Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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

The Trouble with Gluten - Gourmet Retailer

Scott Adams

By Scott Adams
in Publications & Publicity

Recommended Posts

Scott Adams Grand Master
Scott Adams
Posted

Open Original Shared Link

Open Original Shared Link

Gourmet Retailer

It is estimated that 1 out of every 133 Americans has celiac disease (although as many as 97 percent remain undiagnosed or misdiagnosed), ...

Open Original Shared Link

Open Original Shared Link

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

Celiac.com Sponsor (A8-M):


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. Russ H
      - Russ H replied to Rebeccaj's topic in Super Sensitive People
      8

      symptoms.

      Although sensitivity to gluten varies between individuals, multiple research studies suggest that consuming up to 10 mg of gluten a day is safe for most people with coeliac disease. Wheat flour contains approximately 10% gluten by weight, so this is equivalent to 100 mg of flour, or a piece of wheat bread the size of a small pea. There is a case report of...
    2. Fabrizio
      - Fabrizio replied to Fabrizio's topic in Related Issues & Disorders
      4

      Kan-101

      So? What do you think it will go ahead? Did you partecipate to this trial? what's the result for yuo? Thanks a lot for your answers!
    3. trents
      - trents replied to Rebeccaj's topic in Super Sensitive People
      8

      symptoms.

      You might look into wearing an N95 mask when others are creating baked goods with wheat flour in your environment.
    4. Rebeccaj
      - Rebeccaj replied to Rebeccaj's topic in Super Sensitive People
      8

      symptoms.

      @trents thank you for that information. My parents feel that cooking flour in toaster isn't a thing as its already cooked product before made? but Airbourne particles is my fear. Like I have had symptoms from 6 meters away had to leave massive migraine.
    5. knitty kitty
      - knitty kitty replied to Rebeccaj's topic in Super Sensitive People
      8

      symptoms.

      Yes, except for the most sensitive, cross contamination from airborne gluten should be minimal. Highly sensitive people may have nutritional deficiencies. Many times their bodies are in a highly inflamed state from Celiac, with high levels of histamine and homocysteine. Vitamins are needed to break down histamine released from immune cells like mast...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      130,524
    • Most Online (within 30 mins)
      7,748
    cjv123
    Newest Member
    cjv123
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Russ H
      symptoms.

      By Russ H · Posted

      Although sensitivity to gluten varies between individuals, multiple research studies suggest that consuming up to 10 mg of gluten a day is safe for most people with coeliac disease. Wheat flour contains approximately 10% gluten by weight, so this is equivalent to 100 mg of flour, or a piece of wheat bread the size of a small pea. There is a case report of farmers with coeliac disease developing symptoms from inhaling gluten containing dust from cattle feed but that is an extreme example and they were exposed to very high concentrations of airborne gluten over a long period of time. In a domestic situation, unless someone is making dough and putting a lot fo flour into the air, I don't think...
    • Fabrizio
      Kan-101

      By Fabrizio · Posted

      So? What do you think it will go ahead? Did you partecipate to this trial? what's the result for yuo? Thanks a lot for your answers!
    • trents
      symptoms.

      By trents · Posted

      You might look into wearing an N95 mask when others are creating baked goods with wheat flour in your environment.
    • Rebeccaj
      symptoms.

      By Rebeccaj · Posted

      @trents thank you for that information. My parents feel that cooking flour in toaster isn't a thing as its already cooked product before made? but Airbourne particles is my fear. Like I have had symptoms from 6 meters away had to leave massive migraine. 
    • knitty kitty
      symptoms.

      By knitty kitty · Posted

      Yes, except for the most sensitive, cross contamination from airborne gluten should be minimal. Highly sensitive people may have nutritional deficiencies.  Many times their bodies are in a highly inflamed state from Celiac, with high levels of histamine and homocysteine.  Vitamins are needed to break down histamine released from immune cells like mast cells that get over stimulated and produce histamine at the least provocation as part of the immune response to gluten. This can last even after gluten exposure is ended.  Thiamine supplementation helps calm the mast cells.  Vitamin D helps calm the immune system.  Other B vitamins and minerals are needed to correct the...
×
×
  • Create New...