Spring arrived in Istanbul a few weeks ago and we are already heading full speed towards Summer. While in Southern Turkey the skin-warming sun lures people into the sea for the first time this year, in Istanbul we are celebrating the sun’s return by letting sweet and plump, bright red strawberries melt in our mouths. All the while the Spring showers, turning the Black Sea region into a bright green wonderland, are responsible for the abundance of delicate and rich greens on display at our weekly farmers market. Trying to refrain oneself from those treats would almost be an insult to this country’s fertility. Thus, happily volunteering to pay tribute, mint, parsley, dill, thyme, basil and other greens pile up in our kitchen every week. We’ve become quite creative in terms of putting the various herbs to use, though sometimes we just can’t keep up and the delicate little plants wither away. To use up all of the leftover herbs in due time I came up with this little rainbow salad. Instead of the usual lettuce I put in bol bol (Turkish for plenty of) fresh herbs resulting in a feast for the eyes and fireworks for your taste buds. I wouldn’t even mind having this salad two days in a row. …
When it comes to breakfast, pretty much everyone has his or her own idea of the “perfect” set-up. The choices are endless, be it cold or warm, liquid or solid, savory or sweet, or nothing at all. Since being diagnosed with FM breakfast is not only mandatory for me but also a way to start my day in a calmer manner. It’s a chance for me to be nice to my stomach first thing in the morning, so that it won’t be too upset later in the day if something wrong comes along. Whenever I skip breakfast entirely the day is basically ruined. Then all I think about is ‘how on earth will I get something quick to eat on the way to wherever I’m headed. Which is, as you probably know yourselves, rather impossible. So breakfast has become a very important part of my morning routine. …
Sundays for me are preferably spent relaxing and in most cases also cooking ahead. Even though I do not meticulously plan out my meals for the upcoming week, I still like to be prepared. Prepared in terms of knowing that sometimes it can be difficult for people like us to quickly whip up a healthy and filling meal. That is why on Sundays I usually cook up a batch of buckwheat, potatoes or millet, or all of the above, to store in the fridge. That way I have a fructose friendly and gluten free base on hand to ready a nice meal. This is particularly convenient when I’m running late and still need to pack lunch rather than returning home on an empty stomach.
Speaking of planning ahead it is about time I share this recipe for gluten free millet patties with you. While millet has become one of my favorite gluten-free super foods, these millet patties are quite the perfect all-rounder. Due to their subtle taste they go well with almost everything: Have them with eggs and salmon for brunch like I did, with a spicy yoghurt dip for lunch or with a salad for dinner. They taste equally good warm and cold, that’s why they also make a great take away snack. Be warned though, this recipe is a bit time consuming. Then again, Sundays are usually more slow-paced anyway, right? Plus, in my opinion it’s even more rewarding to treat yourself to a nice meal you’ve worked hard on. 😉 So make a batch of millet patties and grab whatever else your heart desires on the side and enjoy a cozy, well-deserved Sunday brunch!
P.S. I created a Facebook page to share my posts as well as interesting research finds. Only four more to crack the 100, so go ahead and share some likes! 🙂
With my eyes wandering back and forth between my calendar, my weather app and my window to the world outside, I do not know whether to be happy or sad. Sunday will be the first day of December and also the first Advent. Time to light the first candle and open the first small package on the Advent calendar. It should be freezing cold and grey outside, but it isn’t. And there should be small, wooden houses all over the city, selling wooden toys, woolen socks, hot wine punch and candied almonds, but there aren’t any of those around here either. Even though I won’t miss the corresponding ice-cold temperatures, I will sure miss the evenings spent at the German Christmas markets. To make up for their absence I made this batch of homemade, fructose free candied almonds. Perfect for a cozy first Advent Sunday at home.
Enjoy Christmas baking and the first Advent weekend!
I’m back. And with me I brought 10 days filled with memories of this remarkable city called New York. Those of you who have been to New York before, might have noticed that it is quite an intense place. The noises, the smells and completely different visual language compared to other cites made me stare on in awe. It is only now that I’m sitting back at my desk in Istanbul, a city that feels slow and relaxed compared to New York (a statement I never thought I would make), that I realize how worn out I am after this trip. New York simply has its own pace that is hard to keep up with. But maybe that’s the reason people are so fascinated with the place.
Besides the wedding we were attending, the thing I was looking forward to the most, of course, was food. After all, New York is home to many health food devotees and the place, where most of the food trends rise and fall, second only to San Francisco. Though kind of aware of this at the start of our journey, I was still anxious about the upcoming week, my head filled with all the high fructose corn stories, worried that those good old American fries would make for the main component of my meals during our stay. Luckily all my worries vanished as soon as I realized that all of our friends there are foodies just like us. In case this term is new to you, here is what Wikipedia has to say about it:
“A foodie is a gourmet, or a person who has an ardent or refined interest in food and alcoholic beverages. A foodie seeks new food experiences as a hobby rather than simply eating out for convenience or hunger.”
Intentionally or unintentionally our friends seriously introduced us to cream of New York’s crop. I’m not talking about five star restaurants here. I’m talking about healthy, ingenious but honest cooking, that was worth every dime we spent. (Did I mention that New York is a bit pricy compared to Berlin or Istanbul?)
Anyway, if you happen to be cast away on the East Coast, namely in NYC, sometime in the near future, the following advice might come in handy if you are into experiencing some memorable, fructose free and gluten free moments of indulgence. …
If you take a closer look at my recipe list you might assume I have quite a sweet tooth. Sorry to disappoint you. Though it is true, I used to be a sugar addict, eating lots of sweets up until I was diagnosed with FM. Beyond any doubt, it is my fructose malabsorption I blame most for my sugar cravings. And believe me, I’m more than happy the cravings have finally ceased. Most of the dishes I cook at home are actually more on the savory side and I would always prefer a piece of fenugreek-goat-cheese on a slice of whole spelt bread over a cup of Häagen-Dazs ice cream. I’ve become a savory girl through and through. To prove that, in my future posts I want to share some more recipes catering to our savory cravings. Today’s recipe features one of my favorite winter foods, namely celery root or celeriac. Celeriac is a good substitute for grainy side dishes, as it is quite filling. Besides its health benefits I like the mild and slightly nutty flavor of this magic root. So let’s kick off the celery root season with some easy to prepare celeriac fries and an oriental spiced yoghurt dip!
It’s time for a new category on Fructopia. From now on I will also present product finds. New products that I’ve tested and that I think are worth sharing. I couldn’t have thought of a better product to kick off this new section than the one I’m about to introduce you to. We all love products that are pretty much flawless, don’t we?
Last week I was eating myself through several spelt products to test my personal level of tolerance. What can I say? I’ve fallen in love with it. I didn’t experience any side effects no matter what sort of spelt product I was eating. What’s more, spelt or “Dinkel” in German is a very popular grain here in Germany. That is why you can find a gazillion spelt products in almost any supermarket and, even better, freshly baked spelt bread at any bakery that sells quality bread. Wohoo!
Nonetheless, even in Germany it is difficult to come by a spelt dessert that is low in fructose. Time to step up to the oven again. This recipe for blueberry spelt tartlets already landed in my inbox a while ago. I fell in love with this recipe at first sight. It sounded too delicious, too easy, too tolerable for us fructose malabsorptioners. Too good to be true? Without a pack of whole grain spelt flour at hand I was going to have to wait a while before I could have my first go at baking with spelt. As soon as I did, this recipe turned out to be just like I had imagined. Thank you Carole for this wonderful recipe! …
So far Berlin has been treating us with grey skies and proper fall showers. A wonderful excuse to stay at home, sit by the window with a blanket, your favorite mug in your hand, sipping on a hot drink warming you from the inside. For now the space in my mug is reserved for turmeric milk. Naturally sweet and spicy at the same time.
It’s been seven months since we left our home in Berlin in an attempt to grow roots in Istanbul. A few days ago we arrived back in Berlin. It’s our first time home since February. I was looking forward to these upcoming three weeks. Looking forward to all the breakfasts, lunches and dinners with friends and loved ones, to happy bike rides in the city and enjoying morning runs in the park close by. Other than that, I must confess, there is not much I missed about Berlin. Who would, considering the numerous hours of sunshine Istanbul provided us with, all the Turkish food and fresh seasonal goods grown on the fertile lands of the rough Black Sea, the thousand plus different views of the Bosphorus or the seemingly endless supply of new and one of a kind impressions. Istanbul has not failed to keep us entertained. Needless to say the Gezi Park protests and the surprisingly violent response by the police caused quite a stir in our daily lives.
My personal proofreader for the written English language just returned from his trip to Switzerland, so let’s continue my recount on going gluten free. From my post last week you already know why I made the decision in the first place. Still you may be asking yourselves what this change actually meant. How did it change my eating habits? How did it affect daily life and more importantly, did it actually make a difference? Did the experiment meet my expectations?…
I know, you guys were probably expecting the follow up on my journey of going gluten free. Unfortunately you will have to wait a couple of days more, as I’m not finished writing yet. There is so much to tell you. So, sorry for keeping you in the waiting line. Speaking of waiting lines, you should listen to this beautiful song by Zero 7.
To make waiting a little more enjoyable, I want to share this delicious, cream cheesy recipe with you. As mentioned before, I turned 30 in the middle of my gluten-free experiment. And I consider myself a really lucky girl that my boyfriend spent a full afternoon in the kitchen to create this fructose friendly, gluten free, creamy beauty for me. I took me a few days to finish it as nobody dared to eat up my special birthday treat. To be honest, I wasn’t too sad about having it all for myself. …
In my last post I hinted to the fact that I quit eating gluten a few weeks ago. For some of you this might not come as a surprise, for others this may actually be a big one. That‘s why, before elaborating on what it actually felt like going cold turkey, I‘d like to start by sharing my reasons for making this decision in the first place. Or let‘s just say, why it took me so long to do so.
I must confess I usually don‘t bother staying up to date on fructose malabsorption as there are rarely exciting new findings. But once in while I go back to checking on lists and books and what experts have had to say on the topic to see whether I am remembering things correctly or simply to nurture my “I‘m actually lucky that fructose is bad for me, because it‘s just a bunch of crap anyway” attitude.
Recently I joined a Facebook group full of amazing people, all dealing with their individual daily ups and downs as a result of fructose malabsorption. Everybody is really helpful and speaking frankly about symptoms and experiences. And trust me, nothing is more encouraging and helpful than reading the stories of fellow fructose malabsorptioners. Most of the members in this group are living in Australia where people seem to be more familiar with FM and the food industry seems to have adapted to peoples’ needs already. Unlike Germany or Turkey. Closely following the group discussions I wondered why most of the group members follow a gluten-free diet without being gluten intolerant. I never quite understood why someone would burden themselves with even more food restrictions than necessary. All my German books on FM consider wheat and other grains to be on the safe side, so the FM couldn‘t be the reason for this could it? Since being diagnosed with FM I started to cut out fructose as found in fruits, vegetables, sweets and processed foods from my diet, but otherwise continued to eat bread, pasta and other doughy things like I was used to do. I never really questioned that there was something wrong with this or that or that the information at hand might not even be tried and true. I‘m imagining those of you who are familiar with the FODMAP diet shaking their heads in utter disgust right about now.
What can I say, other than it took me a while to figure out that most of the group members follow this so called FODMAP diet. The FODMAP diet was originally designed for people suffering from irritable bowl syndrome (IBS), but parts of its guidelines are also recommended to people suffering from FM. After all there can‘t be so much wrong about it if so many Australians follow it so I decided to dig a little deeper. The FODMAP diet divides foods that should be avoided into five different categories: excess fructose, lactose, fructans, galactans and polyols. The food groups that should be cancelled out when suffering from FM are fructose (no surprise there) and fructans. A term I hadn‘t come across so far. The fructose group includes foods like honey, apples, pears etc. Foods I haven‘t touched in years anyway. So again, no surprises there. The other category, the fructans, felt the same at first, except for one thing. Guess what, wheat. I blinked a few times, but it was still there. A list stating that wheat is out.
At first I was kind of shocked, because, like I said, I was eating wheat products all the time. But suddenly all fell into place. The whole thing started to come together and make sense to me at last. It finally understood, why so many of you are eating gluten free. And even more important it finally offered an explanation as to why, no matter what I ate or how much, by the end of the day I would still look like seven months pregnant. Even though I’m on top of things most of the time when it comes to the known symptoms such as constant fatigue, flatulence, headaches, sugar cravings, bad breath … the bloating still showed up on a daily basis and I didn‘t know why. But now I had a lead at last. I didn’t need to think any further, whether to follow up on a gluten-free diet or not.
Here is what Sue Shepards advises to minimize symptoms, when suffering from fructose malabsorption:
- Avoid foods that contain excess fructose: honey, apples, mango, pear, watermelon, high fructose corn syrup, corn syrup solids
- Avoid dietary sources of fructans: artichokes (globe), artichokes (Jerusalem), asparagus, beetroot, chicory, dandelion leaves, garlic (in large amounts), leek, onion (brown, white, Spanish, onion powder), radicchio lettuce, spring onion (white part), wheat (in large amounts), rye (in large amounts), inulin, fructo-oligosaccharides.
- Reduce the fructose load
Source: Sue Shepherd
That’s how the whole gluten-free experiment got going. It’s been 8 weeks now since I cancelled out all sorts of wheat products from my daily diet, which is no easy task living in Turkey. Here everything is served with tons of fresh bread, people eat a soup thickened with flour with every meal and mix orzo noodles in rice. Food life has definitely become more challenging. But everybody is like “Tell me about it!” right now, I guess. =)
If you want to hear more about my gluten-free journey, the kind of dietary changes I made and the withdrawal syndromes I never expected to suffer from, stay tuned. More about this in my next post.
P.S. Are you guys eating gluten-free already? If not, have you considered doing so?
I‘m a big fan of to-do lists, both handwritten and digital. I also love getting the individual to-dos, want-to-dos or whatever you like to call them depending on their respective level of fun back off my list and off my back for good. But sometimes one of the to-dos decides to stay on the list. It is times like those, when I simply can’t complete the job at hand. Instead that small to-do becomes a ubiquitous mental note, floating above of my inner mess of thoughts, making me more miserable and more afraid to tackle it with every day I’ve failed to approach it. I hate it. Believe me, I’m not talking about some dreadful task here. I just hate it, because I know perfectly well that getting it done would be an easy way to clear my mind. Yet I still fail to follow through.
This is why I was afraid to check the date of my last post here. I still haven’t looked it up. There is no need to. However long it has been since my last post I haven’t forgotten what I’d been meaning to tell you:
For one, we have been welcoming, hosting and seeing off a steady flood of visitors from home who seized their summer holidays as an opportunity to explore Istanbul with us. So there we were, guiding our guests, showing them around, running up and down the hills of this beautiful city at a constant average temperature of 32°C/90°F in the shade and taking a break here and there making me unlearn snacking for the ‘I’ve stopped counting’-est-time.
I also missed out on telling you that it’s been 8 weeks now since I cancelled wheat from my diet. I had kind a sudden sort of epiphany, when I realized why so many of you fellow fructose malabsorptioners avoid wheat. Food life has been quite adventurous since I started my gluten-free journey and there is much to tell you about in my next post.
We also celebrated a birthday, my very own thirtieth birthday to be precise, which I still find slightly weird realizing it is my own age. But if being in ones thirties means getting a fructose friendly cheesecake from my boyfriend I willingly embrace this new era. He kindly gave his permission to share the recipe too and so I will, shortly.
On another note I missed out on sharing the following article, which reminds us of why it’s a good thing, that fructose is bad for us and why it‘s worth it taking a stand against this little monster day in day out. Read it here. Found on No Sugarless Gum. Thanks for sharing Paige!
So much for my long overdue update. It was good to catch up. I’m looking forward to sharing more details on my newly acquired fructose AND gluten free eating habits with you soon! Have a great Sunday!
To be honest, I am not the only one reconsidering our initial, resistance-free plunge into the Turkish eating culture, after having arrived in the land of milk and honey (see also “Unlearning Snacking“). More recently my boyfriend has also been doubting his reacquired snacking habits. A long time ago he drastically cut down his own sugar consumption out of consideration for me suffering from fructose malabsorption and surely as a result of my never ending lectures on the negative aspects of fructose consumption. But our numerous sugar slips during the past weeks are finally coming into effect. As soon as we get close to a supermarket there is this faint voice to my left asking “Uhm, I wonder if they have those amazing Coco-Star chocolate bars. I didn’t have any sweet treat today. One surely couldn’t do much harm”. A classical case of back-on-the-addiction-sugar-cravings I’d say. Even his attempt to do better by going for the organic, soaked in honey, oatmeal cookie instead of the chocolate bar cannot negate my previously made diagnosis. The only positive outcome of this recent sugar-slip is, that somehow I wasn’t able to get those ‘forbidden’, crunchy and chewy oatmeal cookies out of my head. I was craving to have one of those cookies, but of course one being low in fructose. After browsing millions of oatmeal-cookie recipes on Pinterest I was left with no alternative. Because of that and well aware of my intent to strictly follow a fructose-free diet once again, without compromising on taste or variety, I resulted to not one, but three different recipes for oatmeal-cookies that are low in fructose. Call me nerd. …
The past weeks here in Istanbul saw a lot of visitors from home. Which of course is great because we got to share the beauty and stories of this wonderful city with our loved ones and made most of them fall in love with Istanbul just the way we have. On the other hand, a lot of visitors meant a lot time spent in restaurants, cafés and and pastry shops and snacking on street food. We were eating ourselves through a lot of amazing specialities the Turkish cuisine treasures, to show our visitors the amazing tastes we were already familiar with and to explore unknown ones together. What sounds like a dream come true, actually turned out to be a nightmare for my maltreated stomach. Getting lost in all the new, delicious and tongue tingling tastes I wasn’t paying enough attention to my stomach anymore. Naturally, it didn’t hesitate to strike back. I’m not feeling well, the tiniest amount of fructose turns into a rumbling concert in my stomach and I’m getting sick again more easily. After six weeks filled with a lot of “Oh, this looks amazing, I have to try this. I know it’s not good for me, but a tiny spoon full, maybe two, can’t hurt, can it?” -Spoons full of veggies, fruits and, yes, sweets it’s time to give my stomach a break, reflect on my personal eating habits and unlearn snacking, once again. Unlearning snacking? You may be asking yourselves, what is wrong with snacking, I probably just chose the wrong snacks, right? Nope, you heard me right. I mean unlearning snacking and not just learning to pick the right snacks. …
I’m back. Six weeks have gone by with our new Turkish life keeping me too busy to prepare my next post. So here it goes, just in time for our two month Istanbul anniversary. Let’s see, what have we been up to during these past couple weeks? Well, the first five weeks we spent unpacking and packing our stuff, moving from one part of the city to another and enjoying the endless hospitality of our local friends. We were, and still are, incredibly lucky to have such amazing Turkish friends, who made it possible for us to stay with them, while looking for and eventually finding a place of our own. Three weeks ago we moved into our own flat and let me tell you, it’s beautiful! It’s located in the center of the city and the rent is pretty cheap compared to the horrendous rents elsewhere in this city. We have a view of the Golden Horn and three roosters that live in front of our window, adding a rural touch to our surroundings. Yes, I’m still talking about Istanbul, home to over 15 million people. And finally, two weeks after moving in, our friend by the name of Internet decided to join us. So we have been busy catching up with our families and friends abroad and reviewing new Turkish vocabulary on Memrise (I love this tool!). We also welcomed our first guests from Germany to our new home. Together we embarked on trips to the Asian side of Istanbul and to Bursa, home to the classical Turkish dish called Iskender Kebap. We rode the Bosphorus ferries and fell silent in stunning buildings and mosques, while frequently sipping on Turkish tea, enjoying a rare low-fructose Mojito (the secret ingredient: Jasmine tea!) and discovering Yoghurt-Rice-Soup.
Another recent pastime of ours has been the gradual filling up of our supply cabinet and gigantic fridge, getting me in the mood to attempt some new recipes. The first recipe I’m about to share with you is a recipe for a low-fructose quiche, which I prepared last Sunday for our house-warming/thank you brunch. While my boyfriend cooked an incredibly delicious chili-con-carne, I wanted to serve something without meat, low in fructose and easy to prepare, which lead me to a quiche.
To save me some time, I decided to go for yufka (phyllo) dough instead of regular quiche dough. Yufka is used widely in Turkish cuisine and is easy to find as everybody here seems to love it. To make sure I got the quality stuff, I decided not to buy just any yufka dough from the supermarket. Instead, I turned to my local Yufkaci, a professional yufka maker, who sells nothing other than fresh yufka and the occasional tray of baklava. The sheets I got there were so thin and fresh, they had to be handled with ultimate care. They were so big, that each sheet yielded for two layers of my quiche.
However, the special ingredient in this quiche wasn’t yufka. Enter nettle. In case you are wondering if I’m seriously talking about the stingy leaves that grow almost everywhere, yes, I sure am. Nettle can currently be found in every farmer’s market in Istanbul so I couldn’t resist buying it and figuring our how to implement it in my cooking. The good news is, once it’s cooked in plenty of hot water the sting is gone. The second good news is that it’s full of magnesium, calcium, iron, vitamin A und C (it contains about 7 times more vitamin C than oranges) and contains an adequate amount of protein. Are you ready for a delicious nettle beetroot quiche ? Here you go!
Recipe: Nettle beetroot quiche (fructose friendly)*
Prep time 20 minutes, baking time 45 minutes
(*please note: I developed this recipe before I went gluten-free, this quiche contains wheat.)
6 sheets of yufka (Phyllo dough, use gluten free if available)
about 4-5 Tbsp Butter (should be enough to thoroughly grease the pan and yufka sheets)
1 bunch of fresh, washed nettle (use gloves for washing)
1 garlic clove, sliced
1 cooked, peeled beetroot (I usually buy fresh beet root and cook it as it is in hot water for about 15 minutes)
1 handful of crumbled, fresh feta cheese
4 large eggs plus 2 large egg yolks
Salt and pepper
3/4 cup heavy cream
1 cup whole milk
Preheat your oven to 350° F. Bring a big pot of water to boil, add a pinch of salt and plunge the bunch of nettle in. Blanch for 45 seconds, strain through a colander and quickly rinse off with cold water. Let it drain.
In the meantime, melt butter. Grease your quiche pan thoroughly with butter and place the first layer of yufka. Grease the sheet of yufka and place the next sheet on top. Continue until you have six layers of yufka. Grease the last sheet of yufka with butter and place sliced garlic on top of it. I didn’t even bother to sauté the garlic.
In a mixing bowl, whisk together the eggs, egg yolks, 1/2 tsp. salt, fresh pepper, the cream and milk. Squeeze out the remaining water from the nettle and sprinkle evenly on top of the yufka sheets. Then, gently pour the egg mixture over it. Slice the beetroot, and place carefully on top of the mixture. Finish by sprinkling some crumbled Feta cheese on top. Transfer the quiche into the oven and bake for about 45 minutes, until the quiche is puffy and the center is set. Let cool for about 15 minutes before serving. Serve warm or at room temperature. Goes well with a nice green salad and fresh parsley.
Today is our 12th day here in Istanbul. Because our language course did not start yet, it still feels like being on vacation. We get up late, stroll from cafe to cafe, sit in the sun, do some sightseeing here and there while try to immerse ourselves in this fascinating culture. Since arriving in Istanbul, the only thing I actually “cooked” for myself was a salad. The rest of the time we have been going out for breakfasts, lunches and dinners (usually skipping one or the other). The food you get at restaurants (called “restoran” or “lokanta”) here is just too good and we love to discover and taste all the new dishes and flavors. And, so far I’m doing pretty well with the Turkish food. It looks like the Turkish cuisine is much easier to handle when suffering from fructose malabsorption compared to the German cuisine. I haven’t experienced extreme stomach pain or other symptoms here yet. Knock on wood.
However, after eleven days I’m starting to miss cooking and baking at home. Not because I miss pasta dishes or other foods I used to cook in Berlin, but simply for the sake of cooking. As we have yet to find a flat of our own and are still staying with good friends, who are being the best hosts ever, it probably will take a few more weeks until I pick up cooking regularly at home again.
That’s why today I’m sharing a recipe for a really nice tea cake with you, which I made two days before leaving for Istanbul. Yes, call me crazy. Don’t ask me why I made the effort to bake a cake instead of packing my bags and tidying up the flat. I guess I needed an outlet for the pre-moving stress or wanted to empty out the pantry. Who knows.
However, I’m happy I gave this fructose friendly cake with orange and ricotta a shot. It turned out to be really tasty. It was very moist and full of flavor….
Our first week in Istanbul was amazing. It actually feels like we didn’t do much, like in a productive manner. But when I look at the pictures from last week it feels like we walked the whole city (even though this is not remotely true). That’s why I decided to share a few of my instagram shots with you and introduce you to some popular Turkish food staples that might be good to know when traveling with fructose malabsorption. Check out my instagram profile for more pictures. A nice weekend to you all.
Two weeks ago I shared an article by The Atlantic about a study on fructose. Reading articles like this makes me feel really good about making such an effort to eliminate fructose from my daily diet and also is a good motivation to stick to it in the future. So, I decided to use my research on fructose for something good and make “Why it’s good that fructose is bad for us” a regular series on Fructopia.
Today is Sunday and Sunday is movie day. Instead of choosing the latest Hollywood blockbuster, I recommend you watch this lecture called “Sugar: The Bitter Truth” by Dr. Lustig. I watched it the first time about two years ago, but I need to watch it again, because this lecture explains it all! It gets into detail describing what fructose actually is and what it does to your body, explaining why it is bad for us. Not being a native English speaker I didn’t understand every single word of the lecture, because it gets really scientific at some points. But don’t worry, you will get Dr. Lustig’s overall point.
The full lecture is about 90 minutes long, which sounds a bit tedious. But if you don’t make it through the whole video, stop at an interesting part and I’m sure you will continue to watch it tomorrow. Already three million other viewers made it through to the end 😉
P.S. Do you remember, when I said that I got the impression that mass media was finally gaining interest in fructose? Today a friend drew my attention to another good example. One of the major news sites in Germany Spiegel Online wrote an article about fructose malabsorption and they also referred to the study mentioned by The Atlantic. I hope this type of article will increase in number in the future. Here is the link.
Finally, we have arrived in Istanbul! The place we will be calling home for the next six months or longer, we’ll see. Right now, we don’t know what expects us, what experiences await us. But who wants to know everything in advance anyway? What we weren’t expecting: waterfall like rain showers. Thank you for this warm welcome Istanbul! But it’s exactly the excuse you need to withdraw into the cozy kitchen and cook something nice and heartwarming. …
Last week was my last day at work here in Berlin. I gave up the comfort of being permanently employed to dive into a new adventure. In no less than 18 days we will move to Istanbul! “Yeah, woohoo or yippieh” doesn’t nearly describe how excited I am about this move. But that’s not what this post is about. In any case, I am sure this new adventure will find more than one mention in future posts as I will be sure to let you know about our plans and non-plans for our new life in Istanbul. …
It’s one week post launch of Fructopia and the tingling hasn’t stopped yet. After turning the whole blog thing over and over in my mind and testing
numerous two blogging platforms for months, I’m pretty surprised how fast everything happened the moment I finally settled for one service. Now I am out and about with a topic that on the one hand is quite intimate, on the other hand affects so many people and still lacks a lot of attention. Time to change that. …
It’s time for the first fructose free recipe!
Baking never aroused much enthusiasm in me. I do like cakes and cookies, but I could never get much out of the process itself. I always felt that a cake took ages to bake and that the funny smell of baking would spread through the entire flat, clinging to my clothes and hair for days. Yuck. And cleaning up the whole mess, the butter, the flour, the eggslime that seems to be in every single corner. No thank you. Cooking on the other hand, oh yeah! I love standing in front of numerous pots and pans and can’t wait for flavors and smells to unfold. So it wasn’t much of a tragedy for me when I found out about my fructose malabsorption. In terms of baking my diagnosis just served as another good reason not to bake. …