZAC didn’t ring a bell. It was only after a short search via Wikipedia that I found out what the abbreviation stands for “Australian and New Zealand Army Corps” and that this type of cookies are usually baked around the end of April to celebrate ANZAC Day and remember the fallen troops during World War I. I made those cookies because the recipe sounded delicious. Only now, when re-reading the same Wikipedia article did I notice that the same troops fought in a city called Gallipoli, which is called Çanakkale today and lies, guess what, in Turkey. I love coincidences.

The bottom line for these Oatmeal-Coconut-Cookies is that they are addictive. Coconut is naturally low in fructose; it is generally tolerated well by people who suffer from fructose malabsorption, while adding a nice, sweet touch to baked goods. In any case, these cookies now claim the number one spot on my list of favourite cookies, formerly held by the Rice-Coconut-Cookies from Werz. The ones from Werz are also quite tasty but quite dry at the same time. So here you go, fear not, this recipe won‘t let you down.

Have a great weekend! There is more and it’s in German too …

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