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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By Scott Adams
By Scott Adams •
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, 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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Recent Activity
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- thejayland10 replied to thejayland10's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease13
TTG IgA and IGA elevated mildy
That is a very good point I do not know if they truly ever went down. With my nutrient levels all being good, CBC, metabolic panel I assumed everything was fine over the years. Now Im worried this is refractory celiac or something else -
- RMJ replied to thejayland10's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease13
TTG IgA and IGA elevated mildy
I don’t know how common it is, but it happens. Total IgA going up is not necessarily celiac related. The body can make IgA antibodies against all sort of things. But if I understand correctly that until recently you haven’t had a celiac blood test since diagnosis, how do you know that your recent blood tests are a mild rise, vs never going down to ... -
- thejayland10 replied to thejayland10's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease13
TTG IgA and IGA elevated mildy
interesting I did not know that was that common or could take that long. When I was diagnosed 15 yrs ago I was told just follow gluten-free diet and follow up with primary care doctor (who never checked celiac panel again). I felt way better and all the major symptoms went away. It wasn't until recently at 25 (14 yrs after diagnosis) that I thought to follow... -
- RMJ replied to thejayland10's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease13
TTG IgA and IGA elevated mildy
Do you have any other results from either of the two labs where you’ve been tested recently? If so, are the newest results from that lab elevated over previous results? It took me 5 years to get all of my antibodies into the normal range. Then 3 years later one went up into the positive range. I realized that I had started baking with a different b... -
- thejayland10 replied to thejayland10's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease13
TTG IgA and IGA elevated mildy
Thank you for the clarifcation, how can I get to the bottom of this as to why they may be elevated even on a super strict gluten-free diet?
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