Wikipedia’s definition: “Gluten is a composite of the proteins gliadin and glutenin. These exist, conjoined with starch, in the endosperms of some grass-related grains, notably wheat, rye, and barley. Gliadin and glutenin comprise about 80% of the protein contained in wheat seed. Being insoluble in water, they can be purified by washing away the associated starch. Worldwide, gluten is an important source of nutritional protein, both in foods prepared directly from sources containing it, and as an additive to foods otherwise low in protein.
The seeds of most flowering plants have endosperms with stored protein to nourish embryonic plants during germination, but true gluten, with gliadin and glutenin, is limited to certain members of the grass family. The stored proteins of maize and rice are sometimes called glutens, but their proteins differ from wheat gluten by lacking gliadin. The glutenin in wheat flour gives kneaded dough its elasticity, allows leavening and contributes chewiness to baked products like bagels.”
How Much Gluten Will Cause Small Intestinal Inflammation?
According to Carol Shilson, the Executive Director of The University of Chicago Celiac Disease Center “For anyone with celiac disease, consuming gluten – even in small amounts – is detrimental. But is any amount of gluten acceptable? Studies have proven that every person with celiac disease has a different threshold for how much gluten he or she can tolerate before activating the disease, regardless of symptoms. For some that threshold is as little as 10 mg of gluten per day; others can tolerate up to 100 mg. In either case,10 mg or 100 mg, we are talking about a very small amount: the equivalent of an 1/8 of a teaspoon of flour. There are about 600 mg of flour in 1/8 of a teaspoon, and in it there are about 80 mg of gluten. Thus, 10 mg of gluten is just 1/64 of a teaspoon. In any case, zero consumption, or as close to zero as possible, is the best policy.”
So, basically Zero Consumption = a healthier, healing you!
Currently there is no U.S. Federal regulation that defines the term “gluten-free” on labeling of food.* The U.S. Food and Drug Administration (FDA) has published a proposed rule in the Federal Register defining “gluten-free” to mean that in order for a product to be labeled gluten-free it must not contain:
- 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*prohibited grains to include: Wheat (Triticum), Rye (Secale), Barley (Hordeum)
**Research indicates 20 ppm of gluten is safe for Celiacs to consume
The proposed rule was filed on January 3, 2007 and to date it is remains in DRAFT form.
*Promising News: In response to the recent Gluten-free Labeling Summit in Washington, DC, the FDA has reopened the docket on gluten-free labeling. In a Press-Release issued by the FDA on 2 August 2011, FDA welcomed comments from the public (manufacturers, celiacs, the gluten-sensitive community). The comment period ended 3 October 2011. The FDA will review the comments submitted and hopes for a July 2012 implementation.
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The Codex Alimentarius, established by the Food and Agriculture Organization of the United Nations and the World Health Organization, in 2008 established standards for labeling a product gluten-free. Their standard, also set at a limit of 20 parts per million, is the standard currently set for international trade. For more detailed information on the The Codex Alimentarius Commission’s standards for gluten-free food, please visit their website at: http://www.codexalimentarius.net/web/faq_gen.jsp#G1
The Celiac Sprue Association (CSA) has set up a Certification process for manufacturers to have their products certified with a “CSA Recognition Seal”– thus ensuring the product is safe for Celiacs. Their requirements are a little more stringent (no amount of gluten allowed!) than the proposed FDA requirements & the current Codex standards, so look for the CSA Seal while shopping for gluten-free products, if you want to be extra cautious with your choices. The Celiac Sprue Association has broken down the differences between CSA, FDA, and Codex’s labeling requirements. Visit their website: http://foodallergies.about.com/gi/o.htm?zi=1/XJ&zTi=1&sdn=foodallergies&cdn=health&tm=263&gps=619_303_1448_646&f=20&tt=8&bt=0&bts=0&zu=http%3A//www.csaceliacs.org/FDADefinitionofGluten-freeLabeling.php
The Gluten-Free Certification Organization, a program of the Gluten Intolerance Group (GIG) offers a Certification process for manufacturers as well. Look for products carrying their “Certified GF Label”. For more info: http://www.gfco.org/