Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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

Are All Hydrogenated And Hydrolized Oils Out?


bearodilla

Recommended Posts

bearodilla Rookie

First off thank you to those who wrote back about my fist thread and there is no costco, whole foods, trader joes etc in a ten or twenty county radius. I went to my local teeny tiny co op and spent two hours scouring ingrediant lists but i am unsure whether all hydrogenated and hydrolized oils are out. It seems as if everything has them.

Is cool whip for instance safe? How about chocolate milk? :blink:


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



Celiac.com Sponsor (A8-M):



eKatherine Apprentice

Proteins are hydrolized (think hydrolized vegetable protein), which means broken into smaller pieces, oils are hydrogenated, or are chemically reacted to change the carbon bonds and give them a higher melting temperature. Hydrolized vegetable protein is probably soy. Hydrogenated oils like crisco are definitely bad for your heart.

Mango04 Enthusiast

Hydrolized Vegetable Protein can be gluten, but not always. Anything hydrogenated or hydrolized isn't especially good for you though. You should check out the lists of safe and forbidden ingredients on celiac.com. That might help you out.

lovegrov Collaborator

Hydrogenated may not be particularly good for anybody, but it almost never has gluten, and now if it's made from wheat it has to be listed that way. I've never heard of it being made from barley or rye.

Cool Whip is definitely gluten-free and chocolate milk should be, although I can't guarantee you that every brand in the world is.

richard

Lillyth Explorer
First off thank you to those who wrote back about my fist thread and there is no costco, whole foods, trader joes etc in a ten or twenty county radius. I went to my local teeny tiny co op and spent two hours scouring ingrediant lists but i am unsure whether all hydrogenated and hydrolized oils are out. It seems as if everything has them.

Is cool whip for instance safe? How about chocolate milk? :blink:

I know nothing about gluten content in hydorgentated oils one way or the other, but I have been told by my chiropractor (who is with me on the whole celiac thing - in his words "why do you want to back on gluten to get tested when you know it makes you sick" - also he saw a more than 100% turn around in my physical strength after one week off gluten) that hydrogenated oils increase the pain level in your body by 10%. If you have no pain, I would say a little every now & then is not that big a deal.

But if you have any kind of chronic pain (as I have) - DON'T DO IT!!!!

I have noticed myself an increase in pain when I consume them.

Just my two cents...

Lil

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,739
    • Most Online (within 30 mins)
      7,748

    Klsdurbin
    Newest Member
    Klsdurbin
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.4k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      I haven't heard of them before, but a significant portion of dietary supplements are produced by a handful of large contract manufacturers. These companies have the facilities, expertise, and certifications to produce supplements at scale, making them attractive partners for brands that don’t have their own manufacturing capabilities. I doubt Forvia manufactures them directly, so it is hard to know if they are just doing clever marketing to a certain malabsorption crowd, or they actually have unique product.
    • Scott Adams
      That’s an interesting observation! The timing you mention does raise questions about the relationship between modern wheat varieties and the emergence of Non-Celiac Gluten Sensitivity (NCGS). Norman Borlaug’s work on high-yield, disease-resistant wheat during the Green Revolution significantly increased global food production, but it also led to changes in the composition of wheat, including higher gluten content to improve baking qualities. While NCGS was formally recognized as a condition in the 2010s (https://bmcmedicine.biomedcentral.com/articles/10.1186/1741-7015-10-13 and https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3820047/) , it’s important to note that the awareness and diagnosis of gluten-related disorders have evolved over time. Some researchers suggest that modern wheat breeding practices, along with changes in food processing and gut health, may contribute to the rise in gluten sensitivity. However, the exact mechanisms behind NCGS are still not fully understood, and it remains a debated topic in the scientific community. It’s also worth considering that increased awareness and improved diagnostic tools have played a role in identifying conditions like NCGS that may have existed but were previously unrecognized. The interplay between genetic, environmental, and dietary factors makes this a complex issue, and more research is needed to fully understand the connections.
    • Scott Adams
      Here is a recent reply to a Celiac.com email asking for comment about gluten contamination detected in their bakery products: You can read more about it in this thread:  
    • trents
      @Marie70, it is very important that your daughter not begin experimenting with eating gluten free until all testing for celiac disease is complete. Doing so will invalidate the testing. Normally, the testing involves two stages. The first stage is blood antibody testing as per the article linked by Scott above. As you can see from the article, there are a number of tests that can be ordered when diagnosing celiac disease but most physicians will not order a complete panel. At the very minimum, your daughter should request two antibody tests, "total IGA" and "tTG-IGA". The tTG-IGA is considered the centerpiece of celiac disease testing but if total IGA is low (i.e., if she is IGA deficient), this will result in an artificially low tTG-IGA score and possibly a false negative. Many general practitioners are not very knowledgeable about celiac disease testing so we have found we have to be a little assertive in order to get proper testing done. I don't know under the relational circumstances how much input you will have with your daughter about these things but I thought I'd pass the info on to you anyway. The second stage of celiac disease testing involves an endoscopy with biopsy of the small bowel lining which is then sent to a lab for microscopic analysis. This checks for damage to the small bowel lining and is confirmation if any of the blood antibody tests are positive. It is also considered to be the gold standard of celiac disease diagnosis. Again, should her antibody testing be positive, your daughter would still need to be consuming gluten until after the endoscopy/biopsy is complete.
    • Klsdurbin
      No!!! Celiacs disease does not go away. You can’t outgrow it, and if all proper diagnostic procedures (blood test and endoscopy) were followed when you were 8, it’s almost impossible to be mis-diagnosed.    stoms and reactions to gluten do change over time, but the fact you have celiacs does not.    I think that a lot of people misunderstand that the goal to managing your celiacs is to eventually test negative for celiacs. This does not mean it went away, it means that your gluten-free diet is working and you’re no longer producing the anti-bodies that will wreak havoc on your health.    if you can access the medical records from when you were 8 and have a GI doctor review them, I would highly recommend you do this. 
×
×
  • Create New...