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

Yeast........ Is Yeast A No No

zachsmom

Recommended Posts

zachsmom Enthusiast
zachsmom
Posted

Okay ... I saw something today ...( Bobs red mill has 20 parts per 1 million ) of gluten... I guess I dont know to cry .. or throw it away... will it make the baby vomit? But any way ...

Will yeast cause a problem... He has a recipie for something that has yeast in it...

But I guess that no flour is going to be whole gluten free due to the packaging and usa regulations...

So does that mean that all the flours that say gluten free will make you sick.

HUMMMMMMM

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

Celiac.com Sponsor (A8-M):


chrissy Collaborator
chrissy
Posted

yeast is not a problem.

Pilgrim South Rookie
Pilgrim South
Posted
Okay ... I saw something today ...( Bobs red mill has 20 parts per 1 million ) of gluten... I guess I dont know to cry .. or throw it away... will it make the baby vomit? But any way ...

Will yeast cause a problem... He has a recipie for something that has yeast in it...

But I guess that no flour is going to be whole gluten free due to the packaging and usa regulations...

So does that mean that all the flours that say gluten free will make you sick.

HUMMMMMMM

Well, that is interesting, it says its totally gluten free....where does it say 20 parts per 1 million? I use their bread mix and baking mix all the time but haven't ever seen anything about "any" gluten in it at all....sure would like to know where that is....

kbtoyssni Contributor
kbtoyssni
Posted

I'm not sure about the 20ppm, but I do know that Bob's Red Mill has a separate manufacturing facility for their gluten-free flours. If it says gluten-free on the package, it's made in this facility. This is the reason that their soy flour (I think it's the soy flour) doesn't say gluten-free. Although it likely is gluten-free, it's made in the same facility as other gluten products.

Most research shows that a certain amount of gluten will not cause damage. It is in the ppm range. In countries like England that have gluten labeling laws, gluten-free products are tested and have to be under this specified ppm gluten. Of course, I can't remember what the number is right now. In theory this works well. My issue is that what if I eat several things that are all under the limit and the ppm add up to be over the limit? I don't know, it's a tough one. If the flour says gluten-free, I would eat it. If it's been tested to be below a certain ppm I guess I have to go with that. There's no way they can test for zero ppm, so this is the next best thing I guess.

happygirl Collaborator
happygirl
Posted

zachsmom-

yeast is fine.

zachsmom Enthusiast
zachsmom
Posted
  • Author
I'm not sure about the 20ppm, but I do know that Bob's Red Mill has a separate manufacturing facility for their gluten-free flours. If it says gluten-free on the package, it's made in this facility. This is the reason that their soy flour (I think it's the soy flour) doesn't say gluten-free. Although it likely is gluten-free, it's made in the same facility as other gluten products.

Most research shows that a certain amount of gluten will not cause damage. It is in the ppm range. In countries like England that have gluten labeling laws, gluten-free products are tested and have to be under this specified ppm gluten. Of course, I can't remember what the number is right now. In theory this works well. My issue is that what if I eat several things that are all under the limit and the ppm add up to be over the limit? I don't know, it's a tough one. If the flour says gluten-free, I would eat it. If it's been tested to be below a certain ppm I guess I have to go with that. There's no way they can test for zero ppm, so this is the next best thing I guess.

I am not convinced about ..... Bobs red mill .. In the video on the web site VISIT THE MILL ... ... they said that they wash the equiptment after each use and that there gluten is 20 parts per million... I somehow got stuck watching the video .. I was kinda curious... and the way they made it sound was that they didnt have a seperate facility only they stuck to the ELISA GLUTEN ASSAY TEST, But I noticed that they had cloth bags over the distubution hose to put the grains in the grindeing mill ... to keep the hulls and stuff from flying about... But if you say they have a seperate site... I believe you but the video and the web site are confusing when it comes to this fact... they make me feel like they use the gluten standards and wash the equiptment after the wheat goes through .... how else would you even get wheat inthe product in the first place... if they were in a non wheat facility .. the 20 parts per million wouldnt be a problem because it wouldnt exist.... there would be NO wheat ... to count... but they are counting wheat... so .. that makes me think... But like I said if you have seen it I believe it... I get what you mean about if you eat enough ppm you may get ill . that makes so much sense. thaks ... ( I hope you understand what I meant. I in no way am saying your facts are not true... okay I would never be mean .. the web iste is hard to deciper) thanks chris

lorka150 Collaborator
lorka150
Posted
I'm not sure about the 20ppm, but I do know that Bob's Red Mill has a separate manufacturing facility for their gluten-free flours. If it says gluten-free on the package, it's made in this facility. This is the reason that their soy flour (I think it's the soy flour) doesn't say gluten-free. Although it likely is gluten-free, it's made in the same facility as other gluten products.

just to add, their cornmeal and carob powder are NOT gluten-free, also!

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

Celiac.com Sponsor (A8-M):


GlutenFreeGirlie Rookie
GlutenFreeGirlie
Posted
Most research shows that a certain amount of gluten will not cause damage. It is in the ppm range. In countries like England that have gluten labeling laws, gluten-free products are tested and have to be under this specified ppm gluten. Of course, I can't remember what the number is right now. In theory this works well. My issue is that what if I eat several things that are all under the limit and the ppm add up to be over the limit? I don't know, it's a tough one. If the flour says gluten-free, I would eat it. If it's been tested to be below a certain ppm I guess I have to go with that. There's no way they can test for zero ppm, so this is the next best thing I guess.

I agree. I use Bob's stuff all of the time and we've never had an issue. There has not been a limit set here, so they are doing the best they can to keep it safe. I've called them multiple times and feel assured by their customer service. It's hard with this lifestyle to feel safe about anything... we've all been "glutened" on accident before, but I've never had an issue with Bob's and you have to trust someone eventually. I just don't think they would work so hard to lie to us like some of the bigger companies.

brendygirl Community Regular
brendygirl
Posted

What an adorable baby Santa in your avatar!

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. knitty kitty
      - knitty kitty replied to Jordan Carlson's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      Fruits & Veggies

      Hello, @Jordan Carlson, So glad you're feeling better. Tecta is a proton pump inhibitor. PPI's also interfere with the production of the intrinsic factor needed to absorb Vitamin B12. Increasing the amount of B12 you supplement has helped overcome the lack of intrinsic factor needed to absorb B12. Proton pump inhibitors also reduce the...
    2. knitty kitty
      - knitty kitty replied to pothosqueen's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      15

      Positive biopsy

      @pothosqueen, Welcome to the tribe! You'll want to get checked for nutritional deficiencies and start on supplementation of B vitamins, especially Thiamine Vitamin B 1. There's some scientific evidence that the fat pad that buffers the aorta which disappears in SMA is caused by deficiency in Thiamine. In Thiamine deficiency, the body...
    3. Scott Adams
      0

      Inmate with Celiac Disease Wins $630,000 After Jail Denies Gluten-Free Food

    4. trents
      - trents replied to pothosqueen's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      15

      Positive biopsy

      Wow! You're pretty young to have a diagnosis of SMA syndrome. But youth also has its advantages when it comes to healing, without a doubt. You might be surprised to find out how your health improves and how much better you feel once you eliminate gluten from your diet. Celiac disease is an autoimmune disorder that, when gluten is consumed, triggers an...
    5. pothosqueen
      - pothosqueen replied to pothosqueen's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      15

      Positive biopsy

      26F!
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,012
    • Most Online (within 30 mins)
      7,748
    jsslynjnes25
    Newest Member
    jsslynjnes25
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

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

  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • knitty kitty
      Fruits & Veggies

      By knitty kitty · Posted

      Hello, @Jordan Carlson, So glad you're feeling better.   Tecta is a proton pump inhibitor.  PPI's also interfere with the production of the intrinsic factor needed to absorb Vitamin B12.  Increasing the amount of B12 you supplement has helped overcome the lack of intrinsic factor needed to absorb B12. Proton pump inhibitors also reduce the production of digestive juices (stomach acids).  This results in foods not being digested thoroughly.  If foods are not digested sufficiently, the vitamins and other nutrients aren't released from the food, and the body cannot absorb them.  This sets up a vicious cycle. Acid reflux and Gerd are actually symptoms of producing too little stomach acid.  Insufficient stomach acid production is seen with Thiamine and Niacin deficiencies.  PPI's like Tecta also block the transporters that pull Thiamine into cells, preventing absorption of thiamine.  One of the symptoms of Thiamine deficiency is difficulty swallowing, gagging, problems with food texture, dysphagia. Other symptoms of Thiamine deficiency are symptoms of ADHD and anxiety.  Vyvanse also blocks thiamine transporters contributing further to Thiamine deficiency.  Pristiq has been shown to work better if thiamine is supplemented at the same time because thiamine is needed to make serotonin.  Doctors don't recognize anxiety and depression and adult onset ADHD symptoms as early symptoms of Thiamine deficiency. Stomach acid is needed to digest Vitamin C (ascorbic acid) in fruits and vegetables.  Ascorbic acid left undigested can cause intestinal upsets, anxiety, and heart palpitations.   Yes, a child can be born with nutritional deficiencies if the parents were deficient.  Parents who are thiamine deficient have offspring with fewer thiamine transporters on cell surfaces, making thiamine deficiency easier to develop in the children.  A person can struggle along for years with subclinical vitamin deficiencies.  Been here, done this.  Please consider supplementing with Thiamine in the form TTFD (tetrahydrofurfuryl disulfide) which helps immensely with dysphagia and neurological symptoms like anxiety, depression, and ADHD symptoms.  Benfotiamine helps with improving intestinal health.  A B Complex and NeuroMag (a magnesium supplement), and Vitamin D are needed also.
    • knitty kitty
      Positive biopsy

      By knitty kitty · Posted

      @pothosqueen, Welcome to the tribe! You'll want to get checked for nutritional deficiencies and start on supplementation of B vitamins, especially Thiamine Vitamin B 1.   There's some scientific evidence that the fat pad that buffers the aorta which disappears in SMA is caused by deficiency in Thiamine.   In Thiamine deficiency, the body burns its stored fat as a source of fuel.  That fat pad between the aorta and digestive system gets used as fuel, too. Ask for an Erythrocyte Transketolace Activity test to look for thiamine deficiency.  Correction of thiamine deficiency can help restore that fat pad.   Best wishes for your recovery!  
    • trents
      Positive biopsy

      By trents · Posted

      Wow! You're pretty young to have a diagnosis of SMA syndrome. But youth also has its advantages when it comes to healing, without a doubt. You might be surprised to find out how your health improves and how much better you feel once you eliminate gluten from your diet. Celiac disease is an autoimmune disorder that, when gluten is consumed, triggers an attack on the villous lining of the small bowel. This is the section of the intestines where all our nutrition is absorbed. It is made up of billions of tiny finger-like projections that create a tremendous surface area for absorbing nutrients. For the person with celiac disease, unchecked gluten consumption generates inflammation that wears down these fingers and, over time, greatly reduces the nutrient absorbing efficiency of the small bowel lining. This can generate a whole host of other nutrient deficiency related medical problems. We also now know that the autoimmune reaction to gluten is not necessarily limited to the lining of the small bowel such that celiac disease can damage other body systems and organs such as the liver and the joints and cause neurological problems.  It can take around two years for the villous lining to completely heal but most people start feeling better well before then. It's also important to realize that celiac disease can cause intolerance to some other foods whose protein structures are similar to gluten. Chief among them are dairy and oats but also eggs, corn and soy. Just keep that in mind.
    • pothosqueen
      Positive biopsy

      By pothosqueen · Posted

      26F!
    • pothosqueen
      Celiac for dummies

      By pothosqueen · Posted

      I was just diagnosed at 26 after accidental finding. Any simple tips for newbies? Things a non celiac would never think of? I already went through my prescriptions and identified some medications that have gluten. Is there a beginners guide? Celiac for dummies?
×
×
  • 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.