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

Gluten Free Food But Says Less Than 20 Ppm Gluten? What Does That Mean?
0

9 posts in this topic

I was diagnosed with celiac disease in late February 2012 after a positive biopsy. The symptoms got better at first then returned. So next step I cut out lactose and soy, still having symptoms. This weekend I was eating blue diamond crackers which were label gluten free but noticed on the box in very small print, tested to contain less than 20 ppm of gluten. So this got me wondering if the reason I am still having symptoms is because some of the labeled "gluten free" items I have eaten are not in fact truly gluten free. For the most part I have been avoiding any processed foods but with my work schedule it is a lot easier to pack lunch that does not have to be kept in the frig and snacks that are labeled gluten free like these crackers, rice cakes, etc. The processed gluten free labeled foods are a lot easier to take for lunch and snacks on work days.

So I am wondering if I am possibly still experiencing symptoms because I am getting gluten from these foods.

Any thoughts?

0

Share this post


Link to post
Share on other sites


Ads by Google:

Yes, it's possible you are reacting. Not everyone tolerates the traces of gluten in grain-based foods. The proposed FDA standard is <20 ppm, which is why Blue Diamond and many other brands label gluten-free at <20 ppm. Even great GFCO certified brands like Udi's are only guaranteeing <10 ppm.

It's also possible you are reacting to all dairy rather than just lactose. There are a fair number of us who are casein sensitive. Casein sensitivity is probably more common than being unable to tolerate <20 ppm foods.

The easiest way to check (and I know it's a pain because I eat this way) is to get rid of all processed foods for a bit and only eat food you cooked from naturally gluten-free food. I carry a 6-pack sized, soft sided cooler with an ice pack to work every day. It wasn't expensive at all and it works well. Using a cooler makes easy to be able to bring foods that need to be kept cold like dinner leftovers, hard-boiled eggs, cheese, or sliced veggies.

0

Share this post


Link to post
Share on other sites

A food which contains absolutely no gluten whatsoever will test as less than 20 ppm. Don't assume that the test sensitivity has anything to do with the actual content. Testing can not prove zero, and the more sensitive the test, the more it costs to do. Many manufacturers test at 20 ppm, as it seems to be a reasonable compromise. The primary reason for the testing is to detect accidental contamination.

0

Share this post


Link to post
Share on other sites

A food which contains absolutely no gluten whatsoever will test as less than 20 ppm. Don't assume that the test sensitivity has anything to do with the actual content. Testing can not prove zero, and the more sensitive the test, the more it costs to do. Many manufacturers test at 20 ppm, as it seems to be a reasonable compromise. The primary reason for the testing is to detect accidental contamination.

True, but the threshold of the R5 elisa, the most common commercial gluten test, is <3 ppm. Udi's, Kinnikinick, and anyone GFCO certified is using a cutoff of <10 ppm. IMO the <20 ppm proposal in the FDA has nothing to do with safety for people with celiac or test limitations and everything to do with food conglomerate lobbying.

But that's neither here nor there. We have had board members who didn't recover until they went to a diet that consists of only naturally gluten-free foods. Marku Makki has mentioned running across people who were similarly sensitive in his peer-reviewed research.

0

Share this post


Link to post
Share on other sites

Thank you for the information. I am going to try an all natural gluten free diet and also eliminate Casein and see what happens.

0

Share this post


Link to post
Share on other sites




Good luck! Be sure you're off oats as well. Some people react to oats as if they were a gluten grain. There's recent research suggesting corn can be an issue for some folks as well.

0

Share this post


Link to post
Share on other sites

Good luck! Be sure you're off oats as well. Some people react to oats as if they were a gluten grain. There's recent research suggesting corn can be an issue for some folks as well.

Thank you again. Last night I worked on a grocery list of naturally gluten free foods and worked out some menus for breakfast, lunch and dinner. Today after work going to the grocery store and stocking up. I still need to double check my vitamin supplements and medications, I know they are gluten free but going to check for soy and other possible triggers.

0

Share this post


Link to post
Share on other sites

I am one of the people on this board who did not get all the way better until I stopped eating most processed foods. I have even had problems with packaged naturally gluten free items. I was fortunate to have a GI doctor who was familiar with celiacs who react to very low levels of cc, so I found out about it from him. At that time, almost 5 years ago, there was very little information out there about it. This forum now has a super sensitive section which deals with that condition.

0

Share this post


Link to post
Share on other sites

I am one of the people on this board who did not get all the way better until I stopped eating most processed foods. I have even had problems with packaged naturally gluten free items. I was fortunate to have a GI doctor who was familiar with celiacs who react to very low levels of cc, so I found out about it from him. At that time, almost 5 years ago, there was very little information out there about it. This forum now has a super sensitive section which deals with that condition.

Thank you for the information, I will check out the super sensitive section.

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
      104,657
    • Total Posts
      921,628
  • Topics

  • Posts

    • Hi, you can try reporting your own post.  That should alert the site admin of your request.  I don't think they can delete your posts, but changing your user name may be possible.
    • Hi Pablito, Welcome to the forum! You are right, you should keep eating gluten  until the tests are all done.  The skin problems you describe ma be a condition only celiacs get.  The condition is called dermatitis herpetiformis (DH for short),  DH causes an itchy rash that is usually symetrical on the body.  You get the rash on both arms or legs etc.  It makes little blisters on the skin.  They are caused by IgA antibodies in the skin.  There i a test for DH where they take a small skin sample (biopsy) from the skin next to a blister and check it for IgA antibodies.   If they find DH, then you have celiac disease.  The 2 conditions are never separate.  there is a section of this forum dedicated to dermatitis herpetiformis with lots more information. The usual diagnostic process is to do a celiac antibodies blood test first, and then an endoscopy to test for damage to the gut lining.  But with DH, it is better to get the skin biopsy done instead of the endoscopy. Celiac disease is passed on in genes, so your children should be tested also if you are diagnosed.
    • Research Celiac Ataxia for potential diagnosis. Look at Milk and dairy for potential head and sinus related issues.  I stopped dairy and I can breathe now! Saturated fat may also be a problem, but it's mostly dairy!
    • It is best not to try and do this on your own. Talk to your allergist. Not all will deal with food intolerances but if yours doesn't find one who will.  Mine had me fill out a very detailed diet questionaire and tested for true allergies before he gave me my starting point. I will admit I wasn't real happy with my starting point since none of my usual foods were on it. He said that I was most likely to react to foods I ate the most so most of the 5 I either rarely ate or didn't really like. The prescribed starting point he formulated was designed to make sure I had adaquate nutrition and enough calories.   It took about 2 weeks before a lot of my tummy issues resolved and I was then able to start adding foods in one at a time for a week before moving on to the next.  He said food intolerance reactions can take up to a week to show up so I had to be sure it was a full week between food additions. I did have to call three offices before I found a doctor who could do the formulation of the diet but this guy truely saved my life. Out of all the doctors I had seen, including specialists in big hospitals, he was the one responsible for finally realizing I was celiac. He of course referred me back to my clueless GI doctor who confirmed the diagnosis by almost killing me with a gluten challenge. I should note that some of my intolerance (not gluten of course) did resolve after I had healed. Even dairy which I hadn't been able to have for years! I hope you can get some answers and are able to heal soon.
    • I'm 43 years old. I'm married and have two teen daughters. After all these years it was one of my daughters who tonight said to me: "you probably have Celiac disease" after hearing my wife and I talking about all the pimples I always get on my arms. I never heard of the disease but I have heard about a lot of people having gluten allergies and didn't know they were the same thing. So I started looking it up on the internet. Turns out I have had all the symptoms all my life and no one has ever said anything about it possibly being Celiac disease. When I was a kid my doctor gave me prescriptions to antibacterial soaps to use for the arm pimples. Hibitane I think was one of them. And I've always had swollen looking ankles as long as I can remember. All my life people have noticed it. As a kid and teen I played lot's of sports and have broken my ankles and sprained them so my mom and I brushed it off at that and so did my family doctor when I was young.  But I always thought it was weird that the swelling continued all these years.  I have had a bloated feeling stomach all my life too and chronic diarrhea. My stomach is always hard and swollen feeling. Not ever knowing what that stuff was related too so I have never mentioned the bloat or diarrhea to a doctor. Just kind of embarrassing I guess. As my wife and I were reading about Celiac Disease on the internet together tonight she pointed out to me that that's probably why these symptoms almost all went away when I did a very low carb diet for about a year straight to lose weight a couple years ago. I had solid bowel movements, no bloat, ankle swelling went down but I thought the improvements were from weight loss and just eating healthier . But perhaps in reality it probably had a lot more to do with not eating all the wheat products/gluten products. So tomorrow I will be seeing my doctor to talk to him about it and to ask for the blood tests. I have read that I should continue eating gluten though until my testing is done. So that is crappy but I guess it's better to know for sure. Something else I think I should point out too is that I get headaches quite a bit after having big meals. Now I am thinking that may have something to do with the gluten too. I have read that some people with Celiac also get headaches with the other symptoms. It's great to see there is a forum like this to help people out with these issues. If I test positive for Celiac I will for sure be following this forum closely for advice and diet/nutrition help.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,657
    • Most Online
      3,093

    Newest Member
    pablito
    Joined