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

20 Ppm

LauraWass

Recommended Posts

LauraWass Rookie
LauraWass
Posted

Hi,

I have a 2 year old daughter who was recently diagnosed with celiac disease. A lot of the boxes of crackers I see in the store say that the production sample has been run to ensure that there is 20ppm or less of gluten. I know that is a very small amount, but I am worried that if she keeps eating them over time, the small amount will eventually lead up to a large amount and then she will get sick or do damage to her intestines. Does anyone have any insight on this? Thanks! Laura

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

Celiac.com Sponsor (A8-M):


ravenwoodglass Mentor
ravenwoodglass
Posted

It is your call but I wouldn't touch those. When a company states that something tests out at less than 20ppm to me that means that the item is made with gluten grain ingredients that they believe are at a small enough level so that most of us will not react. I do not consider any level of gluten to be safe. I would find another cracker that is made without gluten ingredients. Glutino makes one that is also soy and dairy free and if you can tolerate soy Ener-g makes a great saltine type cracker.

missy'smom Collaborator
missy'smom
Posted

I agree with ravenwoodglass. I have reacted to a product that was tested down to 5ppm. It was a dry product made on share lines that were cleaned under allergen control procedures.

gfp Enthusiast
gfp
Posted

There are studies saying 20ppm is safe, personally as they are funded by the food industry I prefer to remain sceptical...

More directly I know I react to the 20ppm stuff... if not immediately as you say over time it seems to build up... and in some ways be worse than a big glutening because of the way it creeps up and by the time you put your finger on it your in such a bad shape it takes longer to recover.. just my 2c though

Phyllis28 Apprentice
Phyllis28
Posted

I put these back on the shelf.

ChemistMama Contributor
ChemistMama
Posted

I believe a lot of companies will be removing the 'gluten free' labels from their products in response to the decisions the FDA will be making this year about the defintion of 'gluten free'.

Open Original Shared Link

is the full text, here's their FAQ page:

[url="Open Original Shared Link

Is the FDA proposing claims for foods which are naturally gluten-free?

Yes. FDA is proposing that with the exception of a food made from oats, any food that is naturally free of gluten may bear the claim "gluten free" provided both of the following requirements are met:

* The wording of the claim clearly indicates that all foods of the same type, not just the brand bearing this labeling claim, are gluten-free (e.g., "milk, a gluten-free food," "all milk is gluten-free"); and

* The food does not contain 20 ppm or more gluten.

Yoplait would have to put on their labels 'all yogurt is gluten free', and I think they would have to test their product also. Some companies don't want to go through that. I'll be watching this legislation veeeeeery closely.

kbtoyssni Contributor
kbtoyssni
Posted
* The wording of the claim clearly indicates that all foods of the same type, not just the brand bearing this labeling claim, are gluten-free (e.g., "milk, a gluten-free food," "all milk is gluten-free"); and

While I understand that the intention is not to lead people to believe it's just this brand of milk that's gluten-free, I do not like the ALL wording. Say you put "All chicken is gluten-free". Well, that's mostly true, except the chicken that's plumped up with chicken broth. Or in the case of yogurt, you have no idea because of different flavorings. I feel like someone who doesn't know enough about the diet to not realize that milk is naturally gluten-free is going to be the type of person misled by this type of statement.

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

Celiac.com Sponsor (A8-M):


irish daveyboy Community Regular
irish daveyboy
Posted
Hi,

I have a 2 year old daughter who was recently diagnosed with celiac disease. A lot of the boxes of crackers I see in the store say that the production sample has been run to ensure that there is 20ppm or less of gluten. I know that is a very small amount, but I am worried that if she keeps eating them over time, the small amount will eventually lead up to a large amount and then she will get sick or do damage to her intestines. Does anyone have any insight on this? Thanks! Laura

Hi 'Laura Wass',

The standard of 20ppm is applied to all Gluten Free products including Naturally Gluten free flours

like Rice, Tapioca, Corn etc.

ELISA testing has a lower limit of 20ppm, BUT it is possible that a lot of flours or products have in actual fact 'Zero' ppm but this can't be claimed because there is no testing that is that accurate.

A base line of 20ppm or < has been adopted as the criteria in describing a product or substance that is Gluten Free.

Attached is a PDF format letter from ELISA Technologies to that effect.

Open Original Shared Link

.

You can obtain more information by using Codex 20ppm as a search criteria.

.

Best Regards,

David

Archived

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

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

  • Member Statistics

    • Total Members
      133,016
    • Most Online (within 30 mins)
      7,748
    HONEYSUCKLE
    Newest Member
    HONEYSUCKLE
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

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

  • Upcoming Events

  • Posts

    • knitty kitty
      Positive biopsy

      By knitty kitty · Posted

      In the study linked above, the little girl switched to a gluten free diet and gained enough weight that that fat pad was replenished and surgery was not needed.   Here's the full article link... Superior Mesenteric Artery Syndrome in a 6-Year-Old Girl with Final Diagnosis of Celiac Disease https://pmc.ncbi.nlm.nih.gov/articles/PMC6476019/
    • 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.  Other symptoms of Thiamine deficiency are 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 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!   Interesting Reading: Superior Mesenteric Artery Syndrome in a 6-Year-Old Girl with Final Diagnosis of Celiac Disease https://pubmed.ncbi.nlm.nih.gov/31089433/#:~:text=Affiliations,tissue and results in SMAS.  
    • 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!
×
×
  • 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.