On Wed, 17 Jul 2013 15:23:05 -0700
Todd > wrote:

> And, I would not think that there is enough inulin in a stevia
> packet to throw your fructose too far off. If you were using
> inulin as a straight sweetener, then, it would be another subject.
> remember that the sugar in fruit and vegetables is a dehydrate
> of fructose and glucose (frustose + glucose - water). You get
> a lot more fructose eating a (ripe) tomato.

You are describing the disaccharide sucrose which digests into
half fructose and half glucose. The sugars in fruits and vegetables
are not all sucrose. Some have more fructose than glucose when
they are ripe. Fruits are being bred for this property because
the extra sweetness sells. Apples, pears, grapes, and pineapples
fall into this category.

I can't eat tomatoes. I would only need half a gram of fructose to
see a problem, and one woman I met online says she has to keep her
daughter down to 9 mg. Then there is the question of whether some
bad effects are due to sweetness itself rather than any particular
sweetener. It is all very complicated.

I merely wanted to point out that inulin can be a problem, but I
am still working by trial and error. The advice I get from the
hfiinfo forum seems to be right on, but much of it defies my
understanding. Wheat is not OK, but shredded wheat is OK. Weird,
but it seems to be true. What can I say?


--
I'm Trawley Trash, and you haven't heard the last of me yet.