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    Scott Adams

    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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    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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    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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    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 darcie boelter

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    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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    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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    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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  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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