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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
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BarryC

Margarine

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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.

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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?

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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.

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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.

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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.

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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.

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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.

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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.

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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:

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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.

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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.

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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.

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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.

http://www.agingeye.net/maculardegen/maculardegeninformation.php

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

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