I suffer from Fructose Malabsorption and have seen a dietician about it.  My understanding is that if there is as much glucose as fructose in food then it is OK for anyone with fructose issues, hence the reason golden syrup is OK, but, for eg, apples, honey, wheat based breads/pasta etc are not. Anyone unsure should refer to Dr Sue Shepherd's work as she specialises in Fructose Malabsorption.  I'm not saying, after reading David's book that it's a good idea to have fructose in your diet just that the situation is different and Dr Shepherd's research is from a totally different angle.

I add cooked sweet potato to my scone mix to make a great savoury scone. Left over from a roast with added garlic and other flavours of the roast adds another dimension  to the scone flavour or just roast the sweet potato in the oven in it's skin wrapped in foil also works.

 

Hi Loretta, I believe fermenting does kill the fructose however 'sweet' wines are less fermented and therefore still have more fructose. I love sav/blanc/semillions etc that are usually not sweet but trust your tastebuds to tell you how much is still in there.