• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • Announcements

    • admin

      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.

Corn, Rice, Millet?
0

12 posts in this topic

I just read a book that said these foods may contain gluten and the author does not recommend them. Also she said to watch out for buckwheat and quinoa for cross contamination in processing? I'm so confused now. What do you think? I love millet bread.

0

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


I just read a book that said these foods may contain gluten and the author does not recommend them. Also she said to watch out for buckwheat and quinoa for cross contamination in processing? I'm so confused now. What do you think? I love millet bread.

Just curious...what book are you reading?

I use all of those things and don't have a problem with them. Of course, cross-contamination is a concern for all of us. Unless you have a specific sensitivity to any of them, I don't know why you couldn't have them. Here's a list of safe gluten-free foods.

1

Share this post


Link to post
Share on other sites

What is the book, and who is the author?

I've seen some stuff by chiropractors who are making claims like that, but they were ridiculous - the actual proteins in corn, rice, and millet are very different than those of wheat. (so far.... as long as we don't get some sort of GMO frankenrice in the future....)

But there was a recent study done where grains that were being sold to consumers as naturally gluten free, but not necessarily tested or labeled, were tested, and a whopping 41% of them were found to be cross contaminated with low levels of gluten. The grains in the study included millet, buckwheat, sorghum, soy, rice, corn.

http://www.glutenfreedietitian.com/newsletter/contamination-of-naturally-guten-free-grains/

Findings: Thirteen of 22 (59%) products contained below the limit of quantification for gluten which is 5 ppm for the assay used. Of these 13 products, 3 contained a voluntary allergen advisory statement for wheat. Nine of 22 (41%) products contained more than the limit of quantification for gluten, with mean gluten levels ranging from 8.5 to 2,925. Of these nine products, four contained a voluntary allergen advisory for wheat.

Conclusions: Results of this study confirm that a certain percentage of inherently gluten-free grains, seeds, and flours are NOT gluten-free when they are purchased by consumers. Co-mingling of grain and seed can occur anywhere along the line from the field to the packaging plant.

Results also suggest that consumers can not rely on voluntary allergen advisory statements for wheat to make decisions about which products are more or less likely to be contaminated.

Notice how in the link, they also said Sampling also was not large enough to make any inferences on the specific grains, flours, and seeds more or less likely to be contaminated.

the writer also said that the study was available to see on pubmed

http://www.ncbi.nlm.nih.gov/pubmed/20497786

They said that they did the study as a preliminary test to see what the consequences would be if the FDA finally did their rule change regarding the gluten free labeling. "Single ingredient foods such as corn, rice, and millet are considered inherently gluten free."

As we know right now, the grain may be gluten free while it's still growing in the field, but it can get cross contaminated by the harvesting, shipping, and manufacturing process if there are shared machinery.

This site also has an article on "Confusion over Codex Standards for Gluten" unfortunately the story has no date on it, (I really hate that, I don't know why bloggers and newsletter writers do that) but it appears to be fairly recent, as it is talking about the FDA considering making a rules change, which they have done twice now in the past 2 years.

http://www.glutenfreedietitian.com/newsletter/confusion-over-codex-standards-for-gluten/

At that time (???) the US was considering drafting the rule to be similar to the International Codex Standard label for gluten free, but not exactly the same.

The new official (International, not the US, which doesn't have it yet) Codex standard is now called,

1

Share this post


Link to post
Share on other sites

My personal choice is to buy my flours from Bob's Red Mill, who tests them for gluten CC. I just sort through whole grains like buckwheat and millet because you can find anything that looks different. I haven't ever seen wheat in rice, probably because they growing conditions are so different. Wheat would drown in a rice paddy.

0

Share this post


Link to post
Share on other sites

Celiac Disease: Safe/Unsafe Food List and Essential Infornation On Living A Gluten Free Diet is the name of it. My husband bought it on Kindle. Some parts seen good and some seem extreme. She thinks the makeup of corn and rice has trace amounts of gluten in a protein and millet she says she doesn't know and all the studies were old on millet. But accorning to her, it is not on the safe list nor corn or rice.

Some of her cross contamination would make sense. But then how do you suggest we get quinoa or buckwheat? Can we not buy in bulk bin? This diet is financially killing us already.:( And we like bulk bin. Who knows how they test or process from Winco bulk bins? Do you shop from bulk bins? What do you think?

0

Share this post


Link to post
Share on other sites
Ads by Google:


Celiac Disease: Safe/Unsafe Food List and Essential Infornation On Living A Gluten Free Diet is the name of it. My husband bought it on Kindle. Some parts seen good and some seem extreme. She thinks the makeup of corn and rice has trace amounts of gluten in a protein and millet she says she doesn't know and all the studies were old on millet. But accorning to her, it is not on the safe list nor corn or rice.

Some of her cross contamination would make sense. But then how do you suggest we get quinoa or buckwheat? Can we not buy in bulk bin? This diet is financially killing us already.:( And we like bulk bin. Who knows how they test or process from Winco bulk bins? Do you shop from bulk bins? What do you think?

Well, I think she's wrong. Yes, there is gluten in other grains (from what I understand) but it is NOT the kind of gluten that's in the grains we must avoid like wheat, barley and rye. Oats is iffy if it's not certified gluten-free and there are some celiacs who simply cannot tolerate oats even then.

I buy Ancient Harvest quinoa, which is marked gluten-free on the package. Don't know what brand of millet or buckwheat flour I have. I usually buy Bob's Red Mill as it's readily available in stores where I live.

You couldn't pay me enough to buy from a bulk bin as that's where cross-contamination is very likely to occur.

ETA: I just want to add that it is possible to be sensitive to certain items even though they are safe for most of us.

Edited by sa1937
0

Share this post


Link to post
Share on other sites

We avoid all grains, but not because they have gluten. My son is allergic to corn. We also experienced what was either cross contamination or cross-reactivity with some other alternative grains. For example, buckwheat, which is not actually a grain at all, gave my son and me the exact same symptoms as gluten. Research led us to the GAPS diet which eliminates all grains.

Additionally, a study published in the Journal of the American Diatetic Association has recently found contamination rampant in alternative grains. Check out this blog post for a nice summary: http://gluten-freeliving.blogspot.com/2010/06/cross-contamination-of-gluten-free_09.html

I think the chances of contamination can be reduced by rinsing and soaking alternate grains before using them.

0

Share this post


Link to post
Share on other sites

Thanks so much for answering my questions. Sylvia is you reason for not using bulk bins bcause the scoop could cross contaminate? I had not thought of that. Is it in the milling process? How about the bins where they don't have a scoop, but you pour the stuff from above, so poeple can't get into it? Is that any better? Sylvia do you think then that boxed is completely safe? I'm still learning.

0

Share this post


Link to post
Share on other sites

I think the top loading ones are a bit better, but you are still taking a risk because the staff fill them up. I've seen staff take a scoop from granola and then use it to put almonds in an overhead bulk bin.

0

Share this post


Link to post
Share on other sites

Thanks so much for answering my questions. Sylvia is you reason for not using bulk bins bcause the scoop could cross contaminate? I had not thought of that. Is it in the milling process? How about the bins where they don't have a scoop, but you pour the stuff from above, so poeple can't get into it? Is that any better? Sylvia do you think then that boxed is completely safe? I'm still learning.

I think the risk of cross-contamination is too great. In the case of scoops, what if someone scooped up wheat or barley and then dipped the same scoop into your rice? Of what if the bin that you pour the stuff from first contained wheat and then the store did not clean it out thoroughly and then put rice in it the next time around? Or is it even possible to clean it thoroughly?

We take chances every time we buy something whether it's boxed or bulk. We can try to be as careful as possible and I think there's still a small risk...or at least a smaller risk.

I just wouldn't take any chances that I could possibly avoid. And I try not to be too paranoid about it. Hey, we're all still learning!

0

Share this post


Link to post
Share on other sites

"Gluten" is the word for protein in grain, but as to "gluten free," here in the USA, and other places as to a gluten free diet, we mean the protein from wheat, rye, barley, spelt.

Corn, rice, and millet has proteins which are technically called gluten, but they are not "GLUTEN" like the glutens in the wheat family. They are different. They don't cause a celiac auto immune reaction. They can accidentally get run thru or stored with wheat or barley or the other stuff, and then that is called cross contamination. If you have a harvester running a combine thru wheat, and then cornfields, that is one example. Those giant storage grain silo bins you see in farm pictures are another.

But then how do you suggest we get quinoa or buckwheat? Can we not buy in bulk bin? This diet is financially killing us already. And we like bulk bin. Who knows how they test or process from Winco bulk bins? Do you shop from bulk bins? What do you think?

Mail order, in larger bulk quantities. Have you ever watched how they reload those bulk bins ? Have you ever seen people taking scoops from one food and using it in another ? Have you ever watched people handling the scoops then stick the ENTIRE scoop back in the bin instead of in the little scoop holder ? Where have their hands been last, at McDonald's? The containers and scoops are made of plastic, and they may be cleaned every once in a while, but they don't have any protocol to prevent allergies or cross contamination and they probably switch foods around it them all the time.

You can also get a coffee grinder and grind buckwheat kasha kernels into flour easily. You can then use it as part of the gluten free flours mixtures, mixing it with less expensive kinds to save money. If you bake a lot, you may want to get a grain grinder from Lehman's mail order and start ordering gluten free grains in large bags. You may have to work out a way to store it so it does not spoil- we ended up with an extra, little refrigerator, and I freeze stuff to kill any bugs first, then store it in that. In a warm climate, it's the humans vs. the insects.... this stuff is too expensive to feed it to them.

0

Share this post


Link to post
Share on other sites

I just read a book that said these foods may contain gluten and the author does not recommend them. Also she said to watch out for buckwheat and quinoa for cross contamination in processing? I'm so confused now. What do you think? I love millet bread.

I eat both of these without an issue. I can see there being a cc issue, but I can see this issue no matter what food you eat when it is processed in a factory that is not dedicated gluten-free.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      106,460
    • Total Posts
      930,677
  • Member Statistics

    • Total Members
      63,884
    • Most Online
      3,093

    Newest Member
    Mato Sapa
    Joined
  • Popular Now

  • Topics

  • Posts

    • Similarly, I've been vegetarian for 25+ years.  A 2015 Nature study connecting emulsifiers with microbiome changes has me wondering about the processed foods that I ate in the past, and I wonder about the wisdom of eating as much seitan as I did.  I mostly prefer my post-diagnosis diet since it forces me to consider every ingredient and to cook from scratch more.
    • LOL, that might put it into perspective if I explain it that way. 
    • I am very interested in this too. My daughter tested negative for celiac, but has terrible primarily neurological symptoms. Because she tested positive for SIBO at the time and was having some GI symptoms, I was told it was just a Fodmap issue.  I knew better and we have been gluten free for 2 years.  Fast forward to this February. She had a SIBO recurrence that I treated at home with diet and herbal antibiotics because I couldn't get the insurance referral. She was doing great. Then stupid me brought in gluten containing chick feed for the new baby chicks we got.   Feed dust everywhere. Total mess.  Really, no GI symptoms (she was SIBO free by then)...but the neurological symptoms! my daughter couldn't walk for three days. Burning down one leg, nerve pain in the foot. Also heaviness of limbs, headache and fatigue. Better after three days. But unfortunately she had a TINY gluten exposure at that three day mark and had another severe reaction: loss of balance, loss of feeling in her back and arms, couldn't see for a few seconds, and three days of hand numbness, fatigue, concentration problems.  Well, I actually contacted Dr. Hadjivassilou by email and he confirmed that the symptoms are consistent with gluten ataxia but any testing would require a gluten challenge. Even with these exposures, antibodies would not be high enough.  His suggestion was maintain vigilance gluten free.  I just saw my daughter's GI at U of C and she really only recognizes celiac disease and neurological complications of that. But my impression is that gluten ataxia is another branch in the autoimmune side of things (with celiac and DH being the other two).   At this point, I know a diagnosis is important. But I don't know how to get there. We homeschool right now so I can give her time to heal when she is accidentally glutened, I can keep my home safe for her (ugh, that I didn't think of the chicken feed!)  But at some point, she is going to be in college, needing to take exams, and totally incapacitated because of an exposure.  And doctors state side that are worth seeing?  Who is looking at gluten ataxia in the US?
    • Caro..............monitoring only the TSH to gauge thyroid function is what endo's do who don' t do a good job of managing thyroid disease.  They should do the full panel and check the actual thyroid hormone numbers.........T3 and T4. The importance of the TSH comes second to hormone levels. In order to track how severely the thyroid is under attack, you need to track antibody levels.......not the TSH. I did not stay with endocrinologists because I found they did not do a very good job and found much greater help and results with a functional medicine MD.  You should not have a goiter if your thyroid is functioning well and your TSH is "normal".  Maybe they should do a full panel? Going gluten free can have a profound affect for the better on thyroid function and that is something that is becoming more and more accepted today.  Ask most people with Celiac and thyroid disease and they will tell you that. My thyroid never functioned well or was under control under after I discovered I had Celiac and went gluten free.  It was the only way I got my antibody numbers back down close to normal and they were around 1200 when it was diagnosed with Celiac.  I was diagnosed with Hashi's long before the Celiac diagnosis.  I am not sure Vitamin D has anything to do with thyroid antibodies but who knows?  Maybe it does have an affect for the better. It is really hard to get Vitmain D levels up, depending on where you live. Mine are going up, slowly, even after 12 years gluten-free but I live in the Northeast in the US and we don't have sun levels like they do in the South.  I take 5,000 IU daily and that is a safe level to take, believe it or not.  I get no sun on my job so the large dose it is! Having Celiac Disease should not stop you from being able to travel, especially S. America. I travel, although I do agree that some countries might be very difficult to be gluten free in. You can be a foodie and travel with Celiac so no worries on that front. You may not be able to sample from someone else's plate, unless they are eating gluten-free too but I have had awesome experiences with food when traveling so you can too!
    • I don't know what you drank or where.... so here are a few thoughts. - sure, a dive bar might have dirty glasses and serve a cocktail in a beer glass?  But a nice reminder place, with a dishwasher, should be fine.  If it's a sketchy place, Stick to wine, then it's served in wine glasses that aren't used for beer or bottled ciders in the bottle.   - ciders on tap might, just a slight chance, have an issue.  Because of beer on tap, mixed up lines, etc. - you may have a problem with alcohol - you may have issues with The  high sugar content of the drink.  I know I have similar issues if I drink serveral ciders of extra sugary brands - are you positive it was a gluten-free drink?  Not this " redds Apple" pretending to be a cider - it's beer with apple flavor.  Or one of those " gluten removed " beers?  
  • Upcoming Events