SV: hidden sources of gluten

November 5, 2001

The most important hidden source for us was ordinary " gluten free " flour based

on wheat starch.

* We used roughly 1,75 kgs of this every week.

* The pack said there was 0,3% of protein in the product, and we didn't stop to

think that the only protein source in the wheat starch, is wheat. Wheat protein

= gluten. (Gluten is, however, more than gliadin = the most dangerous part).

It took us several years to understand that the " gluten free " label didn't quite

mean what it said.

* 0,3% of 1,75 kgs = roughly 5,5 grams per week = average 750 milligrams.

The gluten content in " gluten free " products is known to vary. The latest test

that I've seen, involved 101 product specimens collected here in Norway.

Roughly half of these turned out to have gluten in quantities that were deemed

to be significant (>20 ppm). The exact figures were:

" Gluten free " " Naturally free of gluten "

<20 ppm 39 = 48 % 12 = 80 %

20-200 ppm 34 = 42 % 2 = 13 %

>200 ppm 8 = 10 % 1 = 7 %

total 81 = 100 % 15 = 100 %

Please note that significant quantities of gluten also were found in products

declared as " naturally free " of gluten. This must be contamination from

storage, milling or " weeds " in the field.

Yours

Jørgen Klaveness

hidden sources of gluten

> Hi, n Klaveness wrote in reply to the post about how long it takes to

> get gluten out of the body. He mentioned that although he thought their

> child was gluten free, that actually they were feeding him 1000 mg of gluten

> every day for five years. n, could you please tell me specifically what

> the hidden source for gluten was in your case and how you found out about it?

> How did you measure it? Thanks so much, ashi

>

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