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Recent Activity
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- Russ H replied to Rebeccaj's topic in Super Sensitive People8symptoms.
Although sensitivity to gluten varies between individuals, multiple research studies suggest that consuming up to 10 mg of gluten a day is safe for most people with coeliac disease. Wheat flour contains approximately 10% gluten by weight, so this is equivalent to 100 mg of flour, or a piece of wheat bread the size of a small pea. There is a case report of... -
- Fabrizio replied to Fabrizio's topic in Related Issues & Disorders4Kan-101
So? What do you think it will go ahead? Did you partecipate to this trial? what's the result for yuo? Thanks a lot for your answers! -
- trents replied to Rebeccaj's topic in Super Sensitive People8symptoms.
You might look into wearing an N95 mask when others are creating baked goods with wheat flour in your environment.- 2
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- Rebeccaj replied to Rebeccaj's topic in Super Sensitive People8symptoms.
@trents thank you for that information. My parents feel that cooking flour in toaster isn't a thing as its already cooked product before made? but Airbourne particles is my fear. Like I have had symptoms from 6 meters away had to leave massive migraine. -
- knitty kitty replied to Rebeccaj's topic in Super Sensitive People8symptoms.
Yes, except for the most sensitive, cross contamination from airborne gluten should be minimal. Highly sensitive people may have nutritional deficiencies. Many times their bodies are in a highly inflamed state from Celiac, with high levels of histamine and homocysteine. Vitamins are needed to break down histamine released from immune cells like mast...
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Although sensitivity to gluten varies between individuals, multiple research studies suggest that consuming up to 10 mg of gluten a day is safe for most people with coeliac disease. Wheat flour contains approximately 10% gluten by weight, so this is equivalent to 100 mg of flour, or a piece of wheat bread the size of a small pea. There is a case report of farmers with coeliac disease developing symptoms from inhaling gluten containing dust from cattle feed but that is an extreme example and they were exposed to very high concentrations of airborne gluten over a long period of time. In a domestic situation, unless someone is making dough and putting a lot fo flour into the air, I don't think you will get significant airborne exposure. The thing to watch out for is making sure work surfaces, cutlery and utensils are clean. If you have to share a toaster, get some toasting pouches.
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By knitty kitty · Posted
Yes, except for the most sensitive, cross contamination from airborne gluten should be minimal. Highly sensitive people may have nutritional deficiencies. Many times their bodies are in a highly inflamed state from Celiac, with high levels of histamine and homocysteine. Vitamins are needed to break down histamine released from immune cells like mast cells that get over stimulated and produce histamine at the least provocation as part of the immune response to gluten. This can last even after gluten exposure is ended. Thiamine supplementation helps calm the mast cells. Vitamin D helps calm the immune system. Other B vitamins and minerals are needed to correct the nutritional deficiencies that developed while the villi were damaged and not able to absorb nutrients. The villi need vitamins and minerals to repair themselves and grow new villi. Focus on eating a nutritional dense, low inflammation diet, like the Autoimmune Protocol Diet, and supplementing to correct dietary deficiencies. Once your body has the vitamins and minerals needed, the body can begin healing itself. You can have nutritional deficiencies even if blood tests say you have "normal" blood levels of vitamins. Blood is a transport system carrying vitamins from the digestive system to organs and tissues. Vitamins are used inside cells where they cannot be measured. Please discuss with your doctor and dietician supplementing vitamins and minerals while trying to heal.
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