We’ve noticed some sensory symptoms have flared up again and the only coincidence we can link this too is a change in diet. It’s summer and that means going out for a burger and fries at the burger stand. It’s a summer tradition but before we realized it slowly the sound sensitivity and reactivity to paper has crept back in.
It is nowhere near as bad as it was prior to it going away for the first time ever but clearly it’s there in a smaller capacity but when I have a child complaining that a crayon is too loud when he writes with it, I know something is up!
This led me to thinking about what if anything we were doing differently in the past two months. Our schedule and our eating has been off kilter with family from out-of-town staying with us. During that time we had taken them out to eat at several popular summer time places. Not realizing of course that my son being gluten-free, was only ordering french fries at those place because they offered a designated fryer, if they did not offer gluten-free bread for a hamburger or gluten-free chicken.
He has stopped ordering french fries since going gluten-free last year. He was eating only rice or broccoli with a hamburger. Something like that. So when he went gluten-free, the fries also went away. And now they were back, and this was the only food that was reintroduced.
When I began troubleshooting to figure out what was going on, I remembered an article I was sent some time back pointing out the difference in ingredients between french fries make in Europe and the U.S. The primary problem was that in the U.S they are fried in GMO soy/corn oil which contains a chemical anti-foaming agent known as dimethylpolysiloxane. So basically, silicone derived caulk compound some of us know as “silly putty”. And apparently “beef flavor” that may or may not contain gluten.
If restaurants can make french fries in Europe without GMO oil that contains dimethylpolysiloxane, then it’s certainly possible. Silly Putty in Food
In fact McDonald’s used tallow until 2003 to cook their french fries! Until of course the “trans fat” attack began and pushed restaurants to switch to vegetable oils. The problem with this is that they are usually hydrogenated GMO corn and soy oil which contain plastic to reduce foaming. I’ve also read a fair bit that implicates vegetable oil in heart disease and health problems, not animal fats which would explain why obesity and heart disease have not declined when the nation switched to vegetable oils. Plus what if this oil does contain gluten? How is a designated fryer any good? Well, it’s not.
The claim is that this additive in the fryer oil is safe to eat this in small amounts but seriously would you toss a bit of silly putting into your next casserole?
I do not know what effect this chemical could have on the nervous system but I suspect it does have an effect.
I have since made organic fries at home in the oven which did not produce sensory flares. I have also made fries myself cooked in lard or tallow that I made. Still no sensory.
We have removed this exposure from his diet. I cannot verify if it’s the gluten in fryer oil or the chemical….either way we are steering clear of commercially prepared fries.
- The Gluten Experiment Done Correctly Cured Sensory?
- Sensory Regression
- Sensory is Gone Again
- Sensory and Gluten Update
- Sensory Conclusion