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

What Is Making Me Sick?

suziq0805

Recommended Posts

suziq0805 Enthusiast
suziq0805
Posted

I've been feeling sick lately- some loose stools and feeling so queasy. But I absolutely cannot figure out what could possibly be making me feel this way. The only new things I've eaten lately are wal-mart's extra virgin olive oil, Americolor food coloring (I called the company and they told me it's gluten-free), a new Spring Valley vitamin (labeled gluten-free), King Arthur gluten-free chocolate cake mix. I'm stumped. Just curious as to whether any of these products are labeled gluten-free but actually contain trace amounts and anyone else has reacted to them.

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

Celiac.com Sponsor (A8-M):


Adalaide Mentor
Adalaide
Posted

I do use the Wal-Mart brand olive oil, although I simply buy the pure since I use it in a lot of cooking and don't want to burn it quite so easily. I haven't seemed to have any reaction from it at all. Is it possible that you are having a reaction to something that isn't gluten? It isn't at all unlikely for you to discover a new intolerance that could be causing you problems.

mushroom Proficient
mushroom
Posted

It could possibly be something in your vitamin. I have just started taking a new vitamin complex, and have ended up with hives on my butt :o I took them for two days, stopped today and will see how it goes. I only ever add one thing at a time because I never know what is going to come in from left field and bite me. :) This has several ingredients I am not used to (active, not inert) but I have found several supposedly therapeutic things that I do not tolerate.

AVR1962 Collaborator
AVR1962
Posted

Your cake could have gums (like xanthan) in it that can make some feel sick to their stomach, I know I couldn't eat it for a long time. Olive oil is on the high salicylate list....while I don't think it would cause the reaction you are talking, salicylates can cause itchy issues. I eat use canola oil instead because my stomach doesn't handle olive oil well.

dilettantesteph Collaborator
dilettantesteph
Posted

Gluten free doesn't mean 100% gluten free, it means very low gluten. Some of us react to very low gluten. To find out, do elimination/challenge diets and keep track in a food journal. What we react to varies a lot from person to person. Until you can identify someone who reacts like you do, you really need to figure it out for yourself. I think that I'd react to all those things.

GFreeMO Proficient
GFreeMO
Posted

Gluten free doesn't mean 100% gluten free, it means very low gluten. Some of us react to very low gluten. To find out, do elimination/challenge diets and keep track in a food journal. What we react to varies a lot from person to person. Until you can identify someone who reacts like you do, you really need to figure it out for yourself. I think that I'd react to all those things.

Other than Olive oil, those things would make me sick too!

ravenwoodglass Mentor
ravenwoodglass
Posted

You might want to drop all the suspect items and then when you are feeling better add them back in one at a time a week apart and see if you can pinpoint what is getting you that way.

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

Celiac.com Sponsor (A8-M):


mommida Enthusiast
mommida
Posted

Like the gums in some gluten free mixes, some react to substitute flours. Check the ingredients of the cake mix for sorghum and millet flours. (Those seem to be the two common offenders.)

Other than that start a food journal to narrow down any food sensitivity or source of cross-contamination.

suziq0805 Enthusiast
suziq0805
Posted
  • Author

Thanks for the replies! I'm feeling better over the last 24 hours- and I have eaten some of the cake in that time so I don't think it's that and I have continued with the vitamins so maybe it's not that either. It's my son's birthday party today so we'll see what happens when I eat the frosting. Keeping a food journal isn't a bad idea. Thanks for the ideas as to what can be some common culprits in those foods- gives me a place to start at least!

GFreeMO Proficient
GFreeMO
Posted

Thanks for the replies! I'm feeling better over the last 24 hours- and I have eaten some of the cake in that time so I don't think it's that and I have continued with the vitamins so maybe it's not that either. It's my son's birthday party today so we'll see what happens when I eat the frosting. Keeping a food journal isn't a bad idea. Thanks for the ideas as to what can be some common culprits in those foods- gives me a place to start at least!

Glad that you are feeling better! Remember that it can take 3 days for a reaction to happen. If it happens again, I would remove those foods again. I know that it's nice to have cake and things but most of us feel better when we are only eating whole foods that we make ourselves.

Takala Enthusiast
Takala
Posted

Without casting stones, sometimes, it is good to stick with name brand olive oils, due to the ongoing problems with imported ones sometimes being cut with other kinds of oils.

Open Original Shared Link

Open Original Shared Link

Book review Feb 2012, of Tom Mueller's "Extra Virginity, the Sublime and Scandalous World of Olive Oil"

Open Original Shared Link

In America, olive-oil adulteration, sometimes with cut-rate soybean and seed oils, is widespread, but olive oil is not tested for by the F.D.A.

Pame Newbie
Pame
Posted

I've been feeling sick lately- some loose stools and feeling so queasy. But I absolutely cannot figure out what could possibly be making me feel this way. The only new things I've eaten lately are wal-mart's extra virgin olive oil, Americolor food coloring (I called the company and they told me it's gluten-free), a new Spring Valley vitamin (labeled gluten-free), King Arthur gluten-free chocolate cake mix. I'm stumped. Just curious as to whether any of these products are labeled gluten-free but actually contain trace amounts and anyone else has reacted to them.

Not sure for you but I know what gets me in those type of items so I'll just tell you that.

Walmarts olive oil may not be 100% olive oil, which means it can have vegetable oil in it, wheat

Vitamins can have msg type products in them that make me have the reactions you described. I have started getting mine from Life Extensions

Gluten free cake mix probably has xanthian gum in it which can cause loose stools, is made from the bacteria that causes brocoli and caulif. to get that black slimy stuff on it.

Not sure about the food coloring but anyway check out those things. I am extremely sensitive to any msg type product so you may want to go to the truth in labeling website and read up about that and see if you are as well. Unfortunately xanthian gum is in so many things so it makes your choices a lot less open but if it makes you sick you don't want to be eating it. In dairy they use carageenan a lot and that makes me sick as well.

Good luck

ravenwoodglass Mentor
ravenwoodglass
Posted

Walmarts olive oil may not be 100% olive oil, which means it can have vegetable oil in it, wheat

Wheat is not a veggie and would not be an issue in the olive oil.

Archived

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

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


  • Member Statistics

    • Total Members
      131,745
    • Most Online (within 30 mins)
      7,748
    Barbfh
    Newest Member
    Barbfh
    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

    • Theresa2407
      How Come Gluten Didnt Bother Me In Italy

      By Theresa2407 · Posted

      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Possible celiac - need advice

      By Scott Adams · Posted

      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      Celiac or not??

      By Scott Adams · Posted

      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      How Come Gluten Didnt Bother Me In Italy

      By Scott Adams · Posted

      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • 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.