How Much Gluten is Too Much Gluten?
Last week I listened to a radio show (on my IPod-so a replay of said show-episode 504 of Superhuman Radio) where they were discussing organophosphates. The United States Environmental Protection Agency lists organophosphates are the basis of many insecticides, herbicides, and nerve agents which are very highly acutely toxic to bees, wildlife, and humans (Clothianidin – Registration Status and Related Information. U.S. EPA. 27 July 2012.)
The use of organophosphates is way beyond the scope of this article, but basically some insecticides fall under this category. Use of insecticides must fall under what is considered a “safe” level of exposure with residuals on food.
The guest on the radio show contended that while this may be “safe” for an isolated incident, what about when we repeatedly ingest the “safe” level? What happens then? Does it build up to “unsafe” levels in our bodies?
My brain started spinning like a hamster on a wheel, as I thought…
Does this happen with gluten?
The proposed labeling for “gluten-free” by the FDA is if a food meets the following conditions, and DOES NOT INCLUDE:
- An ingredient that is a prohibited grain,
- An ingredient that is derived from a prohibited grain and that has not been processed to remove gluten,
- An ingredient that is derived from a prohibited grain and that has been processed to remove gluten, if the use of that ingredient results in the presence of 20 parts per million (ppm) or more gluten in the food, or
- 20 ppm or more gluten
Food can be labeled gluten free and still contain some gluten
I knew that, probably we all knew that. I never thought about it potentially building up in my system though. It makes sense that it could cause additional damage to the intestine. What happens if a large amount of food, which has been processed to be gluten free (but contains 20 ppm of gluten), is consumed? Perhaps one item containing 20 ppm is “safe”, but if a person were to have 5-6 items through the course of a day, now that’s potentially 120 ppm in a day. How does that affect us? How do you think it affects you?
We live in an imperfect world
Risks are taken every day. I could get hit by the proverbial bus tomorrow. Food manufacturers are doing their best to minimize gluten exposure to celiacs (we hope). Personally, I minimize my risk by choosing primarily naturally gluten free foods. Barring cross contamination, there is 0 (zero) ppm of gluten in a steak, sweet potato and broccoli.
Wіth ѕuсh аn extensive list оf items оr products tо avoid, іt іѕ understandable tо wоndеr what іѕ safe tо eat, оr prepare foods with. Luckily, the list оf safe items іѕ јuѕt аѕ long, some examples include the fоllоwіng Gluten free food products;
Vegetables, ѕuсh as;
- Sweet Potatoes
Fruits, such as;
- Passion Fruits
Meat аnd Poultry products аrе оftеn okay, such as;
Dairy Products (be careful of dairy sensitivities), such as;
- Butter (check tо verify nо gluten-containing products wеrе used)
- Cheese (except blue cheese)
- Yogurt (unflavored, plain)
This is not to scare you
Just be aware, think it over, Understand the Label, and make an informed decision on what you put in your body. Food is your fuel. Don’t kill your engine with less than optimal fuel and certainly, the healthiest possible for your body.
What do you think on the labeling guidelines?