trouble in paradise

Leah · Post by **Leah** » Thu May 24, 2012 10:34 am

Damn, it happened again. I thought I was doing so well and then last night I made chicken Parmesan ( GF bread crumbs) for my family, but I left mine plain without sauce and cheese. Asparagus and artichoke accompanied it ( both ok for me). Gurgling and loud noises started two hours later. I knew I was going to have troubles when I went to bed. Not much sleep was going on because of discomfort. I had to get up at 4 AM to go. This hasn't happened in a long time. I'm so bummed. I think it was the grease from sauteing the chicken. This is the second time i think grease has done this to me. What I don't get is how I can eat a hamburger patty that might have 25 or more grams of fat and feel fine, but pan frying a chicken cutlet can do me in. I just hope this isn't a full on flair and is only temporary. Back up on my dosage of Entocort :(

Anyone else have this problem?

Leah

kitty16 · Post by **kitty16** » Thu May 24, 2012 10:55 am

Dear Leah,

I'm so very sorry. This is the worst part of all this the thinking and hoping and then having it all fall apart.

Hope it's only a one time thing.

Hugs,

K

Gloria · Post by **Gloria** » Thu May 24, 2012 11:09 am

Kitty wrote:This is the worst part of all this the thinking and hoping and then having it all fall apart.

I'm so sorry, Leah. I hope it's something you ate and not the reduced amount of Entocort. I'm worried about a similar issue right now. I upped the Entocort too, hopefully temporarily.

Gloria

JFR · Post by **JFR** » Thu May 24, 2012 11:10 am

Leah - I understand how frustrating this is. It's not a good day for me either. I know the problem for me is that I added a few vegetables back in too quickly. I find patience and discipline hard to maintain sometimes. I am trying to remind myself that healing is a slow process and not necessarily linear. I will go back to what I am sure is safe, at least for now. Do you have some core foods that you know you can eat? Hope things get better quickly for you.

Jean

Post by **tex** » Thu May 24, 2012 12:24 pm

Leah,

A hamburger patty can be cooked in it's own fat. I'm guessing that you used some type of commercial oil for the chicken, though. Maybe the oil is the problem, or maybe you're sensitive to chicken.

Tex

Leah · Post by **Leah** » Thu May 24, 2012 12:28 pm

Hi Tex. I don't think it's chicken because I have been eating a lot of it and feeling good. I'm starting to think it's either the type of oil ( I used canola, but who knows what the restaurant used the last time this happened) or the fact that oil does change (on the molecular level) under very high heat. ????

jmayk8 · Post by **jmayk8** » Thu May 24, 2012 12:30 pm

in the begining of going DF I made the mistake of just using my gf breadcrumbs I had. I started having the same problems and then noticed there was cheese in the gf breadcrumb mix!

Leah · Post by **Leah** » Thu May 24, 2012 12:32 pm

no dairy in this mix, but good thought :)

Post by **tex** » Thu May 24, 2012 12:36 pm

If I recall correctly, canola oil is rated as a relatively good, heat-stable oil. I suppose it's always possible that the chicken might have somehow become contaminated with gluten during processing. Stuff happens, sometimes.

Tex

Kari · Post by **Kari** » Thu May 24, 2012 2:05 pm

Leah,

So sorry you had a reaction - this is such a very humbling disease. We can try everything in our power to do things right, and then still have a reaction. The only 2 oils I use for sauteing are extra virgin olive oil and coconut oil, and seem to do well with those. When things get back under control, perhaps you can try a different oil and gage your reaction?

Hope you feel better real soon

.

Love,
Kari

Stanz · Post by **Stanz** » Thu May 24, 2012 2:26 pm

I'm with Kari here, I only use EV olive oil and coconut oil. Lots of negative stuff about canola oil on the internet, I stopped using it completely 3 years ago. I'd suspect the GF breadcrumbs. Seems like pretty much all breads have tapioca so I've just given up on any breads as I seem to react to tapioca and am now suspecting rice - which has been my staple food for pastas and stir fries although brown rice doesn't seem to be as much of a problem.

It's so frustrating, isn't it? I'm sorry you're having a reaction and I hope it passes quickly, Leah.

brandy · Post by **brandy** » Thu May 24, 2012 3:08 pm

Hi Leah,

Sorry you are feeling badly. I'm with the others. I'm using strictly coconut oil and EVolive oil. I suppose it also could be a chicken contamination...i.e. injected chicken with who knows what that was discussed recently. I can conceptually see a "production run error" in the chicken processing plant and you perhaps got injected chicken even if the label said air chilled?

Brandy

Leah · Post by **Leah** » Thu May 24, 2012 5:22 pm

Thanks everyone. I think I will go buy some coconut oil. It is much more stable at high temps then Olive.

Leah

carolm · Post by **carolm** » Thu May 24, 2012 7:18 pm

Leah, Fats seem to give me a lot of trouble. One weekend I fixed a beef roast. It was very lean... and so tasty that I fixed another about 5 days later. This time it was a different cut of meat and more fatty. I was so hungry I over did it... and had to be late to work the next morning because I couldn't leave the bathroom. I had no doubt it was the fat. I have other examples but this is the one that smacked me up side the head

and shouted "Hey, this is a problem! Don't do it". I spent a miserable day that whole day due to the rough start. Gotta keep it lean or I pay. It's a definite problem for me.

Carol

MBombardier · Post by **MBombardier** » Fri May 25, 2012 1:21 pm

Leah, grapeseed oil is about the same price as (or less than) coconut oil, and it is considered a high-heat oil, where coconut oil is a medium-heat oil.

You might also consider your pan and your utensils. Wood and cast iron can be impregnated with gluten. Enamel or stainless steel are better choices, especially if you cook gluten-containing items for your family. If you use a wooden board to cut the chicken on, that is another possibility for gluten contamination.