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- knitty kitty replied to Rebeccaj's topic in Super Sensitive People9symptoms.
@Rebeccaj, You may choose to get tested to see if you have an allergy to wheat. That's a different type of immune response to wheat than Celiac Disease. It's possible to have both. You may need an Epipen. A histamine release in the sinuses upon being exposed to wheat in wheat allergy can cause a headache. Talk to your doctor about wheat... -
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- Russ H replied to Rebeccaj's topic in Super Sensitive People9symptoms.
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...- 1
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- 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 People9symptoms.
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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By knitty kitty · Posted
@Rebeccaj, You may choose to get tested to see if you have an allergy to wheat. That's a different type of immune response to wheat than Celiac Disease. It's possible to have both. You may need an Epipen. A histamine release in the sinuses upon being exposed to wheat in wheat allergy can cause a headache. Talk to your doctor about wheat allergy testing. -
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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