Guest guest Posted January 25, 2005 Report Share Posted January 25, 2005 HI, Does anyone have any idea how much gluten is acceptable, in a meal or daily? I know that the FDA has not specified an amount for certifiying that a product is gluten free. I bought some Ricola coughdrops today and had some even though they have caramel in them (I think something else slipped into my food yesterday anyway). Then I checked their website which said they are .01% or less gluten. I think a percentage is meaningless. How much gluten does the "non-gluten free" caramel have? I guess the .01% is from the caramel because I didn't see anything else on the ingredients that would have gluten, or could it be from the processing or something? Also, does anyone have a sense of how often vanilla is a problem. Any particular things to avoid? Thanks, Naren__________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2005 Report Share Posted January 25, 2005 This was in the latest Clan newsletter. www.clanthompson.com 1. SAFE LEVELS OF GLUTEN - What Does It Really Mean? (Editor's Note: The following article first appeared in the Celiac Disease Foundation Newsletter: Summer 2004 and is reprinted here, with their permission. You can visit CDF online at http://www.celiac.org.) Putting it in Perspective: How much is 100 ppm in real life? by Dimitrios Douros 7/04 The new study claiming 100 ppm gluten is safe for celiacs resulted in many folks asking what that meant " in real life. " So I decided to put PPM in perspective. Simply put, 100 ppm means if you have one million of something, 100 out of that million makes 100ppm. It can be a million of anything -- oranges, cars, grams of fat or ounces of gluten. So, let's stick to our favorite topic: gluten. To make the math easier, I first calculated what 150 ppm amounts to in real life. * Total protein (not all of it is gluten) composition of wheat ranges from 8% to 15%. In ppm that translates to 80,000 ppm to 150,000 ppm protein (mostly gluten). * So, product with 150 ppm gluten has 1/1000 (150/150,000) the gluten of wheat. In human terms, take a slice of wheat bread and cut it into 1000 pieces-crumbs. 150ppm is the gluten you would get in one of those crumbs. * How much gluten is that in weight? Take a 16 slice loaf of bread baked with 500g (a bit more than 1 lb.) of wheat flour: 500grams X 15% divided by 16 slices X 1000' crumbs/slice' = 0.005 grams, about 0.0002 oz. The new study that claims 100 ppm of gluten is safe for celiacs, translates to 100ppm/150ppm or 2/3 of the number calculated above. Therefore, 100 ppm is equivalent to about 0.003 grams or 0.001 oz. of gluten. -----Original Message----- From: Naren Wadhwani [mailto:narenw@...] Sent: Monday, January 24, 2005 7:49 PM Subject: Re: [ ] Ricola coughdrops HI, Does anyone have any idea how much gluten is acceptable, in a meal or daily? I know that the FDA has not specified an amount for certifiying that a product is gluten free. I bought some Ricola coughdrops today and had some even though they have caramel in them (I think something else slipped into my food yesterday anyway). Then I checked their website which said they are .01% or less gluten. I think a percentage is meaningless. How much gluten does the " non-gluten free " caramel have? I guess the .01% is from the caramel because I didn't see anything else on the ingredients that would have gluten, or could it be from the processing or something? Also, does anyone have a sense of how often vanilla is a problem. Any particular things to avoid? Thanks, Naren __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2005 Report Share Posted January 25, 2005 On 1/24/05 8:08 PM, " Kathy " <chemkat@...> wrote: While we’re on the topic of “safe” products, my son (who’s a newly diagnosed celiac) noticed that Rice Dream Rice milk contains .002% gluten. We now have a call into Whole Foods’ Rice Milk to see if it contains any gluten. Meanwhile he’s switched to drinking Pacific Almond milk which is gluten free. H. This was in the latest Clan newsletter. www.clanthompson.com <http://www.clanthompson.com/> 1. SAFE LEVELS OF GLUTEN - What Does It Really Mean? (Editor's Note: The following article first appeared in the Celiac Disease Foundation Newsletter: Summer 2004 and is reprinted here, with their permission. You can visit CDF online at http://www.celiac.org <http://www.celiac.org/> .) Putting it in Perspective: How much is 100 ppm in real life? by Dimitrios Douros 7/04 The new study claiming 100 ppm gluten is safe for celiacs resulted in many folks asking what that meant " in real life. " So I decided to put PPM in perspective. Simply put, 100 ppm means if you have one million of something, 100 out of that million makes 100ppm. It can be a million of anything -- oranges, cars, grams of fat or ounces of gluten. So, let's stick to our favorite topic: gluten. To make the math easier, I first calculated what 150 ppm amounts to in real life. * Total protein (not all of it is gluten) composition of wheat ranges from 8% to 15%. In ppm that translates to 80,000 ppm to 150,000 ppm protein (mostly gluten). * So, product with 150 ppm gluten has 1/1000 (150/150,000) the gluten of wheat. In human terms, take a slice of wheat bread and cut it into 1000 pieces-crumbs. 150ppm is the gluten you would get in one of those crumbs. * How much gluten is that in weight? Take a 16 slice loaf of bread baked with 500g (a bit more than 1 lb.) of wheat flour: 500grams X 15% divided by 16 slices X 1000' crumbs/slice' = 0.005 grams, about 0.0002 oz. The new study that claims 100 ppm of gluten is safe for celiacs, translates to 100ppm/150ppm or 2/3 of the number calculated above. Therefore, 100 ppm is equivalent to about 0.003 grams or 0.001 oz. of gluten. -----Original Message----- From: Naren Wadhwani [mailto:narenw@...] Sent: Monday, January 24, 2005 7:49 PM Subject: Re: [ ] Ricola coughdrops HI, Does anyone have any idea how much gluten is acceptable, in a meal or daily? I know that the FDA has not specified an amount for certifiying that a product is gluten free. I bought some Ricola coughdrops today and had some even though they have caramel in them (I think something else slipped into my food yesterday anyway). Then I checked their website which said they are .01% or less gluten. I think a percentage is meaningless. How much gluten does the " non-gluten free " caramel have? I guess the .01% is from the caramel because I didn't see anything else on the ingredients that would have gluten, or could it be from the processing or something? Also, does anyone have a sense of how often vanilla is a problem. Any particular things to avoid? Thanks, Naren __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 29, 2005 Report Share Posted January 29, 2005 My guideline for gluten consumption is the very least I can possibly manage. At the Stanford Conference Dr. Grey talked about an interesting finding that they found when they did d-xylose absorption tests on celiacs who had been compliant on the GF diet. The absorption test tells how well your gut is absorbing the food you eat. It seems that even celiacs who had been on the diet for a long time had less than the normal amount of absorption. At this point, what that means is unclear. One possibility is that even very minute amounts of gluten are damaging to the gut. Maybe not enough to cause symptoms or visible damage the villi, but enough to impair the function of the gut. I don't know if it is possible to get absolutely zero gluten unless you only consume food you personally have grown and processed, and for all but the most energetic of us, that is an unrealistic goal. You can control gluten in your home by being careful to ask the manufacturer of every new item you purchase if that item contains gluten. But you can only take the manufacturer's word for it; there could be gluten contamination they are unaware of. But if my family has no reaction to a new product, I take the manufacturer at their word that the product is GF. Otherwise, I would go bonkers. Conversely, if a manufacturer says a product definitely contains gluten, I avoid it. So, when Rice dream says their rice milk has gluten, no matter how small an amount, I don't use it. There are many other choices of rice milk, soy milk, almond milk that are GF. Same with the cough drops. If they guarantee any amount of gluten, no matter how small, I wouldn't use them if I had another choice that was GF. I like the Zand herbal lozenges, which the manufacturer says are GF. I am not much of a mathematician, but I think 100 parts per million would translate into .01 percent (anyone out there better at math than I am, PLEASE correct me if I'm wrong). The research calls this a "safe" level of gluten, but who really knows what is safe? Also, how much of the product you are consuming would also have an effect. If you have 5 lozenges a day at .01 percent, that is five times the "safe" amount. If you eat oats every day that have 100 ppm gluten, then you increase the risk of developing complications from CD much more than if you eat those oats only once a year. I have yet to find a vanilla that contains gluten. However, that does not mean all vanilla is gluten-free. If I am buying vanilla to use at home, I will make sure it is gluten-free. If vanilla is an ingredient in a food I am eating at a restaurant (say, crème Brule), I will not consider it a likely source of gluten and will consider the item GF if no other questionable ingredients are added. I would avoid really cheap imported vanilla unless I could verify it was gluten free. Keep in mind that this my personal philosophy, not medical advice. Unfortunately, until medical science gives us more accurate information, each person must decide for them self what degree of risk they are willing to accept. Pam Newbury Santa Cruz Celiac Support Group 831-423-6904 pknewbury@... -----Original Message-----From: A. Haumann [mailto:laumann@...]Sent: Monday, January 24, 2005 8:18 PM Subject: Re: [ ] Ricola coughdropsOn 1/24/05 8:08 PM, "Kathy" <chemkat@...> wrote:While we're on the topic of "safe" products, my son (who's a newly diagnosed celiac) noticed that Rice Dream Rice milk contains .002% gluten. We now have a call into Whole Foods' Rice Milk to see if it contains any gluten.Meanwhile he's switched to drinking Pacific Almond milk which is gluten free. H. This was in the latest Clan newsletter. www.clanthompson.com <http://www.clanthompson.com/> 1. SAFE LEVELS OF GLUTEN - What Does It Really Mean?(Editor's Note: The following article first appeared in the Celiac Disease Foundation Newsletter: Summer 2004 and is reprinted here, with their permission. You can visit CDF online at http://www.celiac.org <http://www.celiac.org/> .)Putting it in Perspective: How much is 100 ppm in real life?by Dimitrios Douros 7/04The new study claiming 100 ppm gluten is safe for celiacs resulted in many folks asking what that meant "in real life." So I decided to put PPM in perspective.Simply put, 100 ppm means if you have one million of something, 100 out of that million makes 100ppm. It can be a million of anything -- oranges, cars, grams of fat or ounces of gluten.So, let's stick to our favorite topic: gluten. To make the math easier, I first calculated what 150 ppm amounts to in real life.* Total protein (not all of it is gluten) composition of wheat ranges from 8% to 15%. In ppm that translates to 80,000 ppm to 150,000 ppm protein (mostly gluten).* So, product with 150 ppm gluten has 1/1000 (150/150,000) the gluten of wheat. In human terms, take a slice of wheat bread and cut it into 1000 pieces-crumbs. 150ppm is the gluten you would get in one of those crumbs.* How much gluten is that in weight? Take a 16 slice loaf of bread baked with 500g (a bit more than 1 lb.) of wheat flour:500grams X 15% divided by 16 slices X 1000' crumbs/slice' = 0.005 grams, about 0.0002 oz.The new study that claims 100 ppm of gluten is safe for celiacs, translates to 100ppm/150ppm or 2/3 of the number calculated above.Therefore, 100 ppm is equivalent to about 0.003 grams or 0.001 oz. of gluten.-----Original Message-----From: Naren Wadhwani [mailto:narenw@...] Sent: Monday, January 24, 2005 7:49 PM Subject: Re: [ ] Ricola coughdrops HI, Does anyone have any idea how much gluten is acceptable, in a meal or daily? I know that the FDA has not specified an amount for certifiying that a product is gluten free.I bought some Ricola coughdrops today and had some even though they have caramel in them (I think something else slipped into my food yesterday anyway). Then I checked their website which said they are .01% or less gluten. I think a percentage is meaningless. How much gluten does the "non-gluten free" caramel have? I guess the .01% is from the caramel because I didn't see anything else on the ingredients that would have gluten, or could it be from the processing or something?Also, does anyone have a sense of how often vanilla is a problem. Any particular things to avoid?Thanks,Naren__________________________________________________ Quote Link to comment Share on other sites More sharing options...
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