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

Margarine

BarryC

By BarryC
in Food Intolerance & Leaky Gut

Recommended Posts

BarryC Collaborator
BarryC
Posted

I am wondering how many of you have had a problem with margerine, and switched to butter, or cut both out altogether?

I spent a week at my father in laws' and he uses butter only. My normal constant overall soreness lessened, as did my indigestion after a meal. I googled it and margerine contains omega 6 acids that cause inflammation in sensitive individuals-I guess if you are already gluten intolerant that would count. Anyway, I am staying with butter-as little as possible.

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

Celiac.com Sponsor (A8-M):


BarryC Collaborator
BarryC
Posted
  • Author

I have noticed this on two occasions now, that when I spend time with my inlaws-who use real butter not margerine-my overall soreness as well as indigestion after a meal improves. On googling this I discovered that margerine, or at least sunflower oil, contains omega 6 acids that are inflammatory in sensitive individuals. I would think being celiac or gluten sensitive would count. It also contains other man made compounds that are inflammatory. Plus I think it might just stick to your insides more-try washing margerine off your hands after cooking compared to butter. Has anyone else noticed this with butter, or other man made oils or dressings?

ciamarie Rookie
ciamarie
Posted

I was using margarine for a few weeks last year when I was having some issues with dairy, before I realized I needed to be on a gluten-free diet. I still haven't really tested much dairy, but that's another topic. However, the margarine was soy-based, I tried a few different brands and primarily stuck with Smart Balance. I started getting bad foot cramps, and D (when I generally tend towards C), after a month or so. There might have been 1 or 2 other issues, but those are the ones I recall right now. I started researching soy, and now I mostly avoid it and I've gone back to using butter.

love2travel Mentor
love2travel
Posted

I am wondering how many of you have had a problem with margerine, and switched to butter, or cut both out altogether?

I spent a week at my father in laws' and he uses butter only. My normal constant overall soreness lessened, as did my indigestion after a meal. I googled it and margerine contains omega 6 acids that cause inflammation in sensitive individuals-I guess if you are already gluten intolerant that would count. Anyway, I am staying with butter-as little as possible.

Margarine is yucky anyway! I have not had margarine in the house for years for a couple of reasons. One, I dislike the flavour. Two, my mother has macular degeneration and margarine can contribute to it. As that disease is genetic I am being pretty darned careful. To be honest I do not know enough about it as far as its effects on those with celiac. Interesting point.

everything-free Newbie
everything-free
Posted

I use Vegan Becel, it says gluten and lactose free on the label! It is a different consistency for baking but I still find that it works well.

mushroom Proficient
mushroom
Posted

It's hard to find a non-butter spread without soy. Soy-free Earth Balance is one of the few. To the OP - do you have a problem with soy? Might be worth checking into.

Skylark Collaborator
Skylark
Posted

As far as I'm concerned, margarine is not food. Instead of hydrogenation now they're using a process called trans-esterification, which produces a whole new class of unnatural fats. These fats are assumed to be safe, much like trans-fats were thirty years ago. If you eat margarine you are unwittingly participating in yet another giant food safety experiment.

I'm on failsafe elimination at the moment, and I'm supposed to use low-salicylate sunflower oil rather than coconut oil or olive oil. (I have to limit butter.) My doctor noticed I had swollen glands at my neck for no reason in a recent checkup. I'm betting it's adding too much omega-6 into my diet.

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

Celiac.com Sponsor (A8-M):


love2travel Mentor
love2travel
Posted

As far as I'm concerned, margarine is not food. Instead of hydrogenation now they're using a process called trans-esterification, which produces a whole new class of unnatural fats. These fats are assumed to be safe, much like trans-fats were thirty years ago. If you eat margarine you are unwittingly participating in yet another giant food safety experiment.

I'm on failsafe elimination at the moment, and I'm supposed to use low-salicylate sunflower oil rather than coconut oil or olive oil. (I have to limit butter.) My doctor noticed I had swollen glands at my neck for no reason in a recent checkup. I'm betting it's adding too much omega-6 into my diet.

Amen. Margarine is about as horrid as you can get. I have not had margarine in my house for years for two reasons - it tastes like plastic and to prevent macular degeneration. My mom has it and it is a dreadful disease. Margarine is thought to contribute to it.

ciamarie Rookie
ciamarie
Posted

I thought I posted a response to this thread, but it's not here? Or is the same thread on different topic areas? Hmmmm...:huh:

psawyer Proficient
psawyer
Posted

I thought I posted a response to this thread, but it's not here? Or is the same thread on different topic areas? Hmmmm...:huh:

Two topics on the same subject existed--I have merged them.

Juliebove Rising Star
Juliebove
Posted

Margarine is yucky anyway! I have not had margarine in the house for years for a couple of reasons. One, I dislike the flavour. Two, my mother has macular degeneration and margarine can contribute to it. As that disease is genetic I am being pretty darned careful. To be honest I do not know enough about it as far as its effects on those with celiac. Interesting point.

Do you have a site for the macular degeneration? My mom has it and only eats margarine. But then... My dad doesn't have it and only eats margarine too.

I have to eat it because I have to avoid dairy.

Skylark Collaborator
Skylark
Posted

You don't have to eat margarine. Have nut butter on your toast, olive oil on veggies, and use coconut oil for baking. :) If you are not highly sensitive to dairy, you may also be able to eat ghee.

love2travel Mentor
love2travel
Posted

Do you have a site for the macular degeneration? My mom has it and only eats margarine. But then... My dad doesn't have it and only eats margarine too.

I have to eat it because I have to avoid dairy.

It doesn't really cause it but eating it can contribute to it. The surgeon who did mom's awful eye injections told her so am unsure of where his information came from but it is also in this article. For some reason I am not allowed to copy and paste the quote but scroll down to The Bad - it is under there. There would be millions of people who only consume margarine who have not had macular degeneration but as it can be hereditary I am taking all the precautions I can. Even before this I did not eat margarine because I strongly dislike it anyway...but still.

Open Original Shared Link

"A high intake of margarine is also significantly related to an increased risk of macular degeneration."

Archived

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

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


  • Member Statistics

    • Total Members
      131,670
    • Most Online (within 30 mins)
      7,748
    CDR40
    Newest Member
    CDR40
    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

    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Tea Bags and Gluten

      By Inkie · Posted

      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      Tea Bags and Gluten

      By Scott Adams · Posted

      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
    • Scott Adams
      Medication

      By Scott Adams · Posted

      Welcome to the community! Generally, for a gluten challenge before celiac disease blood tests, Tylenol (acetaminophen) is considered safe and should not interfere with your antibody results. The medications you typically need to avoid are those like ibuprofen (Advil, Motrin) or naproxen (Aleve) that can cause intestinal irritation, which could potentially complicate the interpretation of an endoscopy if you were to have one. However, it is absolutely crucial that you confirm this with either your gastroenterologist or your surgeon before your procedure. They know the specifics of your case and can give you the definitive green light, ensuring your surgery is comfortable and your celiac testing remains accurate. Best of luck with your surgery tomorrow
×
×
  • 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.