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

Question About Prepackaged Foods
0

3 posts in this topic

Hi Everyone, Even though I have been gluten free for a little over 2 years I still dont really understand the gluten content in prepackaged foods. I recently transformed my kitchen from a shared kitchen to a 100 percent gluten-free kitchen and in doing so i have been buying more gluten-free snack foods for my husband and kids. I don't eat many snacks but if I decide to eat a cookie and the company says it tests for gluten at levels of 20 ppm what does that really mean? Is each cookie 20 ppm -or the serving size- or the box? So if I eat 3 cookies could I get sick? Hope you can help Thanks

0

Share this post


Link to post
Share on other sites


Ads by Google:

Parts per million is a ratio. It is like a percentage, except that percent is parts per hundred. It applies equally to any amount of the item in question, whether one small bite or the entire package.

Part of the dilemma is that you don't know for sure how many ppm there are. The company tests for 20 because there is a relatively easy and inexpensive test at that level. The actual product very likely contains far less--maybe even none at all.

Glutino make gluten-free products in a dedicated gluten-free facility, so there is minimal chance of contamination. They realize that accidents happen, so they test at 20 ppm, even though the products are expected to be very close to zero, if not actually zero.

0

Share this post


Link to post
Share on other sites

Parts per million is a ratio. It is like a percentage, except that percent is parts per hundred. It applies equally to any amount of the item in question, whether one small bite or the entire package.

Part of the dilemma is that you don't know for sure how many ppm there are. The company tests for 20 because there is a relatively easy and inexpensive test at that level. The actual product very likely contains far less--maybe even none at all.

Glutino make gluten-free products in a dedicated gluten-free facility, so there is minimal chance of contamination. They realize that accidents happen, so they test at 20 ppm, even though the products are expected to be very close to zero, if not actually zero.

Thank you ! That helps clear things up a bit!

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
      104,338
    • Total Posts
      920,471
  • Topics

  • Posts

    • They didn't suggest any probiotic support. Ultimately the side-effects of this drug stabilized approaching the end of the course of treatment, though after it was finished, I was perhaps a bit improved, but no profound symptom resolution for me. Darn! The search goes on.
    • Thankyou I have found that I became intolerant of dairy and having cut it out feeling better but if I come into accidental consumption the symptoms are similar to that of gluten but not as severe .. Patience ay ?
    • I checked the Gluten Free Watchdog (I subscribe) and did not find this  particular product, but found the company's oat bran flakes which did not list any gluten ingrediants, but barley was found in testing well over 20 parts per million.  I would stick with certified gluten-free cereals, personally.  I think it is "hit or miss" on grain products.    
    • It is normal for other intolerances to become apparent once you remove gluten. I don't know why, perhaps as the immune system is free'd from chasing gluten it finds new targets? A lot of coeliacs find they have to cut out dairy as well for example. It's certainly my number one culprit for skin issues.  It also can take time for removing gluten to have its full effect, as antibodies will remain in the body for up to 6 months. So the reaction could still be to gluten in a way. 
    • I did not re-test my antibodies for a full year after diagnosis but I think your daughter should be checked again in 6 months.  If she does have celiac, and I really am sure she does regardless of what this doc seems to think, they should decrease in 6 months.  If she is fast healer, they could potentially be in the normal range but it varies from person to person. She did show damage in her small intestine but at 4 years of age, damage would not have progressed to the point where this doctor could be convinced it is Celiac.  They set the bar way too high. Kind of silly to require you to damage her insides further to prove it to the AMA. I think she should go gluten-free, as you have stated, and re-scope her in 6 months to see how the original damage looks then. If it is gone, then maybe that would convince them. The 4 out 5 criteria is not done in kids because, I am convinced, of liability issues. They just do not want to get sued if by some small chance, they diagnosed someone who did not have Celiac.  I think the odds of that are pretty slim, when you think about it. Even with a misdiagnosis, eating gluten free will never harm anyone. But as children are minors and cannot legally make medical decisions on their own like adults can, that rule is out for them.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,408
    • Most Online
      1,763

    Newest Member
    LizzylouNZ
    Joined