A Low Fructose Diet, High in Taste
Visiting Deniz from Fructopia
One step forward and kick, ball change – Communication Strategist and food blogger Deniz likes to compare the life with a fructose intolerance to a challenging dance. Along the lines of this analogy, one always has to take care of one’s own steps and their dance partner—food.
Undiagnosed or unnoticed, patients suffer from seemingly inexplicable symptoms, such as bloating, cramps, headaches, and tiredness. In the past, medical professionals and the public were dominated by a clear lack of knowledge with regards to this intolerance, which is why Deniz is pleased to see that online information, product offerings in supermarkets, and medical knowledge have developed and progressed further and further in recent years.
For her, the diagnosis was a liberating experience because it finally delivered a name and answer for her own health problems. Changing doctors shed light on the matter and led to the correct diagnosis. Her doctor asked the right questions and verified his assumption with a few tests: sure enough, it was fructose intolerance.
Ever since, the joyful Berliner-by-choice, who has lived in Münster, Düsseldorf, and the Turkish megacity Istanbul, has been experimenting with flavors from around the world. Naturally, one can taste this passion for traveling and curiosity for discovering local food in her recipes, which are wheat-free and low in fructose. Deniz has also collected her favorite recipes in a delightful cookbook.
Nevertheless, Deniz’s diet includes the occasional sweet treat or a small portion of fruit, showing that she has created her very own culinary world that favors individual tolerance over dogmas—it is about enjoying life without having to eat the same diet of rice and chicken every day.
Through her blog, she wants to share her knowledge and help other fructose intolerant people. She does not stand on a soapbox, but is more like a cool friend who is telling stories from her life. Not only does that resonate with her readers, but also with us.
Published on March 5, 2017