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What's the deal with oils and fried foods?

Vycki

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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...

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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.  

 

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    • catnapt
      how much gluten do I need to eat before blood tests?

      By catnapt · Posted

      after several years of issues with a para-gland issue, my endo has decided it's a good idea for me to be tested for celiac disease. I am 70 yrs old and stunned to learn that you can get celiac this late in life. I have just gradually stopped eating most foods that contain gluten over the past several years- they just make me feel ill- although I attributed it to other things like bread spiking blood sugar- or to the things I ate *with* the bread or crackers etc   I went to a party in Nov and ate a LOT of a vegan roast made with vital wheat gluten- as well as stuffing, rolls and pie crust... and OMG I was so sick! the pain, the bloating, the gas, the nausea... I didn't think it would ever end (but it did) and I was ready to go the ER but it finally subsided.   I mentioned this to my endo and now she wants me to be tested for celiac after 2 weeks of being on gluten foods. She has kind of flip flopped on how much gluten I should eat, telling me that if the symptoms are severe I can stop. I am eating 2-3 thin slices of bread per day (or english muffins) and wow- it does make me feel awful. But not as bad as when I ate that massive amnt of vital wheat gluten. so I will continue on if I have to... but what bothers me is - if it IS celiac, it seems stupid for lack of a better word, to intentionally cause more damage to my body... but I am also worried, on the other hand, that this is not a long enough challenge to make the blood work results valid.   can you give me any insight into this please?   thank you
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