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I'm Going Insane...

Liveenjoylife

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Liveenjoylife Apprentice
Liveenjoylife
Posted

I have been dealing with celiac disease since Feb, I beleive. It was hard to deal with for sometime, but I have managed to accept it. NOW the crazy thing is I can NOT tolerate garlic, onions and olive oil right up there with tomatoes! I use olive oil in every thing I make. It is very, very difficult for my self and my family. Can any one please recommend what can I add in it's place?? I am Italian so it is or was in everything I ate. And does any one know when I could be able to tolerate it again? This is something that just popped up two weeks ago and doesn't seem to be going away any time soon. Does stress seem to play a factor in it or is it because of the celiac disease any thing could arise with no need for explanation?

Thanks ahead of time.

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darkhorse Apprentice
darkhorse
Posted

I really feel your pain. I seem to have developed a nightshade (tomatoes, peppers, potatoes) intolerance since going gluten free. We eat tomatoes and/or peppers at almost every meal and we use cayenne pepper as commonly as you would salt and black pepper. It has really thrown my husband and I off in our cooking options also.

It seems to be the things that we eat the most of that can turn into intolerances. <_< I am interested in what others have to say as well.

The Fluffy Assassin Enthusiast
The Fluffy Assassin
Posted
I have been dealing with celiac disease since Feb, I beleive. It was hard to deal with for sometime, but I have managed to accept it. NOW the crazy thing is I can NOT tolerate garlic, onions and olive oil right up there with tomatoes! I use olive oil in every thing I make. It is very, very difficult for my self and my family. Can any one please recommend what can I add in it's place?? I am Italian so it is or was in everything I ate. And does any one know when I could be able to tolerate it again? This is something that just popped up two weeks ago and doesn't seem to be going away any time soon. Does stress seem to play a factor in it or is it because of the celiac disease any thing could arise with no need for explanation?

Thanks ahead of time.

You're absolutely sure that your pots, pans, utensils, dishes and implements are gluten free, right? I ask because that's a pretty unusual constellation of foods to be reacting to. If you're absolutely sure, then I'm sorry there's not a lot in the way of direct substitutes for any of those. Canola oil is fine, but it certainly doesn't taste like olive oil. My mom was from Charleston SC where they regard garlic and onions as tools of the devil (Ok that's an exaggeration, but still) so I barely tried either until I was 20 or so. So it can be done. If I had to eliminate garlic, onions and olive oil now, however, I'd be left with black pepper and gluten-free tamari. Which is at least better than nothing.

I suggest that you clean your pots and pans really, really, really thoroughly, or buy new if you can afford it. Also, a visit to an allergist is in order if you can at all afford it. I'm sorry you're going through this, and wish you only the best and all the luck in the world. Hope things clear up as soon as possible.

maile Newbie
maile
Posted

As a fellow Italian I understand it's hard to substitute, but if you have to try grape seed oil it has a high flash point and is reminiscent of light olive oil, has a similar "mouth feel" to it.

as for why you are reacting, have you tried it in isolation? or just with the "holy 3" (garlic, onion and tomato)

try substituting the grapeseed oil for a week or two and then experiment with the olive oil but use it in something that would not contain any of the other things you are reacting to, say in a salad and see how you react.

mushroom Proficient
mushroom
Posted

I second the use of grapeseed oil; I love it and use it in place of olive oil a lot although I have no problems with olive oil (at the moment) :o

But I recently found out, what I have been telling others not to do, I have done to myself: ate too much citrus for too many days and I have become extremely intolerant with hives all over my body for days. It seems gluten not only is its own problelm but creates problems with other foods which are masked by the gluten until we get rid of it, or makes us more susceptible to other intolerances. So the advice I didn't follow myself--eat all things in moderation as long as you don;t have an immediate specific reaction to them.

Liveenjoylife Apprentice
Liveenjoylife
Posted
  • Author

Thank you all for for your comments and advise! I am gonna have to mentally take it step by step in learning to now deal with this. Just glad to know I am not alone on this matter.

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