Sensitivity To "oil" ?

[loco_ladi 3]

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.

[MySuicidalTurtle 3]

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 3]

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

[Generic 1]

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 0]

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 1,429]

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 0]

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.

[Anonymousgurl 0]

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 0]

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 3]

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 0]

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 1]

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....