{"id":626,"date":"2013-10-14T10:18:46","date_gmt":"2013-10-14T07:18:46","guid":{"rendered":"http:\/\/fructopia.wordpress.com\/?p=626"},"modified":"2026-01-15T15:36:18","modified_gmt":"2026-01-15T14:36:18","slug":"research-on-fructose-malabsorption-2","status":"publish","type":"post","link":"https:\/\/fructopia.de\/en\/research-on-fructose-malabsorption-2\/","title":{"rendered":"A good week starts with some good reads"},"content":{"rendered":"

\"Research<\/p>\n

I spent the past two weeks suffering from a proper cold, rushing to a couple of last minute \u201clet\u2019s have a coffee\u201d-meets with friends in Berlin and preparing myself for our return to Istanbul. Though it was only three weeks, it feels as though I’ve been away for ages. I’m\u00a0actually having some difficulties getting back on track. Maybe it\u2019s because we didn’t just return to Istanbul, no, at the same time we moved into a new interim flat. Don’t get me wrong, it\u2019s a really cozy place with huge windows for the sun to fill the rooms with its warming autumnal light. It’s just a little strenuous adapting to a new place, new neighborhood, new rhythm once again, knowing all along that in about three months time we are going to need to find a new place to call home.<\/p>\n

Also the trip itself back to Istanbul was quite a disappointment. I already told you about the frustration I experienced on the way to Berlin when SWISS didn’t manage to cater to my order of a gluten-free meal<\/a>. During our stay in Berlin I called their customer service to make sure, this wouldn’t happen again on the way back. I was super surprised to learn that SWISS doesn\u2019t respond to special meal requirements on short-distance flights and that it would be my own responsibility to prepare enough food to keep me going during the upcoming five-hour trip back from Berlin via Zurich and on to Istanbul. Not a big deal in their mind I guess. Thanks a lot SWISS for helping out. Not. Again. By the way, stunning three weeks after my mail they managed to answer to my mail. Three weeks! It\u2019s 2013 by the way, not the 1980s.<\/p>\n

Even though I prepared some food, which they almost didn\u2019t let me bring onto the plane during the routine security checks, it was frustrating watching others being served a warm meal.\u00a0I know it’s usually better to skip the crappy airplane food, but who cares when hungry, frustrated and on a trip back home, which is taking way too long. I mean, come on SWISS, it’s not like I asked for some crazy, exotic, out of this world, nut, grain, lactose and fructose free meal that includes some fresh salmon with millet and a delicious avocado-chocolate-mousse on the side. All I asked for was a gluten-free meal, which they proudly advertise on their website anyway. This failure in customer service left me munching on my banana, nuts and homemade cocoa spelt buns for the rest of the journey. The spelt buns were good, no doubt, but after having eaten five of them the day before, I was getting a bit tired of their taste. The reason why I won\u2019t be sharing the recipe with you yet? I ended up using a lot more spelt flour than planned and need to work on the recipe again.<\/p>\n

\"Research<\/p>\n

Well, so much for a quick update. Sorry about spreading those negative vibes.\u00a0In any case, before I wish you an amazing start into another sunny fall week (or is it spring where you live?), I’d like to share two nice reads with you. A warming cup of turmeric milk<\/a> should make these reads even more enjoyable \ud83d\ude09<\/p>\n

\"Research<\/p>\n

Research fructose malabsorption:<\/strong><\/p>\n

This article on the history of sugar published by the National Geographic magazine in August is a must read for everyone, not only for us fructmals. It explains how sugar virtually became an indispensable part of our daily lives and describes its journey from\u00a0when “the sugar was so rare it was classified as a spice” to the point when “sugar began to change to a staple, first for the middle class, then for the poor”:\u00a0Sugar, National Geographic<\/a><\/p>\n

Also, if you are new to avoiding gluten, check out these helpful hints on going gluten-free. My favorite “Be prepared!” (Beware: The author does not follow a fructose free diet so some of the following food recommendations may cause your tummy some serious trouble):\u00a0Helpful Hints On Going Gluten Free from Naturopath, Jules Galloway<\/a><\/p>","protected":false},"excerpt":{"rendered":"

I spent the past two weeks suffering from a proper cold, rushing to a couple of last minute \u201clet\u2019s have a coffee\u201d-meets with friends in Berlin and preparing myself for our return to Istanbul. Though it was only three weeks, it feels as though I’ve been away for ages. I’m actually having some difficulties getting back on track. Maybe it\u2019s because we didn’t just return to Istanbul, no, at the same time we moved into a new interim flat. Don’t get me wrong, it\u2019s a really cozy place with huge windows for the sun to fill the rooms with its warming autumnal light. It’s just a little strenuous adapting to a new place, new neighborhood, new rhythm once again, knowing all along that in about three months time we are going to need to find a new place to call home.<\/p>\n

Also the trip itself back to Istanbul was quite a disappointment. I already told you about the frustration I experienced on the way to Berlin when SWISS didn’t manage to cater to my order of a gluten-free meal. During our stay in Berlin I called their customer service to make sure, this wouldn’t happen again on the way back. I was super surprised to learn that SWISS doesn\u2019t respond to special meal requirements on short-distance flights and that it would be my own responsibility to prepare enough food to keep me going during the upcoming five-hour trip back from Berlin via Zurich and on to Istanbul. Not a big deal in their mind I guess. Thanks a lot SWISS for helping out. Not. Again. By the way, stunning three weeks after my mail they managed to answer to my mail. Three weeks! It\u2019s 2013 by the way, not the 1980s. \u2026<\/p>\n

_____________________________________________________________________
\nDie letzten zwei Wochen hab ich damit verbracht eine ordentliche Erk\u00e4ltung auszukurieren, mich auf den letzten Dr\u00fccker mit Freunden auf Fr\u00fchst\u00fcck oder Kaffee zu treffen und die letzten Eink\u00e4ufe vor unserem R\u00fcckflug nach Istanbul zu erledigen. Obwohl wir nur drei Wochen weg waren, f\u00fchlt es sich an wie eine Ewigkeit und es f\u00e4llt mir schwer meinen Alltag wieder auf Kurs zu bringen. Vielleicht liegt es daran, dass wir nicht nur nach Istanbul zur\u00fcckgekehrt sind, sondern gleichzeitig in eine neue Wohnung umgezogen sind. Wieder einmal nur \u00fcbergangsweise. Nat\u00fcrlich, die Wohnung ist gem\u00fctlich und hat viele gro\u00dfe Fenster, die jede Menge warmes Oktober-Licht herein lassen. Aber es ist einfach ein wenig m\u00fchsam sich schon wieder an eine neue Umgebung anzupassen und neu zu orientieren, wenn man wei\u00df, dass man bald schon wieder einen anderen Ort sein Zuhause nennen wird.<\/p>\n

Auch der Trip zur\u00fcck nach Istanbul an sich, war ein derbe Entt\u00e4uschung. Nachdem die Hinreise schon eine Katastrophe war und ich f\u00fcnf Stunden lang an nichts anderes als Essen denken konnte, weil SWISS nicht in der Lage war meine Anfrage auf eine gluten-freie Mahlzeit rechtzeitig zu bearbeiten, wollte ich zumindest sicher stellen, dass das auf dem R\u00fcckflug nicht noch mal passiert. Deshalb hab ich also beim Kundenservice angerufen, nur um zu erfahren, dass SWISS auf Kurzstrecken keine W\u00fcnsche auf Spezialmahlzeiten ber\u00fccksichtigen kann und ich mich demnach selbst verpflegen soll. In deren Augen wohl kein gro\u00dfer Aufwand. Danke SWISS f\u00fcr das Entgegenkommen. Nicht. Wieder ein mal. \u00dcbrigens habe ich geschlagene drei Wochen nach meiner ersten Anfrage per Mail doch noch eine Antwort darauf bekommen. Und zwar genau die gleiche wie am Telefon. Gut, die Informationen hatte ich ja nun schon, aber drei Wochen!? Ich mein wir leben in 2013 und nicht in den 80ern, oder? \u2026<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[4],"tags":[9,40,45,49,79,86,285,97],"_links":{"self":[{"href":"https:\/\/fructopia.de\/en\/wp-json\/wp\/v2\/posts\/626"}],"collection":[{"href":"https:\/\/fructopia.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fructopia.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/fructopia.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/fructopia.de\/en\/wp-json\/wp\/v2\/comments?post=626"}],"version-history":[{"count":1,"href":"https:\/\/fructopia.de\/en\/wp-json\/wp\/v2\/posts\/626\/revisions"}],"predecessor-version":[{"id":3805,"href":"https:\/\/fructopia.de\/en\/wp-json\/wp\/v2\/posts\/626\/revisions\/3805"}],"wp:attachment":[{"href":"https:\/\/fructopia.de\/en\/wp-json\/wp\/v2\/media?parent=626"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fructopia.de\/en\/wp-json\/wp\/v2\/categories?post=626"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fructopia.de\/en\/wp-json\/wp\/v2\/tags?post=626"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}