Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

What's the deal with oils and fried foods?

Vycki

Recommended Posts

Vycki Newbie
Vycki
Posted

I am very new to the gluten free life style, 3 weeks to be exact.  I do not have Celiac disease but I have been diagnosed with MS and it was recommended that I go gluten free.  I have done a lot of reading and I am a little confused about what I can eat with respect to oils and fried foods.  

1.  are there any oils that I should not use for cooking?

2.  are some fried foods gluten free because they were fried in a particular kind of oil or is is just that they were not cross contaminated with other foods fried in the same oil?  For example, some restaurants say their french fries are gluten free while others don't.  Some packaged potato chips say they are gluten free while others don't.  

Just trying to clear the air on this question.  Thanks for any help...

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


cyclinglady Grand Master
cyclinglady
Posted

Hi Vycki!  

I think a gluten-free diet is an excellent idea.  My MIL had MS.  I think she probably had issues with gluten (her son certainly does), but doctor's were not testing for celiac disease or even thinking about gluten sensitivity.  

The biggest concern is ingesting gluten and cross contamination is a big issue.  So, oils are gluten-free in most cases (some have additives in the food industry per a chef we once talked to) but the fryers are not most of the time.  I would read our Newbie 101 thread pinned at the top of our Coping section of the forum.  Lots of valuable tips.  I would strongly recommend strictly adhering to the diet for best results.  As a newbie, do not eat out until you have mastered the diet.  It is easiest to get "glutened" outside if your home.  Stick to whole natural foods for a while.  That in itself might help you MS symptoms.  

Did they actually rule out celiac disease?  Sometimes gluten ataxia is actually the cause of MS-like symptoms.  Google it.  

ravenwoodglass Mentor
ravenwoodglass
Posted

Welcome to the board. Cooking oils are fine. Some of the spray on ones may not be. I seem to remember there being one that had wheat in it for baking. Not sure though as I haven't used a 'Pam' type product in years. Just read the label.

As far as fried foods go, french fries in particular, many restaurants use the same oil for gluten stuff like onion rings etc in the same fryer as the french fries and some places may coat their fries. 

If you haven't already do check the Newbie 101 thread at the top of the coping section for a lot of good info.

ravenwoodglass Mentor
ravenwoodglass
Posted

Forgot to add that I was thought to have MS for a while and it turned out to be the gluten ataxia that cyclinglady mentioned. I was really severly impacted with difficulty with walking, speech, and toward the end even swallowing. I did heal but it took some time.

Did they do a spinal tap with you to confirm the diagnosis or were they going off the lesions from an MRI?  If they didn't do a spinal I will keep my fingers crossed that it is ataxia. The brain lesions are very similiar but some neuros are woefully unaware of that.

  • 2 weeks later...
pdxmotorhead Newbie
pdxmotorhead
Posted

Strictly anecdotal,, but I have had 2 friends misdiagnosed with MS treated with the Drugs for MS and turned out 1 had ALS and one had Lupus, Both were treated with the wrong meds for a couple years and both got re-diagnosed when their doctors retired.. Once the correct meds were in use they both had much better quality of life..

 

GFinDC Veteran
GFinDC
Posted

Vycki hasn't been back to the forum since starting this thread on 22-Dec-16.  Oh well.  Maybe someone else will get benefit from the replies.

Arasmas Apprentice
Arasmas
Posted
On ‎12‎/‎22‎/‎2016 at 2:17 PM, ravenwoodglass said:

Welcome to the board. Cooking oils are fine. Some of the spray on ones may not be. I seem to remember there being one that had wheat in it for baking. Not sure though as I haven't used a 'Pam' type product in years. Just read the label.

Pam cooking sprays are all gluten free except for the Baking Spray, which contains flour.  

 

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Rogol72
      - Rogol72 replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      8

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      @HAUS, I was at an event in the UK a few years back. I remember ringing the restaurant ahead to inquire about the gluten free options. All I wanted was a few gluten free sandwiches, which they provided and they were delicious. The gluten-free bread they used was Warbutons white bread and I remember mentioning it on this site before. No harm in trying...
    2. Scott Adams
      - Scott Adams replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      8

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin. In the early 1900s, refined white flour replaced whole grains, and people began...
    3. Scott Adams
      - Scott Adams replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results

      Keep in mind that there are drawbacks to a formal diagnosis, for example more expensive life and private health insurance, as well as possibly needing to disclose it on job applications. Normally I am in favor of the formal diagnosis process, but if you've already figured out that you can't tolerate gluten and will likely stay gluten-free anyway, I wanted...
    4. JoJo0611
      - JoJo0611 replied to JoJo0611's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      CT with contrast.

      Thank you.
    5. deanna1ynne
      - deanna1ynne replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results

      Thank you all so much for your advice and thoughts. We ended up having another scope and more bloodwork last week. All serological markers continue to increase, and the doc who did the scope said there villous atrophy visible on the scope — but we just got the biopsy pathology report back, and all it says is, “Duodenal mucosa with patchy increased int...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,441
    • Most Online (within 30 mins)
      7,748
    Linda Boxdorfer
    Newest Member
    Linda Boxdorfer
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • Rogol72
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Rogol72 · Posted

      @HAUS, I was at an event in the UK a few years back. I remember ringing the restaurant ahead to inquire about the gluten free options. All I wanted was a few gluten free sandwiches, which they provided and they were delicious. The gluten-free bread they used was Warbutons white bread and I remember mentioning it on this site before. No harm in trying it once. It's fortified with Calcium and Iron. https://www.warburtonsglutenfree.com/warbs_products/white-loaf/ The only other gluten-free bread that I've come across that is fortified is Schar with Iodized salt, nothing else.
    • Scott Adams
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Scott Adams · Posted

      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      Keep in mind that there are drawbacks to a formal diagnosis, for example more expensive life and private health insurance, as well as possibly needing to disclose it on job applications. Normally I am in favor of the formal diagnosis process, but if you've already figured out that you can't tolerate gluten and will likely stay gluten-free anyway, I wanted to at least mention the possible negative sides of having a formal diagnosis. While I understand wanting a formal diagnosis, it sounds like she will likely remain gluten-free either way, even if she should test negative for celiac disease (Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If her symptoms go away on a gluten-free diet, it would likely signal NCGS).        
    • JoJo0611
      CT with contrast.

      By JoJo0611 · Posted

      Thank you. 
    • deanna1ynne
      Inconclusive results

      By deanna1ynne · Posted

      Thank you all so much for your advice and thoughts. We ended up having another scope and more bloodwork last week. All serological markers continue to increase, and the doc who did the scope said there villous atrophy visible on the scope — but we just got the biopsy pathology report back, and all it says is, “Duodenal mucosa with patchy increased intraepithelial lymphocytes, preserved villous architecture, and patchy foveolar metaplasia,” which we are told is still inconclusive…  We will have her go gluten free again anyway, but how soon would you all test again, if at all? How valuable is an official dx in a situation like this?
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.