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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

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27 posts in this topic

One more question.... I just purchased NOW bulk plain beef gelatin online to use in natural desserts and as a binder to replace eggs. I don't use Knox because of the pork. The label says nothing about being hydrolyzed. Did I waste my money? Is there free glutamate in this product?

I don't know for certain, but according to the USDA, the amount of glutamic acid doesn't appear out of the ordinary. Whether there is free glutamic acid is another matter.

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I don't know for certain, but according to the USDA, the amount of glutamic acid doesn't appear out of the ordinary. Whether there is free glutamic acid is another matter.

Thanks! I ended up calling them and talking to a chemist at NOW foods. It is true that ALL gelatin is hydrolized. He also agreed that ALL protein supplements or predigested processed foods containing protein are actually hydrolized. He said that there are a few people who are extremely sensitive to the free glutamic acid produced in that process, but most are not.

But he said that glycine and proline are also freed up in the same procedure. Glycine in particular does just the opposite in the body as the glutamic acid and can cancel out any negatives created. At least that is the case in gelatin because gelatin is particularly high in glycine.

Sounds to me like the digestion of protein releases glutamic acid. Would that not occur by just eating protein foods as well? I'm no chemist. But most foods contain many chemicals in perfect synergy to keep balance. Are we sure that the glutamic acid in this case is not taken care of by other balancing constituents of the same process?

I still contend that just eating food the way it grows is safest. It's just not always easy in the 21st century.

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