Product says Gluten-free, but ...
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jodibelle352
- Angel
- Posts: 610
- Joined: Sat Jun 21, 2008 10:57 pm
- Location: Michigan
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Hello Wayne:
Boy Oh Boy! I know exactly how confused you feel. I think us Newbie's really have to listen and reach out to "Oldie But Goodie's" on this site. There is so much we have to learn so it's going to take us awhile before we learn what we can eat.
Right now I'm learning by trial and error and sometimes the results can really mess a persons day up. Arghhhhhhhh!
My FP (family physician), GI and my Surgeon are all have "behind my back" discussions to help me. Their main concern for me is my weight loss. DAHHHH! 
Dr. Ringley my S asked me what I was eating? When I told him his remark was "Okay, Jodi now what are you eating with any calories?" 
He wanted me to stop by McDonalds and have a shake, well I'm here to tell you DON'T because the Big D follows. As much as I have confidence with my Dr's I'm finding that they need a crash course in The Potty People because my FP admitted that I am his 1st patient DX's with CC (Colagenous Colitis) but now he's listening and doing research on exactly what's happen with me.
I don't know what to tell you about the gluetin free foods that still say they have X amount of gluetin in them. Doesn't make sense to me either but maybe you could place a post: Calling Tex and I know he would gladly explain what you should do.
Take Care Because We All Care
Love and God Bless:
Jodi
Boy Oh Boy! I know exactly how confused you feel. I think us Newbie's really have to listen and reach out to "Oldie But Goodie's" on this site. There is so much we have to learn so it's going to take us awhile before we learn what we can eat.
Right now I'm learning by trial and error and sometimes the results can really mess a persons day up. Arghhhhhhhh!
My FP (family physician), GI and my Surgeon are all have "behind my back" discussions to help me. Their main concern for me is my weight loss. DAHHHH! Dr. Ringley my S asked me what I was eating? When I told him his remark was "Okay, Jodi now what are you eating with any calories?" He wanted me to stop by McDonalds and have a shake, well I'm here to tell you DON'T because the Big D follows. As much as I have confidence with my Dr's I'm finding that they need a crash course in The Potty People because my FP admitted that I am his 1st patient DX's with CC (Colagenous Colitis) but now he's listening and doing research on exactly what's happen with me.I don't know what to tell you about the gluetin free foods that still say they have X amount of gluetin in them.
Doesn't make sense to me either but maybe you could place a post: Calling Tex and I know he would gladly explain what you should do.Take Care Because We All Care
Love and God Bless:
Jodi
May God and All His Angels, watchover, protect and guide you "One Day At A Time".
Hi Wayne and Jodi,
The manufacturers of Blue Diamond products, (like many food manufacturers in this country), appear to be following the guidelines of the Codex Alimentarius Commission, which is a joint effort of the Food and Agriculture Organization of the United Nations, (FAO UN), and the World Health Organization, (WHO). Officially, the United States has never adopted that standard, and so "officially", "gluten-free" is supposed to mean gluten-free, in this country. In the real world, however, that standard is almost impossible to achieve, and is strictly a function of the accuracy of the testing methods used to certify the product's gluten content. In essence, if you can't detect gluten in a product, you simply are not using a sensitive enough testing procedure.
Cross contamination from gluten is everywhere, (in miniscule amounts). Picture this, during the month of June, combines, (harvesting machines), are rolling all across the wheat belt, and the dust that comes out the backs of those machines, (along with the straw, chaff, etc.), contains fine particles of wheat, (which is similar to wheat flour). Most of this dust settles out right there in the field, but surely some of it gets caught up in updrafts, and carried across the country. Trucks carrying containers of flour leave an invisible "vapor trail" of tiny amounts of gluten, as they travel down the highway. Every time someone opens a bag of flour in your home, or the house across the street, particles of flour drift all over the house, and to some tiny extent, all across the neighborhood, (through doors and windows). Whenever someone in a grocery store unpacks a box of flour, and stacks it onto a shelf, flour dust goes everywhere in the store, and into the neighborhood, (through the ventilation system, and the front doors). It's on clothing, hands, countertops - IOW, it's everywhere, in miniscule amounts. Because of that sad reality, many companies are adopting the Codex standard, anticipating that the U. S. may eventually adopt that standard.
Traditionally, research has shown, (the Europeans have been researching this stuff much longer than we have), that most celiacs can handle a total accumulated daily gluten load of approximately 100 mg per kg of their total food intake, (don't quote me here, as I'm reciting this from memory, and the exact number might be more or less than that). However, more recent research has shown that 50 mg per day is a more practical limit. Unfortunately, though, note that at least one patient in that trial relapsed at 10 mg per day. Anyway, the bottom line is that a general consensus of opinion, based on what is considered to be a "normal" amount of food intake, says that 20 mg per kg of food, should be a "safe" level, and this amounts to 20 parts per million, (ppm), if you do the math. Unfortunately, if you're like the poor guy who relapsed at 10 ppm, you're left to the wolves, with this approach.
Here's some information on the Codex Alimentarius standard:
http://www.csaceliacs.org/DefofGlutenFree.php
And here's an abstract of a recent research project that puts that standard in question for many people who are more sensitive than "average":
http://www.ncbi.nlm.nih.gov/pubmed/17209192
Note that this research project was carried out under the supervision of Dr. Alessio Fasano, (arguably the top celiac researcher in this country), at the University of Maryland School of Medicine, and published less than a year ago.
The bottom line is, we all have to establish our own standards, based on our own sensitivities, because some of us are much more sensitive to gluten than the "standard" celiac profile.
I hope I haven't confused the issue even more.
Tex
The manufacturers of Blue Diamond products, (like many food manufacturers in this country), appear to be following the guidelines of the Codex Alimentarius Commission, which is a joint effort of the Food and Agriculture Organization of the United Nations, (FAO UN), and the World Health Organization, (WHO). Officially, the United States has never adopted that standard, and so "officially", "gluten-free" is supposed to mean gluten-free, in this country. In the real world, however, that standard is almost impossible to achieve, and is strictly a function of the accuracy of the testing methods used to certify the product's gluten content. In essence, if you can't detect gluten in a product, you simply are not using a sensitive enough testing procedure.
Cross contamination from gluten is everywhere, (in miniscule amounts). Picture this, during the month of June, combines, (harvesting machines), are rolling all across the wheat belt, and the dust that comes out the backs of those machines, (along with the straw, chaff, etc.), contains fine particles of wheat, (which is similar to wheat flour). Most of this dust settles out right there in the field, but surely some of it gets caught up in updrafts, and carried across the country. Trucks carrying containers of flour leave an invisible "vapor trail" of tiny amounts of gluten, as they travel down the highway. Every time someone opens a bag of flour in your home, or the house across the street, particles of flour drift all over the house, and to some tiny extent, all across the neighborhood, (through doors and windows). Whenever someone in a grocery store unpacks a box of flour, and stacks it onto a shelf, flour dust goes everywhere in the store, and into the neighborhood, (through the ventilation system, and the front doors). It's on clothing, hands, countertops - IOW, it's everywhere, in miniscule amounts. Because of that sad reality, many companies are adopting the Codex standard, anticipating that the U. S. may eventually adopt that standard.
Traditionally, research has shown, (the Europeans have been researching this stuff much longer than we have), that most celiacs can handle a total accumulated daily gluten load of approximately 100 mg per kg of their total food intake, (don't quote me here, as I'm reciting this from memory, and the exact number might be more or less than that). However, more recent research has shown that 50 mg per day is a more practical limit. Unfortunately, though, note that at least one patient in that trial relapsed at 10 mg per day. Anyway, the bottom line is that a general consensus of opinion, based on what is considered to be a "normal" amount of food intake, says that 20 mg per kg of food, should be a "safe" level, and this amounts to 20 parts per million, (ppm), if you do the math. Unfortunately, if you're like the poor guy who relapsed at 10 ppm, you're left to the wolves, with this approach.
Here's some information on the Codex Alimentarius standard:
http://www.csaceliacs.org/DefofGlutenFree.php
And here's an abstract of a recent research project that puts that standard in question for many people who are more sensitive than "average":
http://www.ncbi.nlm.nih.gov/pubmed/17209192
Note that this research project was carried out under the supervision of Dr. Alessio Fasano, (arguably the top celiac researcher in this country), at the University of Maryland School of Medicine, and published less than a year ago.
The bottom line is, we all have to establish our own standards, based on our own sensitivities, because some of us are much more sensitive to gluten than the "standard" celiac profile.
I hope I haven't confused the issue even more.
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
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jodibelle352
- Angel
- Posts: 610
- Joined: Sat Jun 21, 2008 10:57 pm
- Location: Michigan
- Contact:
Thank You Tex for the information. I didn't want miss lead anyone because I'm still learning about gluetin free diet and still don't completely understand it. As for the carnation instant breakfast each a.m. this is something my GI suggested because I've been having such a hard time finding things that don't upset my body. I have NO tolerance for any spices of any kind right now including garlic because of my ulcers. Salt and Pepper in moderation is about my only choices at this point. So far one cup daily each morning of the carnation instant breakfast hasn't thrown me into a "flare up". Many on the boards have suggestions of eating banana's for a source of protien but just 1 banana doubles me over in pain within 5 - 10 minutes of eating it. I'm trying so hard to find something compatable with my ulcers, and my CC that will give me the nutrition I need.
I can always tell when something isn't right because it messes my whole day up and I have a mental block that makes me want to avoid putting anything in my tummy. I know I need to get past these fears but it's hard to eat at times when it truly hurts me.
Love:
Jodi
May God and All His Angels, watchover, protect and guide you "One Day At A Time".
Jodi,
I have no way of knowing if the Carnation IB is safe for you. Many of us can't handle the lactose in it, and are intolerant of the casein, as well. If you are out of options, and it doesn't make you seriously ill, then you may need to continue eating it, until your gut heals, or until something better comes along. Surely your GI is aware that anyone with small intestinal inflammation is normally lactose intolerant, until the inflammation subsides. Most people think of MC as causing inflammation of the Colon, but virtually all of us have an inflamed small intestine, also. Many GI docs, though, appear to simply ignore that issue, (or maybe they're not aware of it, for all I know).
If you can handle Carnation IB, you may be able to drink Ensure, Boost, Encore, or similar "nutritional drinks", in order to boost your nutrient absorption. Their ingredient list is as long as your arm, though, so you may not be able to tolerate them. The main reason why I had to stop using them, when I was recovering, was because of their lactose and casein content, which may not be a problem for you, if you can handle Carnation IB.
Are you being treated for H. pylori?
Love,
Tex
I have no way of knowing if the Carnation IB is safe for you. Many of us can't handle the lactose in it, and are intolerant of the casein, as well. If you are out of options, and it doesn't make you seriously ill, then you may need to continue eating it, until your gut heals, or until something better comes along. Surely your GI is aware that anyone with small intestinal inflammation is normally lactose intolerant, until the inflammation subsides. Most people think of MC as causing inflammation of the Colon, but virtually all of us have an inflamed small intestine, also. Many GI docs, though, appear to simply ignore that issue, (or maybe they're not aware of it, for all I know).
If you can handle Carnation IB, you may be able to drink Ensure, Boost, Encore, or similar "nutritional drinks", in order to boost your nutrient absorption. Their ingredient list is as long as your arm, though, so you may not be able to tolerate them. The main reason why I had to stop using them, when I was recovering, was because of their lactose and casein content, which may not be a problem for you, if you can handle Carnation IB.
Are you being treated for H. pylori?
Love,
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
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annie oakley
- King Penguin
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