What level of ppm do other people find they react to?
Do you react to "gluten-free" <20ppm foods?
What about "certified gluten-free" <10ppm foods?
I believe I reacted to some <20ppm chips last week (I ate a lot of them over three days, unfortunately) and it just seems so crazy to me that such a small amount would cause such a huge reaction. I did the math, and if I ate the entire bag of chips (which I don't think I did) it would only be just over 5mg of gluten all together over the three days. I did eat some other gluten-free processed foods over those days (maybe some lunch meat, a tortilla, etc.) and so there may have been even more gluten in there adding to it. Still, I've heard that 10mg per day is safe for most celiacs, and I can't imagine that I consumed more than 10mg of gluten per day even with all the processed foods.
I realize that there can be other food triggers (and I have discovered that I react to soy), but this was definitely a gluten-type reaction. Fatigue, brain fog, anxiety, ADD, and horrible intestinal pain and bloating. And I do realize that whole foods are better and would likely eliminate my issues, but I'm taking this one step at a time and I'm just not at a place where cutting out all processed foods is feasible. So for now I'm interested in what levels of ppm are safe for other sensitive celiacs.
Thanks for your input!