Olive oil???

[angelad]

I wonder if I've messed up AGAIN....I made chicken dredged in white rice flour and sauteed in extra light, refined olive oil for dinner tonight. Christopher is crying, not going to sleep, and getting the twitches in his limbs. These are classic fructose exposure signs. A messy diaper in the morning will be further proof.

Is olive oil a possible source of fructose? What oil should I use? I've read that some people have trouble with soy. I'll take any advice.

I've got tallow coming on Thursday, but I really need an oil, too. I do know we have problems with canola.

Any suggestions?

Thank you,

Angela

[angelad]

So, we've got the mushy poop and fever this morning. He had tremors and limb movement all night. Definitely a fructose food issue.

Does anyone else react to olive oil?

Angela

[charlie]

Hi Angela,
I use olive oil and that seems ok for Megs who is very sensative. However i tend to use goose fat or beef dripping mainly if I fry stuff for her.

How pure was your chicken tho, surprisingly the budget chickens can be injected with sugar solution to plump it up!!!! I only ever buy meat sourced from local farms now as a result. Pork is another likely victim of this adulteration

Oh, and the waiting for reaction - thats the worst bit of it, sometimes it takes a few days to kick in then you have to think back to what if could be. We are on standby for a week of hell as Megan Mouse tiptoed home from next door yesterday and raided the freezer and ate 9 ice cream/ ice lollies. She has suddenly got an absolute pickle about eating stuff so I am going to have to spend tonight emptying the cupboards of all temptation for now. Ooh, back in a minute, Supernanny on telly is just explaining about raiding cupboards. Back in a mo.....Oh sorry, different problem there, unruly kids - not my Megs!!!!

Anyway, good luck with the food reaction

[ukbill]

Sounds like "brined" chicken to me too.

I can eat brined chicken because the fat masks the Fructose however I really feel it later.

If you live in the USA I suggest getting a chicken coup in your back yard and raise your own..

All to much food in the Good old USA is adulterated with sugar and water.

The main reason for "brining" meat is to sell you water at meat prices.

The water is injected into the meat and held there with Polyphosphates which stop it pouring out..

"Brined" meat is of course tasteless with over 20% added water.. so they add sugar and stuff like mono-sodium glutamate to make it "taste good"

Unfortunately it is starting to become more prevalent in the UK now.. However I can still find a few fast food outlets which don't use "brined" meat.

It is trial and error though because fast food shops don't know if the meat is brined or not.. they simply buy the cheapest.. (adding water makes for a lower wholesale selling price)

Also if, for example, the chicken is kept in a hot plate for several hours it will dry out.. the added water helps keep it soft.

Never had a problem with olive oil.. however I prefer Extra virgin olive oil because its less adulterated (mixed with cheaper oils) than more refined olive oils.

Cooking with Olive oil is a pain because it dose not stop food from sticking to the pan.. I go 50 / 50 with unsalted butter which really helps with frying. or use Ground nut oil (peanut oil) which is great and helps food avoid sticking to the pan. (or WOK)


It is interesting you have had problems with Canola I have tried that as well and just don't feel right after eating it.. not as bad as Soy oil.. but still not right if you get my meaning?

Hope this helps..

[colormist]

I love olive oil and have never had a problem with it. My guess is with the rest of the group and that it was the chicken. It really peeves me when chicken is plumped with broth to sell it for more money.

Look for chicken that looks thin and flat, check the labels too. They have to mark the packaging if they put anything but chicken in it. If you see natural flavors, chicken broth, etc, look for another brand of chicken. Tyson and Butterball are super-offenders, so just steer clear of them.

[kim55]

It is getting harder and harder to find meat and chicken without additives, even the stuff labeled "all-natural." I don't ever buy my chicken or meat at Walmart, unless it is clearly labeled that it has no additives, because their percentage of "added solution" is sometimes as high as 20%. But all the other grocery stores I shop at usually add some percentage of a solution too. I don't think it is COMPLETELY done just to add weight, since some chefs and cookbooks recommend "brining" meat to make it more tender and flavorful. But it does make me feel cheated to pay for water, and you have to carefully examine the list of additives. (And my husband can't figure out why it takes me hours to complete the grocery shopping!)