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 Scott Adams's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      49

      Supplements for those Diagnosed with Celiac Disease

      Hello, @asaT, I'm curious to know whether you are taking other B vitamins like Thiamine B1 and Niacin B3. Malabsorption in Celiac disease affects all the water soluble B vitamins and Vitamin C. Thiamine and Niacin are required to produce energy for all the homocysteine lowering reactions provided by Folate, Cobalamine and Pyridoxine. Weight...
    2. Florence Lillian
      - Florence Lillian replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      11

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Hi Jane: You may want to try the D3 I now take. I have reactions to fillers and many additives. Sports Research, it is based in the USA and I have had no bad reactions with this brand. The D3 does have coconut oil but it is non GMO, it is Gluten free, Soy free, Soybean free and Safflower oil free. I have a cupboard full of supplements that did not agree...
    3. catnapt
      - catnapt replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      results from 13 day gluten challenge - does this mean I can't have celiac?

      highly unlikely NOTHING and I mean NOTHING else has ever caused me these kinds of symptoms I have no problem with dates, they are a large part of my diet In fact, I eat a very high fiber, very high vegetable and bean diet and have for many years now. It's considered a whole foods plant based or plant forward diet (I do now eat some lean...
    4. cristiana
      - cristiana replied to hjayne19's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      21

      Insomnia help

      Thank you for your post, @nanny marley It is interesting what you say about 'It's OK not to sleep'. Worrying about sleeping only makes it much harder to sleep. One of my relatives is an insomniac and I am sure that is part of the problem. Whereas I once had a neighbour who, if she couldn't sleep, would simply get up again, make a cup of tea, read,...
    5. SilkieFairy
      - SilkieFairy replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      results from 13 day gluten challenge - does this mean I can't have celiac?

      It could be a fructan intolerance? How do you do with dates? https://www.dietvsdisease.org/sorry-your-gluten-sensitivity-is-actually-a-fructan-intolerance/
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,353
    • Most Online (within 30 mins)
      7,748
    ace14219
    Newest Member
    ace14219
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • knitty kitty
      Supplements for those Diagnosed with Celiac Disease

      By knitty kitty · Posted

      Hello, @asaT, I'm curious to know whether you are taking other B vitamins like Thiamine B1 and Niacin B3.  Malabsorption in Celiac disease affects all the water soluble B vitamins and Vitamin C.  Thiamine and Niacin are required to produce energy for all the homocysteine lowering reactions provided by Folate, Cobalamine and Pyridoxine.   Weight gain with a voracious appetite is something I experienced while malnourished.  It's symptomatic of Thiamine B1 deficiency.   Conversely, some people with thiamine deficiency lose their appetite altogether, and suffer from anorexia.  At different periods on my lifelong journey, I suffered this, too.   When the body doesn't have sufficient thiamine to turn food, especially carbohydrates, into energy (for growth and repair), the body rations what little thiamine it has available, and turns the carbs into fat, and stores it mostly in the abdomen.  Consuming a high carbohydrate diet requires additional thiamine to process the carbs into energy.  Simple carbohydrates (sugar, white rice, etc.) don't contain thiamine, so the body easily depletes its stores of Thiamine processing the carbs into fat.  The digestive system communicates with the brain to keep eating in order to consume more thiamine and other nutrients it's not absorbing.   One can have a subclinical thiamine insufficiency for years.  A twenty percent increase in dietary thiamine causes an eighty percent increase in brain function, so the symptoms can wax and wane mysteriously.  Symptoms of Thiamine insufficiency include stunted growth, chronic fatigue, and Gastrointestinal Beriberi (diarrhea, abdominal pain), heart attack, Alzheimer's, stroke, and cancer.   Thiamine improves bone turnover.  Thiamine insufficiency can also affect the thyroid.  The thyroid is important in bone metabolism.  The thyroid also influences hormones, like estrogen and progesterone, and menopause.  Vitamin D, at optimal levels, can act as a hormone and can influence the thyroid, as well as being important to bone health, and regulating the immune system.  Vitamin A is important to bone health, too, and is necessary for intestinal health, as well.   I don't do dairy because I react to Casein, the protein in dairy that resembles gluten and causes a reaction the same as if I'd been exposed to gluten, including high tTg IgA.  I found adding mineral water containing calcium and other minerals helpful in increasing my calcium intake.   Malabsorption of Celiac affects all the vitamins and minerals.  I do hope you'll talk to your doctor and dietician about supplementing all eight B vitamins and the four fat soluble vitamins because they all work together interconnectedly.  
    • Florence Lillian
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Florence Lillian · Posted

      Hi Jane: You may want to try the D3 I now take. I have reactions to fillers and many additives. Sports Research, it is based in the USA and I have had no bad reactions with this brand. The D3 does have coconut oil but it is non GMO, it is Gluten free, Soy free, Soybean free and Safflower oil free.  I have a cupboard full of supplements that did not agree with me -  I just keep trying and have finally settled on Sports Research. I take NAKA Women's Multi full spectrum, and have not felt sick after taking 2 capsules per day -  it is a Canadian company. I buy both from Amazon. I wish you well in your searching, I know how discouraging it all is. Florence.  
    • catnapt
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By catnapt · Posted

      highly unlikely  NOTHING and I mean NOTHING else has ever caused me these kinds of symptoms I have no problem with dates, they are a large part of my diet In fact, I eat a very high fiber, very high vegetable and bean diet and have for many years now. It's considered a whole foods plant based or plant forward diet (I do now eat some lean ground turkey but not much) I was off dairy for years but recently had to add back plain yogurt to meet calcium needs that I am not allowed to get from supplements (I have not had any problem with the yogurt)   I eat almost no processed foods. I don't eat out. almost everything I eat, I cook myself I am going to keep a food diary but to be honest, I already know that it's wheat products and also barley that are the problem, which is why I gradually stopped eating and buying them. When I was eating them, like back in early 2024, when I was in the middle of moving and ate out (always had bread or toast or rolls or a sub or pizza) I felt terrible but at that time was so busy and exhausted that I never stopped to think it was the food. Once I was in my new place, I continued to have bread from time to time and had such horrible joint pain that I was preparing for 2 total knee replacements as well as one hip! The surgery could not go forward as I was (and still am) actively losing calcium from my bones. That problem has yet to be properly diagnosed and treated   anyway over time I realized that I felt better when I stopped eating bread. Back at least 3 yrs ago I noticed that regular pasta made me sick so I switched to brown rice pasta and even though it costs a lot more, I really like it.   so gradually I just stopped buying and eating foods with gluten. I stopped getting raisin bran when I was constipated because it made me bloated and it didn't help the constipation any more (used to be a sure bet that it would in the past)   I made cookies and brownies using beans and rolled oats and dates and tahini and I LOVE them and have zero issues eating those I eat 1 or more cans of beans per day easily can eat a pound of broccoli - no problem! Brussels sprouts the same thing.   so yeh it's bread and related foods that are clearly the problem  there is zero doubt in my mind    
    • cristiana
      Insomnia help

      By cristiana · Posted

      Thank you for your post, @nanny marley It is interesting what you say about 'It's OK not to sleep'. Worrying about sleeping only makes it much harder to sleep.  One of my relatives is an insomniac and I am sure that is part of the problem.  Whereas I once had a neighbour who, if she couldn't sleep, would simply get up again, make a cup of tea, read, do a sudoku or some other small task, and then go back to bed when she felt sleepy again.  I can't think it did her any harm - she lived  well into her nineties. Last week I decided to try a Floradix Magnesium supplement which seems to be helping me to sleep better.  It is a liquid magnesium supplement, so easy to take.  It is gluten free (unlike the Floradix iron supplement).  Might be worth a try.        
    • SilkieFairy
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By SilkieFairy · Posted

      It could be a fructan intolerance? How do you do with dates?  https://www.dietvsdisease.org/sorry-your-gluten-sensitivity-is-actually-a-fructan-intolerance/
×
×
  • 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.