<<Disclaimer: Verify this information before applying it to your situation.>>
 
RE:  >>While I have had trouble with fats, it is never with saturated fats
from meats.....more of the processed or pressed oils that give me a
hard time...i.e. peanut butter,  olive oil, nuts, seeds, etc.<<
 
Consider the possibility that some of the oils you have been using have
been adulterated  with cheaper, possibly gluten-containing oils.
Unfortunately (for us anyway)  grains are cheap - that's why they're
stuffed into virtually everything - they're cheaper than whatever they are
used to dilute.    60 minutes showed not too long ago that most olive oils
were being diluted with corn oil or other cheap oils.   This is especially
likely when an oil is in short supply due to crop failures ect. (as olive
oil was),  BUT it can be done at any time.   It seems to be becoming more
frequent lately, probably due to watering down of regulations,  budget cuts
in regulatory agencies,  etc.
 
There are many reasons why oils in their natural state (i.e.:  still in the
olive, almond, or whatever) are better for your health:   The oils have not
been exposed to the oxidizing influence of air, have not been degraded by
heat during an extraction process, have not been exposed to chemicals
during an extraction process,   have not had nutritionally valuable
elements filtered out for cosmetic reasons,  have not been exposed to
light,  etc. etc. etc.   In addition there are many synergistic cofactors
present in the fiber and non-oil part of the plant that are lacking in the
extracted oil.   And, to top all THAT off, we have to worry about
adulteration!
 
I used to be continuously sick without being able to pinpoint a reason but
suddenly got (and stayed!) well after discontinuing using olive and almond
oil and instead eating whole olives and whole almonds.
 
The NUMBER ONE RULE for celiacs should be:
 
As unprocessed as possilbe.   Insofar as possible, grow it yourself, store
it yourself, cook it yourself.   Then, AND ONLY THEN, are you truly
protected from being vitimized by someone else's greed.
 
It should also be noted that too many fats OF ANY KIND are not good for
you.   Substituting unsaturated or polyunsaturated fats for saturated fats
does little good if the level of fats is too high  (and, IMHO the American
Heart Associations cowardly recommendeations of 30% is still far too high -
even 20% of total calories from fat is probably still too high.    A much
lower level is quite healthy IF 1) little of the fats that are eaten are
saturated  2) hydrogenated fats (VERY unhealthy) are avoided  and 3)  the
fats that ARE eaten are eaten in the original food (so that the fats are
degraded as little as possible and are high in the essential fatty acids.
 
Jim Barron
Chapel Hill NC
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