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

  • 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. Aretaeus Cappadocia
      - Aretaeus Cappadocia posted a topic in Gluten-Free Recipes & Cooking Tips
      0

      Pear Bread

      I adapted this to be a gluten-free recipe from www.tasteofhome.com/recipes/autumn-pear-bread. Wonderful flavor profile, great texture, fairly easy to make. The almond flavor from the almond flour complements the pear flavor. Ingredients 1 cup almond flour 1 cup sweet rice flour 1 cup millet flour 2 Tablespoons tapioca flour ...
    2. Aretaeus Cappadocia
      - Aretaeus Cappadocia commented on Amiah's blog entry in Amiah
      2

      Help!!

      I agree with Trents' reply. In addition ... Your post does not say what you did with your child's diet after the blood test and prior to the endoscopy. Usually the Dr advises a "gluten challenge" prior to the test so that the inflammation is more pronounced and easier to see. On the other hand, if they didn't mention this, you may have reasonably restricted...
    3. knitty kitty
      - knitty kitty replied to Jmartes71's topic in Doctors
      12

      Second chance

      @Jmartes71, I understand how frustrated you feel. I have been disappointed with the medical system myself. Have you read my story in my blog? What can we do to help you get better? Nutritional deficiencies are common in Celiac disease. Have you been checked for vitamin and mineral deficiencies? Which supplements are you taking?
    4. Mari
      - Mari replied to Jmartes71's topic in Doctors
      12

      Second chance

      hi jmartes This is a link you can click on to see a form to fill out to obtain medical records from Kaiser. If you have already submitted this form you could send in another one. . The form asks for your MR# and please remember to put in the name you were using before you were married. How to Request Copies of Medical Record from Kaiser Permanente...
    5. trents
      - trents replied to anya22's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      4

      Test interpretations

      It would seem then that your next step should be a biopsy to check for damage to the villous lining of the small bowel. But you must not reduce gluten intake until that is performed else healing will take place in that area of the intestines and the biopsy results would be invalidated.
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,680
    • Most Online (within 30 mins)
      7,748
    staceyw
    Newest Member
    staceyw
    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

    • Aretaeus Cappadocia
      Pear Bread

      By Aretaeus Cappadocia · Posted

      I adapted this to be a gluten-free recipe from www.tasteofhome.com/recipes/autumn-pear-bread. Wonderful flavor profile, great texture, fairly easy to make. The almond flavor from the almond flour complements the pear flavor. Ingredients 1 cup almond flour 1 cup sweet rice flour 1 cup millet flour 2 Tablespoons tapioca flour 1 cup sugar 1 ½ teaspoon baking powder 1 teaspoon baking soda 3/4 teaspoon salt 1/4 teaspoon ground nutmeg 6 tablespoons cold butter 3 large eggs, room temperature 3/8 cup buttermilk (1 tsp white vinegar + 3/8 cup milk) 2 teaspoon vanilla extract 1 ½ cup finely chopped ripe pears (1-2 med/large pears. You could peel them but I don't) Directions (optional) cut butter into pats, place on saucer in the refrigerator while prepping other ingredients In large bowl, combine flour, sugar, baking powder, baking soda, salt and nutmeg. (I use a whisk to mix) Cut in butter until mixture resembles coarse crumbs. (I use pastry blender) Combine eggs, buttermilk and vanilla (I use same whisk); stir into flour mixture just until moistened. (I use a mixing spoon) Fold in pears. (mixing spoon) Spoon into 2 greased 5 x 8 inch loaf pans Bake at 350° for 35-40 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans on to wire rack. Allow to cool completely. Not sure how long you can keep this at room temperature because it gets eaten quickly
    • knitty kitty
      Second chance

      By knitty kitty · Posted

      @Jmartes71, I understand how frustrated you feel.  I have been disappointed with the medical system myself.  Have you read my story in my blog?   What can we do to help you get better?   Nutritional deficiencies are common in Celiac disease.  Have you been checked for vitamin and mineral deficiencies?   Which supplements are you taking?
    • Mari
      Second chance

      By Mari · Posted

      hi jmartes This is a link you can click on to see a form to fill out to obtain medical records from Kaiser. If you have already submitted this form  you could send in another one. . The form asks for your MR# and please remember to put in the name you were using before you were married.      How to Request Copies of Medical Record from Kaiser Permanente Form - Fill Out and Sign Printable PDF Template | airSlate SignNow
    • trents
      Test interpretations

      By trents · Posted

      It would seem then that your next step should be a biopsy to check for damage to the villous lining of the small bowel. But you must not reduce gluten intake until that is performed else healing will take place in that area of the intestines and the biopsy results would be invalidated. 
    • knitty kitty
      Test interpretations

      By knitty kitty · Posted

      Welcome, @anya22, Can you tell us more about your diet?   How much gluten containing foods did you eat?  What kinds of gluten containing foods did you eat?  What has your high calorie diet consisted of?   Some gluten containing foods contain less gluten than others.  Cakes and cookies may have less gluten than something like deep dish pizza.   Glad you're here!
×
×
  • 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.