36 replies to this topic

[KikiB]

I have not been able to find a mayo without soy, and started searching for mayo recipes.

http://www.seriousea...mayonnaise.html


This was super easy and the mayo came out great.

[bartfull]

Mom made all of her condiments from scratch even before she was diagnosed with celiac. My Dad had asthma and was allergic to all of the artificial coloring, flavoring, and preservatives in foods. Mom was a fabulous cook and all of my friends used to complain that THEIR Moms couldn't cook like mine.

[KikiB]

Mom made all of her condiments from scratch even before she was diagnosed with celiac. My Dad had asthma and was allergic to all of the artificial coloring, flavoring, and preservatives in foods. Mom was a fabulous cook and all of my friends used to complain that THEIR Moms couldn't cook like mine.

That's awesome!

It's been 2.5 hours since I ate my mayo with tuna and I'm really queasy. Dang it. Could it be the Canola oil? Do Celiacs have problems with that? Or could I have developed an intolerance to tuna?

[a1956chill]

That's awesome!

It's been 2.5 hours since I ate my mayo with tuna and I'm really queasy. Dang it. Could it be the Canola oil? Do Celiacs have problems with that? Or could I have developed an intolerance to tuna?

tuna can contain soy oil , did you check your tuna for soy?

[bartfull]

What brand of tuna was it? Did you read the label? From what I have read, some tuna has vegetable broth in it and that broth contains soy.

I used to love tuna as a school kid. I ate it every day. When I found out that there were dolphins caught in the nets and processed right along with the tuna, I gave it up. Years later when they started having "dolphin safe" tuna, I started eating it again but only for a while. I found that I was getting queasy from it. I don't know if it was because of soy or what. I just don't bother eating it anymore.

[KikiB]

tuna can contain soy oil , did you check your tuna for soy?

What brand of tuna was it? Did you read the label? From what I have read, some tuna has vegetable broth in it and that broth contains soy. I used to love tuna as a school kid. I ate it every day. When I found out that there were dolphins caught in the nets and processed right along with the tuna, I gave it up. Years later when they started having "dolphin safe" tuna, I started eating it again but only for a while. I found that I was getting queasy from it. I don't know if it was because of soy or what. I just don't bother eating it anymore.

Kirkland brand: White tuna, water, salt. Pyrophosphate added. No soy, no broth.

Do you have a problem with soy? Or just tuna?

[mushroom]

I eat Costco's tuna all the time; in fact it's the only tuna I eat.

[bartfull]

I DO have trouble with soy, but my reactions are usually skin related. The tuna made me sick to my stomach. But that could have been psychosomatic. Maybe I was still thinking about the dolphins.

But getting back to you - maybe it WAS the canola oil. Not that it has gluten or anything, but until you heal completely, just about anything might set you off. (Personally, I no longer like the taste of canola oil. I can actually tell if a potato chip was cooked in it by the taste.) Maybe you can try making mayo with a different kind of oil next time. I like sunflower oil the best, but everyone is different.

[mushroom]

bartfull has a good suggestion. I won't eat canola either unless I am desperate. Why don't you try using light olive oil? It doesn't have the strong taste of regular extra virgin olive oil. Sunflower is okay but I think we all get enough omega-6.

[love2travel]

I, too, make my own condiments and such from scratch. Using regular olive oil, as Mushroom suggests, is by far the best oil for making aioli. Believe me - I've made it countless times using different oils, methods, etc. Though I love my extra virgin olive oils, they are just too much for aioli. Regular olive oil has what is called a better "mouthfeel" in vinaigrettes and aiolis.

Canola oil would also be my very last scraping-the-barrel choice but as I have about 13 kinds of oil, that won't happen.

[KikiB]

I DO have trouble with soy, but my reactions are usually skin related. The tuna made me sick to my stomach. But that could have been psychosomatic. Maybe I was still thinking about the dolphins. But getting back to you - maybe it WAS the canola oil. Not that it has gluten or anything, but until you heal completely, just about anything might set you off. (Personally, I no longer like the taste of canola oil. I can actually tell if a potato chip was cooked in it by the taste.) Maybe you can try making mayo with a different kind of oil next time. I like sunflower oil the best, but everyone is different.

bartfull has a good suggestion. I won't eat canola either unless I am desperate. Why don't you try using light olive oil? It doesn't have the strong taste of regular extra virgin olive oil. Sunflower is okay but I think we all get enough omega-6.

I'll look for sunflower oil. (My sister made the same mayo with olive oil, and it did not taste good.)

Maybe I should try eating just tuna with nothing on it (ick) and see if I get sick again. But not right away...

[KikiB]

I, too, make my own condiments and such from scratch. Using regular olive oil, as Mushroom suggests, is by far the best oil for making aioli. Believe me - I've made it countless times using different oils, methods, etc. Though I love my extra virgin olive oils, they are just too much for aioli. Regular olive oil has what is called a better "mouthfeel" in vinaigrettes and aiolis.

Canola oil would also be my very last scraping-the-barrel choice but as I have about 13 kinds of oil, that won't happen.

I've never liked extra virgin olive oil. I've always heard it was the best, so I assumed it would taste better than regular. Maybe I'll look into the regular (or the light that Mushroom suggested).

Could it be the Canola oil that made me sick? Or is it more likely the tuna?

[mushroom]

I really can't imagine either of them being a problem, per se. I just happen to not like canola oil and also the fact it is genetically modified stuff always turns me off. As I say, I eat Costco tuna all the time.

The only way to figure out if you do have a problem with either is to try them separately.

[love2travel]

I've never liked extra virgin olive oil. I've always heard it was the best, so I assumed it would taste better than regular. Maybe I'll look into the regular (or the light that Mushroom suggested).

Could it be the Canola oil that made me sick? Or is it more likely the tuna?

Brands vary like crazy, too. Some Greek EVOOs are soooo mild. I prefer Italian or my favourite, Croatian. Good EVOO oils should be either in tins or dark glass and say "cold pressed". I get mine from specialty stores and olive groves on our travels. But I do buy my regular olive oil from grocery stores.

I dislike canola oil for the same reasons Mushroom cites. I wonder whether it was the tuna that got you sick. Was it packed in water or oil? Either way, sorry you aren't feeling well!

[KikiB]

Brands vary like crazy, too. Some Greek EVOOs are soooo mild. I prefer Italian or my favourite, Croatian. Good EVOO oils should be either in tins or dark glass and say "cold pressed". I get mine from specialty stores and olive groves on our travels. But I do buy my regular olive oil from grocery stores.

I dislike canola oil for the same reasons Mushroom cites. I wonder whether it was the tuna that got you sick. Was it packed in water or oil? Either way, sorry you aren't feeling well!

Thank you! It was packed in water.