One minor change....

Marcia K · Post by **Marcia K** » Sat Mar 26, 2016 7:15 am

Good morning. I have taken liquid Vitamin D3 for quite some time and it has helped me very much. I was unable to find the liquid D3 that I had been taking so I bought Doctor's Best because I knew that others on here use their supplements without issues. I didn't put it together right away but I felt weird after taking it. It's hard to describe but I had a strange feeling in my chest and I was belching and just didn't feel right. I looked at the bottle and the D3 contains olive oil. I know olive oil is okay for most but I found that my body doesn't like it so I stopped using it. So now I have D3 capsules to add to the supplements that I can't take. Back to the drawing board. And while I try to keep a positive attitude and deal with it, this disease is hideous! The end. Happy Easter to all who celebrate it.

Blueberry · Post by **Blueberry** » Sat Mar 26, 2016 8:46 am

I noticed also at one time that my body reacted oddly to olive oil. I could burp a few times after eating something with olive oil in it. The oil would also cause a burning feel as it went down my throat. I remember telling friends in the past about this problem and joking that I might end up cutting down an olive tree that is on the property.

My experience was after avoiding olives and olive oil for a long period it didn't help with my condition or improve energy levels. I only mention this because of late I've been eating tuna in olive oil frequently and my stomach is improved, and I'm experiencing improved energy/less fatigue. The odd feeling I could get after consuming olive oil isn't as pronounced either.

jlbattin · Post by **jlbattin** » Sat Mar 26, 2016 10:42 am

Marcia,

Once upon a time, I didn't do well with olive oil either.......my reaction came to eating potato chips fried in olive oil.........I haven't tried it since so not sure if that's still the case or not.........

Marcia K · Post by **Marcia K** » Sat Mar 26, 2016 11:42 am

I'm glad it's not just me. My husband and son say they're just going to put me down.

Gabes-Apg · Post by **Gabes-Apg** » Sat Mar 26, 2016 2:04 pm

You are not alone with this, I can not handle any Olive Oil since MC dx.
I can only use Rice Bran oil or Coconut Oil.

Post by **tex** » Sat Mar 26, 2016 2:26 pm

If you're going to use olive oil it's best to use California olive oil. Much of the imported olive oil is adultrated with soy oil and other unlisted ingredients.

http://www.oliveoiltimes.com/tag/olive- ... ion?page=5

Tex

Adelaide · Post by **Adelaide** » Sat Mar 26, 2016 3:22 pm

Oh no!

I use olive oil. Another thing to look at. Still coconut oil is nice but I did wonder about that as well

Gabes-Apg · Post by **Gabes-Apg** » Sat Mar 26, 2016 3:31 pm

Linda
I have not seen reports of Soy being used in Olive Oil in Australia (we have stricter labelling laws here)

more of a risk with the bulk tins that are on special frequently... less risk if you buy smaller bottles from smaller produces (like at markets or gourmet ingredient shops)

regardless I can not tolerate olive oil at all..

Blueberry · Post by **Blueberry** » Sat Mar 26, 2016 3:42 pm

Going way off topic, but the mention of olive oil reminded me of a former local football player. He reportedly would drink each day a large jug of olive oil. I don't know how he did it. When I looked into the burning feeling I felt when eating olive oil, I learned that is common. Most people feel that. As strange as the olive oil chugging practice sounds, it worked, he went on to play pro football for a number of years.

Here is an article with mention on the olive oil drinking.

"Memory Lane: J Leman does Chicago"

http://www.news-gazette.com/sports/illi ... icago.html

Adelaide · Post by **Adelaide** » Sat Mar 26, 2016 3:45 pm

Oh that is good to hear Gabes. I always get the smaller bottles of olive oil and they say 100% olive oil. However, as I haven't worked out my safe foods yet I will certainly keep the olives and olive oil in mind.

brandy · Post by **brandy** » Sat Mar 26, 2016 3:50 pm

Blueberry, very interesting!

Adelaide, Generally if you live in Australia get Australian olive oil, in America get California olive oil, Europe, get European olive oil, local is safer if you live in Europe. If you live in South America get olive oil from one of the South American countries.

The problem i think comes down to exports of olive oil from the Mediterranean. There is HUGE demand for "Italian or Mediterranean" olive oil world wide. Europe wants Italian olive oil, North and South America want Italian olive oil, Asia and China want Italian or Mediterranean olive oil. Olives are only grown in southern Italy, not northern Italy. There is no way Italy can supply the entire world with olive oil. Unscrupulous bottlers will bottle other oils and market them as olive oil originating from Italy.

Generally you are safest if you purchase olive oil that originates in your own country.

Marcia K · Post by **Marcia K** » Sat Mar 26, 2016 4:30 pm

Thanks, Gabes. What brand of D3 do you use? I have been strictly using coconut oil since I first reacted to the olive oil. Tex, I have been buying the California olive oil since I read the articles about soy being used in many of the brands of olive oil. I use it when I cook for others.

Gabes-Apg · Post by **Gabes-Apg** » Sat Mar 26, 2016 4:40 pm

D3 - for most of the time i used a lingual version made by an Australian company - it is a practitioner only range

I have also used the now foods D3 with Vit K (but it from Iherb)

Adelaide · Post by **Adelaide** » Sun Mar 27, 2016 12:53 am

Just checked and I have olive oil from Spain and from Australia. Both 100% olive oil. The Australian one is grown here so I will make sure I buy that one all the time from now on.

Post by **tex** » Sun Mar 27, 2016 2:45 pm

Linda,

They all say 100 % olive oil on the label. The problem is that many of the imported brands are not. And it doesn't matter how strict your country's labeling laws might be because the products are labeled in the country of origin, or some country in between. So labels are irrelevant. Here's a copy of a post I made in another thread about 5 months ago:

Martha,

You may find this article to be helpful:

Is Your Olive Oil Really Olive Oil?

From that article:

Another health issue that can arise from using adulterated olive oil is the one caused by excessive intake of omega-6 fats from the soybean, sunflower, safflower, canola, or any other cheap high-PUFA oil being added: generation of inflammatory eicosanoids, systemic inflammation, and oxidized blood lipids. Luckily, the fridge test is sufficient to ferret out PUFA-rich “olive oil” and prevent this from harming you.
You might try the "fridge" test on your oil.

The Fridge Test

By now, you’ve probably all heard about it: to test the legitimacy of a supposed olive oil, stick it in the fridge for a day or two. If it begins to solidify, you’ve got yourself a bottle of true extra virgin olive oil. Does it hold true?

Kinda.

Pure monounsaturated fat, also known as oleic acid, solidifies at 39 degrees F. Since olive oil is primarily oleic acid (about 70-85 percent, generally), sticking a bottle of real olive oil in the fridge should elicit solidification. The original olive oil adulterants, sunflower oil and safflower oil, were mostly polyunsaturated, so adulterating olive oil used to be easy to spot. Now, with high-oleic sunflower oil, high-oleic safflower oil, and high-oleic canola oil on the scene, adulterated olive oil can still solidify in the fridge. Thus, the fridge test is still a necessary, but not sufficient, test for the legitimacy of your extra virgin olive oil. It’s really a test for the degree of monounsaturation in the oils. It’s important (toss any oils that fail the test), but it’s not the full story.
Soybean oil and corn oil are also high in polyunsaturated fats, so they would show up in the fridge test (IOW, they would not solidify at 39 degrees F).

Tex

That's from the thread at this link:

Soda with sugar cane?

You might try the "fridge test" on the imported brand to see if it is safe.

Tex