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The seed oil that is used in the DRIA test is a mix of peanut, corn and sunflower. If there are symptoms or if there is reason to believe that an intolerance to other oils might exist, the three oils are then tested separately in order to isolate any possible hypersensitivities to a single oil. This is an indispensable procedure that makes it possible to identify possible alternatives.
Since seed oils make up the base for the production of hydrogenated vegetable fats, the diet for seed oils is generally associated with the diet designated for Vegetable fats (see profile).
The following products may contain the seed oils that are tested:
— All types of oil made from various or single seeds (containing one of the oils mentioned above): therefore all foods that are dressed or fried outside of the home, where it’s not possible to be sure of the oil used, and fast food.
— Preserved foods: foods preserved in vegetable oil, industrially prepared sauces.
— Margarine
— Peanuts and peanut butter
— Products containing “Vegetable fats” (hydrogenated or not)
— Packaged foods: crackers, cookies, Melba toast, bread sticks, special breads, focaccio (unless the oil specified in the contents is specifically approved of by your doctor).
Alternatives
An individual’s hypersensitivities to various vegetable fats often tend to cross. Therefore, even though good alternatives to the oils mentioned above are usually olive oil, safflower, soy or grape-seed, (and even sunflower, peanut or corn oils as long as these single oils don’t provoke a reaction) it’s important to avoid the insurgence of new hypersensitivities.
With this in mind, in the rotational diet it’s a good idea to use a variety of oils and have a specific evaluation during the DRIA test of the single substances that you are using as alternatives.
Remember that single seed oils, compared to mixed seed oils or those with the description “vegetable fats” (without further details) are usually more trustworthy, even though you can’t entirely exclude the possibility that the oil might contain residues from other seed mixtures.
The description “cold-pressed” provides a better guarantee that the oil was made from a single seed and that the nutritional quality of the oil is higher (cold-pressing preserves a good part of the seed’s vitamin content- most of all vitamin E- and particularly polyunsaturated fatty acids, linolenic Omega-3 and linoleic Omega-6 in their proper ratio).
Other suggestions can be found on the profile for Vegetable fats.
Many alternative recipes can be found, together with instructions for rotational diets, in the books by Dr Attilio Speciani “Le allergie: cause, diagnosi, terapie” [Allergies: Causes, diagnosis, therapies] (with Marina Speciani Necchi), “Resistere all’inquinamento” [Surviving pollution] and “Superare le intolleranze alimentari” [Overcoming food intolerances] (with Francesca Speciani), all published by Tecniche Nuove, Milan.
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© This food profile is copyright of SMA Srl Servizi Medici Associati, Via Ariosto 28, 20145 Milan,
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. Health director: Dr Attilio Speciani, M.D., Clinical allergist and immunologist. This material may not be used or reproduced without the publisher’s permission.
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