Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

How Do You Kill Gluten?
0

8 posts in this topic

I've been wheat free for over 25 years, but recently testing positive for IgA so went gluten-free...wheat free was easy compared to this.

This may sound like a silly question but there has got to be something that kills the affect of gluten and makes it harmless to us. Is it heat? Is it a chemical? What?

Is there research on this or does anyone know off hand?

Thank you for any input.

0

Share this post


Link to post
Share on other sites


Ads by Google:

Well, it depends on whose opinion you get, but the general consensus is that there is no way to neutralize the effects of gluten on the body at the present time. Yesterday, someone posted about using a pill or something that claims to neutralize gluten. You take it at each meal like a pill for lactose intolerance. I would very highly discourage that you take such a pill, but can view the discussion here: http://www.glutenfreeforum.com/index.php?s...=30entry24743

Of course, there's research being done, most notably at Stanford....here are a few articles I found while searching this site:

Future enzyme treatment for celiacs -- Nov. 28, 2004

Stanford team discovers cause of celiac and starts searching for cure -- September 30, 2002

Australian researches start working on vaccine for celiac -- October 29, 2002

Discovery may lead to first medical treatment of celiac -- February 26, 2003

Gene Therapy for celiac disease -- May 29, 2003

Oxford research may lead to cure for celiac disease -- June 25, 2001

Those are a few...if you want to zero in on any issue or specific research attempt, just make a search of your own.

There was a little talk recently of cures/pills, etc. in this post:http://www.glutenfreeforum.com/index.php?s...t=0entry24495

-celiac3270

0

Share this post


Link to post
Share on other sites

Gluten's not alive so you can't "kill" it. Of course its sturcture can be destroyed at a high enough heat and probably by chemicals, but then it would also be inedible.

richard

0

Share this post


Link to post
Share on other sites

Nope, not yet. I responded in the thread about the enzymes, but it's a subsegment of the gluten molecule that bothers us, and breaking that down is tricky. They're working on it, but like other protein allergies, no, there isn't something to render it harmless yet.

0

Share this post


Link to post
Share on other sites

Thank you celiac3270, Richard and Tiffany,

celiac3270, sounds like the commercial Gluten-enzyme someone mentioned using in an earlier discussion is simply a hyped up digestive enzyme being pawned off as one for Celiacs. I wouldn't buy it either, even though I do use digestive enzymes and probiotics with every meal for my IBS....also an antispasmodic when needed.

---Off the subject at hand a little...while I'm digressing on the subject of IBS, and having been on an IBS board for nearly 2 years, it seems to me the symptoms of illness are identical for both gluten intolerance and IBS... some are diarrhea prone and others constipation prone and some alternate...(in the IBS community studies show it's about a third of each). Some underweight, some overweight, and abdominal pain for almost all. It makes me wonder how many have both, or how many IBS sufferers are really gluten intolerant and don't know it yet.--

Thanks for taking time to post all the threads celiac3270....many of them I had read...but some were new.

If we find a cure, or a substance to take to negate the affects of the protein on the intestines, that would be wonderful..however, I think it will take some time....It's just not a popular disease like AIDS or even diabetes, so doesn't get the attention, let alone the bucks for research.................a shame.

:angry:

I suppose my main focus was that around the subject of cooking heat destroying gluten...whether it be in a toaster or frying or boiling or baking pan. Obviously the gluten would have to be reduced to a charcoal state before it could be rendered harmless, or am I all washed up on this...

BUT if it is true..at what temperature is does the gluten then become harmless?

I'm a bit overwhelmed at the entire cross contamination issue since for 25 years I was only allergic to wheat and only had to worry about not consuming enough to induce hives or esophageal spasms. Now, it's an issue of not consuming even the most minuscule amount of gluten from different sources.

Thanks to you all for you help so that I may understand the situation better. :(

Kandee

0

Share this post


Link to post
Share on other sites




I don't know that it's been determined the temperature that's needed to break down the particular set of amino acids that form the portion of the gluten molecule that bothers our immune system. The temperature required for breakdown would be dependent on the chemical structure. Someone may have estimates, but I don't know what it is.

0

Share this post


Link to post
Share on other sites

In thinking this out, the temperatures of deep fat frying even isn't high enough as celiacs cannot eat fried chicken using wheat bread crumbs...so obviously the wheat/oat/barley/rye would have to be burned into a crisp to render it useless and what would be the fun of eating burned gluten anyway? At that point it wouldn't be edible.

My mom in law thought that if she cooked gluten breaded chicken at a high temperature the heat would "kill" the gluten. This was her own theory and she's 83 years old with dementia. She was trying to convince her celiac son to eat her food.

0

Share this post


Link to post
Share on other sites
My mom in law thought that if she cooked gluten breaded chicken at a high temperature the heat would "kill" the gluten. This was her own theory and she's 83 years old with dementia. She was trying to convince her celiac son to eat her food.

In one way that's pretty funny, but in another it seemed perfectly logical to her.

My 98 year old MIL actually understood it fairly well when I tryed to explain it to her. I was amazed. :D

Ok, let's assume gluten is harmless if reduced to a charcoal state, then doesn't that mean that all the burned crumbs at the bottom of a toaster would be too?

And how does one make an old toaster safe for gluten free bread if it was once used for standard wheat bread? Doesn't the residue from being exposed to contant high heat eventually kill off the gluten?

I ask this because I have an old...and I mean really old, like one of the first ones made, toaster that makes awesome even toast and is only a one slicer. It's been unused for years and I'd like to use it for me and let the (new) standard toaster be used for wheat bread for the other family members. I did dedicate one slot to me in the new toaster until I could see that at the very top and bottom crumbs could come from the reg. bread into the other slot I dedicated for gluten-free bread. :angry:

Any thoughts on this or should I just not risk it and just buy a cheapy toaster just for me?

Thanks,

Kandee

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      103,609
    • Total Posts
      918,337
  • Topics

  • Posts

    • A good diet for avoiding type 2 diabetes
      Hi everyone.  There is a lot in the press here in the UK about prediabetes and diabetes.  I am an apple shape, as opposed to a pear, which I gather puts me more at risk.  I have a lot of relatives with types 1 and 2 diabetes.  I was diagnosed with celiac disease three years ago and the diet has been going so well that I am now putting on weight - I realise I have been eating far too many nice goodies from the Gluten Free Cake Aisle at Marks & Spencers, etc.   I had a bit of a shock this week as I have been very thirsty and as per usual started panicking so instead of doing that my neighbour encouraged me to see my doctor.  Good plan. The preliminary tests show no sugar in my urine; my blood glucose was high normal but I had just eaten.  She is sending me off for one of those HbaIC tests I think it is called just to be sure but she says she thinks I will be fine.  But to cut a long story short, I realise I have got to sort out this sweet tooth of mine. Wake up time! But I am confused. I have been searching a lot on line and there seems to be such contradictory information.  Only this week there was a news item on the BBC about the argument for fewer carbs/full fat - and then Public Health England disputing it.  Then, to go back to the original argument, the BBC filmed a chap at the doctors who had cut his carbs and ate full fat (as well as healthy fruit & veg) and he had lost weight and come off his diabetes meds. http://www.bbc.co.uk/news/health-36345768 I'm thinking prevention is better than cure so I wanted to know, can anyone recommend a website or book that sets out a sensible eating plan, tried and tested, that they have discovered.    Or just any tips?  And I should say - I do get hungry between meals and for many years have suffered from the shakes when I don't eat enough - what is good food to eat for snacking?
    • How do you know what's causing what?
      I am in same boat, yesterday my stomach was churning and bloated and I don't know what the cause was.  How about keeping a food diary? Just note what you ate and how you feel. A few days may be sufficient to discern a pattern, either some rogue product or a previously unknown intolerance. I have read that after gluten is removed further intolerances which were hidden can become apparent.  I don't know whether you could cut yourself some slack from a full vegan approach whilst your body heals? If not, maybe you could substitute say milk with coconut milk or similar to give your body a break whilst keeping calcium levels high? If you join coeliac uk you can check your sauces etc on their gluten-free database, they'll also send you a book which became my bible until I got a hang of which brands I could eat safely. Finally, have you excluded cross contamination from pots and pans, toasters, shared condiments etc?  Good luck!
    • Blood results - odd
      My results were similar – Low ferritin but normal B12. Although my ferritin levels were low, my Iron serum levels were normal. So might be worth getting your iron levels checked out to see if you have any deficiency in Iron. Also I was deficient in Vitamin D, which is perhaps more of a problem in England rather than the US - Our milk isn’t supplemented with vit D and we obviously have less sunshine.
    • How do you know what's causing what?
      Hi Kam, If you are going to continue the celiac testing with an endoscopy, you need to keep eating gluten until it's done. It can be hard for vegetarians to keep their vitamin D levels up.   This Vitamin D  Council link has some good info on ways to boost your levels. https://www.vitamindcouncil.org/about-vitamin-d/
    • Blood results - odd
      Your ferritin was very low!  My result was a 2 when I was diagnosed.    I hard a hard time breathing and the fatigue was awful due to low hemoglobin levels.  But after going gluten free and taking iron for a few months, I quickly recovered from iron-deficiency anemia.  I still have hemologobin levels that are slightly below range due to Thalassemia which is genetic and my body has adjusted for it.   My B12 and folate levels are  super high.  My B12 is over 2000!  Yeah, I googled and ruled out cancers, etc.  Looks like some of us do not process man-made B12 often included in supplements.  I opted for natural sources of B-12 and folate and my levels have come down a bit.   Let us know your results.  Read the Newbie 101 section under "Coping" within this forum for tips.   Be patient.  It can take months, to years to feel good.  But it will happen!    
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

    • celiac sharon  »  cyclinglady

      Hello cycling lady, have you noticed my picture is showing up as you?  Have no idea why but it's rather disconcerting to see my picture and your words 😉  Do you know how to fix it?  You seem to have far more experience with this board than I do
      · 1 reply
    • Larry Gessner  »  cyclinglady

      Hi There, I don't know if there is a place for videos in the forum. I just watched "The Truth About Gluten" I think it is a good video. I would like to share it somewhere but don't know where it should go. Any help would be greatly appreciated.
      Here is the link if you have never watched it.
      https://youtu.be/IU6jVEwpjnE Thank You,
      Larry
      · 2 replies
    • ChiaChick  »  Peaceflower

      Hi Peaceflower, Just wanted to say thank you for the chat.
      · 0 replies
  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      60,707
    • Most Online
      1,763

    Newest Member
    Ree8080
    Joined