Hereditary fructose intolerance

A bland diet doesn't have to be boring, so try these delicious recipes that are gentle on the digestion.

No one is certain what causes inflammatory bowel disease, or even irritable bowel syndrome. But we do know that some people with digestive problems are not able to tolerate dairy products. Others can't tolerate the gluten in wheat and other grains. Another group has an inherited problem processing fructose.

One physician we know, who suffers from fructose intolerance himself, noted that his son experiences the same problem. He believes that high fructose corn sweeteners so commonly used by the soft drink industry now give many people problems with their digestion.

A few decades ago, we didn't know about the problem of wheat. We only recently learned of the high prevalence of lactase enzyme deficiency; hereditary fructose corn sweetener intolerance is not very well-known yet.

Paul Niehans, a Swiss physician, used the gluten-free diet to cure a very sick Pope Pius XII by putting him on a potato puree diet. We've tried to keep the following recipes free of known offenders for those with allergies, intolerance, or enzyme deficiencies.

Because many digestive diseases are mysterious and baffling, we are doing another survey in the Post about diet.

We need your help to learn more about the many types of digestive disorders. Your contribution in time for filling out the survey and mailing it to us is greatly appreciated.

In the meantime, we give those who suffer any kind of bowel symptoms the tastiest recipes we can find to make meal planning easier and the dining experience more pleasurable.

Combine rice, margarine, garlic, lemon peel, and broth in 2- to 3-quart saucepan. Bring to boil; stir once or twice. Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Stir in parsley.

Combine broth, onion, celery, carrots, parsley, thyme, and bay leaf in Dutch oven. Bring to boil; stir once or twice. Reduce heat; simmer, uncovered, 10-15 minutes. Add chicken; simmer, uncovered, 5-10 minutes or until chicken is cooked. Remove and discard bay leaf. Stir in rice and lime juice just before serving. Garnish with lime slices.

Cook onion, green pepper, mushrooms, and garlic in margarine in large saucepan or Dutch oven over medium-high heat until tender-crisp. Stir in tomatoes in juice, broth, thyme, and basil. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes. Stir in okra, fish, and shrimp; simmer 5-8 minutes until fish flakes with fork. Serve rice on top of gumbo.

Melt margarine in saucepan; add onions. Cook, covered, over low heat about 5 minutes. Add broth, potatoes, and carrots. Simmer, covered, 15 minutes. Add zucchini; simmer 5 minutes. Add spinach and salt to taste; heat thoroughly.

Cook sliced and chopped mushrooms and onions in oil in Dutch oven over medium-high heat until tender-crisp. Add broth, straw mushrooms, water, and thyme. Reduce heat; simmer, uncovered, 5-7 minutes. Stir in rice; simmer 1-2 minutes

In 6-quart pot, combine all ingredients; bring to boil. Cover, reduce beat, and simmer about 25-30 minutes or until vegetables are tender. Remove and discard bay leaves. Serve hot. Soup can be stored, covered, in refrigerator up to 1 week.

Halve potatoes and cut into 1/2" wedges; combine in 2-quart microwave bowl with 2 1/4 cups water. Cover and microwave on high just until tender, about 12 minutes. Meanwhile, melt margarine in large skillet. Add onions and pepper; saute over medium heat 3 minutes. Mix in paprika and caraway seeds. Drain potatoes and add to skillet with tomatoes. Toss gently until heated through. Season with pepper. Dollop each serving with nonfat sour cream, if you wish. Serve with grilled chicken.

COPYRIGHT 1994 Saturday Evening Post Society
COPYRIGHT 2004 Gale Group