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 Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

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

      @Jane02, I hear you about the kale and collard greens. I don't do dairy and must eat green leafies, too, to get sufficient calcium. I must be very careful because some calcium supplements are made from ground up crustacean shells. When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly. This is safe...
    2. Jane02
      - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

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

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency. I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently...
    3. knitty kitty
      - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

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

      Hello, @Jane02, I take Naturewise D 3. It contains olive oil. Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets. Fractionated coconut oil is not the same as coconut oil used for cooking. Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the...
    4. Scott Adams
      0

      Penobscot Bay, Maine: Nurturing Gluten-Free Wellness Retreat with expert celiac dietitian, Melinda Dennis

      until
      Hello! Join me and treat yourself to a four-day, three-night restorative gluten-free retreat in a peaceful, private coastal retreat setting near Penobscot Bay in Maine. Dates: April 10-13, 2026 Enjoy engaging classes...
    5. Scott Adams
      - Scott Adams replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

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

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product.
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,331
    • Most Online (within 30 mins)
      7,748
    Kristy2026
    Newest Member
    Kristy2026
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

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

  • Upcoming Events

  • Posts

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

      By knitty kitty · Posted

      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency.  I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently meet from my diet is vitamin D. Calcium is a hit and miss as I rely on vegetables, dark leafy greens as a major source, for my calcium intake. I'm able to meet it when I either eat or juice a bundle of kale or collard greens daily haha. My thiamine intake is roughly 120% of my needs, although I do recognize that I may not be absorbing all of these nutrients consistently with intermittent unintentional exposures to gluten.  My vitamin A intake is roughly 900% (~6400 mcg/d) of my needs as I eat a lot of sweet potato, although since it's plant-derived vitamin A (beta-carotene) apparently it's not likely to cause toxicity.  Thanks again! 
    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      Hello, @Jane02,  I take Naturewise D 3.  It contains olive oil.   Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets.  Fractionated coconut oil is not the same as coconut oil used for cooking.  Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the jar, and thus may be irritating to the digestive system. I avoid supplements made with soy because many people with Celiac Disease also react to soy.  Mixed tocopherols, an ingredient in Thornes Vitamin D, may be sourced from soy oil.  Kirkland's has soy on its ingredient list. I avoid things that might contain or be exposed to crustaceans, like Metagenics says on its label.  I have a crustacean/shellfish/fish allergy.  I like Life Extension Bioactive Complete B Complex.  I take additional Thiamine B 1 in the form Benfotiamine which helps the intestines heal, Life Extension MegaBenfotiamine. Thiamine is needed to activate Vitamin D.   Low thiamine can make one feel like they are getting glutened after a meal containing lots of simple carbohydrates like white rice, or processed gluten free foods like cookies and pasta.   It's rare to have a single vitamin deficiency.  The water soluble B Complex vitamins should be supplemented together with additional Thiamine in the form Benfotiamine and Thiamine TTFD (tetrahydrofurfuryl disulfide) to correct subclinical deficiencies that don't show up on blood tests.  These are subclinical deficiencies within organs and tissues.  Blood is a transportation system.  The body will deplete tissues and organs in order to keep a supply of thiamine in the bloodstream going to the brain and heart.   If you're low in Vitamin D, you may well be low in other fat soluble vitamins like Vitamin A and Vitamin K. Have you seen a dietician?
    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By trents · Posted

      Contact them.
×
×
  • 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.