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Lighthouse42

Got A Scare About Non-Gluten Grains Containing Gluten! Help...

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Hello all this is my first post here and I have been following a completely gluten free diet for about 4 months now, took me a long time to get there. Now I have done tons of research and found some gluten free products can be cross contaminated and to be cautious about eating out. I am even on a candida cleanse to clean myself out. Now I know or thought I knew what grains were gluten free but I found more information and don't know if I should be scared and revamp my whole kitchen/fridge. I hear millet, quinoa, and even brown rice could contain gluten themselves. This is the first I've heard of all this. I already avoid oats completely because it is an iffy topic.

TRUE Gluten Free Diet Guidelines – Avoid All of These…

  • Wheat
  • Barley (malt)
  • Rye
  • Oats
  • Sorghum*
  • Millet*
  • Teff*
  • Triticale
  • Spelt
  • Durum (semolina)
  • Einkorn
  • Emmer
  • Corn (maize)* 
  • Rice (does not include wild rice varieties but does include brown rice)*
  • Groat
  • Graham
  • Amaranth***
  • Buckwheat***
  • Quinoa***

This came from Gluten-Free Society.

 

I eat tons of brown rice & quinoa. Is this just scary or is this true?

this website is saying since there hasn't been much research on celiac disease that they are missing all the small traces of gluten in these products. I have been so good for so long I want to continue to grow and heal but ignorance isn't bliss when it comes to this. Thank you for all your advice and help. Blessings

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I will answer this assuming you are really asking this question.  This group spams a lot of Celiac websites.

 

Remember, this website you are linking to is there to sell people things.  The name makes them sound like they are a national celiac group but they are  a fancy internet store.  I would urge you to get your info from reputable websites like:

 

http://www.cureceliacdisease.org/

 

http://www.csaceliacs.info/

 

http://www.celiac.org/

 

http://www.celiacdiseasecenter.org/

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These are just scare tactics put out by people who think that everything is contaminated.  They fear food.  If these grains were contaminated, then millions of Celiacs who eat them would not heal and gain their health back.  It is always a smart thing to make sure that the grains you do buy come from a reputable and good gluten-free source but you can eat gluten-free grains and not worry that they are harming you.  Unless, of course, you have an additional allergy to them.

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If you are really worried about amaranth, quinoa,and buckwheat, you could purchase them from companies that produse gluten-free products. they will most likely be 100%gluten-free so no contamination could happen. These should usually be safe though.

 

I thinks oats is the grain that this happens the most to. It can be quite easily cc'ed with gluten from what I have heard.

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I can't eat corn, rice, or buckwheat.  I keep thinking that some people do need to eliminate them.  I do plan to give rice a test when I am up to it.  I have dealt with this website and talked with the doctor and have received help from it.  I found them helpful.  If you are avoiding grains, their website contains many recipes that are helpful.

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In my opinion, that site does not provide scientifically accurate information.  I have done some reading on it.  I looked up and read references that were given to support certain points, such as corn containing gluten, and the references did not support the point that they were being used for.  For example, corn was used as the control, like when you give someone a medicine in a study and then you give a sugar pill to someone else as the control.  That says that corn does not contain the gluten that is in wheat, not the opposite.  That was some time ago and I don't know what's on there now.

 

There is a very good study done by Tricia Thompson of gluten contamination of gluten free grains.  http://www.glutenfreedietitian.com/newsletter/contamination-of-naturally-guten-free-grains/

 

That says that these can contain gluten, not that they always do.  Most important for you is, do you think that you may be reacting to what you are eating?  You can try to find out by eliminating things for a week and then reintroducing them.

 

Different celiacs are sensitive to different levels of cc.  http://www.fda.gov/downloads/Food/ScienceResearch/ResearchAreas/RiskAssessmentSafetyAssessment/UCM264152.pdf

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