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Foods With Hydrolyzed Proteins


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16 replies to this topic

#1 T.H.

 
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Posted 20 March 2012 - 03:12 AM

For those who are careful to only eat tested gluten free products but have had issues with tested gluten free products that contain hydrolyzed gluten, this might provide some possible answers why.

http://www.beveraged...searcher-claims


Essentially, it mentioned that in foods and beverages with hydrolyzed gluten proteins, the sandwich ELIZA test, which is usually used, may be underestimating the gluten levels. This is based on the discovered difference in accuracy between the sandwich ELIZA and a newer developed ELIZA test when it comes to detecting gluten.
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T.H.

Gluten free since August 10, 2009.
21 years with undiagnosed Celiac Disease

23 years with undiagnosed sulfite sensitivity

25 years with undiagnosed mast cell activation disorder (MCAD) 

 

Daughter: celiac and MCAD positive

Son: gluten intolerant
Father, brother: celiac positive


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#2 Bubba's Mom

 
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Posted 20 March 2012 - 06:32 AM

For those who are careful to only eat tested gluten free products but have had issues with tested gluten free products that contain hydrolyzed gluten, this might provide some possible answers why.

http://www.beveraged...searcher-claims


Essentially, it mentioned that in foods and beverages with hydrolyzed gluten proteins, the sandwich ELIZA test, which is usually used, may be underestimating the gluten levels. This is based on the discovered difference in accuracy between the sandwich ELIZA and a newer developed ELIZA test when it comes to detecting gluten.

That sure could explain why so many of us react to products that should be considered "safe"? I hope they switch to the newer more accurate method of testing. Sometimes companies opt for the test that means
they are in compliance, and don't need to change anything rather than public safety? :o
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#3 Skylark

 
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Posted 20 March 2012 - 06:56 AM

It doesn't really explain reactions. None of us eats foods with hydrolyzed gluten like soy sauce or beer. Most hydrolyzed vegetable protein in the US not wheat, and if it's wheat it's declared as such on the label because allergic people still react. This test may pick up traces of gluten in distilled foods like whiskey and vinegar but I'd be surprised if it's enough for many people to react to.

It's not going to affect brands like Udi's, Bob's Red Mill, Glutino, Amy's, etc. In foods that aren't hydrolyzed it says the sandwich R5 is fine.
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#4 Lisa

 
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Posted 20 March 2012 - 07:02 AM

Hydrolyzed Gluten Protein could be corn as well and processors must, by law, identify the source of the gluten protein on labeling.

(not speaking to the point that T.H. was making, but I think it adds to the topic of concern) ;)

Of interest possibly:
http://www.cghjourna...0987-0/abstract
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#5 T.H.

 
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Posted 20 March 2012 - 12:26 PM

It doesn't really explain reactions. None of us eats foods with hydrolyzed gluten like soy sauce or beer. Most hydrolyzed vegetable protein in the US not wheat, and if it's wheat it's declared as such on the label because allergic people still react.


Oh goodness, no, I didn't mean to imply that it would explain most of our reactions. Sorry 'bout that. Just mentioning it for those of us who are still able to eat some processed gluten-free foods, especially in Europe where hydrolyzed wheat is allowed as an ingredient in gluten-free foods.

I know that some people here pay attention to the ppm of gluten that foods test for, so if they were safe with, say, <10 ppm foods but kept reacting to foods with hydrolyzed wheat that were supposed to be <10 ppm, this might provide a possible explanation.


Hydrolyzed Gluten Protein could be corn as well and processors must, by law, identify the source of the gluten protein on labeling.

Of interest possibly:
http://www.cghjourna...0987-0/abstract


Re: the gluten protein - good point. I didn't even think of that for those of us in the USA. I was thinking more of Europe and forgetting that hydrolyzed gluten from other grains can be found as an ingredient here.

Re: the study - From the research I've been doing, there's one limitation to the study that would seem to be a problem for super-sensitive folks, and even possibly less sensitive celiacs. When the study was done, the participants in the study had to be healthy and on a gluten-free diet for at least 5 years before participating. But unless I'm completely mistaken, at the time the study was done and when these folks were staying healthy on their gluten-free diets, the ppm standard for gluten free food in that area was 200 ppm.

So looking at it, it seems like the conclusions of the study should be more that people who can safely, regularly eat foods that are <200 ppm do well with hydrolyzed wheat gluten.

I've been trying to see if any studies have been done with hydrolyzed protein and Celiacs who regularly eat a <20 ppm diet, but I haven't found any yet. Just more research where the gluten free standard was significantly higher than 20 ppm.
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T.H.

Gluten free since August 10, 2009.
21 years with undiagnosed Celiac Disease

23 years with undiagnosed sulfite sensitivity

25 years with undiagnosed mast cell activation disorder (MCAD) 

 

Daughter: celiac and MCAD positive

Son: gluten intolerant
Father, brother: celiac positive


#6 Skylark

 
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Posted 20 March 2012 - 07:45 PM

That makes sense. I wonder about the sourdough study. You might glance at that one. I think they were testing with R5 elisa.
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#7 dilettantesteph

 
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Posted 21 March 2012 - 03:29 AM

Are fermented foods considered hydrolyzed? Soy sauce is fermented and considered hydrolyzed. Does that mean that this study would apply to vinegar and grain alcohol?
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#8 dilettantesteph

 
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Posted 21 March 2012 - 03:37 AM

I've got the study in another window. They include beer, baby food and syrup as hydrolyzed. Then they talk about beer, pasta, breadcrumbs and cake. I'm not sure if they mean gluten-free or not, but they found 68 - 218 ppm, so that couldn't be regular gluten baked goods, right? Anyone have access to the full paper and want to tell us? If you click on the link in the first post and then click on the link on the bottom you come to it.
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#9 Jestgar

 
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Posted 21 March 2012 - 03:57 AM

Preparation of self-made maize breads spiked with gliadins.
Firstly, we tested all the ingredients using the sandwich R5 ELISA
to ensure that they were gluten free. For preparation of the selfmade
breads A–E (Tables 1 and 2), maize flour (10 g), water (2000 g),
baker’s yeast (0.7 g), NaCl (0.2 g), glucose (0.4 g) and egg whites
(1000 g) were kneaded into a dough, fermented for 1 h at 37 ◦C
and baked at 230 ◦C in an oven (Heraeus) for 10 min. We allowed
water evaporation until the bread weight was stable; the breads
were then weighed using a precision balance (Boeco, Germany) and
ground into a powder using an A11 analytical mill (IKA®, Staufen,
Germany).
Bread E was used as negative control, without adding gliadins.
For the preparation of the gliadin-spiked breads, a gliadin extract
(either intact or hydrolysed) was added to the water used in
the recipe before kneading the dough. Likewise, 0.75 mg of intact
gliadins (375 l of 2 mg/ml intact gliadins) was added to Bread
A, 1.5 mg of intact gliadins (750 l of 2 mg/ml intact gliadins) to
Bread B, 0.75 mg of hydrolysed gliadins (375 l of 2 mg/ml gliadins
hydrolysed with trypsin) to Bread C and 1.5 mg of hydrolysed
gliadins (750 l of 2 mg/ml gliadins hydrolysed with trypsin) to
Bread D.


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#10 Jestgar

 
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Posted 21 March 2012 - 03:58 AM

2.2.2.3. Food samples spiked with gliadins. We spiked 21 selected
food samples with 55 ppm of gliadins. To obtain a homogenous
powder and to check for a possible matrix effect that could interfere
with the analysis, the gliadins were weighed and added to the
food sample and the mixture was ground with an IKA A11 analytical
mill (IKA®, Staufen, Germany). The foods were selected to get a
widespread range of materials and different matrices.


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"But then, in all honesty, if scientists don't play god, who will?"
- James Watson

My sources are unreliable, but their information is fascinating.
- Ashleigh Brilliant

Leap, and the net will appear.

#11 Jestgar

 
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Posted 21 March 2012 - 04:03 AM

These data suggest that the R5 antibody cross-reacts with certain
soy proteins that remain in suspension in ethanol extracts
but precipitate when sample is preincubated with UPEX solution.
Consequently, we assumed that processing soybeans to produce
soy drinks might cause changes in the solubility of these proteins
leading them to remain in suspension in 60% ethanol but nor in
UPEX/60% ethanol. These results demonstrate that R5 ELISA combined
with extraction with the UPEX solution is a reliable way to
analyse gluten in soy foods


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"But then, in all honesty, if scientists don't play god, who will?"
- James Watson

My sources are unreliable, but their information is fascinating.
- Ashleigh Brilliant

Leap, and the net will appear.

#12 Skylark

 
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Posted 21 March 2012 - 07:14 AM

Are fermented foods considered hydrolyzed? Soy sauce is fermented and considered hydrolyzed. Does that mean that this study would apply to vinegar and grain alcohol?

Yes, it would.
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#13 tom

 
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Posted 24 March 2012 - 06:03 PM

I read the OP as pertaining more to Europe's allowance of "de-glutened" wheat products & finding that they're maybe not as de-glutened as they thought.

Every Euro study is tainted in my mind when their gluten-free group is stuffing themselves w/ these products.
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>>>>>>> tom <<<<<<<

Celiac 1st diagnosed as a toddler, in the 60s. Docs then, between bloodletting & leech-tending, said "he'll grow out of it" & I was back on gluten & mostly fine for 30yrs.

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#14 UKGail

 
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Posted 26 March 2012 - 01:33 AM

I've never seen any products with codex wheat, and wouldn't touch it if I did find any. I don't think UK celiacs are "stuffing themselves" with this rubbish. I can't speak for the rest of Europe though.
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#15 Di2011

 
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Posted 27 March 2012 - 12:33 AM

I have to avoid an 'hydro' etc etc gluten originated sources of ingredients. I gave up researching the science etc when my experimenting led me to find any of these gluten-containing-origin ingredients didn't help my DH. It took many many months of experimenting and may just be me or my DH that reacts. Today I know that anything with all the 'gluten-free' but potentially gluten origin ingredients just simply don't help my skin condition.
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