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Lex_

Do you react to "gluten free" as in less than 20 mg/kg?

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I am new to the gluten free world, and still learning. I have kept a food diary, avoided gluten religiously, and yet had a reaction without knowing the source - until I l realised the tuna fish I was using under the guise of "gluten free" actually contained a little gluten (<20 mg/kg). Could this have been the culprit? Any thoughts? 

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57 minutes ago, Lex_ said:

I am new to the gluten free world, and still learning. I have kept a food diary, avoided gluten religiously, and yet had a reaction without knowing the source - until I l realised the tuna fish I was using under the guise of "gluten free" actually contained a little gluten (<20 mg/kg). Could this have been the culprit? Any thoughts? 

Just curious- how do you know it had Gluten?  And the measurements seem odd to me.  In the US we measure Gluten in parts Per Millon (ppm)

Edited by kareng

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13 minutes ago, kareng said:

Just curious- how do you know it had Gluten?  And the measurements seem odd to me.  In the US we measure Gluten in parts Per Millon (ppm)

I looked up the product on their website. And milligram per kilogram is the equivalent way of saying parts per million. They are the same.

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1 hour ago, Lex_ said:

I am new to the gluten free world, and still learning. I have kept a food diary, avoided gluten religiously, and yet had a reaction without knowing the source - until I l realised the tuna fish I was using under the guise of "gluten free" actually contained a little gluten (<20 mg/kg). Could this have been the culprit? Any thoughts? 

I used to. Not anymore, though. But for the first, I don't know, say 2 years I couldn't have the gluten-free cookies, breads, etc at all without starting to itch (dh).

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9 minutes ago, Victoria1234 said:

I used to. Not anymore, though. But for the first, I don't know, say 2 years I couldn't have the gluten-free cookies, breads, etc at all without starting to itch (dh).

Ah yes, my immediate symptom is the itching too.

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20 minutes ago, Lex_ said:

I looked up the product on their website. And milligram per kilogram is the equivalent way of saying parts per million. They are the same.

 So....it says they test at less than 20 per million?  What I want to know is how do you know that number isn't 0?  That doesn't mean the item has 19 ppm of gluten...or that's they add gluten until it reaches 19.

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I reacted to "Gluten Free" hemp protein....I ate it for a few weeks til I started having symptoms ramp up and sent it off to be tested after my Nima Gluten tester flagged it for positive....came back like I think they said 16ppm.....took awhile but I did have a reaction....been 4 weeks off the stuff and still coming down, so many other issues came back and D just stopped daily after 3 weeks....still got a random cow pie this morning but I tried to reintroduce Mexican spices too soon it seems and my gut is still picky.

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2 hours ago, cyclinglady said:

It might not be gluten in canned tuna hat is causing your issues.    You could be reacting to other ingredients like soy.  

It could be something else, of course, but I have not reacted to soy before. As far as I can tell, soy agrees with me.

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Unfortunately our reactions can be delayed by up to 3 or 4 days. That can make it hard to figure out what got us. In addition after we have been gluten free for a bit other intolerances can rear their ugly head. I thought I was reacting to gluten in items that were not only gluten free but made in dedicated facitities. In my case it did turn out to be soy but it took me awhile to figure that out. Was the tuna plain tuna? If so what did you have with the tuna?  I have only been able to find one or two tunas without soy. I have to read the full labels because even many that say 'packed in water' are actually packed in a water based broth with soy. I hope you can figure out what got you soon. One last note. Do you have DH? If so even the low levels of iodine in the tuna may be too much for you till the antibodies leave the skin.

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I also developed a intolerance to olive oil at one point....came back recently...... anyway check this article out on intolerance and other issues. You can get rolling intolerance issues with this disease where something will just up and start bothering you one day and maybe go away in a few weeks or months. https://www.mindbodygreen.com/articles/are-food-sensitivities-for-life

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19 hours ago, kareng said:

 So....it says they test at less than 20 per million?  What I want to know is how do you know that number isn't 0?  That doesn't mean the item has 19 ppm of gluten...or that's they add gluten until it reaches 19.

I am aware what "less than 20" means. It could be zero or 19.99999. Can you be certain it's zero?

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8 hours ago, ravenwoodglass said:

Unfortunately our reactions can be delayed by up to 3 or 4 days. That can make it hard to figure out what got us. In addition after we have been gluten free for a bit other intolerances can rear their ugly head. I thought I was reacting to gluten in items that were not only gluten free but made in dedicated facitities. In my case it did turn out to be soy but it took me awhile to figure that out. Was the tuna plain tuna? If so what did you have with the tuna?  I have only been able to find one or two tunas without soy. I have to read the full labels because even many that say 'packed in water' are actually packed in a water based broth with soy. I hope you can figure out what got you soon. One last note. Do you have DH? If so even the low levels of iodine in the tuna may be too much for you till the antibodies leave the skin.

Thanks for your response, ravenwoodglass,

 

I do have DH. Apparently DH is my most immediate symptom, setting in before the rest of the symptoms appear. The tuna I consumed is not plain. It's packed in olive oil and garlic. Is iodine something I should worry about too? If so, does it include iodine added to salt as well?

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8 hours ago, Ennis_TX said:

I also developed a intolerance to olive oil at one point....came back recently...... anyway check this article out on intolerance and other issues. You can get rolling intolerance issues with this disease where something will just up and start bothering you one day and maybe go away in a few weeks or months. https://www.mindbodygreen.com/articles/are-food-sensitivities-for-life

Thank you for the response and the link, Ennis_TX.

 

It seems I have an arduous journey ahead of me.

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1 hour ago, Lex_ said:

Thanks for your response, ravenwoodglass,

 

I do have DH. Apparently DH is my most immediate symptom, setting in before the rest of the symptoms appear. The tuna I consumed is not plain. It's packed in olive oil and garlic. Is iodine something I should worry about too? If so, does it include iodine added to salt as well?

Iodine can keep the antibodies active in the skin.  I just had to drop iodized salt and got vitamins without iodine. Some need to avoid high iodine foods like seaweed and some seafood as well.  It is important to add iodine back in after you haven't had any new breakout for a couple months or so. I also made sure any topicals like shampoos, soaps etc were gluten free. Gluten can't be absorbed into the bloodstream through intact skin but skin with DH lesions is not intact. I felt better safe than sorry as DH is sooooo very miserable with which to deal. I hope you heal quickly. 

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On 1/2/2018 at 5:18 AM, Ennis_TX said:

I also developed a intolerance to olive oil at one point....came back recently...... anyway check this article out on intolerance and other issues. You can get rolling intolerance issues with this disease where something will just up and start bothering you one day and maybe go away in a few weeks or months. https://www.mindbodygreen.com/articles/are-food-sensitivities-for-life

 

On 1/2/2018 at 1:41 PM, Lex_ said:

Thanks for your response, ravenwoodglass,

 

I do have DH. Apparently DH is my most immediate symptom, setting in before the rest of the symptoms appear. The tuna I consumed is not plain. It's packed in olive oil and garlic. Is iodine something I should worry about too? If so, does it include iodine added to salt as well?

A lot of the olive oil sold in the United States is diluted with less expensive oils or other ingredients.  It may not actually be a reaction to olive oil, but to one of the other questionable ingredients. 

60 Minutes did a story on this awhile ago: https://www.cbsnews.com/news/60-minutes-overtime-how-to-buy-olive-oil/

 

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3 hours ago, jfhinoh said:

 

A lot of the olive oil sold in the United States is diluted with less expensive oils or other ingredients.  It may not actually be a reaction to olive oil, but to one of the other questionable ingredients. 

60 Minutes did a story on this awhile ago: https://www.cbsnews.com/news/60-minutes-overtime-how-to-buy-olive-oil/

 

Well if they cut it with sunflower it would have some effect on me but I have to eat a decent amount to trigger a reaction. Peanuts are the only other thing that can make me projectile vomit as bad as olives currently do again. But I doubt they would risk that allergy. Though you point does bring out a interesting facts...there is one product that contains olive oil in it way down on the ingredients I had just this morning and it did not bother me. -_- The pasta sauce I had 2 days ago with only a tbsp over my eggs had me praying to the porcelain god for a good half hour. Back to making my own, or using miracle noodle pasta sauce (they use coconut instead of olive). -_- I miss that for awhile I was able to have Thrive Market Marinara sauce in small amounts til the intolerance came back.

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