Jump to content
  • 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

Coconut Oil


mama2two

Recommended Posts

mama2two Enthusiast

I am reading a book titled the Miracle of coconut oil and I am hoping it will help me with my eczema, yeast, etc. According to the book it's good for many things. I put some on my hands once and it seemed to make them itch, but they itch all the time, so i guess I can't say it's that that caused the itching. I am just wondering if anyone has used coconut oil for anything with positive or negative results? I would like to hear about it.


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



Celiac.com Sponsor (A8-M):



jmengert Enthusiast

I'm dairy free, so I use coconut oil for everything--baking, cooking, etc.--mostly in place of butter. It's great stuff, and I feel better if I use it (I also have yeast issues).

So, here's one positive vote for coconut oil--I use Spectrum's brand.

curlyfries Contributor

I'm glad you brought up this topic! I was thinking about trying coconut oil, so do you mind if I add a question of my own? I saw some at Walmart with the vitamins (don't remember the brand) but wasn't sure if maybe it would be inferior quality if it was some off-brand. Are there good coconut oils and bad coconut oils?

Lisa

MDRB Explorer

Hi,

I have never used coconut oil in cooking but I have used it in a lot of organic personal care products like shampoo, conditioner, soap etc and I have had good results with these things. However, after reading the other posts I'm thinking about trying it in my cooking as well.

jayhawkmom Enthusiast

My children are allergic to dairy and soy intolerant. I use coconut oil a LOT!!!!

Yes, there are good and bad oils. Unrefined is preferable. I also use Spectrum - Organic, Unrefined.

I fry with it, saute with it, bake with it, pop popcorn with it... you get the picture. I've also used it on my skin when I've had breakouts (I have rosacea) and it calms the redness and itch.

I heart coconut oil! =)

RiceGuy Collaborator

Yes, there are good coconut oils, and bad ones too. Most on the market are awful IMO. I've tried several brands claiming all sorts of things, and NONE even come close to a product called Open Original Shared Link. Yes, it's pricey, but anything less than centrifuged coconut oil, extracted without heat, simply does not compare for taste nor health benefits. That company has a sample size too, which I'd suggest to anyone who wants to know what the real thing tastes like. It smells like fresh coconut too, not roasted like many others, which is because the cheaper ones are subjected to high heat, no matter how they word their claims. That site also has a lot of info on the different methods of processing being used by various companies, and bunches of other helpful info.

curlyfries Contributor
Yes, there are good coconut oils, and bad ones too. Most on the market are awful IMO. I've tried several brands claiming all sorts of things, and NONE even come close to a product called Open Original Shared Link. Yes, it's pricey, but anything less than centrifuged coconut oil, extracted without heat, simply does not compare for taste nor health benefits. That company has a sample size too, which I'd suggest to anyone who wants to know what the real thing tastes like. It smells like fresh coconut too, not roasted like many others, which is because the cheaper ones are subjected to high heat, no matter how they word their claims. That site also has a lot of info on the different methods of processing being used by various companies, and bunches of other helpful info.

Wow, thanks :) ! Everything I wanted to know and more!

Lisa


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



Celiac.com Sponsor (A8-M):



Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Scott Adams replied to Matthias's topic in Gluten-Free Foods, Products, Shopping & Medications
      4

      Unexpected gluten exposure risk from cultivated mushrooms

    2. - Matthias replied to Matthias's topic in Gluten-Free Foods, Products, Shopping & Medications
      4

      Unexpected gluten exposure risk from cultivated mushrooms

    3. - Scott Adams replied to Matthias's topic in Gluten-Free Foods, Products, Shopping & Medications
      4

      Unexpected gluten exposure risk from cultivated mushrooms

    4. - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      3

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,326
    • Most Online (within 30 mins)
      7,748

    PattyPagnanelli
    Newest Member
    PattyPagnanelli
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Scott Adams
      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
    • Scott Adams
    • Matthias
      Thanks a lot for your response! Can you maybe specify which kind of cheeses I should be cautious about? Camembert/Brie and blue cheeses (the molds of which are nowadays mostly grown on gluten-free media, though, so I've read, right?) or other ones as well? Also, I was under the impression that yeast is generally gluten-free if not declared otherwise. Is that false?
    • Scott Adams
      I agree with @trents, but thank you for bringing this up here!
    • Jane02
      Hi @trents, yes I've had my levels checked in Dec 2025 which revealed vit D deficiency. I considered eggs although they only contain about 45 IU vitamin D/egg. I need 2000 IU vitamin D for maintenance as per my doctor. Although now, I likely need way more than that to treat the deficiency. My doctor has yet to advise me on dosing for deficiency. I've also considered cod liver oil, although again, if it's processed in a facility that has gluten, especially on flour form, I worried to test it, even if they have protocols in place to mitigate cross-contamination with gluten.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.