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Sensitivity To "oil" ?

loco-ladi

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loco-ladi Contributor
loco-ladi
Posted

OK, so a week or so ago I made homemade corn chips only ate a few as I was going to take them to work with me, used cut up corn tortillas deep fried in canola oil.... later had all the usual suspected symptoms on a "minor" scale. But as they did not store well at all was unable to eat the rest.

Bought a bag of fritos while shopping the other day and had "issues".....

Now call me stupid and smack me up side the head..... last night I made taco's for supper, used the store bought hard shell corn tortilla's and guess what, once more I feel like @#$%^&*

Now I am assuming oil is the suspect, its not the same feeling I get when I ingest gluten but it is simular. However I can eat corn without issues in other meals.....

anyone have an opinion on this? I am going with oil otherwise.

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MySuicidalTurtle Enthusiast
MySuicidalTurtle
Posted

I get sick from Fritos and felt ill during a day I ate taco shells. Are you using gluten-free products? Also, when I was trying to find gluten-free cornmeal for cooking I had a terrible time locating some since cross-contamination is a big issue. So, I assume that companies do not go as far as I did and use cornmeal regardless of cross-contamination issues. I personally have tried to stay away from processed food made from cornmeal because of this. This could be why eating whole corn leaves you feeling fine while cornmeal leaves you feeling bad. Good luck, Loco_Ladi.

Kristina Marie

loco-ladi Contributor
loco-ladi
Posted
  • Author

thanks for the thoughts, will try a few "expiriments" and see what happens

Generic Apprentice
Generic
Posted

Is it possible that it is the corn? Maybe when it is ground up you digest it more, verses eating it whole. I know allot of people when they eat corn on the cob, out of the can, etc. that they don't really digest it well. And it will come out the "bottom" end pretty much intact.

Just a thought.

andreagrant Apprentice
andreagrant
Posted
Is it possible that it is the corn? Maybe when it is ground up you digest it more, verses eating it whole. I know allot of people when they eat corn on the cob, out of the can, etc. that they don't really digest it well. And it will come out the "bottom" end pretty much intact.

Just a thought.

Actually we do digest the kernel of the corn, it's just the yellow outer hull that slips off and is such a good 'tracer' of transit time.

ravenwoodglass Mentor
ravenwoodglass
Posted
Actually we do digest the kernel of the corn, it's just the yellow outer hull that slips off and is such a good 'tracer' of transit time.

This depends on the person. For some of us the entire kernal will be present, insides and all.

On the original question, corn has a very high risk of CC, not just in the manufacturing process but also in the bins the dried corn is stored in and in the milling. I have been CC so many times by corn in chips and baked goods that I now won't touch it. It is IMHO just as much of a risk as oats. I don't usually mention it cause folks think I am a little overboard on the issue of processed food anyway. The less the better. Especially at first.

hathor Contributor
hathor
Posted

I guess you will just have to keep track of what you eat & how you react.

I have problems with fried or rich foods generally, but that's me. How are you feeling these days after having something high in fat other than fried corn products? Can you tell what kind of oil the storebought products had been fried in?

I ran across a list from a medical school a while ago that said that celiacs shouldn't use canola oil. However, it didn't say why. I posted here and no one really knew why the school would say that. Anyway, you can monitor how you react to oil and in particular canola.

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Anonymousgurl Contributor
Anonymousgurl
Posted

It's so strange...I react to ALL oils. If anything even has a drop of oil in the ingredients..I react. It's so odd. I'd love to hear if you've experienced more with oil, and I'd love to hear anyone else's perspective on issues with oil...because that's not really a common allergy.

akceliac Newbie
akceliac
Posted

I have bad reactions to canola oil and I cannot eat fried foods either. I usually use safflower or sunflower oil in pancake batter and just "dry fry" them on a non-stick skillet.

I sure hope you can figure out what is ailing you.

loco-ladi Contributor
loco-ladi
Posted
  • Author

I did use canola oil for my homemade chips, as recommended by the living gluten free for dummies book (thats where I got the recipe for them)

The "frito's" says it uses corn oil

the Taco shells used "hydrogenated soybean oil"

I do realize corn is also a key ingredient in all three however I eat alot of corn, next to peas it would be my favorite veggie and I have not yet had a problem with "straight corn" thats why I am leaning towards the oils

I also do not use much other than olive oil or butter when cooking and that is in limited quanities and since this "oil" issue popped up I have stopped using that as well.

rsm Newbie
rsm
Posted

I have had problems with store bought tostada shells but have no trouble with corn tortilla's. I also think the oil is the culprit. I cook the tortillas on a smoking hot skillet with no oil and I'm ok.

I checked the shells, they are fried in cottonseed or corn oil. I think cottonseed seed oil is paint thinner, or is it linseed oil? Anyway, they had to go, cottonseed oil is not good.

I usually don't have problems with oils in moderation.

Generic Apprentice
Generic
Posted

I just had a thought. Maybe your gall bladder is starting to have some issues and isn't producing enough bile to help break down the oils....

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    • Scott Adams
      Test interpretations

      By Scott Adams · Posted

      Based on those results alone, it’s not possible to say you have celiac disease. The test that is usually most specific for celiac, tTG-IgA, is negative in your results, and the endomysial antibody (EMA) is also negative, which generally argues against active celiac disease. However, your deamidated gliadin IgA is elevated, and your total IgA level is also high, which can sometimes affect how the other antibody tests behave. Another important factor is that you were reducing gluten before the test, which can lower antibody levels and make the results less reliable. Because of that, many doctors recommend a gluten challenge (eating gluten regularly for several weeks) before repeating blood tests or considering an endoscopy if symptoms and labs raise concern. It would be best to review these results with a gastroenterologist, who can interpret them in context and decide whether further testing is needed.
    • trents
      Test interpretations

      By trents · Posted

      Since you compromised the validity of the antibody testing by experimenting with gluten withdrawal ahead of the testing, you are faced with two options: 1. Reintroduce significant amounts of gluten into your diet for a period of weeks, i.e., undertake a "gluten challenge". The most recent guidelines are the daily consumption of at least 10g of gluten (about the amount found in 4-6 slices of wheat-based bread) for at least two weeks leading up to the day of testing. Note: I would certainly give it more than two weeks to be sure. 2. Be willing to live with the ambiguity of not knowing whether gluten causes you problems because you have celiac disease or NCGS (Non Celiac Gluten Sensitivity). There is no test for NCGS. Celiac disease must first be ruled out and we have tests for it. Celiac disease has an autoimmune base. NCGS does not. GI symptoms overlap. In the early stages of celiac disease, other body systems may not be showing stress or damage so, symptomatically, it would be difficult to distinguish between celiac disease and NCGS. Both conditions require elimination of gluten from the diet for symptom relief. Some experts feel that NCGS can be a precursor to celiac disease.
    • suek54
      Need advice for some relief!

      By suek54 · Posted

      Hi Kayla Huge sympathies. I was diagnosed in December, after 8 months of the most awful rash, literally top to toe. Mine is a work in progress. Im on just 50mg dapsone at the moment but probably need an increased dose to properly put the lid on it. As you have been now glutened, I wondered whether it might be worth asking for a skin biopsy to finally get a proper diagnosis? Sue  
    • MicG
      Test interpretations

      By MicG · Posted

      I had been eating reduced gluten until about 3 days before the test. I did realize that wasn’t ideal, but it was experimental to see if gluten was actually bothering me. One slip up with soy sauce and it was quite clear to me that it was, lol. 
    • trents
      Test interpretations

      By trents · Posted

      Possibly. Your total IGA (Immunoglobulin A, Qn, Serum) is actually high so you are not IGA deficient. In the absence of IGA deficiency, the most reliable celiac antibody test would be the t-Transglutaminase (tTG) IgA for which your score is within normal range. There are other things besides celiac disease that might cause an elevated DGP-IGA (Deamidated Gliadin Abs, lgA) for which you do have a positive score. It might also be of concern that your total IGA is elevated as that can indicate some other health problems, some of which are serious.  Had you been practicing a gluten free or a reduced gluten free diet prior to the blood draw? Talk to your physician about these things. I would also seek an endoscopy/biopsy of the small bowel to check for damage to the villous lining, which is the gold standard diagnostic test for celiac disease.
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