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Olive Oil

majicbunnies

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majicbunnies Contributor
majicbunnies
Posted

A friend of mine made breakfast and everything as far as I knew was gluten-free. I even checked the sausage online and it had no iffy ingredients. I got sick. Could it have been the olive oil? Are there hidden ingredients in it??

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Ursa Major Collaborator
Ursa Major
Posted

Really, olive oil should be safe. It must have been something else.

eKatherine Apprentice
eKatherine
Posted

Unless she has a gluten-free household, it was probably cross contamination.

lovegrov Collaborator
lovegrov
Posted

Olive oil is definitely gluten-free. So are other cooking oils.

richard

lorka150 Collaborator
lorka150
Posted

i would also assume it was cross-contamination.

breakfast makes me think eggs (in a potentially scratched teflon pan?) or bread (in a toaster)?

hope you feel better!

KaitiUSA Enthusiast
KaitiUSA
Posted

Olive Oil is most definitely safe.

  • 2 weeks later...
chgomom Enthusiast
chgomom
Posted

I know this is a few days old thread....but I have to say ...most everything I have read and what my doc has told me is to avoid hydrogenated oils as a celiac.

EVERYTIME...I eat something with hydrogenated oil....I get sick...snickers has it.....what ever cooking oil may have it....when I eat that same food without it...I'm fine.

Unless I know its extra virgin.....or expeller pressed...I don't use it....and then I am fine.

My GI said...using anything not expeller pressed, or non-hydrogenated is like pouring motor oil over the already damaged intestines and while its not the oil itself...its the coating it puts on it....and the food that ferments and doesn't digest properly in an already damaged gi tract that causes you to get sick.

Just my newbie two cents....

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gabby Enthusiast
gabby
Posted

There is a new oil that contains wheat germ. It is a product called OLYS and is made by Carapelli (also makers of olive oil). It is easy to avoid this product because there is a big picture of wheat on the label and it clearly says that it is made from cereals. However, it is worth asking at restaurants or at other people's homes if they are using this product. It is supposed to be healthy, and therefore might get drizzled over a salad in 'healthy' eateries.

Also...this product just came out in Canada (where I live) so I am not sure if it is available in the US or if it has the same name (sometimes they change the names from country to country.)

Hope this helps

  • 4 years later...
gailc Newbie
gailc
Posted

EVERYTIME...I eat something with hydrogenated oil....I get sick...snickers has it.....what ever cooking oil may have it....when I eat that same food without it...I'm fine.

----------------------

thanks for this posting, when I eat olive oil I feel like there is oil in my mouth, even the next day.

Be aware some sell non-virgin olive oil as virgin.

I'm going to try avoiding the hydroginated oil, wonder if that's on the label.

gailc

  • 2 weeks later...
Gemini Experienced
Gemini
Posted

Unless she has a gluten-free household, it was probably cross contamination.

My home is not 100% gluten free and I have never had a problem with cc. Not everyone with a mixed household has to worry about this...it depends on how well everyone works it. Olive oil is safe...never had any that posed a problem.

Lisa Mentor
Lisa
Posted

Please take note that this thread originated in 2006. Product information changed.

And yes, as Gemini and others have stated, Olive Oil should not be a concern for those with gluten concerns.

psawyer Proficient
psawyer
Posted

Olive oil was gluten-free in 2006 and remains so.

Archived

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

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    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
    • captaincrab55
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    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

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    • knitty kitty
      High DGP-A with normal IGA

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      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
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