Fructose intolerance appears when there’s a malabsorption of fructose in the intestine. Fructose is then fermented by the gut flora and gas and other chemical harmful substances are created.
The most common symptoms are bloating and gas, tummy aches, and eventually, in the acute cases, diarrhea or constipation, heartburn, nausea and vomiting.
There is a respiratory test for diagnose of this intolerance, here you can find more information. 
If the result is positive, then it would be needed to avoid all the fructose-rich food: fruits, some vegetables, grains and sugars. In any case, the sensitivity is different for every person, and it can change depending on the days: stress, fatigue, etc.
Fructose intolerance use to be together with lactose and sucrose intolerance. So it’s better to test for these intolerances too when there’s a known fructose intolerance.

The origin of fructose intolerance is fructose malabsorption. It can cause gas, cramping and diarrhea and affects one in three adults.  If you have any of these symptoms then read this article. It explains why fructose malabsorption cause these symptoms and how to stop them. The source of this article is SCDLifestyle.com

The origin of fructose intolerance is fructose malabsorption. It can cause gas, cramping and diarrhea and affects one in three adults.  If you have any of these symptoms then read this article. It explains why fructose malabsorption cause these symptoms and how to stop them. The source of this article is SCDLifestyle.com

Making sour cream is basically the same process as making yogurt. The only difference is that it’s more difficult to find raw cream, so then pasteurized cream must be previously boiled, while raw cream just need to be heat to 40ºC. Making yogurt from pasteurized milk is the same process as pasteurized cream.
The advantage of sour cream versus plain cream is that fermentation process eliminates lactose, and also, you will get a probiotic product that is rich in lactobacilli, which help the development of a healthy gut flora.


 

This is a recipe of a pie for fructose intolerant people. 

gluten-free, fructose-free, raw