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

celiacs and arsenic

Donna N

Recommended Posts

Donna N Newbie
Donna N
Posted

Four  years ago my arsenic levels were 10. My doctor was shocked and I was chelated with modified citrus pectin to.49. The proper level is 0. The FDA just raised acceptable levels to 3o. My husband has been an emergency room physician for 31 years. He and his colleagues are horrified. We have the best  FDA money can buy. Get your level checked, please. Donna

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

Celiac.com Sponsor (A8-M):


cyclinglady Grand Master
cyclinglady
Posted
5 hours ago, Donna N said:

Four  years ago my arsenic levels were 10. My doctor was shocked and I was chelated with modified citrus pectin to.49. The proper level is 0. The FDA just raised acceptable levels to 3o. My husband has been an emergency room physician for 31 years. He and his colleagues are horrified. We have the best  FDA money can buy. Get your level checked, please. Donna

Arsenic poisoning is not common.  I understand that water and some foods are suspected of being potential problems for many people.  For celiacs, it is typically rice as it becomes a "go to" grain that is free from gluten.   Arsenic is found in soils and water sources.  Some areas of the country have higher levels.  

 What caused your levels to increase?  Do you know the source?  

I do not understand your comment, "We have the best FDA money can buy."?  

Victoria1234 Experienced
Victoria1234
Posted
17 hours ago, Donna N said:

Four  years ago my arsenic levels were 10. My doctor was shocked and I was chelated with modified citrus pectin to.49. The proper level is 0. The FDA just raised acceptable levels to 3o. My husband has been an emergency room physician for 31 years. He and his colleagues are horrified. We have the best  FDA money can buy. Get your level checked, please. Donna

I'm super confused....? Is this really an issue?

Open Original Shared Link

"We estimate that with the higher concentrations of inorganic arsenic in white and brown rice and rice-based ingredients, people who eat a lot of rice - such as in many gluten-free diets - have an increased risk of inorganic arsenic exposure. Studies haven't yet confirmed this, and the amount of increased arsenic exposure is not known. However, people on a gluten-free diet who are concerned about arsenic exposure should eat a varied, nutritious diet and stay informed about arsenic in food." Dr. Tracy Punshon, Dartmouth College

cyclinglady Grand Master
cyclinglady
Posted

Yes, there is an issue with arsenic as reported by Consumer Reports and other agencies.  For example,  rice cereal is often one of the first cereals an infant consumes.   It can affect the celiac and NCGI  community as it is a common substitute for wheat in a gluten free diet.  Moderation is probably key and obtaining rice containing less arsenic would be best.  

Open Original Shared Link

The Gluten Free Watchdog has tested several rice-based gluten-free products too.  

It looks like the FDA is addressing the issue:

Open Original Shared Link

Do a search within the forum for tips (I buy California-grown rice).  

Victoria1234 Experienced
Victoria1234
Posted
16 minutes ago, cyclinglady said:

Yes, there is an issue with arsenic as reported by Consumer Reports and other agencies.  For example,  rice cereal is often one of the first cereals an infant consumes.   It can affect the celiac and NCGI  community as it is a common substitute for wheat in a gluten free diet.  Moderation is probably key and obtaining rice containing less arsenic would be best.  

Open Original Shared Link

The Gluten Free Watchdog has tested several rice-based gluten-free products too.  

It looks like the FDA is addressing the issue:

Open Original Shared Link

Do a search within the forum for tips (I buy California-grown rice).  

Thanks. We eat very little rice and now I know to cook it even less.

Awol cast iron stomach Experienced
Awol cast iron stomach
Posted

I am rice light. Reserving  it for my gluten-free bread or occasional stir fry. My body is very specific about rice. My joints and muscles say nope not that brand. I can only have the one my body 's Inflammatory process deems ok. My husband and I are not certain of  My reaction arsenic, fortification,or geographic location. We quickly determined no fortified rice for me and my body quickly picked one particular brand of rice and one particular brand rice noodle. 

I've had the same small bag of rice for 7 months for I only consume 2 tbsp with my stir fry.

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. Scott Adams
      - Scott Adams replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      7

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin. In the early 1900s, refined white flour replaced whole grains, and people began...
    2. Scott Adams
      - Scott Adams replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results

      Keep in mind that there are drawbacks to a formal diagnosis, for example more expensive life and private health insurance, as well as possibly needing to disclose it on job applications. Normally I am in favor of the formal diagnosis process, but if you've already figured out that you can't tolerate gluten and will likely stay gluten-free anyway, I wanted...
    3. JoJo0611
      - JoJo0611 replied to JoJo0611's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      CT with contrast.

      Thank you.
    4. deanna1ynne
      - deanna1ynne replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results

      Thank you all so much for your advice and thoughts. We ended up having another scope and more bloodwork last week. All serological markers continue to increase, and the doc who did the scope said there villous atrophy visible on the scope — but we just got the biopsy pathology report back, and all it says is, “Duodenal mucosa with patchy increased int...
    5. cristiana
      - cristiana replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      7

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      Thanks for this Russ, and good to see that it is fortified. I spend too much time looking for M&S gluten-free Iced Spiced Buns to have ever noticed this! That's interesting, Scott. Have manufacturers ever said why that should be the case?
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,440
    • Most Online (within 30 mins)
      7,748
    Lillian Steele
    Newest Member
    Lillian Steele
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • Scott Adams
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Scott Adams · Posted

      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      Keep in mind that there are drawbacks to a formal diagnosis, for example more expensive life and private health insurance, as well as possibly needing to disclose it on job applications. Normally I am in favor of the formal diagnosis process, but if you've already figured out that you can't tolerate gluten and will likely stay gluten-free anyway, I wanted to at least mention the possible negative sides of having a formal diagnosis. While I understand wanting a formal diagnosis, it sounds like she will likely remain gluten-free either way, even if she should test negative for celiac disease (Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If her symptoms go away on a gluten-free diet, it would likely signal NCGS).        
    • JoJo0611
      CT with contrast.

      By JoJo0611 · Posted

      Thank you. 
    • deanna1ynne
      Inconclusive results

      By deanna1ynne · Posted

      Thank you all so much for your advice and thoughts. We ended up having another scope and more bloodwork last week. All serological markers continue to increase, and the doc who did the scope said there villous atrophy visible on the scope — but we just got the biopsy pathology report back, and all it says is, “Duodenal mucosa with patchy increased intraepithelial lymphocytes, preserved villous architecture, and patchy foveolar metaplasia,” which we are told is still inconclusive…  We will have her go gluten free again anyway, but how soon would you all test again, if at all? How valuable is an official dx in a situation like this?
    • cristiana
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By cristiana · Posted

      Thanks for this Russ, and good to see that it is fortified. I spend too much time looking for M&S gluten-free Iced Spiced Buns to have ever noticed this! That's interesting, Scott.  Have manufacturers ever said why that should be the case?  
×
×
  • 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.