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

Do you react to "gluten free" as in less than 20 mg/kg?


Lex-

Recommended Posts

Lex- Explorer

I am new to the gluten free world, and still learning. I have kept a food diary, avoided gluten religiously, and yet had a reaction without knowing the source - until I l realised the tuna fish I was using under the guise of "gluten free" actually contained a little gluten (<20 mg/kg). Could this have been the culprit? Any thoughts? 

Link to comment
Share on other sites

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



Celiac.com Sponsor (A8-M):



kareng Grand Master
57 minutes ago, Lex_ said:

I am new to the gluten free world, and still learning. I have kept a food diary, avoided gluten religiously, and yet had a reaction without knowing the source - until I l realised the tuna fish I was using under the guise of "gluten free" actually contained a little gluten (<20 mg/kg). Could this have been the culprit? Any thoughts? 

Just curious- how do you know it had Gluten?  And the measurements seem odd to me.  In the US we measure Gluten in parts Per Millon (ppm)

Link to comment
Share on other sites
Lex- Explorer
13 minutes ago, kareng said:

Just curious- how do you know it had Gluten?  And the measurements seem odd to me.  In the US we measure Gluten in parts Per Millon (ppm)

I looked up the product on their website. And milligram per kilogram is the equivalent way of saying parts per million. They are the same.

Link to comment
Share on other sites
Victoria1234 Experienced
1 hour ago, Lex_ said:

I am new to the gluten free world, and still learning. I have kept a food diary, avoided gluten religiously, and yet had a reaction without knowing the source - until I l realised the tuna fish I was using under the guise of "gluten free" actually contained a little gluten (<20 mg/kg). Could this have been the culprit? Any thoughts? 

I used to. Not anymore, though. But for the first, I don't know, say 2 years I couldn't have the gluten-free cookies, breads, etc at all without starting to itch (dh).

Link to comment
Share on other sites
Lex- Explorer
9 minutes ago, Victoria1234 said:

I used to. Not anymore, though. But for the first, I don't know, say 2 years I couldn't have the gluten-free cookies, breads, etc at all without starting to itch (dh).

Ah yes, my immediate symptom is the itching too.

Link to comment
Share on other sites
kareng Grand Master
20 minutes ago, Lex_ said:

I looked up the product on their website. And milligram per kilogram is the equivalent way of saying parts per million. They are the same.

 So....it says they test at less than 20 per million?  What I want to know is how do you know that number isn't 0?  That doesn't mean the item has 19 ppm of gluten...or that's they add gluten until it reaches 19.

Link to comment
Share on other sites
Ennis-TX Grand Master

I reacted to "Gluten Free" hemp protein....I ate it for a few weeks til I started having symptoms ramp up and sent it off to be tested after my Nima Gluten tester flagged it for positive....came back like I think they said 16ppm.....took awhile but I did have a reaction....been 4 weeks off the stuff and still coming down, so many other issues came back and D just stopped daily after 3 weeks....still got a random cow pie this morning but I tried to reintroduce Mexican spices too soon it seems and my gut is still picky.

Link to comment
Share on other sites

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



Celiac.com Sponsor (A8-M):



cyclinglady Grand Master

It might not be gluten in canned tuna hat is causing your issues.    You could be reacting to other ingredients like soy.  

Link to comment
Share on other sites
Lex- Explorer
2 hours ago, cyclinglady said:

It might not be gluten in canned tuna hat is causing your issues.    You could be reacting to other ingredients like soy.  

It could be something else, of course, but I have not reacted to soy before. As far as I can tell, soy agrees with me.

Link to comment
Share on other sites
ravenwoodglass Mentor

Unfortunately our reactions can be delayed by up to 3 or 4 days. That can make it hard to figure out what got us. In addition after we have been gluten free for a bit other intolerances can rear their ugly head. I thought I was reacting to gluten in items that were not only gluten free but made in dedicated facitities. In my case it did turn out to be soy but it took me awhile to figure that out. Was the tuna plain tuna? If so what did you have with the tuna?  I have only been able to find one or two tunas without soy. I have to read the full labels because even many that say 'packed in water' are actually packed in a water based broth with soy. I hope you can figure out what got you soon. One last note. Do you have DH? If so even the low levels of iodine in the tuna may be too much for you till the antibodies leave the skin.

Link to comment
Share on other sites
Ennis-TX Grand Master

I also developed a intolerance to olive oil at one point....came back recently...... anyway check this article out on intolerance and other issues. You can get rolling intolerance issues with this disease where something will just up and start bothering you one day and maybe go away in a few weeks or months. Open Original Shared Link

Link to comment
Share on other sites
Lex- Explorer
19 hours ago, kareng said:

 So....it says they test at less than 20 per million?  What I want to know is how do you know that number isn't 0?  That doesn't mean the item has 19 ppm of gluten...or that's they add gluten until it reaches 19.

I am aware what "less than 20" means. It could be zero or 19.99999. Can you be certain it's zero?

Link to comment
Share on other sites
Lex- Explorer
8 hours ago, ravenwoodglass said:

Unfortunately our reactions can be delayed by up to 3 or 4 days. That can make it hard to figure out what got us. In addition after we have been gluten free for a bit other intolerances can rear their ugly head. I thought I was reacting to gluten in items that were not only gluten free but made in dedicated facitities. In my case it did turn out to be soy but it took me awhile to figure that out. Was the tuna plain tuna? If so what did you have with the tuna?  I have only been able to find one or two tunas without soy. I have to read the full labels because even many that say 'packed in water' are actually packed in a water based broth with soy. I hope you can figure out what got you soon. One last note. Do you have DH? If so even the low levels of iodine in the tuna may be too much for you till the antibodies leave the skin.

Thanks for your response, ravenwoodglass,

 

I do have DH. Apparently DH is my most immediate symptom, setting in before the rest of the symptoms appear. The tuna I consumed is not plain. It's packed in olive oil and garlic. Is iodine something I should worry about too? If so, does it include iodine added to salt as well?

Link to comment
Share on other sites
Lex- Explorer
8 hours ago, Ennis_TX said:

I also developed a intolerance to olive oil at one point....came back recently...... anyway check this article out on intolerance and other issues. You can get rolling intolerance issues with this disease where something will just up and start bothering you one day and maybe go away in a few weeks or months. Open Original Shared Link

Thank you for the response and the link, Ennis_TX.

 

It seems I have an arduous journey ahead of me.

Link to comment
Share on other sites
ravenwoodglass Mentor
1 hour ago, Lex_ said:

Thanks for your response, ravenwoodglass,

 

I do have DH. Apparently DH is my most immediate symptom, setting in before the rest of the symptoms appear. The tuna I consumed is not plain. It's packed in olive oil and garlic. Is iodine something I should worry about too? If so, does it include iodine added to salt as well?

Iodine can keep the antibodies active in the skin.  I just had to drop iodized salt and got vitamins without iodine. Some need to avoid high iodine foods like seaweed and some seafood as well.  It is important to add iodine back in after you haven't had any new breakout for a couple months or so. I also made sure any topicals like shampoos, soaps etc were gluten free. Gluten can't be absorbed into the bloodstream through intact skin but skin with DH lesions is not intact. I felt better safe than sorry as DH is sooooo very miserable with which to deal. I hope you heal quickly. 

Link to comment
Share on other sites
jfhinoh Rookie
On 1/2/2018 at 5:18 AM, Ennis_TX said:

I also developed a intolerance to olive oil at one point....came back recently...... anyway check this article out on intolerance and other issues. You can get rolling intolerance issues with this disease where something will just up and start bothering you one day and maybe go away in a few weeks or months. Open Original Shared Link

 

On 1/2/2018 at 1:41 PM, Lex_ said:

Thanks for your response, ravenwoodglass,

 

I do have DH. Apparently DH is my most immediate symptom, setting in before the rest of the symptoms appear. The tuna I consumed is not plain. It's packed in olive oil and garlic. Is iodine something I should worry about too? If so, does it include iodine added to salt as well?

A lot of the olive oil sold in the United States is diluted with less expensive oils or other ingredients.  It may not actually be a reaction to olive oil, but to one of the other questionable ingredients. 

60 Minutes did a story on this awhile ago: Open Original Shared Link

 

Link to comment
Share on other sites
Ennis-TX Grand Master
3 hours ago, jfhinoh said:

 

A lot of the olive oil sold in the United States is diluted with less expensive oils or other ingredients.  It may not actually be a reaction to olive oil, but to one of the other questionable ingredients. 

60 Minutes did a story on this awhile ago: Open Original Shared Link

 

Well if they cut it with sunflower it would have some effect on me but I have to eat a decent amount to trigger a reaction. Peanuts are the only other thing that can make me projectile vomit as bad as olives currently do again. But I doubt they would risk that allergy. Though you point does bring out a interesting facts...there is one product that contains olive oil in it way down on the ingredients I had just this morning and it did not bother me. -_- The pasta sauce I had 2 days ago with only a tbsp over my eggs had me praying to the porcelain god for a good half hour. Back to making my own, or using miracle noodle pasta sauce (they use coconut instead of olive). -_- I miss that for awhile I was able to have Thrive Market Marinara sauce in small amounts til the intolerance came back.

Link to comment
Share on other sites

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      125,875
    • Most Online (within 30 mins)
      7,748

    CarolynH09
    Newest Member
    CarolynH09
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • trents
      I was wrong, however, about there being no particular health concerns associated with high total IGA: https://www.inspire.com/resources/chronic-disease/understanding-high-iga-levels-causes-impacts/ So maybe the physician's "borderline" remark is relevant to that.
    • trents
      Sometimes that is the case but what is curious to me is the remark by your physician about being "borderline". I assume he was referring to the total IGA score but it just seems like an irrelevant remark when it is on the high side rather than being deficient.
    • StrongerThanCeliac
      Hi,  I’ve noticed that it usually takes me about 5-6 days to recover from a glutening. I was just thinking and maybe I’m going crazy. Long story but I wasn’t able to brush my teeth for a couple days after being glutened. Is there a way the gluten could be like stuck in my teeth still and still causing some sort of reaction because I waited too long to brush? Or is that insane
    • cristiana
      @Gluten is bad Hi!  I just caught this post, and am writing on the off-chance that you might be based in the UK.  If so, I was told some years ago by a pharmacist that in the UK that if a medicine has a Product Licence printed on the packaging, which will appear as the letters PL plus a long number.... for example....  PL 4525908 (making that number up!) it will be gluten free.   I have just checked this on an NHS website, and indeed it appears to be true.  According to the same website, all medications prescribed by GPs in the UK are gluten free. https://www.nhsinform.scot/healthy-living/food-and-nutrition/special-diets/gluten-free-diet/#medicines The same NHS website also makes a very good point.  You might take a gluten-free medication prescribed by a GP that might set off symptoms very similar to a glutening.  Like some meds cause stomach pain or diarrhea, but that doesn't mean they contain gluten. Obviously, if you are purchasing medication from overseas, the above might not apply. Hope this is helpful, and that you can get your medication soon - I have an acquaintance who has had to wait some time. Cristiana
    • gemknorodo
      I wonder if the tTG-Iga result isn't back yet as there is nothing next to that one, perhaps it takes a little longer.  
×
×
  • Create New...