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

Olive Oil?

jasonD2

Recommended Posts

jasonD2 Experienced
jasonD2
Posted

so as many of you know ive been on a restricted diet for quite some time - had to rotate foods back and forth - had some success - some remission of symptoms, but many relapses as well. throughout this entire time the only food that i have been consistently consuming is olive oil...i cook everything with it and usually put it on all my food. is there any possibility i could be reacting to olive oil and it is somehow preventing me from healing? i know it is gluten free so its not that. also there are no proteins in oil so it wouldnt really be an allergic reaction. id be curious to get some feedback - im eliminating it for a few days to see how I feel and will just steam or boil all my food

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

Celiac.com Sponsor (A8-M):


burdee Enthusiast
burdee
Posted

so as many of you know ive been on a restricted diet for quite some time - had to rotate foods back and forth - had some success - some remission of symptoms, but many relapses as well. throughout this entire time the only food that i have been consistently consuming is olive oil...i cook everything with it and usually put it on all my food. is there any possibility i could be reacting to olive oil and it is somehow preventing me from healing? i know it is gluten free so its not that. also there are no proteins in oil so it wouldnt really be an allergic reaction. id be curious to get some feedback - im eliminating it for a few days to see how I feel and will just steam or boil all my food

Even if you abstain from all your known allergens, chronic gut bug infections (parasites, pathogenic bacteria and candida) will keep you from healing. Focus on killing off your diagnosed gut bugs, before you start suspecting new foods. Also consider why you keep getting gastro infections. What could lower your immunity to new infections? How's your stomach acid? That prevents gut bugs from proliferating in your intestines. How's your vitamin D level? How are your white blood cells? How's your thyroid function? Any of those things can make you more vulnerable to chronic infection.

GFreeMO Proficient
GFreeMO
Posted

so as many of you know ive been on a restricted diet for quite some time - had to rotate foods back and forth - had some success - some remission of symptoms, but many relapses as well. throughout this entire time the only food that i have been consistently consuming is olive oil...i cook everything with it and usually put it on all my food. is there any possibility i could be reacting to olive oil and it is somehow preventing me from healing? i know it is gluten free so its not that. also there are no proteins in oil so it wouldnt really be an allergic reaction. id be curious to get some feedback - im eliminating it for a few days to see how I feel and will just steam or boil all my food

If you are worried about olive oil, switch to a different oil and see if you improve. Maybe you are just still healing and still are feeling puny from that. Hang in there!

jerseyangel Proficient
jerseyangel
Posted

The best way to figure out if something is bothering you is to eliminate it for a week or so and then re-try it.

jasonD2 Experienced
jasonD2
Posted
  • Author

Yep will eliminate and see - thanks

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

What brand olive oil are you using? A while back I saw a thread about Spectrum Olive Oil being made on the same lines as wheat germ oil. A couple people posted they had reacted to that brand only. They switched brands and were fine. I would definiately eliminate it to see if it's olive oil itself, but it might also be possible to react to cc if the company also makes wheat germ oil.

T.H. Community Regular
T.H.
Posted

If it helps, I definitely had a reaction to my olive oil. I found out later that although most gluten free folk recommended the oil, the company actually processed unrefined wheat germ oil on the same line, and because it was unrefined, some of the protein could remain in the oil and contaminate the line.

When I stopped the oil, things improved. Hope the same goes for you so you can figure out what's wrong!

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

Celiac.com Sponsor (A8-M):


jasonD2 Experienced
jasonD2
Posted
  • Author

which brand? i use Trader Joes mostly- says 100% OO imported from italy

dilettantesteph Collaborator
dilettantesteph
Posted

I am sensitive to extremely low amounts of gluten cc. I have reacted to 100% olive oil in what seemed like a gluten reaction. It took a long time to figure out that it was getting me because I hadn't considered it. It took me a long time to find a safe brand.

burdee Enthusiast
burdee
Posted

After reading the other replies I recalled reading that some companies add 'vegetable' oil (soybean oil) to their product to cut costs and increase profits. I've never experienced reactions, but I only use certain brands.

jerseyangel Proficient
jerseyangel
Posted

After reading the other replies I recalled reading that some companies add 'vegetable' oil (soybean oil) to their product to cut costs and increase profits. I've never experienced reactions, but I only use certain brands.

I heard that too--and I concur about the Spectrum oils. They have gotten me in the past so I avoid them

I use Bertolli and Filippo Berio olive oils--extra light and extra virgin--depending on what I'm doing with it. Never a problem with those.

T.H. Community Regular
T.H.
Posted

Spectrum brand olive oil is the one that also processes wheat germ oil, although there's been a few others I reacted to - I haven't used Trader Joe's, personally.

dilettantesteph Collaborator
dilettantesteph
Posted

I haven't tried Bertolli, but I did have problems with Filippo Berio. I'm sure it has something to do with how much you use. I was using a lot.

jerseyangel Proficient
jerseyangel
Posted

I haven't tried Bertolli, but I did have problems with Filippo Berio. I'm sure it has something to do with how much you use. I was using a lot.

I use what I would call a normal amount but I can use both of them with no issues.

lovegrov Collaborator
lovegrov
Posted

I'd rank olive oil right there at the top as far as products I use without worry.

richard

dilettantesteph Collaborator
dilettantesteph
Posted

I use what I would call a normal amount but I can use both of them with no issues.

I'm crazy sensitive.

  • 6 years later...
Linet Newbie
Linet
Posted
On 11/16/2010 at 1:48 AM, jasonD2 said:

so as many of you know ive been on a restricted diet for quite some time - had to rotate foods back and forth - had some success - some remission of symptoms, but many relapses as well. throughout this entire time the only food that i have been consistently consuming is olive oil...i cook everything with it and usually put it on all my food. is there any possibility i could be reacting to olive oil and it is somehow preventing me from healing? i know it is gluten free so its not that. also there are no proteins in oil so it wouldnt really be an allergic reaction. id be curious to get some feedback - im eliminating it for a few days to see how I feel and will just steam or boil all my food

Hi Jason did you improve after you stopped of consuming olive oil? I was also wondering if there is any relationship between Celiac Disease and Olive oil.

 

Ennis-TX Grand Master
Ennis-TX
Posted
3 hours ago, Linet said:

Hi Jason did you improve after you stopped of consuming olive oil? I was also wondering if there is any relationship between Celiac Disease and Olive oil.

 

Your not going to get a response, this post is from over 10 years ago. Olive oil is generally gluten free. With celiac disease it is not uncommon to develop allergies and intolerance to things. For me I got a issue with olive oil, if I cook with it, or eat it I vomit violently. One of those things I developed a intolerance to.

Archived

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

Go to topic listing

  • 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. Wheatwacked
      - Wheatwacked replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      13

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

      Welcome to the forum @Known1, What reaction were you expecting? Pipingrock.com High Potency Vitamin D3, 2000 IU, 250 Quick Release Softgels $6.89 I've have been taking the 10,000 IU for close to 10 years. When I started with vitamin D I worked my way up to 10000 over several weeks. Even at 8000 I felt no noticeable difference. Then after...
    2. xxnonamexx
      - xxnonamexx replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      50

      My journey is it gluten or fiber?

      I don't know if I am getting sufficient Omega Threes. I read about phosphotidyl choline may cause heart issues. I will have o do further research on heathy Omega 3 supplements or from foods. Is there a blood test that can tell you everything level in your system such as Thiamine, Benfotiamine levels etc? Thanks
    3. Scott Adams
      0

      Gluten-Free Cantonese Steamed Fish with Ginger, Scallions, and Sizzling Oil

    4. catnapt
      - catnapt replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      8

      results from 13 day gluten challenge - does this mean I can't have celiac?

      If lectins were my problem, I would react to wheat germ (the highest source of wheat lectins) and beans. I don't. I only react to bread and pasta, which are the highest sources of gluten. Therefore, my issue is wheat-specific (Gluten/ATIs), not a general lectin issue. I have eaten a supposedly high lectin diet (I say supposedly because lectin...
    5. knitty kitty
      - knitty kitty replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      8

      results from 13 day gluten challenge - does this mean I can't have celiac?

      @catnapt, Wheat germ contains high amounts of lectins which are really hard to digest and can be irritating to the digestive tract. They can stimulate IgG antibody production as your blood test shows. Even beans have lectins. You've simply eaten too many lectins and irritated your digestive tract. You may want to allow your digestive tract...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,368
    • Most Online (within 30 mins)
      7,748
    Klairep
    Newest Member
    Klairep
    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

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

      By Wheatwacked · Posted

      Welcome to the forum @Known1, What reaction were you expecting? Pipingrock.com High Potency Vitamin D3, 2000 IU, 250 Quick Release Softgels $6.89 I've have been taking the 10,000 IU for close to 10 years. When I started with vitamin D I worked my way up to 10000 over several weeks.  Even at 8000 I felt no noticeable difference.  Then after a few days at 10000 it hit Whoa, sunshine in a bottle.  celiac disease causes malabsorption of dietary D and you've poor UV access.  It took me from 2015 to 2019 to get my 25(OH)D just to 47 ng/ml.  Another two years to get to 80.  70 to 100 ng/ml seems to be the body's natural upper homeostasis  based on lifeguard studies.  Dr. Holick has observed the average lifeguard population usually has a vitamin D 3 level of around 100 ng/ml. Could it be that our normal range is too low given the fact that ¾ or more of the American population is vitamin D deficient? Your Calcium will increase with the vitamin D so don't supplement calcium unless you really need it.  Monitor with PTH  and 25(OH)D tests. Because of your Marsh 3 damage you need to ingest way more than the RDA of any supplement to undo your specific deficiencies. I believe you are in the goiter belt.  Unless you have reason not to, I recommend pipingrock's Liquid Iodine for price and quality.  The RDA is 150 to 1100 mcg.  In Japan the safe upper level is set at 3000 mcg.  Start with one drop 50 mcg to test for adverse response and build up.  I found 600 mcg (12 drops) a day is helping repair my body.  Iodine is necessary to healing.  90% of daily iodine intake is excreted in urine.  A Urine Iodine Concentration (UIC) can tell how much Iodine you got that day.  The thyroid TSH test will not show iodine deficiency unless it is really bad.  
    • xxnonamexx
      My journey is it gluten or fiber?

      By xxnonamexx · Posted

      I don't know if I am getting sufficient Omega Threes. I read about  phosphotidyl choline may cause heart issues. I will have o do further research on heathy Omega 3 supplements or from foods. Is there a blood test that can tell you everything level in your system such as Thiamine, Benfotiamine levels etc? Thanks
    • catnapt
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By catnapt · Posted

      If lectins were my problem, I would react to wheat germ (the highest source of wheat lectins) and beans. I don't. I only react to bread and pasta, which are the highest sources of gluten. Therefore, my issue is wheat-specific (Gluten/ATIs), not a general lectin issue.   I have eaten a supposedly high lectin diet (I say supposedly because lectin content in these foods is greatly reduced by proper cooking and I eat very few of those foods raw, and even then, rarely!!) for years. My health has improved greatly on my whole foods plant forward diet. I have asked all my drs and a registered dietician about my diet, asked if eating such a high amnt of fiber might interfere with the digestion of any other nutrients and the answer has always been NO.     while doing the gluten challenge I did not eat ANY wheat germ (since it doesn't have hardly any gluten, and I was too sick from the bread and pasta to want to eat much anyway) I will NOT put that poison in my body again. That was a horrific experience and if this is what most celiac patients have to deal with, I am very sorry for them I don't care if I have celiac or NCGS I won't intentionally cause myself that much pain and suffering it's not worth it.  
    • knitty kitty
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By knitty kitty · Posted

      @catnapt,  Wheat germ contains high amounts of lectins which are really hard to digest and can be irritating to the digestive tract.  They can stimulate IgG antibody production as your blood test shows.   Even beans have lectins.  You've simply eaten too many lectins and irritated your digestive tract.   You may want to allow your digestive tract to rest for a week, then start on gluten in "normal" food, not in concentrated vital wheat gluten. This explains it well: Lectins, agglutinins, and their roles in autoimmune reactivities https://pubmed.ncbi.nlm.nih.gov/25599185/
    • knitty kitty
      My journey is it gluten or fiber?

      By knitty kitty · Posted

      I take Now B-1 (100 mg) Thiamine Hydrochloride, and Amazing Formulas L-Tryptophan (1000 mg).   Both are gluten free and free of other allergens.  I've taken them for a long time and haven't had a problem with them. I take Vitamin A from BioTech called "A-25".  It's gluten and allergen free and made in the USA.  It's a powder form of Vitamin A.  I was having trouble digesting fats at one point, but found I tolerated the powder form much better and have stuck with it since.   Tryptophan and Vitamin A help heal the intestines as well as improves skin health.  I get Dermatitis Herpetiformis and eczema flairs when my stomach is upset.  So I'm healing the outside as well as the inside.   I take one 1000 mg Tryptophan before bedtime.   With the Thiamine HCl, take 100 mg to start.  If you don't notice anything, three hours later take another. You can keep increasing your dose in this manner until you do notice improvement.  Remember not to take it in the evening so it won't keep you too energized to sleep. When I first started Thiamine HCl, taking 500 mg to 1000 mg to start was recommended.  If you've been thiamine insufficient for a while, you do notice a big difference.  It's like the start of a NASCAR race: Zoom, Zoom, turn it up!   This scared or made some people uncomfortable, but it's just your body beginning to function properly, like putting new spark plugs in your engine.  I took 1000 mg all at once without food.  It kicked in beautifully, but I got a tummy ache, so take with food.  I added in Thiamine TTFD and Benfotiamine weeks later and felt like I was Formula One racing.  So cool.  You may feel worse for a couple days as your body adjusts to having sufficient thiamine.  Feels sort of like you haven't cranked your engine for a while and it backfires and sputters, but it will settle down and start purring soon enough.  Adjust your dose to what feels right for you, increasing your dose as long as you feel improvement.  You can reach a plateau, so stay there for several days, then try bumping it up again.  If no more improvements happen, you can stay at the plateau amount and experiment with increasing your Thiamine TTFD.  It's like being your own lab rat.  LoL Yes, take one Benfotiamine at breakfast and one at lunch.  Take the B Complex at breakfast. Take the TTFD at breakfast and lunch as well.  I like to take the vitamins at the beginning of meals and the NeuroMag at the end of meals.   You may want to add in some zinc.  I take Thorne Zinc 30 mg at breakfast at the beginning of the meal.   Are you getting sufficient Omega Threes?  Our brains are made up mostly of fat.  Flaxseed oil supplements, sunflower seed oil supplements (or eat the seeds themselves) can improve that.  Cooking with extra virgin olive oil, avocado oil, or coconut oil is also helpful.   @Wheatwacked likes phosphotidyl choline supplements for his Omega Threes.  He's also had dramatic health improvement by supplementing thiamine.  You're doing great!  Thank you for sharing your journey with us.  This path will smooth out.  Keep going!  
×
×
  • 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.