For 100 units of whole grain wheat, about 70 units of white flour results from the milling process. The rest is separately sold as wheat bran or wheat germ. Those 70 units of flour are about 10%- 15% protein, thus about 7 to 10 units of protein for 100 units of whole wheat. The protein is about 80% gluten, thus about 6 to 8 units of gluten for 100 units of whole wheat. Since one typically sees wheat flour as an ingredient, applying the 70% factor implies 8 to 12 units of gluten per 100 units of wheat flour.
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Reviewed and edited by a celiac disease expert.How can I determine the amount of gluten from the weight of the wheat in food?
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Scott Adams was diagnosed with celiac disease in 1994. Faced with a critical lack of resources, he dedicated himself to becoming an expert on the condition to achieve his own recovery.
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Recent Activity
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- Wheatwacked replied to Ginger38's topic in Coping with Celiac Disease6
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Hi @Ginger38, By now you know that these things improve without gluten. I once saw an interview with a corporation executive where he proudly declared that his wheat products are more addictive than potato chips. Dr Fuhrman (Eat to Live) said find foods that are friendly to you to be friends with. -
- cristiana replied to CC90's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms11
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Hi @CC90 Ah... that is very interesting. Although it is very annoying for you to have to go through it all again, I would say that almost sounds like an admission that they didn't look far enough last time? I could be wrong, but I would not be at all surprised if they find something on the next attempt. Coeliac damage can be very patchy, as I understand... -
- CC90 replied to CC90's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms11
Coeliac or not coeliac
Hi Cristiana Yes I've had the biopsy results showing normal villi and intestinal mucosa. The repeat endoscopy (requested by the gastro doc) would be to take samples from further into the intestine than the previous endoscopy reached. -
- Wheatwacked replied to CC90's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms11
Coeliac or not coeliac
Transglutaminase IgA is the gold-standard blood test for celiac disease. Sensitivity of over 90% and specificity of 95–99%. It rarely produces false positives. An elevated level means your immune system is reacting to gluten. Non-Celiac Gluten Sensitivity (NCGS) does not typically cause high levels of tTG-IgA. Unfortunately the protocols for a diagnosis o... -
- trents replied to CC90's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms11
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Cristiana asks a very relevant question. What looks normal to the naked eye may not look normal under the microscope.
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