Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Absolute Limit For Gluten?

C-Girl

By C-Girl
in Coping with Celiac Disease

Recommended Posts

C-Girl Contributor
C-Girl
Posted

Coming from a scientific background, I have an issue with this <20ppm "safe" limit for gluten. Has anyone come across a microgram/milligram limit for a meal? If you eat a bunch of stuff that is "safe" but contains just under the limit, can you get an immune reaction? Has anyone actually tested this? (not like any of us want to be the guinea pigs!)

 

My concern is this: I recently subscribed to the Gluten Free Watchdog, thanks to the whole Bart's cookies saga. I've found that some flours that I use for baking test in the 10-18 range. If I make a whole loaf of delicious bread with this flour, how much can I eat?

 

Luckily, I haven't had a reaction to the bread I've made using it. But I don't want to push it. I'd like to know that if a batch of flour is at 17ppm, and I use 90g of it in a loaf, how many slices can I eat?

 

It's like a grade school math problem all over again :)

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


dilettantesteph Collaborator
dilettantesteph
Posted

This is the study on which the 20 ppm limit is based: Open Original Shared Link as far as I know.

Note that one participant had a full relapse on the lower amount tested.  Also, none of the participants given the higher amount tested had a relapse.  The amounts tolerated vary.

Adalaide Mentor
Adalaide
Posted

With the flours you use, I'm assuming it is particular brands? After they're used up could you just switch brands to something that doesn't ping that high for your peace of mind? I've seen that study before, and it really does help to put things in a bit of perspective.

 

I'm not sure how much bread other people eat, but for me I usually eat two slices at a time, but will eat bread maybe 4 or 5 times a month. So in the greater scheme of things it wouldn't be a lot for me, but if I were eating bread 4 or 5 times a week I might be a little concerned. But, if you're feeling good, not getting symptoms at all and you get follow up tests that are coming back either normal, or better than they were when you were diagnosed I'd say it's fine.

C-Girl Contributor
C-Girl
Posted
  • Author

With the flours you use, I'm assuming it is particular brands? After they're used up could you just switch brands to something that doesn't ping that high for your peace of mind? I've seen that study before, and it really does help to put things in a bit of perspective.

 

I'm not sure how much bread other people eat, but for me I usually eat two slices at a time, but will eat bread maybe 4 or 5 times a month. So in the greater scheme of things it wouldn't be a lot for me, but if I were eating bread 4 or 5 times a week I might be a little concerned. But, if you're feeling good, not getting symptoms at all and you get follow up tests that are coming back either normal, or better than they were when you were diagnosed I'd say it's fine.

 

I'm perfecting my recipe and it's getting better and better - I ate about half a loaf yesterday! :wub: Maybe I should just stop baking, for my waistline's sake...

Gemini Experienced
Gemini
Posted

I'm perfecting my recipe and it's getting better and better - I ate about half a loaf yesterday! :wub: Maybe I should just stop baking, for my waistline's sake...

I think that if you feel fine after eating your delicious gluten free bread, then don't worry about it.  If one day you overdose on bread and don't feel so good after, then you have your answer but keep in mind that eating too much of anything can cause problems for a number of reasons. Eating too much chocolate, for me, will wire me out but it has nothing to do with gluten. If you monitor your antibodies also, and they come back good, then it's a double don't worry about it. Otherwise, you might become obsessed with it and that is never a good thing.   :) 

 

Enjoy your bread and baking gluten free!

IrishHeart Veteran
IrishHeart
Posted

Speaking of math problems, ^_^ you can read this explanation by Tricia Thompson, RD.

 

Open Original Shared Link

 

Conclusion: 

"Even if all of the gluten-free grain foods you ate contained 20 parts per million gluten (and they probably won’t) you would have to eat a lot more than the recommended number of servings to approach an intake of 10 milligrams of gluten."

C-Girl Contributor
C-Girl
Posted
  • Author

Speaking of math problems, ^_^ you can read this explanation by Tricia Thompson, RD.

 

Open Original Shared Link

 

Conclusion: 

"Even if all of the gluten-free grain foods you ate contained 20 parts per million gluten (and they probably won’t) you would have to eat a lot more than the recommended number of servings to approach an intake of 10 milligrams of gluten."

Thanks! That's precisely what I was looking for.

I love math that's done for me!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


IrishHeart Veteran
IrishHeart
Posted

Thanks! That's precisely what I was looking for.

I love math that's done for me!

 Me too. I totally suck at math. (one of the many reasons I keep the hubs around.)

LauraTX Rising Star
LauraTX
Posted

I saw this snippet from University of Chicago and thought it would help here:

Open Original Shared Link

  • 2 weeks later...
Redbard52 Newbie
Redbard52
Posted

Here's an example of the math for an approximation of the gluten consumed:

 

You use 90g of flour with 17 ppm gluten in a loaf of bread.  Say your loaf of bread weighs 360g and assume it has 10 slices of bread and you eat two slices.  So you have eaten 20% (i.e., 2/10) of 360g, 0.20x360 = 72 grams of bread.  The flour consitiutes one-quarter of the weight of bread (i.e., 90/360), so you ate 0.25x72g = 18g of flour.  17 ppm = 17/1,000,000. So, you ate 18g x 17/1,000,000 = 0.000306 grams of gluten.  1mg = 1g/1000.  So this is the same as 0.000306gx1000mg/g = 0.306 mg.

 

Although you are likely also getting some gluten from other sources, this doesn't seem like too much gluten vs studies that indicate safe limits on the order of 10 mg/day.

 

But be aware that the purists will tell you not to use that flour since you "know" that it contains some gluten.

 

Redbeard52

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Jmartes71
      - Jmartes71 replied to Jmartes71's topic in Related Issues & Disorders
      20

      My only proof

      Thus has got to STOP , medical bit believing us! I literally went through 31 years thinking it was just a food allergy as its downplayed by medical if THEY weren't the ones who diagnosed us! Im positive for HLA-DQ2 which is first celiac patient per Iran and Turkey. Here in the States especially in Cali its why do you feel that way? Why do you think your celiac...
    2. knitty kitty
      - knitty kitty replied to Scott Adams's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      44

      Supplements for those Diagnosed with Celiac Disease

      @Scatterbrain, Thiamine Vitamin B1 and amino acid Taurine work together. Our bodies can make Taurine from meats consumed. Our bodies cannot make Thiamine and must consume thiamine from food. Meat is the best source of B vitamins like Thiamine. Vegetarians may not make sufficient taurine since they don't eat meat sources of taurine...
    3. knitty kitty
      - knitty kitty replied to Jmartes71's topic in Related Issues & Disorders
      20

      My only proof

      @Jmartes71, I went to Doterra's site and had a look around. The Doterra TerraZyme supplement really jumped out at me. Since we, as Celiacs, often have digestive problems, I looked at the ingredients. The majority of the enzymes in this supplement are made using black mold, Aspergillus! Other enzymes are made by yeast Saccharomyces! Considering...
    4. Scott Adams
      - Scott Adams commented on Scott Adams's article in Additional Concerns
      2

      Gluten Transfer from Biodegradable Tableware: What a New Study Found and Why It Matters (+Video)

      Thanks for mentioning this, and here is an older article on the topic:
    5. Scott Adams
      - Scott Adams commented on Scott Adams's article in Gluten-Free Grains and Flours
      18

      Cricket Flour Makes Really Good Gluten-Free Bread

      Your concern about certified gluten-free cricket powder is completely valid, as cross-contamination in both feedstock and processing is a real issue. Currently, the availability of certified gluten-free options is limited, but brands like Chapul and Entomo Farms, which I believe have offered products processed in dedicated facilities and labeled gluten-free...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,543
    • Most Online (within 30 mins)
      7,748
    Jeanette K.
    Newest Member
    Jeanette K.
    Joined
  • Celiac.com Sponsor (A20):

  • Celiac.com Sponsor (A22):



  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • Jmartes71
      My only proof

      By Jmartes71 · Posted

      Thus has got to STOP , medical bit believing us! I literally went through 31 years thinking it was just a food allergy as its downplayed by medical if THEY weren't the ones who diagnosed us! Im positive for HLA-DQ2 which is first celiac patient per Iran and Turkey. Here in the States especially in Cali its why do you feel that way? Why do you think your celiac? Your not eating gluten so its something else.Medical caused me depression. I thought I was safe with my former pcp for 25 years considering i thought everything I went through and going through will be available when I get fired again for health. Health not write-ups my health always come back when you're better.Im not and being tossed away at no fault to my own other than shitty genes.I was denied disability because person said he didn't know how to classify me! I said Im celiac, i have ibs, hernia, sciatica, high blood pressure, in constant pain have skin and eye issues and menopause intensified everything. With that my celiac nightmare began to reprove my disregarded disease to a bunch of clowns who think they are my careteam when they said I didn't have...I feel Im still breathing so I can fight this so no body else has to deal with this nightmare. Starting over with " new care team" and waisting more time on why I think I am when diagnosed in 1994 before food eliminated from my diet. P.s everything i went through I did write to medical board, so pretty sure I will continue to have a hard time.
    • knitty kitty
      Supplements for those Diagnosed with Celiac Disease

      By knitty kitty · Posted

      @Scatterbrain, Thiamine Vitamin B1 and amino acid Taurine work together.  Our bodies can make Taurine from meats consumed.  Our bodies cannot make Thiamine and must consume thiamine from food.  Meat is the best source of B vitamins like Thiamine.   Vegetarians may not make sufficient taurine since they don't eat meat sources of taurine.  Seaweed is the best vegetarian source of taurine. Vegetarians may not consume sufficient Thiamine since few veggies are good sources.  Whole grains, legumes, and nuts and seeds contain thiamine.  Many of these sources can be hard to digest and absorb for people with Celiac disease.   You may find taking the forms of thiamine called Benfotiamine or TTFD (tetrahydrofurfuryl disulfide) and a B Complex will give the benefits you're looking for better than taurine alone.  
    • knitty kitty
      My only proof

      By knitty kitty · Posted

      @Jmartes71, I went to Doterra's site and had a look around.  The Doterra TerraZyme supplement really jumped out at me.  Since we, as Celiacs, often have digestive problems, I looked at the ingredients.  The majority of the enzymes in this supplement are made using black mold, Aspergillus!  Other enzymes are made by yeast Saccharomyces!  Considering the fact that Celiac often have permeable intestines (leaky gut syndrome), I would be very hesitant to take a product like this.  Although there may not be live black mold or yeast in the product, the enzymes may still cause an immune system response which would definitely cause inflammation throughout the body.   Skin, eyes, and intestines are all made from the same basic type of cells.  Your skin on the outside and eyes can reflect how irritated the intestines are on the inside.  Our skin, eyes, and intestines all need the same vitamins and nutrients to be healthy:  Vitamin A, Niacin B3 and Tryptophan, Riboflavin B2, Biotin B7, Vitamin C, and Omega Threes.  Remember that the eight B vitamins work together.  Just taking high doses of just one, vitamin like B12, can cause a deficiency in the others.  Taking high doses of B12 can mask a Folate B9 deficiency.  If you take B12, please take a B Complex, too.  Thiamine B1 can be taken in high doses safely without toxicity.  Thiamine is needed by itself to produce energy so every cell in the body can function, but Thiamine also works with the other B vitamins to make life sustaining enzymes and digestive enzymes.  Deficiencies in either Niacin, Vitamin C, or Thiamine can cause digestive problems resulting in Pellagra, Scurvy, and Gastrointestinal Beriberi.   If you change your diet, you will change your intestinal microbiome.  Following the Autoimmune Protocol Diet, a Paleo diet, will starve out SIBO bacteria.  Thiamine keeps bacteria in check so they don't get out of control as in SIBO.  Thiamine also keeps MOLDS and Yeasts from overgrowth.   Menopause symptoms and menstrual irregularities are symptomatic of low Vitamin D.   Doctors are not as knowledgeable about malnutrition as we need them to be.  A nutritionist or dietician would be more helpful.   Take control of your diet and nutrition.  Quit looking for a pill that's going to make you feel better overnight.  The Celiac journey is a marathon, not a sprint.   "Let food be your medicine, and let medicine be your food."
    • RUKen
      Are Lindt chocolate balls gluten free?

      By RUKen · Posted

      The Lindt (Lindor) dairy-free oat milk truffles are definitely gluten-free, and (last time I checked) so are the white chocolate truffles and the mint chocolate truffles. 
    • lmemsm
      Supplements for those Diagnosed with Celiac Disease

      By lmemsm · Posted

      I've used magnesium taurinate and magnesium taurate vitamins.  Didn't notice much of a difference when I used them.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.