Pain after using Olive Oil, Ketchup

[flynnrt]

Bit of background on myself to start with - Roughly two years ago, I had become sick at the beginning of the year and believed I had a bout of the stomach flu until a few weeks after I was hospitalized with severe abdominal pain and still flu-like symptoms.  I was tested for food poisoning, appendix, gallbladder, and liver problems all which came back negative.  In all my blood tests, the only thing that was slightly abnormal was a moderately elevated white blood cell count.  It was determined I had extensive swelling and damage done to the villi/lining of my intestine classic to those with Celiac Disease, and was thus diagnosed as such.  

Now a serious of events has me sorely doubting what happened and I'm trying to find out what it may be.  

About three months ago, I was at home for the holidays and in lou of the Canola Oil I usually use, I used a small amount of Olive Oil that was marked gluten free.  That was the only item that had changed in my diet that day.  The pain and symptoms came back like the night I was admitted to the hospital.  I used Olive Oil once more a few weeks later thinking it might have been something else had been contaminated, but symptoms reined once again.  The few times I've used Ketchup and 'I Can't Believe Its Not Butter' spray I've got the same reaction.  On top of this about two months ago I found out I had been 'glutened', wherein I waited for the pain but it never came.  I became bold and ate a slice of bread later but again, no response, no symptoms.  Then I remembered the night I was admitted to the hospital, that artificial butter spray had been used in the preparation of the biscuits I ate before the severe, debilitating type pain started.

At this point I'm at a loss, as there is little common ground I can find among the product ingredients that aren't present in other foods that I eat regularly without issue.  I'm hoping that someone might be able to shine a light on the possible problem.

[FurballsMom]

It could even be sulfites.  Look at the huge long list of ingredients in each of the things mentioned.  There are quite a few non-food items in each of those things.  One thing that is loaded with sulfites is the corn syrup.  There is absolutely nothing natural left about corn syrup.  First off, corn itself is a high allergen.  Second, it's a four step process of adding various chemicals to make high fructose corn syrup.  Whether they add the words "high fructose" or not, it's the same stuff.  Corn syrup is used because it's actually less expensive to use than ordinary table sugar.

You can make your own ketchup, so that you know what's in it.  There are recipes online.  I would recommend buying an organic tomato sauce, like Eden or Muir Glenn.  Eden Organics doesn't use BPA to line their cans.  Also, be sure to use cane sugar rather than white table sugar.  White table sugar is also full of sulfites.  Manufacturers don't have to add this to the label if they didn't make the white sugar themselves and bought it as a raw ingredient for their own product.  Look for organic cane sugar.  It's more expensive, but it's worth it.  We need to use a lot less sugar in our diets anyway.

And, the "natural flavoring"?  I am sure that is just a way to sneak in MSG.  Just why do they need to add "natural flavoring" to a tomato product anyway?  If it's so "natural", then why not come out and say what it is?  The truth in labeling is that this is one of those areas where they're not required by law to tell you what this stuff is.  Sometimes the FDA decides that some ingredient is not highly allergenic, so they don't require anything beyond saying "natural flavoring", but if I remember correctly, this is one of those alternate ways of labeling so that you don't know that they added MSG.  Just like autolyzed yeast is another way of adding MSG all the while they say on the front of the package that their product doesn't have MSG added to it?  Yeah, so why do you have to have autolyzed yeast or MSG in chicken stock anyway?

By the way, both homemade ketchup and barbecue sauce are made pretty much the same way.  You just need to find a recipe online.  You can play around with the vinegar this way, too--but be careful with vinegars, too!  If sulfites are an issue, don't use wine vinegar, because wine itself has both natural and man made sulfites added to it.  The man made sulfites are worse than the naturally occurring sulfites that grapes themselves have.  If you're alright with white distilled vinegar, you might want to stay with that one.  

As for the cooking spray, there are too many non food items, most of them are preservatives or propellants to make it spray out of the can.  A solution for cooking spray?  Get a Misto Mister, a pump sprayer.  You fill it up about half way with the oil that you know you're able to use, then you use the "lid" which is also the pumper to pump air pressure into the container.  Then, you can use the sprayer as you normally would--without the chemicals used as propellants.  You are in control of which oil you use in the pump sprayer, so you know what's in it.  You don't have to worry about preservatives, if you have already purchased the oil that doesn't bother you as a regular cooking item in your home.  Often these are used for olive oil, but you can use these for other oils, too.

Most people can handle olive oil but not olives if there is a problem.  Most people aren't allergic to olive oil, but you can be allergic to just about anything.  

The main thing is to know what is in your food.  Read the labels.  Take action.  Cook your own, so you know what is in your food.

Also, remember that regular distilled white vinegar is usually made from wheat or barley.

[achilles2]

It could be that you are reacting to the soy in I can't believe it's not butter and believe it or not just because the ingredients say olive oil does not mean they do not add other oils-- it could that there is also soy:

http://www.naturalnews.com/035124_olive_oil_adulterated_canola.html


achilles2

[ChitChatNine]

Here is a sampling of Heinz Catchup:
INGREDIENTS: TOMATO CONCENTRATE FROM RED RIPE TOMATOES, DISTILLED VINEGAR, HIGH FRUCTOSE CORN SYRUP, CORN SYRUP, SALT, SPICE, ONION POWDER, NATURAL FLAVORING.

I read online that the ash tree is a cross-reactor with olive oil but very uncommon.  

Are you allergic to Ash trees do you know?

I also read on quite a few sites that many Olive Oils contain cross contamination with nuts, etc. and aren't as "pure" as their labeling may suggest ..

C~

[ChitChatNine]

Their site is not user friendly and doesn't list the ingredients.  I did find out that olive oil is just olive oil.  Maybe you are allergic to olive oil ????

Here are ingredients for regular spray:

Water, Liquid Soybean Oil, Salt, Sweet Cream Buttermilk, Xanthan Gum, Soy Lecithin, Polysorbate 60, Lactic Acid, (Potassium Sorbate, Sodium Benzoate, Calcium Disodium EDTA) as Preservatives, Artificial Flavor, Colored with Beta Carotene, Vitamin A (Palmitate).


____

[ChitChatNine]

Is it the Extra Virgin Olive Oil spray or regular I Can't Believe it's Not Butter Spray?  I'm looking at ingredients, etc.

It's not looking like fat .. so gallbladder wouldn't react but I'm not a doctor, just a patient with gallstones LOL and kids with food allergies.