• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • Announcements

    • admin

      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 FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) 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 Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Going Grain Free, What About Oil?
0

9 posts in this topic

So because my neuropathy's been getting slowly worse again, I figure I have to try a more restricted diet. I've decided to go grain free for 2 reasons. Firstly, things like corn and quinoa apparently can cause an immune reaction in celiacs, and secondly, I'm just worried that I'm more sensitive that minimum quantities of gluten or not so small amounts of cc from oats, and cutting out flours should avoid those. My plan is to cut out all flours (including things like coconut flour, just because of cc), but I don't know if I need to cut out grain oils too. In a month or so if I'm noticing some improvement, I may try adding some back. Probably will start with rice.

I eat a lot of non GMO canola and soy oil in mayo, margarine, and fake cheese products, and I obviously don't want to give them up along with all the grains. I know that if I were on a paleo diet I should give up these things, but to follow paleo standards isn't really my goal, but maybe I should be trying that.

I know that people suggest doing individual food challenges, but my nerve pain is constant and will take a long time to heal even if I weren't eating anything that were causing it, so I don't think I can trust my nerve pain from day to day to let me know. And I don't have stomach issues like most people.

Anyways, what do you think? Should I give up grain oils? What about things like sunflower oil, should I be worried about cc from gluten in all oils if I am really sensitive?

Oh, I am taking vitamin E supplements, just started, I figure I should have been doing that awhile ago since it's a fat soluble vitamin and deficiency issues are nerve damage. They say gluten free on them, but they're manufactured from soy oil. I'm not giving them up.

0

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


If you're concerned about cc in your oils try calling your coconut oil/flour manufacturer and ask if they are processed in a shared facility. Same with any nut oil/flour.

I have a hunch coconut will be manufactured more on gluten-free lines than the others. Just a feeling i have.

0

Share this post


Link to post
Share on other sites

I don't trust sunflower oils, it seems like I have random reactions (skin) to plain gluten free chips that are made with it, and I have seen a lot of sunflower seeds that are rotated in fields with other grains, or have the same combine equipment and are stored or run with grains. A lot of packaged sunflower seed in the stores says "processed in a facility with...."

So try olive oil. I use a little bit of real butter now and then, but I can do almost everything with olive oil. I've tried coconut oil, too.

Re: the quinoa- use the Ancient Harvest brand if you're worried about c'c. They're kosher, and the Rabbis checked it out where they grow it in South America, because they REALLY don't want the quinoa to have regular grain traces in it, for religious reasons. For corn, I try to avoid GMO as much as possible, and have found one blue corn flour that works, in small quantities, knock on wood. Fresh corn works if you want to slice it off the cob, process it, and then use the corn mush as the liquid in recipes. But obviously, if you want to go grain free, that is fine. You may want to try amaranth and buckwheat seeds. I am very low grain, and almost semi- Paleo except I have this thing for cheese, which I just keep telling myself is sort of like bone marrow, only the cow didn't die for it. Re: cheese - I do better on organic cheese. Cheese with pretty food coloring and preservatives.... not good. Some people make their own vegan cheeses from nuts, you can find recipes on the internet for them.

I don't do much mayo, because even though the jar says "gluten free" and it's a soyless version, I still notice an ever so slight puffiness sometimes when I eat it a few times a month. Probably trace cc. I find that mashed avocado is really good on nutmeal/tapioca bread sandwiches, again, you can add some olive oil and a bit of pure cider vinegar to it to make it more dressing- like.

I'd keep the coconut flour, because it is tropical, frequently harvested overseas without a grain field for miles except rice, and less likely to be cross contaminated. You may be looking to ditch way too much of the wrong thing if you are an oat reactor. Once I stopped using the brands of flours that are made in oat processing facilities last year, I had a dramatic improvement. Sorry, Bob's Red Mill, but one has to do what one has to do. Bummer. :unsure:

I wouldn't do the individual vitamin e, because as you noticed, most of it is made with soy now. But I am female and my thyroid is getting slower, and I try to limit my overall soy exposure - I'm already on a gluten free multivitamin with E, so why take more, they've found out that large doses of vitamin E are not so great for humans, after all. And to think that when I was younger I was slugging this stuff down.... ugh. :(

0

Share this post


Link to post
Share on other sites

Like Takala, I mash avocado as a sandwich spread. I avoid corn-, soybean-, sunflower-, peanut- and canola oils. I use olive, coconut, avocado, grapeseed oils and butter. No quinoa, millet or amaranth - buckwheat and sorghum instead. I also use coconut, almond, teff in addition to tapioca and arrowroot and rice flours. I can tolerate some corn starch and some potato starch. Organic mostly if I can afford it. And definitely aim to avoid all GMO's. Only organic, free-range beef.

0

Share this post


Link to post
Share on other sites

My diet is very restrictive,, I only use ( a good ) olive oil and occasionally real butter .

** just a note on the vit E, If you continue to have problems you may want to consider losing the soy oil*

0

Share this post


Link to post
Share on other sites
Ads by Google:


In my opinion, I think it's best to use coconut oil and olive oil. I have neuropathy as well and just started taking vit D; hope that helps. B12 and Magnesium helps I know, and I take them, but I read that vit D can work very well with these too. Like you, I also take vit E but I take it for my skin and heart. Hope you get to feeling better soon!

0

Share this post


Link to post
Share on other sites

Well the only products that I can say I've noticed having a problem with specifically are nuts from bulk barn and dairy. Highly like it was cc on the nuts, but before now, I didn't have a noticeable gluten reaction. Like when I ate gluten for my biopsy I didn't notice anything until at least a week in, and it's was all very vague. So I haven't been worried about the soy specifically, especially since I haven't seen an article saying it may cause immune responses in celiacs, unlike corn and dairy. But I'm just sorta thinking I should be cutting out the processing part of foods, just makes it easier on me.

I JUST started taking the vitamin E, and I don't want to stop taking it in a relatively large dose still, at least for the first month, because vitamin E deficiency can cause neurological problems, which is my biggest concern right now. Any studies I read where it suggested it might be bad to take it was at 1000UI everyday for years, and even then it didn't seem too bad. Not planning on doing that anyways. And it's fat soluble so of course I probably wasn't absorbing it, so I'd be quite surprised if I weren't low in it tbh. I take B vitamins almost daily, but my B12 has never been flagged as too low by canadian standards. I'm worried about taking a multivitamin because they always have too much B6 in them (50 ug or whatever, enough to maybe cause neurological issues by itself), either that or are for kids and have basically nothing in them.

So I know Bob's Red Mills processes glutinous grains too, so I figure they have to have separate lines and thought that, well, oats would be with the glutiny flours. Did you actually contact them about their oats or you stopped Bob's red mills and then felt better? I don't know if I have an oat issue, but my sister definitely has an oat issue, so I would hardly be surprised if I had one. I have avoided oats though, as per doctors strong suggestion.

gluten-free brands of grains products are Dunkerken, bob's red mill (will stop that for certain), El Peto, Udis and some thai brand of glutinous rice flour. I have a local supplier of buckwheat who only mills buckwheat. Oh, I do get some things from the gluten-free free bins from bulk barn (not the same area where I got the nuts that weren't marked gluten-free), but I'm still not sure if I should do that or not.

I'm just so sick of contacting companies about what might be cc'd with what else, especially how some of them aren't helpful really, and just tell you to check the label.

I'm good about eating organic meat unless its gluten-free hot dogs (guilty and fast to prepare pleasure), I was on an organic/local meat diet before being dx celiac because I think factory farming is needlessly cruel, and I've certainly done a lot to avoid GM products, especially corn.

0

Share this post


Link to post
Share on other sites

I would stop anything out of bulk bins. Scoops get mixed, bins rotated in and out (and you don't know what the cleaning process is).

0

Share this post


Link to post
Share on other sites

Yeah I should prolly do that. They do keep the bins lined with plastic bags though, and all the gluten-free flours are next to each other so scoop mix up, for instance, shouldn't be an issue. But I have seen them clean off the lids and scoops on them with a vacuum brush that they then use to clean ALL the bin tops with.

Thanks for all the advice/stories. I'm actually going to keep eating the regular stuff I have been until my next blood test (which should be within a week) just to see if my antibodies might be elevated from it. I know that even if they aren't I'm still going to change up what I'm eating because I want to feel better, but if they are then I definitely should be looking into cc or oats as the key concern, as opposed to other food intolerances, (which I still would possibly have too), but I could narrow my scope just a little right now.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      106,442
    • Total Posts
      930,585
  • Member Statistics

    • Total Members
      63,865
    • Most Online
      3,093

    Newest Member
    vprovenzatn
    Joined
  • Popular Now

  • Topics

  • Posts

    • Hi Galaxy, This does not mean that you don't have celiac.  You need a full panel done.  I only test positive on the DGP IgA test.  You still need tTG IgG, DGP IgA, DGP IgG and EMA.  Ask your Dr to order the rest?  Do keep eating gluten until all testing is complete and definitely keep advocating for yourself!  You deserve to feel good!! ((((((Hugs))))))
    • HI all. Blood, genetic and 3 biopsies diagnosed Celiac 2007. Spent 10 years on elimination diet of 9 foods to have stable colon and CRP. Never had bad Celiac numbers and my weight dropped 90 lbs from inflamation under control. Great cholesterol. Last two years have been adding foods. Last summer developed sharp pain in right flank, severe. After ultrasounds and MRI no diagnosis. Three back to back bladder infections and high CRP, Westergreen and Cholesterol later I went back to elimination diet for 30 days. Hard with food and starvation fear. Blood perfect again. Just wanted to share that obviously some food I added took me down hard. I am militant gluten-free and my Celiac blood work was normal throughout. Pain is gone. Anyone else experience this. Did you find out what it was and what test or Lab? Thanks to all who share here.
    • http://www.popsci.com/peppers-marijuana-gut Found this and found it interesting,  I will admit I love making edibles and it always seemed to help with my gut lol. "Your gut is something of an immunological mystery. Unlike the rest of the body, which tends to treat foreign invaders with a singular purpose—seek and destroy—the stomach cannot afford to be so indiscriminate. It exists to help fuel the body, and that means routinely welcoming foreign bodies in the form food. “If we injected ourselves with the food that we eat, we would have a massive immune response,” said Pramod Srivastava, an immunologist at the University of Connecticut School of Medicine. When our gut’s immune system starts acting more like that of the rest of the body, the gut gets inflamed and starts attacking its own cells. The end result is illness. Diseases like celiac (an autoimmune reaction to gluten) and ulcerative colitis (one of two types of Inflammatory Bowel Disease, the other being Crohns) occur when the gut’s immune system starts treating food, and our own body, like an interloper. These conditions often leaves sufferers in tremendous pain and at an increased risk of both malnutrition and colon cancer. But if researchers could figure out how to calm down that immunological response, it might be possible to create a treatment. Srivastava’s recent study in the Proceedings of the National Academy of Sciences suggests we may be one step closer to finding a cure. He found that anandamide, a chemical that the body makes naturally and that is very similar to chemicals found in marijuana, helps calm down the immune system—at least in the guts of mice. If his studies hold up in humans, he says it could eventually lead to a cure for ulcerative colitis. To understand how Srivastava came to this conclusion it helps to look at his earlier work. Srivastava found that when he exposed immune cells to hot temperatures that the cells became highly activated—in other words, the immune cells went to work. Previous studies have shown that elevated body temperatures (better known as fevers) can help immune cells work better. But what Srivastava wanted to know was why. How exactly did the cells know that it was getting hot in there? “It was known that there were certain calcium cells that open up in the nerves when they are exposed to high temperature,” said Srivastava. “So, if the hand encounters a hot stove, those calcium cells open, calcium falls into the nerve and that nerve impulse goes to the brain, and we know that it is warm or hot.” It turns out that the same calcium channel is also how immune cells knew that their Petri dishes were getting warm. If physically hot temperatures activate the immune cells, Srivastava wondered, would capsaicin—the chemical that makes chili peppers feel hot—do the same? The answer was yes. Immune cells exposed to chili pepper in a Petri dish behaved just like cells exposed to higher temperatures. But our cells aren’t exposed to capsaicin directly when we bite into a spicy dish. So Srivastava fed the chemical to mice with type 1 Diabetes (which, like IBD, stems from autoimmune inflammation) to mimic our actual exposure. Since the Petri dish experiments showed that heat and capsaicin tended to make immune cells more active, the mice fed capsaicin should have developed more diabetes than the control group. But the opposite happened. Srivastava found that capsaicin didn’t ramp up the immune cells in their guts—it chilled them out. The mice fed capsaicin actually stopped being diabetic. It turns out something else happens when a mouse chows down on capsaicin. A special kind of immune cell, CX3CR1, also gets activated. And that immune cell tends to suppress immune responses in the gut. Since the body can’t really depend on a steady diet of chili peppers to keep us healthy, Srivastava went looking to see what else binds to the same calcium channel as capsaicin. He discovered that anandamide does. Anandamide was discovered in the 1980s when researchers were trying to make sense of why our body, especially the brain, has cannabinoid receptors. Cannabinoids, found in marijuana, are part of a class of chemicals that can alter neurotransmission in the brain. Nature didn't develop those sensors just so humans could get stoned: anandamide is similar to the cannabinoids found in marijuana, but our body actually produces it. “The person who discovered anandamide had an interest in Indian languages,” said Srivastava. “And in India, the word ‘ananda’ means bliss.” Nobody knows whether anandamide actually induces a sense of bliss, but mice fed anandamide experienced the same healing effects—stretching from the esophagus down through the stomach—as mice fed capsaicin. Srivastava also discovered that when he gave mice capsaicin, it seemed to stimulate their bodies' production of anandamide. In both cases, it was ultimately the anandamide that was healing the gut, which suggests that other cannabinoids like marijuana might have a similar effect. As with all studies, there are some limitations. Srivastava’s work was done in mice, not people. But it does fall in line with anecdotes from IBD sufferers who have found that marijuana relieves some of their symptoms, and other studies that have found that people who eat chili peppers live longer. Because anandamide is a cannabinoid, it’s pretty heavily regulated—you can’t just give it to humans. As a result, Srivastava hopes to work with public health authorities in Colorado—the land of medical (and recreational) marijuana—to see if legalization has led to any improvement in colitis patients who consume edibles. If it has, that could help Srivastava make the case for a study that repeats his experiment in human patients. In the meantime? Well, if you live in Colorado and want to try something new for your IBD, you're sure in luck. But most patients should probably hold off on trying to mimic the study results at home: many IBD patients report negative reactions to spicy foods, likely because they increase stomach acid and often contain nightshade plants. So guzzling hot sauce might not be a safe way to boost your body's anandamide production."
    • Even when glutened, I have YET to have a positive TTG (IgA or IgG).  Before you give up on a celiac diagnosis, get the GI to order the rest of the panel.  Make sure it is firmly ruled out.    This happened to my 20 year old niece.  celiac disease was completely ruled out (blood and endo), and colonoscopy clear.  Finally, a pill camera found Crohn's at the end of her small intestine out of reach of both scopes.  Note that she could still develop celiac disease one day.  Not saying you have Crohn's, but be persistent and continue to advocate for your health!       Keep eating gluten!  
    • Ok does anyone know if meaningful beauty is gluten free and what  the source of the tocopherol found in some of there products is from( hoping not wheat germ oil)  I'm new to this and I'm so confused when it comes to if it's safe to use facial and beauty products containing this ingredient or any gluten ingredients for that matter.  I figured I would be safe as long as I'm not accidentally ingesting it!  Thanks 
  • Upcoming Events