Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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

Sinuses sensitive to potato chips but not potatoes

hayley3

By hayley3
in Food Intolerance & Leaky Gut

Recommended Posts

hayley3 Contributor
hayley3
Posted

Does anyone have any idea why I would get sinus infections when I eat potato chips.  I can eat fried potatoes at home just fine. 

It says there's nothing in the bag but oil and potatoes.   I have been really sick with sinus pain, runny nose and when I stopped the potato chips I got better.  I ate the chips cause they seemed like the safest.  I have been allergy tested and I'm not allergic to potatoes.

 

Thanks!

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

Celiac.com Sponsor (A8-M):


SLLRunner Enthusiast
SLLRunner
Posted

Maybe it's the oil or the seasoning.

hayley3 Contributor
hayley3
Posted
  • Author

I eat the plain potato chips cause I'm allergic to milk and all but the plain have whey in them.  And according to the allergist I'm not allergic to any oils.  Someone mentioned that potato chips might be dipped in sulfites but I couldn't find any mention of that on google.  What a mystery this is!  lol

cyclinglady Grand Master
cyclinglady
Posted

This could be your answer.  You were on the right track!  Read this about a sulfite sensitivity:

http://www.allergy.org.au/patients/product-allergy/sulfite-allergy

http://allergies.about.com/od/foodallergies/a/sulfites.htm

Be sure to see if other foods on the list bother you.  

  • 3 years later...
hayley3 Contributor
hayley3
Posted
  • Author

Wouldn't they have to add that as an ingredient if sulfites were used?

I also considered that potato chips are high glycemic and raises my blood sugar. 

Anyway, I just ate potato chips and here I am with a sinus infection, so it's still an ongoing issue.

Ennis-TX Grand Master
Ennis-TX
Posted
40 minutes ago, hayley3 said:

Wouldn't they have to add that as an ingredient if sulfites were used?

I also considered that potato chips are high glycemic and raises my blood sugar. 

Anyway, I just ate potato chips and here I am with a sinus infection, so it's still an ongoing issue.

-_- I had to give up most chips years ago, seems prevalence of corn-based ingredients is quite high with them. Took me while to figure this out and slowly whittled down my options to serve to guest. The last option I had was taken away by corn also when they changed ingredients. So Now I make protein crackers and veggie chips at home. There is still 1 brand I might trust serving but I would not eat it.

>.< I went keto/atkins to deal with my blood sugar issues, I make my stuff from pea protein, and seed meals. Heck, the veggie chips are just kale, or cabbage coated in a nut or seed butter and seasonings and roasted. 

hayley3 Contributor
hayley3
Posted
  • Author

That's very possible...the corn.  Corn chips and popcorn are a definite no-no for me but then I always thought it was the rise in blood sugar, although I'm not diabetic, I do have blood sugar issues.  I do have dairy allergies and I can't eat sugar.  I have the celiac gene but they say no celiac, although I do have SIBO.  It sucks.

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

Celiac.com Sponsor (A8-M):


Ennis-TX Grand Master
Ennis-TX
Posted
7 minutes ago, hayley3 said:

That's very possible...the corn.  Corn chips and popcorn are a definite no-no for me but then I always thought it was the rise in blood sugar, although I'm not diabetic, I do have blood sugar issues.  I do have dairy allergies and I can't eat sugar.  I have the celiac gene but they say no celiac, although I do have SIBO.  It sucks.

The corn is weird, they say it depends on many factors of processing, and then factor in your immune system, iodine intake, H1,H2,H3 blockers, etc. I thought the corn allergy people were crazy when they talked about citric acid, dextrose, salt (often processed with additives made from corn when made to prevent clumping), malic acid, etc. I started calling companies and asking about sources and growth mediums for products and ones that used corn raised red flags on issues. But oddly I find some things like erythritol from corn does not bother me at all. 
The Chips, probably have a corn derivative used to keep them from sticking together, or in the spices, heck might even be the oil. 

I hear you on the blood sugar...they say I do not have diabetes...but a few forks of hashbrowns, rice, or few tsp of sugar will send my glucose over 400. My body just does not handle carbs anymore, I think it has to do with my pancreas not working right. 

Whey allergy here with lactose intolerance, oddly casein does not bother me when I tried an isolate version of it.

 

cyclinglady Grand Master
cyclinglady
Posted
6 hours ago, hayley3 said:

Wouldn't they have to add that as an ingredient if sulfites were used?

I also considered that potato chips are high glycemic and raises my blood sugar. 

Anyway, I just ate potato chips and here I am with a sinus infection, so it's still an ongoing issue.

Sulfites can occur naturally in foods like wine.    They can be found in dried potatoes.  

https://www.verywellhealth.com/sulfite-allergy-82911

hayley3 Contributor
hayley3
Posted
  • Author
47 minutes ago, Ennis_TX said:

The corn is weird, they say it depends on many factors of processing, and then factor in your immune system, iodine intake, H1,H2,H3 blockers, etc. I thought the corn allergy people were crazy when they talked about citric acid, dextrose, salt (often processed with additives made from corn when made to prevent clumping), malic acid, etc. I started calling companies and asking about sources and growth mediums for products and ones that used corn raised red flags on issues. But oddly I find some things like erythritol from corn does not bother me at all. 
The Chips, probably have a corn derivative used to keep them from sticking together, or in the spices, heck might even be the oil. 

I hear you on the blood sugar...they say I do not have diabetes...but a few forks of hashbrowns, rice, or few tsp of sugar will send my glucose over 400. My body just does not handle carbs anymore, I think it has to do with my pancreas not working right. 

Whey allergy here with lactose intolerance, oddly casein does not bother me when I tried an isolate version of it.

 

I bought a blood sugar meter and ate some gluten free pancakes, and my blood sugar goes up to 185 and then drops to 50, but the doctors say I'm fine.

hayley3 Contributor
hayley3
Posted
  • Author
7 minutes ago, cyclinglady said:

Sulfites can occur naturally in foods like wine.    They can be found in dried potatoes.  

https://www.verywellhealth.com/sulfite-allergy-82911

Interesting...

I did read once that potato chips were the worst junk food that you can eat because they are fried at such a high temp. 

Archived

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

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


  • Member Statistics

    • Total Members
      128,037
    • Most Online (within 30 mins)
      7,748
    Lcd
    Newest Member
    Lcd
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.6k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • kate g
      Are they close to a drug that will help celiacs with cross contamination

      By kate g · Posted

      Ive read articles that there is stage 2 research being conducted for drugs that will limit damage to celiacs through cross contamination- how close are they to this will there be enough funding to create a mainstream drug? 
    • cristiana
      Celiac pain relief

      By cristiana · Posted

      Hi @Karmmacalling I'm very sorry to hear you are feeling so unwell.  Can you tell us exactly what sort of pain you are experiencing and where the pain is?  Is it your lower abdomen, upper abdomen etc?  Do you have any other symptoms? Cristiana
    • trents
      How many people here are aware that there are 9 types of gluten that Celiacs should be aware of?

      By trents · Posted

      The NIH article you link actually supports what I have been trying to explain to you: "Celiac disease (celiac disease) is an autoimmune-mediated enteropathy triggered by dietary gluten in genetically prone individuals. The current treatment for celiac disease is a strict lifelong gluten-free diet. However, in some celiac disease patients following a strict gluten-free diet, the symptoms do not remit. These cases may be refractory celiac disease or due to gluten contamination; however, the lack of response could be related to other dietary ingredients, such as maize, which is one of the most common alternatives to wheat used in the gluten-free diet. In some celiac disease patients, as a rare event, peptides from maize prolamins could induce a celiac-like immune response by similar or alternative pathogenic mechanisms to those used by wheat gluten peptides. This is supported by several shared features between wheat and maize prolamins and by some experimental results. Given that gluten peptides induce an immune response of the intestinal mucosa both in vivo and in vitro, peptides from maize prolamins could also be tested to determine whether they also induce a cellular immune response. Hypothetically, maize prolamins could be harmful for a very limited subgroup of celiac disease patients, especially those that are non-responsive, and if it is confirmed, they should follow, in addition to a gluten-free, a maize-free diet." Notice that those for whom it is suggested to follow a maize-free diet are a "very limited subgroup of celiac disease patients". Please don't try to make your own experience normative for the entire celiac community.  Notice also that the last part of the concluding sentence in the paragraph does not equate a gluten-free diet with a maize-free diet, it actually puts them in juxtaposition to one another. In other words, they are different but for a "limited subgroup of celiac disease patients" they produce the same or a similar reaction. You refer to celiac reactions to cereal grain prolamins as "allergic" reactions and "food sensitivity". For instance, you say, "NIH sees all these grains as in opposition to celiacs, of which I am one and that is science, not any MD with a good memory who overprescribes medications that contain known food allergens in them, of which they have zero knowledge if the patient is in fact allergic to or not, since they failed to do simple 'food sensitivity' testing" and "IF a person wants to get well, they should be the one to determine what grains they are allergic to and what grains they want to leave out, not you. I need to remind you that celiac disease is not an allergy, it is an autoimmune disorder. Neither allergy testing nor food sensitivity testing can be used to diagnose celiac disease. Allergy testing and food sensitivity testing cannot detect the antibodies produced by celiac disease in reaction to gluten ingestion.  You say of me, "You must be one of those who are only gluten intolerant . . ." Gluten intolerance is synonymous with celiac disease. You must be referring to gluten sensitivity or NCGS (Non Celiac Gluten Sensitivity). Actually, I have been officially diagnosed with celiac disease both by blood antibody testing and by endoscopy/positive biopsy. Reacting to all cereal grain prolamins does not define celiac disease. If you are intent on teaching the truth, please get it straight first.
    • Bebygirl01
      How many people here are aware that there are 9 types of gluten that Celiacs should be aware of?

      By Bebygirl01 · Posted

      Perhaps you would still like to answer the questions I posed on this topic, because that is all I asked. I am curious to know the answers to those questions, I do not care about the background of Dr. Osborne as I am more aware of the situation than you are, and he is also one of the best known authors out there on Celiac disease. But did you even bother to read the three Research Papers I posted by NIH? You must be one of those who are only gluten intolerant and not yet reacting to all glutens aka grains, but I AM one of those who react to ALL the glutens, and again, that is one of the two questions I originally posted on this matter. NIH sees all these grains as in opposition to celiacs, of which I am one and that is science, not any MD with a good memory who overprescribes medications that contain known food allergens in them, of which they have zero knowledge if the patient is in fact allergic to or not, since they failed to do simple 'food sensitivity' testing. I started with the failed FDA explanation of what Gluten Free is and I stayed sick and got even sicker. It wasn't until I came across NIH's papers and went off all grains that I realized that in fact, I am Celiac and reacting to all the glutens. IF a person wants to get well, they should be the one to determine what grains they are allergic to and what grains they want to leave out, not you. Those who are just getting started with learning about grains etc., can take it easy by just being "grain free' and eating a lot of meat, vegetables, etc. or whole foods as God has intended, without buying so called gluten free garbage out there that is making them sick and the whole reason they are not better. I tried the stupid gluten free garbage and it didn't work, and that will make anyone want to give up, it is better to teach the entire truth and let the patient decide, rather than give them misinformation and lies.
    • Nicola McGuire
      My son newly diagnosed

      By Nicola McGuire · Posted

      Thank you so much I will speak to the doctor for dietician apt . Thank you for your advice Beth much appreciated 
×
×
  • Create New...