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    How much gluten is in a normal diet, and how much does it take to cause damage in a celiac?*


    Scott Adams


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    The average gluten-containing diet contains roughly 10-40 grams of gluten per day. This figure is based on the amounts of gluten in your average slice of whole wheat bread, which contains around 4.8 grams of gluten (10% gluten by weight), and the amount of gluten in a serving of pasta, which is roughly 6.4 grams of gluten (11% gluten by weight). The smallest amount of gluten which has been shown by a biopsy to cause damage to a celiac is 0.1 gram per day (Catassi et al.). This is approximately the amount of gluten contained in 1/48th of a slice of bread! The biopsies in this study showed an increase in intraepithelial lymphocyte count, one of the earliest signs of damage. The challenge was on 10 patients (children) for 28 days each. Four of the patients showed an increase in IgA antigliadin antibodies. The intestinal permeability test remained normal.

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    Very good and thanks it really helped--I'm feeling a lot better.

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    Guest BARBARA BROWN

    Posted

    I JUST FOUND OUT THAT I HAVE CELIAC AND GLUTEN DISEAE I AM TRYING TO FIND OUT ALL I CAN THIS ARTICLE WAS VERY HELPFUL.

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    Guest df becker

    Posted

    This is a great article. I was just diagnosed with this disease and my stomach pain is unbearable. I will try anything to feel better

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    Guest Susan Tombs

    Posted

    I just learned (March 4, 2008) that it takes ONLY 1 molecule of gluten to damage a celiac's gut (and can include other organs, too!). So it would appear that ANY gluten is simply too much. Why even bother risking your health?

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    Guest Dave West

    Posted

    This site is 'awesome'. I have been diagnosed for 1 1/2 years. I have a strict diet, but want to learn more

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    Guest Adrian S

    Posted

    Get up to date.

     

    A later study by Catassi et al. showed that 50 mg of daily

    gluten, if introduced for 3 months, was sufficient to cause a significant decrease in the villus

    height/crypt depth ratio in the small bowel mucosa of treated celiac disease patients. One patient in this study had clinical relapse at 10mg of daily gluten.

     

    We all have differing sensitivities and this is finally being shown in newer research.

     

    http://www.ajcn.org/cgi/content/abstract/85/1/160

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    Guest Lisa C.

    Posted

    Get up to date.

     

    A later study by Catassi et al. showed that 50 mg of daily

    gluten, if introduced for 3 months, was sufficient to cause a significant decrease in the villus

    height/crypt depth ratio in the small bowel mucosa of treated celiac disease patients. One patient in this study had clinical relapse at 10mg of daily gluten.

     

    We all have differing sensitivities and this is finally being shown in newer research.

     

    http://www.ajcn.org/cgi/content/abstract/85/1/160

    Well that is interesting information Adrian S. The article never said that we don't have differing sensitivities.

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    Guest fdggggggg

    Posted

    I still don't get it. How much gluten can I take daily?

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    Guest admin

    Posted

    I still don't get it. How much gluten can I take daily?

    None if you are celiac or gluten sensitive.

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    Guest darcie boelter

    Posted

    I am a lifelong celiac, diagnosed at approximately 5 years in 1964. Back then, doctors thought you could outgrow it. I ate a gluten-containing diet in my 20' and nearly died. Strict gluten-free for the past 22 years. I can't even imagine willingly eating gluten. I carry (and have used) syrup of ipecac just in case. I just found this site. What a great resource for my recently diagnosed friends.

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    Guest Hannah

    Posted

    Just wondering if anyone knows how much gluten I would have to eat for it to show up on a blood test and for how long? I've been gluten-free for a year and I either have a really bad gluten intolerance or celiac but since I did an elimination diet, I don't have an actual diagnosis.

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    Guest nancy

    Posted

    I just learned (March 4, 2008) that it takes ONLY 1 molecule of gluten to damage a celiac's gut (and can include other organs, too!). So it would appear that ANY gluten is simply too much. Why even bother risking your health?

    Please don't post these kinds of dramatic statements. It just takes away from the credibility of this otherwise valuable website.

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    Guest terri

    Posted

    Just wondering if anyone knows how much gluten I would have to eat for it to show up on a blood test and for how long? I've been gluten-free for a year and I either have a really bad gluten intolerance or celiac but since I did an elimination diet, I don't have an actual diagnosis.

    I believe the protocol is 20 grams for 3 months to do a gluten challenge for DX purposes for celiacs.

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    Guest t orchidman

    Posted

    Look, we are all born with different genes. Some cant handle high fat, some can, some cant handle gluten some can. The same with all types of foods. I had a great grandfather that drank each day and smoked cigarettes, and made it to 85. Wait, that's too young to die!

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    Guest A Clark

    Posted

    Just so you are aware, the gluten quantity in the study by Catassi et al that you cited is 10 mg (.01 grams) which resulted in a clinical relapse, not .1 grams. I believe the fraction of bread will then be off too. I don't foresee anyone attempting to slice their bread into 48 pieces (or smaller with the new numbers) but just wanted to pass the info along.

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    Guest LuDena

    Posted

    The destruction gluten causes to the body of some one with celiacs is nasty. So why risk eating any gluten if you can prevent it.

     

    Mine wasn't caught until I was 39 after I was diagnosed with Crohn's ,asthma fibromyalgia weird allergy symptoms but negative allergy test and Even had a bone graft devolve when I was on high doses of calcium. Eventually type 1 diabetes even false symptoms of MS.

    On a gluten free diet every problem but the Crohn's and diabetes and the damage to my spine by the bone graft dissolving has gone away. I love being able to breath! I love wearing jewelry and getting bouquets of roses, life is just better with out gluten.

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    Scott Adams
    The common list of forbidden grains is: wheat, rye, barley and oats.
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    Scott Adams
    Vijay Kumar, M.D., Research Associate Professor at the University of Buffalo and President and Director of IMMCO Diagnostics: There is no simple answer to this question as the susceptibility of the patient to developing celiac disease is dependent upon several factors. One factor is the amount of gluten intake. Another is the genetic makeup of the individual. However, we feel that several weeks of gluten intake, especially in doses of 2 gm gluten/day, should result in positive serology in patients with celiac disease.
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    Vijay Kumar, M.D., Research Associate Professor at the University of Buffalo and President and Director of IMMCO Diagnostics: If the tests are performed using well standardized tests with known positive and negative predictive values then you can make the statement that if the serological tests are negative celiac disease can virtually be ruled out. The problem is that some of these assays, especially the gliadin, can give you false positive results. In our laboratory we rarely see positive AGA results in the absence of EMA and ARA antibodies.

    Scott Adams
    Vijay Kumar, M.D., Research Associate Professor at the University of Buffalo and President and Director of IMMCO Diagnostics: It is important for the serum tests to be negative in patients with celiac disease. These tests provide strong indicators that the gluten free diet followed is effective and is free of gluten. Sometimes drugs or other intakes may be contaminated with gluten that may continue sensitization and the disease process which may be subclinically. We and others believe once the diagnosis of celiac disease is confirmed and the patient is on a gluten free diet, repeat tests once in 3-6 months may be sufficient.
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    Sources:
    1. Toft M, Dietrichs E. Aggravated stuttering following subthalamic deep brain stimulation in Parkinson’s disease--two cases. BMC Neurol. 2011 Apr 8;11:44.
    2. Tani T, Sakai Y. Stuttering after right cerebellar infarction: a case study. J Fluency Disord. 2010 Jun;35(2):141-5. Epub 2010 Mar 15.
    3. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    4. Jäncke L, Hänggi J, Steinmetz H. Morphological brain differences between adult stutterers and non-stutterers. BMC Neurol. 2004 Dec 10;4(1):23.
    5. Kell CA, Neumann K, von Kriegstein K, Posenenske C, von Gudenberg AW, Euler H, Giraud AL. How the brain repairs stuttering. Brain. 2009 Oct;132(Pt 10):2747-60. Epub 2009 Aug 26.
    6. Galantucci S, Tartaglia MC, Wilson SM, Henry ML, Filippi M, Agosta F, Dronkers NF, Henry RG, Ogar JM, Miller BL, Gorno-Tempini ML. White matter damage in primary progressive aphasias: a diffusion tensor tractography study. Brain. 2011 Jun 11.
    7. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    8. [No authors listed] Case records of the Massachusetts General Hospital. Weekly clinicopathological exercises. Case 43-1988. A 52-year-old man with persistent watery diarrhea and aphasia. N Engl J Med. 1988 Oct 27;319(17):1139-48
    9. Molteni N, Bardella MT, Baldassarri AR, Bianchi PA. Celiac disease associated with epilepsy and intracranial calcifications: report of two patients. Am J Gastroenterol. 1988 Sep;83(9):992-4.
    10. http://ezinearticles.com/?Food-Allergy-and-Stuttering-Link&id=1235725 
    11. http://www.craig.copperleife.com/health/stuttering_allergies.htm 
    12. https://www.celiac.com/forums/topic/73362-any-help-is-appreciated/
    13. Ford RP. The gluten syndrome: a neurological disease. Med Hypotheses. 2009 Sep;73(3):438-40. Epub 2009 Apr 29.
    14. Hadjivassiliou M, Gibson A, Davies-Jones GA, Lobo AJ, Stephenson TJ, Milford-Ward A. Does cryptic gluten sensitivity play a part in neurological illness? Lancet. 1996 Feb 10;347(8998):369-71.

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