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

Olive Oil?

jasonD2

Recommended Posts

jasonD2 Experienced
jasonD2
Posted

so as many of you know ive been on a restricted diet for quite some time - had to rotate foods back and forth - had some success - some remission of symptoms, but many relapses as well. throughout this entire time the only food that i have been consistently consuming is olive oil...i cook everything with it and usually put it on all my food. is there any possibility i could be reacting to olive oil and it is somehow preventing me from healing? i know it is gluten free so its not that. also there are no proteins in oil so it wouldnt really be an allergic reaction. id be curious to get some feedback - im eliminating it for a few days to see how I feel and will just steam or boil all my food

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

Celiac.com Sponsor (A8-M):


burdee Enthusiast
burdee
Posted

so as many of you know ive been on a restricted diet for quite some time - had to rotate foods back and forth - had some success - some remission of symptoms, but many relapses as well. throughout this entire time the only food that i have been consistently consuming is olive oil...i cook everything with it and usually put it on all my food. is there any possibility i could be reacting to olive oil and it is somehow preventing me from healing? i know it is gluten free so its not that. also there are no proteins in oil so it wouldnt really be an allergic reaction. id be curious to get some feedback - im eliminating it for a few days to see how I feel and will just steam or boil all my food

Even if you abstain from all your known allergens, chronic gut bug infections (parasites, pathogenic bacteria and candida) will keep you from healing. Focus on killing off your diagnosed gut bugs, before you start suspecting new foods. Also consider why you keep getting gastro infections. What could lower your immunity to new infections? How's your stomach acid? That prevents gut bugs from proliferating in your intestines. How's your vitamin D level? How are your white blood cells? How's your thyroid function? Any of those things can make you more vulnerable to chronic infection.

GFreeMO Proficient
GFreeMO
Posted

so as many of you know ive been on a restricted diet for quite some time - had to rotate foods back and forth - had some success - some remission of symptoms, but many relapses as well. throughout this entire time the only food that i have been consistently consuming is olive oil...i cook everything with it and usually put it on all my food. is there any possibility i could be reacting to olive oil and it is somehow preventing me from healing? i know it is gluten free so its not that. also there are no proteins in oil so it wouldnt really be an allergic reaction. id be curious to get some feedback - im eliminating it for a few days to see how I feel and will just steam or boil all my food

If you are worried about olive oil, switch to a different oil and see if you improve. Maybe you are just still healing and still are feeling puny from that. Hang in there!

jerseyangel Proficient
jerseyangel
Posted

The best way to figure out if something is bothering you is to eliminate it for a week or so and then re-try it.

jasonD2 Experienced
jasonD2
Posted
  • Author

Yep will eliminate and see - thanks

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

What brand olive oil are you using? A while back I saw a thread about Spectrum Olive Oil being made on the same lines as wheat germ oil. A couple people posted they had reacted to that brand only. They switched brands and were fine. I would definiately eliminate it to see if it's olive oil itself, but it might also be possible to react to cc if the company also makes wheat germ oil.

T.H. Community Regular
T.H.
Posted

If it helps, I definitely had a reaction to my olive oil. I found out later that although most gluten free folk recommended the oil, the company actually processed unrefined wheat germ oil on the same line, and because it was unrefined, some of the protein could remain in the oil and contaminate the line.

When I stopped the oil, things improved. Hope the same goes for you so you can figure out what's wrong!

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

Celiac.com Sponsor (A8-M):


jasonD2 Experienced
jasonD2
Posted
  • Author

which brand? i use Trader Joes mostly- says 100% OO imported from italy

dilettantesteph Collaborator
dilettantesteph
Posted

I am sensitive to extremely low amounts of gluten cc. I have reacted to 100% olive oil in what seemed like a gluten reaction. It took a long time to figure out that it was getting me because I hadn't considered it. It took me a long time to find a safe brand.

burdee Enthusiast
burdee
Posted

After reading the other replies I recalled reading that some companies add 'vegetable' oil (soybean oil) to their product to cut costs and increase profits. I've never experienced reactions, but I only use certain brands.

jerseyangel Proficient
jerseyangel
Posted

After reading the other replies I recalled reading that some companies add 'vegetable' oil (soybean oil) to their product to cut costs and increase profits. I've never experienced reactions, but I only use certain brands.

I heard that too--and I concur about the Spectrum oils. They have gotten me in the past so I avoid them

I use Bertolli and Filippo Berio olive oils--extra light and extra virgin--depending on what I'm doing with it. Never a problem with those.

T.H. Community Regular
T.H.
Posted

Spectrum brand olive oil is the one that also processes wheat germ oil, although there's been a few others I reacted to - I haven't used Trader Joe's, personally.

dilettantesteph Collaborator
dilettantesteph
Posted

I haven't tried Bertolli, but I did have problems with Filippo Berio. I'm sure it has something to do with how much you use. I was using a lot.

jerseyangel Proficient
jerseyangel
Posted

I haven't tried Bertolli, but I did have problems with Filippo Berio. I'm sure it has something to do with how much you use. I was using a lot.

I use what I would call a normal amount but I can use both of them with no issues.

lovegrov Collaborator
lovegrov
Posted

I'd rank olive oil right there at the top as far as products I use without worry.

richard

dilettantesteph Collaborator
dilettantesteph
Posted

I use what I would call a normal amount but I can use both of them with no issues.

I'm crazy sensitive.

  • 6 years later...
Linet Newbie
Linet
Posted
On 11/16/2010 at 1:48 AM, jasonD2 said:

so as many of you know ive been on a restricted diet for quite some time - had to rotate foods back and forth - had some success - some remission of symptoms, but many relapses as well. throughout this entire time the only food that i have been consistently consuming is olive oil...i cook everything with it and usually put it on all my food. is there any possibility i could be reacting to olive oil and it is somehow preventing me from healing? i know it is gluten free so its not that. also there are no proteins in oil so it wouldnt really be an allergic reaction. id be curious to get some feedback - im eliminating it for a few days to see how I feel and will just steam or boil all my food

Hi Jason did you improve after you stopped of consuming olive oil? I was also wondering if there is any relationship between Celiac Disease and Olive oil.

 

Ennis-TX Grand Master
Ennis-TX
Posted
3 hours ago, Linet said:

Hi Jason did you improve after you stopped of consuming olive oil? I was also wondering if there is any relationship between Celiac Disease and Olive oil.

 

Your not going to get a response, this post is from over 10 years ago. Olive oil is generally gluten free. With celiac disease it is not uncommon to develop allergies and intolerance to things. For me I got a issue with olive oil, if I cook with it, or eat it I vomit violently. One of those things I developed a intolerance to.

Archived

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

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


  • Member Statistics

    • Total Members
      128,118
    • Most Online (within 30 mins)
      7,748
    Momoosa
    Newest Member
    Momoosa
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      70.6k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Wheatwacked
      Less than 10 parts per billion issues

      By Wheatwacked · Posted

      You may be reacting to some of the ingredients used to imitate gluten products. I eat Amy's Chilli quite often with no problems. When I eat Bush's chilli beans or Hormel Chilli with the same ingredient list, I get heartburn.  Break out the alka seltzer.   Barillo spaghetti has CORN FLOUR, RICE FLOUR, MONO AND DIGLYCERIDES. Udi's White bread Ingredients - water, tapioca starch, brown rice flour, canola oil, dried egg whites, sugar, tapioca maltodextrin, tapioca syrup, sorghum flour, less than 2% of: rice starch, sorghum grain, flaxseed meal,  gum blend (xanthan gum, sodium alginate, guar gum), apple cider vinegar, apple fiber, molasses, salt, amaranth flour, teff flour, yeast, cultured brown rice, locust bean gum, enzymes Chobani Greek Yogurt Cultured nonfat milk, cane sugar, water, natural flavors, fruit pectin, guar gum, locust bean gum, vanilla extract, lemon juice concentrate.
    • Soleihey
      Endoscopy

      By Soleihey · Posted

      My TTG was 167 one year ago. Recently had it retested one month ago and it went down to 16. I only recently had an endoscopy done as I was pregnant within the last year. I did not eat gluten prior to this endoscopy as I get very sick. Prior to obtaining the biopsies, the endoscopy said “ diffuse moderately erythematous mucosa to the second part of the duodenum without bleeding.” However, the biopsy came back negative. I assume it’s a false negative as I have also had genetic testing to confirm celiac. However, what would cause the inflammation to the second part of the duodenum and continued positive blood markers if the intestines have healed?
    • TerryinCO
      Status Update...

      By TerryinCO · Posted

      Thank you for direction.  Eating out is a concern though we rarely do, but I'm prepared now.
    • trents
      Celiac or not?

      By trents · Posted

      This might be helpful to you at this point:   
    • cristiana
      Celiac or not?

      By cristiana · Posted

      Thank you for the update.  So interesting to know how things are changing, when I was diagnosed I had very similar blood results but still had to have the endoscopy.  Glad you know where you stand.  As your father has celiac disease you probably already know a lot about it, but do contact us if we can help further.
×
×
  • Create New...