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. SamAlvi
      - SamAlvi replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      7

      High TTG-IgG and Normal TTG-IgA

      Thanks again for the detailed explanation. Just to clarify, I actually did have my initial tests done while I was still consuming gluten. I stopped eating gluten only after those tests were completed, and it has now been about 70 days since I went gluten-free. I understand the limitations around diagnosing NCGS and the importance of antibody testing...
    2. knitty kitty
      - knitty kitty replied to lizzie42's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      6

      Son's legs shaking

      Blood tests for thiamine are unreliable. The nutrients from your food get absorbed into the bloodstream and travel around the body. So, a steak dinner can falsely raise thiamine blood levels in the following days. Besides, thiamine is utilized inside cells where stores of thiamine are impossible to measure. A better test to ask for is the Erythrocyte...
    3. lizzie42
      - lizzie42 replied to lizzie42's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      6

      Son's legs shaking

      Neither of them were anemic 6 months after the Celiac diagnosis. His other vitamin levels (d, B12) were never low. My daughters levels were normal after the first 6 months. Is the thiamine test just called thiamine?
    4. knitty kitty
      - knitty kitty replied to lizzie42's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      6

      Son's legs shaking

      Yes, I do think they need a Thiamine supplement at least. Especially since they eat red meat only occasionally. Most fruits and vegetables are not good sources of Thiamine. Legumes (beans) do contain thiamine. Fruits and veggies do have some of the other B vitamins, but thiamine B 1 and Cobalamine B12 are mostly found in meats. Meat, especially organ...
    5. lizzie42
      - lizzie42 replied to lizzie42's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      6

      Son's legs shaking

      Thank you! That's helpful. My kids eat very little processed food. Tons of fruit, vegetables, cheese, eggs and occasional red meat. We do a lot of rice and bean bowls, stir fry, etc. Do you think with all the fruits and vegetables they need a vitamin supplement? I feel like their diet is pretty healthy and balanced with very limited processed food....
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,872
    • Most Online (within 30 mins)
      7,748
    Koyanna
    Newest Member
    Koyanna
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Who's Online (See full list)

    • There are no registered users currently online

  • Upcoming Events

  • Posts

    • SamAlvi
      High TTG-IgG and Normal TTG-IgA

      By SamAlvi · Posted

      Thanks again for the detailed explanation. Just to clarify, I actually did have my initial tests done while I was still consuming gluten. I stopped eating gluten only after those tests were completed, and it has now been about 70 days since I went gluten-free. I understand the limitations around diagnosing NCGS and the importance of antibody testing and biopsy for celiac disease. Unfortunately, where I live, access to comprehensive testing (including total IgA and endoscopy with biopsy) is limited, which makes things more complicated. Your explanation about small-bowel damage, nutrient absorption, and iron-deficiency anemia still aligns closely with my history, and it’s been very helpful in understanding what may be going on. I don't wanna get Endoscopy and I can't start eating Gluten again because it's hurt really with severe diarrhea.  I appreciate you taking the time to share such detailed and informative guidance. Thank you so much for this detailed and thoughtful response. I really appreciate you pointing out the relationship between anemia and antibody patterns, and how the high DGP IgG still supports celiac disease in my case. A gluten challenge isn’t something I feel safe attempting due to how severe my reactions were, so your suggestion about genetic testing makes a lot of sense. I’ll look into whether HLA testing is available where I live and discuss it with my doctor. I also appreciate you mentioning gastrointestinal beriberi and thiamine deficiency. This isn’t something any of my doctors have discussed with me, and given my symptoms and nutritional history, it’s definitely worth raising with them. I’ll also ask about correcting deficiencies more comprehensively, including B vitamins alongside iron. Thanks again for sharing your knowledge and taking the time to help. I’ll update the forum as I make progress.
    • knitty kitty
      Son's legs shaking

      By knitty kitty · Posted

      Blood tests for thiamine are unreliable.  The nutrients from your food get absorbed into the bloodstream and travel around the body.  So, a steak dinner can falsely raise thiamine blood levels in the following days.  Besides, thiamine is utilized inside cells where stores of thiamine are impossible to measure. A better test to ask for is the Erythrocyte Transketolace Activity test.  But even that test has been questioned as to accuracy.  It is expensive and takes time to do.   Because of the discrepancies with thiamine tests and urgency with correcting thiamine deficiency, the World Health Organization recommends giving thiamine for several weeks and looking for health improvement.  Thiamine is water soluble, safe and nontoxic even in high doses.   Many doctors are not given sufficient education in nutrition and deficiency symptoms, and may not be familiar with how often they occur in Celiac disease.  B12 and Vitamin D can be stored for as long as a year in the liver, so not having deficiencies in these two vitamins is not a good indicator of the status of the other seven water soluble B vitamins.  It is possible to have deficiency symptoms BEFORE there's changes in the blood levels.   Ask your doctor about Benfotiamine, a form of thiamine that is better absorbed than Thiamine Mononitrate.  Thiamine Mononitrate is used in many vitamins because it is shelf-stable, a form of thiamine that won't break down sitting around on a store shelf.  This form is difficult for the body to turn into a usable form.  Only thirty percent is absorbed in the intestine, and less is actually used.   Thiamine interacts with all of the other B vitamins, so they should all be supplemented together.  Magnesium is needed to make life sustaining enzymes with thiamine, so a magnesium supplement should be added if magnesium levels are low.   Thiamine is water soluble, safe and nontoxic even in high doses.  There's no harm in trying.
    • lizzie42
      Son's legs shaking

      By lizzie42 · Posted

      Neither of them were anemic 6 months after the Celiac diagnosis. His other vitamin levels (d, B12) were never low. My daughters levels were normal after the first 6 months. Is the thiamine test just called thiamine? 
    • knitty kitty
      Son's legs shaking

      By knitty kitty · Posted

      Yes, I do think they need a Thiamine supplement at least. Especially since they eat red meat only occasionally. Most fruits and vegetables are not good sources of Thiamine.  Legumes (beans) do contain thiamine.  Fruits and veggies do have some of the other B vitamins, but thiamine B 1 and  Cobalamine B12 are mostly found in meats.  Meat, especially organ meats like liver, are the best sources of Thiamine, B12, and the six other B vitamins and important minerals like iron.   Thiamine has antibacterial and antiviral properties.  Thiamine is important to our immune systems.  We need more thiamine when we're physically ill or injured, when we're under stress emotionally, and when we exercise, especially outside in hot weather.  We need thiamine and other B vitamins like Niacin B 3 to keep our gastrointestinal tract healthy.  We can't store thiamine for very long.  We can get low in thiamine within three days.  Symptoms can appear suddenly when a high carbohydrate diet is consumed.  (Rice and beans are high in carbohydrates.)  A twenty percent increase in dietary thiamine causes an eighty percent increase in brain function, so symptoms can wax and wane depending on what one eats.  The earliest symptoms like fatigue and anxiety are easily contributed to other things or life events and dismissed.   Correcting nutritional deficiencies needs to be done quickly, especially in children, so their growth isn't stunted.  Nutritional deficiencies can affect intelligence.  Vitamin D deficiency can cause short stature and poor bone formation.   Is your son taking anything for the anemia?  Is the anemia caused by B12 or iron deficiency?  
    • lizzie42
      Son's legs shaking

      By lizzie42 · Posted

      Thank you! That's helpful. My kids eat very little processed food. Tons of fruit, vegetables, cheese, eggs and occasional red meat. We do a lot of rice and bean bowls, stir fry, etc.  Do you think with all the fruits and vegetables they need a vitamin supplement? I feel like their diet is pretty healthy and balanced with very limited processed food. The only processed food they eat regularly is a bowl of Cheerios here and there.  Could shaking legs be a symptom of just a one-time gluten exposure? I guess there's no way to know for sure if they're getting absolutely zero exposure because they do go to school a couple times a week. We do homeschool but my son does a shared school 2x a week and my daughter does a morning Pre-K 3 x a week.  At home our entire house is strictly gluten free and it is extremely rare for us to eat out. If we eat at someone else's house I usually just bring their food. When we have play dates we bring all the snacks, etc. I try to be really careful since they're still growing. They also, of course, catch kids viruses all the time so I  want to make sure I know whether they're just sick or they've had gluten. It can be pretty confusing when they're pretty young to even be explaining their symptoms! 
×
×
  • 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.