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Gluten Free With Wheat Based Ingredients?

Krystens mummy

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Krystens mummy Enthusiast
Krystens mummy
Posted

Hi I recently ate something that stated on the front that it was gluten free. When I read the back it had wheat based glucose syrup in the ingredients.

Is this still gluten free and should I expect a reaction

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gfp Enthusiast
gfp
Posted
Hi I recently ate something that stated on the front that it was gluten free. When I read the back it had wheat based glucose syrup in the ingredients.

Is this still gluten free and should I expect a reaction

There is no easy answer to that one.

The glucose syrup from wheat can be up to 200ppm but it doesn't say what part of the product you ate is this syrup.

There is considerable debate over this topic and two camps.

There is NO evidence that small amounts do not cause damage, there is evidence it does..... HOWEVER::::

(I'll be honest here, this is the part that rattles me because if this were true YOU wouldn't be here)

You (and I) are too stupid to know the difference or be capable of sticking to a gluten free diet.... SO ....

the decision was made... just like for dietary control of diabetes. The patient is too stupid to follow a simple diet so we will presume they are ingesting things they shouldn't.

You are denied the information YOU need to make an informed choice.

The glucose syrup could be 1ppm or 200ppm. It could make up 10% of the product or 1%.

Lets say you ate 100g of the product. You ingested from 0.00001g of gluten protein to 0.002g of gluten protein. (the latter being 2000 times the former)

ravenwoodglass Mentor
ravenwoodglass
Posted

Whether you will react, well time will tell. I do know I myself would avoid this product.

The idea of small amounts of gluten being safe really infuriates me. The biggest issue IMHO is that while the test may state that that product is safe, BY ITSELF, what about when folks are consuming multiple items in the day with that same small thresold. By the time they get to the end of their day they have most likely consumed far over the amount that is deemed safe.

gfp Enthusiast
gfp
Posted
Whether you will react, well time will tell. I do know I myself would avoid this product.

The idea of small amounts of gluten being safe really infuriates me. The biggest issue IMHO is that while the test may state that that product is safe, BY ITSELF, what about when folks are consuming multiple items in the day with that same small threshold. By the time they get to the end of their day they have most likely consumed far over the amount that is deemed safe.

This is true, its equally a question what happens when we consume these products daily.

What is deemed safe? The recent 'testing' by Fasano indicates a little damage to the villi is OK?

Over the 90 day test 10mg/d produced a small negative growth in the villi. What happens over 1 year or 10?

And... since it's you... what about neuropathy? What about thyroid?

I know myself that my trigger for neurological problems is more sensitive than for my bowels!

ravenwoodglass Mentor
ravenwoodglass
Posted
I know myself that my trigger for neurological problems is more sensitive than for my bowels!

Ditto I think after we heal we need to get more to notice the effect in the gut. But when the brain is reacting to the antibody reaction or when gluten causes low level inflammation and autoimmune reaction it takes much less gluten to make the body reactive.

Krystens mummy Enthusiast
Krystens mummy
Posted
  • Author

Thanks for your replies,

Well I got up last night and felt nauseous which usually is an indicator that I reacted to it.

I also felt a little back pain not as much as when I eat a product "containing gluten" but it was there and still is now.

I have my answer I suppose next time I will not take the statement 'gluten free' for granted.

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