Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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

oats and citric acid

mycroft

By mycroft
in Coping with Celiac Disease

Recommended Posts

mycroft Newbie
mycroft
Posted

Does anyone have information about oats being used as the substrate in citric acid production?  I am intolerant to oats rather than gluten, and seem to get an "oat reaction" whenever I am exposed to citric acid.  Thanks

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

Celiac.com Sponsor (A8-M):


Ennis-TX Grand Master
Ennis-TX
Posted
51 minutes ago, mycroft said:

Does anyone have information about oats being used as the substrate in citric acid production?  I am intolerant to oats rather than gluten, and seem to get an "oat reaction" whenever I am exposed to citric acid.  Thanks

This is a interesting topic, in what foods is the citric acid in? I have never heard of oats being used in citric acid productions. But I have found some foods, fermented or stored in a certain way bother me. I have chocked this up to a moderate histamine reactions. Again oddly some bother me some do not. Like my body is a picky child. Overly ripe tomatoes or some tomatoes canned in salt and citric acid bother me and make me sick and throw up. Unsalted ones organic, and only from 2 brands have NEVER caused this issues.  Distilled, balsamic, rice, and a few other vinegar make me throw up...oddly apple cider vinegar does not.  I found Real lemon lemon or lime juice powder does not bother me but the stuff in the bottle does. This is a amusing one. I am a bit piqued here by the citric acid phanomon myself. Is it the source of the citric acid, the way it is processed, the histamine level of it. I react to oats much like gluten but on a VERY reduced level even gluten-free Oats.

OK after writing all this I looked it up, seems a lot of times it is made from corn.....Open Original Shared Link

THIS explains my issues with it, unsure how much of the protein gets through but I am highly allergic to corn. I thank you for bringing this up. Hmm now is it a histamine issue, corn issue, mold related issue, Or somethinge else? ...... OK I wish there were required to tell you what they derived a compound from -_-

Victoria1234 Experienced
Victoria1234
Posted

Production of Citric Acid by Aspergillus Niger Using Oat Bran as Substrate 

ijccev3n3spl_09.pdf

Open Original Shared Link

 

ch88 Collaborator
ch88
Posted

I wouldn't think citric acid would be a problem as it is highly purified. Protein is what causes a reaction, and it is unlikely that even trace amounts are present. 

 

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      129,602
    • Most Online (within 30 mins)
      7,748
    Karen Baumann
    Newest Member
    Karen Baumann
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.2k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Alibu
      Waiting on biopsy after positive bloodwork, but also not really believing this is real

      By Alibu · Posted

      I was tested back in 2017 and my TTG-IGA was mildly elevated (an 11 with reference range <4) but my EMA was negative and biopsy was negative. Fast forward to 2 weeks ago where I was like y'know what, I still have so many symptoms and I'm always so sick, I should repeat this, thinking it was not going to be positive.  I also found out through 23 and me that I do have the HLA-DQ2.5 gene so I thought it would be good to repeat given my ongoing symptoms. Well my blood work came back with a ttg-iga level of 152.6 with a reference range of <15 and my EMA was positive and EMA titer was 1:10 with reference range of <1:5. I guess I'm nervous that I'm going to do the biopsy and it's going to be negative again, especially since I also had an endoscopy in 2020, not to look for celiac but just as a regular 5 year thing I do because of all my GI issues, and they didn't see anything then either. I have no idea how long the EMA has been positive but I'm wondering if it's very recent, if the biopsy will show damage and if so, if they'll say well the biopsy is the gold standard so it's not celiac? I of course am doing all the things to convince myself that it isn't real. Do a lot of people go through this? I think because back in 2017 my ttg-iga was elevated but not a huge amount and my EMA was negative and my biopsy was negative, I keep thinking this time it's going to be different. But this time my ttg-iga is 152.6 with reference range <15, and my EMA was positive. BUT, my titer is only 1:10 and I keep reading how most people here had a ttg-iga in the hundreds or thousands, and the EMA titer was much higher. So now I am convinced that it was a false positive and when they do the biopsy it'll be negative.
    • trents
      Found coffee or coffee pods that contain gluten

      By trents · Posted

      Welcome to the forum, @linnylou73! Are you claiming this based on a reaction or based upon actual testing?
    • linnylou73
      Found coffee or coffee pods that contain gluten

      By linnylou73 · Posted

      Sams club membermark columbian coffee is either cross contaminated or the pods contain gluten
    • KimMS
      Helping child go strict gluten-free and concerns about growth/height

      By KimMS · Posted

      Thank you! Very helpful.
    • Scott Adams
      Helping child go strict gluten-free and concerns about growth/height

      By Scott Adams · Posted

      This varies a lot from person to person. I include foods that are not certified gluten-free but are labelled "gluten-free", while super sensitive people only use certified gluten-free. Both types of products have been found to contain gluten, so there are no guarantees either way: It you are in the super sensitive group, eating a whole foods based diet where you prepare everything is the safest bet, but it's also difficult. Eating out is the the most risky, even if a restaurant has a gluten-free menu. I also include items that are naturally gluten-free, for example refried beans, tuna, pasta sauces, salsas, etc., which have a low overall risk of contamination.
×
×
  • Create New...