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How much gluten is in wheat germ and wheat bran?

I dont know how much gluten they contain, but my feeling is that it is likely

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to be more than you would find in wheat starch and so best avoided by celiac patients.

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5 Responses:

 
harry bronts
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said this on
31 Oct 2007 2:38:21 PM PDT
Helpful, thank you

 
an unknown user
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said this on
15 Nov 2007 3:56:16 PM PDT
Bran doesn't necessarily contain the same amino acids as endosperm therefore the proteins may differ. I can't find the answer to this anywhere though!

 
John Cave
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said this on
12 Oct 2010 11:14:50 PM PDT
I agree with you. In addition the nutritional value of wheat germ is outstanding, also the extremely low level of gluten contamination is very likely to cause not reaction in the majority of gluten intolerant folks, so it is worth a try. I believe that you cannot get a cheaper source of natural digestible vitamins than in wheat germ.

 
shawnie
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said this on
28 Jul 2010 6:17:46 AM PDT
what I need is a suitable replacement for wheat bran - rice makes my blood sugar rise and I just read from an ND that quinoa and amaranth are not good for celiac disease either.

 
John Cave
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said this on
12 Oct 2010 11:07:36 PM PDT
An excellent replacement for wheat bran is ground flax seed, you get omega3 in as a great additional benefit.




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In Celiac.com's Forum Now:


That makes sense--got to stop worrying and thinking about this. It will be what it will be.

Probably just means that the lab isn't busy. Not many people scheduling elective procedures at the end of July.

Thanks--I understand. I guess I have never been a very patient person--Lol!

This is beyond my capabilities as I do not wear a white coat. Best to talk to the GI.

I don't get it. Isn't all powdered milk "instant" vs. fresh or canned?