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Question About ''traces Of Wheat'' Etc
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Hi everyone,

 

I have recently started cutting gluten out of my diet completely, in a bid to start feeling better as I have a Arachnoid Cyst on the brain. 

 

My cyst is not life threatening but life changing.. I had done research on alternative options to feeling better and gluten free was one of them, which I'm going to follow for the rest of my life if I get any kind of improvement.

 

Now for the question :) as I don't have an allergy to gluten, would products listed as ''May contain traces of wheat'' for example, effect my chances of hopefully having a positive effect on my body?

 

Thank you for taking your time to read my question, I really appreciate it.

 

 

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Not if you are not gluten intolerant or celiac, it shouldn't.  For those of us who are very sensitive, we get more sensitive over time to trace contamination, and sometimes this matters a lot, depending on how the manufacturing or packing facility handles the ingredients, do they have a dedicated, gluten free line, or do they run gluten or wheat products on the same lines, then wash them down afterwards ?  I've reacted to some processed foods that are listed on the label as "gluten free" :angry:  but at the same time I've sometimes switched brands to one with no gluten free labeling, but no gluten ingredients AND good manufacturing processes and dedicated lines, plus the warning says "may be processed in a facility that has traces of _______" (with no gluten listed)  and had a successful outcome.   These researchers who say the 20 ppm (that's 20 parts per million) is the amount of gluten cross contamination a regular celiac/gluten intolerant can take before showing symptoms, are dealing with what they believe to be the statistical averages, not the high and low ends of what really happens.  Compare this to my spouse, who eats gluten free at home....  it doesn't matter the least to him, and he can switch back and forth from a "safe" menu for me, to a regular meal out.  He just needs a bit more carbohydrate than I do, because we are different in how we process it. 

 

Surprises in the brain, been there, done that, got the T- shirt....  you're in uncharted territory, but I hope it works out for you, whatever happens. 

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Takala gave a good answer to your question and there's not much I can add to that, other than to say it has to be your choice.  Personally, if you feel that you would improve the quality of your life by cutting out all gluten and wheat, I would also remove foods which say 'may contain traces of wheat/gluten' then you have removed all reasonable doubt that you are helping your condition as much as humanly possible.  Good luck with the diet and I hope it works for you, whatever you decide.

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Yes they might impede improvement. Of note is that 'traces of x' isn't a mandatory statement. Barley, oats, or rye aren't even mandatory labelling for ingredients. Oats may or may  not affect you, and there can be gluten free oat products.

 

I'm just not sure how much you'll feel better on a gluten free if aren't a celiac or gluten intolerant.

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Welcome to the forum, Chillen

 

Have you been tested for Celiac? If not, you might want to get blood tests done now before you go gluten-free, just to check. Either way, anything that will help you is worth trying. If you're not Celiac/gluten intolerant, then you shouldn't react as strongly to trace amounts. However, if after a while (several months to a year) gluten free you're feeling better but not quite there, then cutting out all traces might help.

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Thank you all for the information, very helpful :)

 

I think it might be best if I just avoid anything with ''May contain X'', as I don't really struggle eating Gluten free as it is. 

 

I have not been tested for celiac. I should get tested just in case, 

 

I'm willing to try anything now days to feel even a tad better. On research on Arachnoid cysts, some sufferers have coped a lot better since turning Gluten Free as it's supposed to cut down the  inflammation  on the brain.

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