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Hi,
I'm trying to figure out whether I am intollerant to gluten or not and I was looking down the "Unsafe Gluten-Free Food List (Unsafe Ingredients)" article (http://www.celiac.com/articles/182/1/Unsaf...ents/Page1.html) and wondering exactly how much gluten is in the foods / ingredients listed there.
Take for example plain old wheat flour, how much gluten is in that? 95%, 50%, 30% gluten?
How about Pasta, is that 80% gluten? 15% gluten?
How about Couscous, is that 90% gluten? 30% gluten?
Also something like Teriyaki Sauce, is that 40% gluten? 5% gluten? As obviously you only consume a small amount of Teriyaki Sauce compared to Pasta or Couscous so the different amounts of gluten in each would be helpful to know.
For example if Teriyaki Sauce is only 5% gluten then maybe this is still ok to consume for most sufferers compared to if it was 95% gluten.
So does anyone know the percentage of gluten that are in the foods / ingredients on that list, and can add that alongside those foods / ingredients?
Thanks, Justin.
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What Proportion / Percentage Of Foods Are Gluten?
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#1
justinclarke 
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Posted 24 September 2009 - 03:40 AM
#2
darlindeb25
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Posted 24 September 2009 - 04:12 AM
I honestly do not think anyone has figured that out. If you are gluten intolerant, any gluten is too much gluten. Anything made with flour..breads, pasta, crackers, cookies, cakes...all has too much gluten. As far as that goes, "gluten free" labeled foods have too much gluten for lots of gluten intolerant people. The US doesn't actually have a standard set, they do say anything with less than 20ppm of gluten is ok...but, that is debatable. Not eveyone can handle 20ppm, or 100ppm, or even 5ppm.
Deb
Long Island, NY
Double DQ1, subtype 6
We urge all doctors to take time to listen to your patients.. don't "isolate" symptoms but look at the whole spectrum. If a patient tells you s/he feels as if s/he's falling apart and "nothing seems to be working properly", chances are s/he's right!
"The calm river of your life approaches the rocky chute of the rapids - flow on through. You are the same water. The rocks cannot hurt you. Remember, now and then, that you are the water and not the boat. Flow on!
Long Island, NY
Double DQ1, subtype 6
We urge all doctors to take time to listen to your patients.. don't "isolate" symptoms but look at the whole spectrum. If a patient tells you s/he feels as if s/he's falling apart and "nothing seems to be working properly", chances are s/he's right!
"The calm river of your life approaches the rocky chute of the rapids - flow on through. You are the same water. The rocks cannot hurt you. Remember, now and then, that you are the water and not the boat. Flow on!
#3
Jestgar
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Posted 24 September 2009 - 04:25 AM
Echoing what Deb said, I think most people will tell you that even a tiny bit makes them feel ill, so it doesn't really matter what the percentage is.
"But then, in all honesty, if scientists don't play god, who will?"
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- James Watson
My sources are unreliable, but their information is fascinating.
- Ashleigh Brilliant
Leap, and the net will appear.
Celiac.com - Celiac Disease Board Moderator
#4
ravenwoodglass
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Posted 24 September 2009 - 04:34 AM
I agree with the others, any amount is too much. With celiac it is not the amount of gluten consumed that makes us sick it is the antibody reaction that it causes. Those antibodies are activated with even a tiny amount of a gluten grain.
Courage does not always roar, sometimes courage is the quiet voice at the end of the day saying
"I will try again tommorrow" (Mary Anne Radmacher)
celiac 49 years - Misdiagnosed for 45
Blood tested and repeatedly negative
Diagnosed by Allergist with elimination diet and diagnosis confirmed by GI in 2002
Misdiagnoses for 15 years were IBS-D, ataxia, migraines, anxiety, depression, fibromyalgia, parathesias, arthritis, livedo reticularis, hairloss, premature menopause, osteoporosis, kidney damage, diverticulosis, prediabetes and ulcers, dermatitis herpeformis
All bold resoved or went into remission with proper diagnosis of Celiac November 2002
Some residual nerve damage remains as of 2006- this has continued to resolve after eliminating soy in 2007
Mother died of celiac related cancer at 56
Twin brother died as a result of autoimmune liver destruction at age 15
Children 2 with Ulcers, GERD, Depression, , 1 with DH, 1 with severe growth stunting (male adult 5 feet)both finally diagnosed Celiac through blood testing and 1 with endo 6 months after Mom
Positive to Soy and Casien also Aug 2007
Gluten Sensitivity Gene Test Aug 2007
HLA-DQB1 Molecular analysis, Allele 1 0303
HLA-DQB1 Molecular analysis, Allele 2 0303
Serologic equivalent: HLA-DQ 3,3 (Subtype 9,9)
"I will try again tommorrow" (Mary Anne Radmacher)
celiac 49 years - Misdiagnosed for 45
Blood tested and repeatedly negative
Diagnosed by Allergist with elimination diet and diagnosis confirmed by GI in 2002
Misdiagnoses for 15 years were IBS-D, ataxia, migraines, anxiety, depression, fibromyalgia, parathesias, arthritis, livedo reticularis, hairloss, premature menopause, osteoporosis, kidney damage, diverticulosis, prediabetes and ulcers, dermatitis herpeformis
All bold resoved or went into remission with proper diagnosis of Celiac November 2002
Some residual nerve damage remains as of 2006- this has continued to resolve after eliminating soy in 2007
Mother died of celiac related cancer at 56
Twin brother died as a result of autoimmune liver destruction at age 15
Children 2 with Ulcers, GERD, Depression, , 1 with DH, 1 with severe growth stunting (male adult 5 feet)both finally diagnosed Celiac through blood testing and 1 with endo 6 months after Mom
Positive to Soy and Casien also Aug 2007
Gluten Sensitivity Gene Test Aug 2007
HLA-DQB1 Molecular analysis, Allele 1 0303
HLA-DQB1 Molecular analysis, Allele 2 0303
Serologic equivalent: HLA-DQ 3,3 (Subtype 9,9)
#5
justinclarke
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Posted 24 September 2009 - 05:15 AM
OK thanks for your answers. I was just thinking that there were different levels of sensitivity etc. So if you ate 1 biscuit you may be fine, but then if you ate a whole packet, then that would be too much to handle.
I guess I haven't got a gluten intolerance then as I can eat foods with gluten in and have no reaction. but then sometimes I eat a random meal and I get the same symptoms as celiac disease. I will have to keep searching to the source of my problems!
Thanks.
I guess I haven't got a gluten intolerance then as I can eat foods with gluten in and have no reaction. but then sometimes I eat a random meal and I get the same symptoms as celiac disease. I will have to keep searching to the source of my problems!
Thanks.
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