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

Suggestions For Dedicated Facility Olive Oil Brands?

shayre

Recommended Posts

shayre Enthusiast
shayre
Posted

One more....

I think I have been contaminated by the last 2 organic olive oil brands. Someone who is also sensitive on here mentioned Bariani brand, and that they did okay. I just ordered it from their website, and it was about $22 plus another $10 in shipping for one bottle. I don't prefer to keep spending that much money on oil, as I use too much of it. Does anyone have any other brands that are made in dedicated facilities to recommend? I do shop at Whole Foods and Kroger. I also have a Trader Joe's in the city. Thanks:)

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

Celiac.com Sponsor (A8-M):


kareng Grand Master
kareng
Posted

Just curious ....what do these oil factories produce that would have gluten? Are there factories in Italy that get large amounts of wheat and try to process wheat germ oil? Most factories only have one kind of machinery. They might process other oils but they certainly don't bake things or make noodles on those machines.

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

I use Bertolli Light olive oil. I get it in 3 L containers from BJ's for around $13-$16.

shayre Enthusiast
shayre
Posted
  • Author

Just curious ....what do these oil factories produce that would have gluten? Are there factories in Italy that get large amounts of wheat and try to process wheat germ oil? Most factories only have one kind of machinery. They might process other oils but they certainly don't bake things or make noodles on those machines.

I was using Spectrum Organics and I don't know where they are made. However, they process wheat germ oil on the same equipment. That information I just emailed a company about Villa Flor organic olive oilthat I have been using for a few weeks, and all they responded with was "There could be cross-contamination". So I don't know on that one. This oil came from Argentina. The Bariani oil that I just ordered said that they are only dedicated to olives and that there is no chance of cross contamination. The email came back from a "Bariani" family member.

shayre Enthusiast
shayre
Posted
  • Author

I use Bertolli Light olive oil. I get it in 3 L containers from BJ's for around $13-$16.

Have you checked with the company at all about the equipment and cross-contamination? You are super sensitive like me, aren't you?

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

Have you checked with the company at all about the equipment and cross-contamination? You are super sensitive like me, aren't you?

I have not checked with them but I have not had any problems (I really only contact companies if I suspect a problem). I'm pretty sure just from looking at their website that Olive oil is the only oil Bertolli makes. They also make some pasta meals but those products would not be made on the same equipment (and maybe not even in the same factory). I consider myself very sensitive, but not as sensitive as some on this board. I don't usually have trouble with things processed in the same factory (different rooms/equpiment) but I have to avoid anything made on the same equipment. I have read about others having trouble with Spectrum Naturals Olive oil because they make wheat germ oil on the same lines. So I don't think you are wrong to suspect the oliv eoil if that is what you were using.

kareng Grand Master
kareng
Posted

I usually get Bertolli. Ones made in Italy. They only make olive oils, not other oils.

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

Celiac.com Sponsor (A8-M):


shayre Enthusiast
shayre
Posted
  • Author

Thanks. I guess that I'll go buy Bertolli. I wish that I hadn't already spent so much money on the other, but...oh well:)

Michelle1234 Contributor
Michelle1234
Posted

Thanks for posting this. Sometimes I get a reaction but don't know where from. I would never have dreamed olive oil would be cross contaminated but now I know better and will check out the products I buy.

Michelle

shayre Enthusiast
shayre
Posted
  • Author

Just so you all know. I did call Bertolli just now. They told me that it was safe with no chance of cross-contamination. Good news. I had just wanted to double check to make sure.

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,556
    • Most Online (within 30 mins)
      7,748
    Majesticrb
    Newest Member
    Majesticrb
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • ckeyser88
      Roommate search

      By ckeyser88 · Posted

      I am looking for a roomie in Chicago, Denver or Nashville! 
    • Scott Adams
      Taken Seriously

      By Scott Adams · Posted

      Your post demonstrates the profound frustration and isolation that so many in the Celiac community feel, and I want to thank you for channeling that experience into advocacy. The medical gaslighting you endured for decades is an unacceptable and, sadly, a common story, and the fact that you now have to "school" your own GI specialist speaks volumes about the critical lack of consistent and updated education. Your idea to make Celiac Disease a reportable condition to public health authorities is a compelling and strategic one. This single action would force the system to formally acknowledge the prevalence and seriousness of the disease, creating a concrete dataset that could drive better research funding, shape medical school curricula, and validate the patient experience in a way that individual stories alone often cannot. It is an uphill battle, but contacting representatives, as you have done with Adam Gray, is exactly how change begins. By framing it as a public health necessity—a matter of patient safety and protection from misdiagnosis and neglect—you are building a powerful case. Your voice and your perseverance, forged through thirty years of struggle, are exactly what this community needs to ensure that no one else has to fight so hard just to be believed and properly cared for.
    • Scott Adams
      Looking for a gluten-free roomie in Denver CO

      By Scott Adams · Posted

      I had no idea there is a "Louisville" in Colorado!😉 I thought it was a typo because I always think of the Kentucky city--but good luck!
    • Scott Adams
      Allergy medication: cetirizine by the HealthA2Z is it gluten free?

      By Scott Adams · Posted

      Navigating medication safety with Celiac disease can be incredibly stressful, especially when dealing with asthma and severe allergies on top of it. While I don't have personal experience with the HealthA2Z brand of cetirizine, your caution is absolutely warranted. The inactive ingredients in pills, known as excipients, are often where gluten can be hidden, and since the FDA does not require gluten-free labeling for prescription or over-the-counter drugs, the manufacturer's word is essential. The fact that you cannot get a clear answer from Allegiant Health is a significant red flag; a company that is confident its product is gluten-free will typically have a customer service protocol to answer that exact question. In situations like this, the safest course of action is to consider this product "guilty until proven innocent" and avoid it. A better alternative would be to ask your pharmacist or doctor to help you identify a major national brand of cetirizine (like Zyrtec) whose manufacturer has a verified, publicly stated gluten-free policy for that specific medication. It's not worth the risk to your health when reliable, verifiable options are almost certainly available to you. You can search this site for USA prescriptions medications, but will need to know the manufacturer/maker if there is more than one, especially if you use a generic version of the medication: To see the ingredients you will need to click on the correct version of the medication and maker in the results, then scroll down to "Ingredients and Appearance" and click it, and then look at "Inactive Ingredients," as any gluten ingredients would likely appear there, rather than in the Active Ingredients area. https://dailymed.nlm.nih.gov/dailymed/   
    • Scott Adams
      Protein or fat?

      By Scott Adams · Posted

      What you're describing is indeed familiar to many in the Celiac community, especially in the early stages of healing. When the intestinal villi are damaged from Celiac disease, they struggle to properly digest and absorb fats, a condition known as bile acid malabsorption. This can cause exactly the kind of cramping and spasms you're seeing, as undigested fats can irritate the sensitive gut lining. It is highly plausible that her reactions to dairy and eggs are linked to their higher fat content rather than the proteins, especially since she tolerates lean chicken breast. The great news is that for many, this does improve with time. As her gut continues to heal on a strict gluten-free diet, her ability to produce the necessary enzymes and bile to break down fats should gradually return, allowing her to slowly tolerate a wider variety of foods. It's a slow process of healing, but your careful approach of focusing on low-fat, nutrient-dense foods like seeds and avocado is providing her system the best possible environment to recover. Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal. This article may be helpful: Thank you for sharing your story—it's a valuable insight for other parents navigating similar challenges.
×
×
  • 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.