Common Complaint: "glutenfree" yet still experiencing symptoms
Mainstream and natural medicine agree:
No matter if non-celiac and/or celiac gluten sensitive, an individual sensitive to gluten needs to adopt a 100% glutenfree diet (GFD) and lifestyle!
Over more or less time on a GFD most related symptoms should disappear. But, as little as 1 gram daily gluten from contamination can lead to refractory (unresponsive) disease and trigger secondary health challenges.
Such ongoing issues include in no particular order: mineral imbalances and deficiencies, RA, polymyalgia rheumatica, anxiety, depression, psoriasis and other skin diseases, hypothyroidism, diabetes, lack of energy, UTI, gallbladder disease, a large spectrum of autoimmune challenges and more.
We routinely suggest a "Fresh Food Finds Friends™" approach to the glutenfree diet for our patients.
However, day in and day out, we see patients who claim to stick to "glutenfree" products faithfully but whose symptoms don't disappear, shift, or even deteriorate. In fact, some even complain about gluten related symptoms they never experienced prior to going on a GFD.
Most Common Reasons for Persisting Symptoms
In most cases when supposedly glutenfree individuals continue to experience symptoms it turns out that there are five possible reasons or triggers:
- They replaced their former high-carb gluten diet with another high-carb form of processed foods (albeit misleadingly labeled "glutenfree")...
- They have not eliminated common co-allergens such as casein (lactose / dairy), albumin (eggs), legumes (soy, lentils, etc. etc.)...
- They experience cross-reactions to coffee, brewers yeast, lactose, etc. (the immune system misreads these substances as gluten and reacts accordingly)...
- They show a direct reaction to hidden gluten or common products cultured on wheat, barley, corn, soy such as Guar Gum, Xanthan Gum, Locust Bean Gum (Carob), Microbial Enzymes, Bacterial Cultures, etc....
- They have not eliminated gluten from personal care products, shampoos, lipstick etc. as well as cleaning products containing hidden or obvious gluten.
A "Glutenfree" Label Does Not Guarantee a Product "Free of Gluten"
Marketing works as long as we gullibly believe what we read or what we see on TV. Sadly, global statements and marketing practices even have many nutritionist and MDs buy into a superficial understanding.
We assume that a "glutenfree" label means that there is zero gluten in those products. But that is not so!
Glutenfree labeling is a jungle of different standards, seals and certifications by no particular authority on gluten and measuring of the presence of gluten. Proper oversight does not exist. Arbitrarily adopted standards devoid of conclusive direction and follow-ups are common.
In order for a product manufacturer to obtain the right to call something "glutenfree" there exist several different standards as to permissible levels of gluten. Note, I wrote "permissible levels of gluten" – that means there IS gluten present.
Among the most common "standards" are the following measured in "parts per mille" (PPM) – all levels unacceptable for a person who experiences health challenges and, for sure, unacceptable for anyone diagnosed with either non-celiac and/or celiac gluten sensitivity:
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The Most Popular Standards for "Glutenfree" Labeling |
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<20 PPM |
<10 PPM |
<5 PPM |
unknown |
Note:
- None of these standards take into account potential hidden gluten and cross-reactors such legumes, gums, enzymes brewers yeast, etc.
- As long as a gluten sensitive individual consumes any of these "glutenfree" labeled products, their immune system may continue to produce antibodies.
<20PPM "Glutenfree" is Not Free of Gluten!
Many of the big and well-known "glutenfree" labeling manufacturers follow the <20PPM rule for labeling of their products.
Sources of hidden gluten are rarely disclosed. Even worse, many of these glutenfree labeled products are manufactured on shared lines or facilities that process obvious gluten containing products.
The following list is partial and subject to updating.
<10PPM "Glutenfree" is Still Not Free of Gluten!
Many of the midsize and less well-known glutenfree manufacturers follow the 10PPM rule for labeling their products glutenfree.
Sources of hidden gluten are rarely disclosed. Many of these glutenfree labeled products are manufactured on shared lines or facilities that process obvious gluten containing products.
Furthermore, some companies include oats despite the fact that it is practically impossible to get uncontaminated oats in North-America. This practice is unacceptable since a significant majority of non-celiac and/or celiac gluten sensitive individuals do react to oats.
The following list is partial and subject to updating.
<5PPM "Glutenfree" is Not Free of Gluten!
A couple of the big and well-known glutenfree manufacturers as well as several niche producers follow the <5PPM rule for labeling their products glutenfree.
Sources of hidden gluten and cross-reactors are rarely disclosed. However, even these producers frequently manufacture in dedicated facilities that process obvious gluten containing products.
The following list is partial and subject to updating.
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Unknown "Glutenfree" is Not Free of Gluten!
And then, there are many products including the following that are or are claiming "glutenfree" status but are not grouped at a certain level.
The following list is partial and subject to updating.
The Answer: Follow a Fresh Food Diet Truly Free of Gluten
Looking at the above info the consequences become clear: All speaks for going true glutenfree, i.e. the "Fresh Food Finds Friends™" approach compatible with the paleo glutenfree approach of consuming fresh products only.
In short, for a true and safe glutenfree approach avoid everything from a box, can, tin, bag or other package, and anything processed in a factory processing any kinds of grains – glutenfree or not.
Comments
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Sign in to commentI find this VERY distressing! How are we supposed to eat without being able to trust where our food comes from?!
...you are so right marketing driven misrepresentations indeed are highly disconcerting and more widespread than generally accepted!
But we also have become all too gullible and keen to believe everything we hear or read in the media and on packaged products from foods to supplements and medicine.
As soon as anything is mass-produced it becomes increasingly likely that hidden preservatives and substances are introduced to make the product last. And, once a product is established, the first question for the manufacturer becomes how to reduce production cost while maintaining the taste and texture the customer has become used to. This usually leads to substitutions; not to mention the introduction of the "want more of it" taste changers that are being added to make people buy and eat more.
This goes far beyond the ubiquitous presence of wheat and wheat gluten. Look at the GMO products from corn to zucchini - not labeled - and, in the case of corn, all the processed products containing GMO corn in some form or other (sugars!), or the burgers that a recent GMI TV video showed to contain between 2.1% and 14.8% muscle tissue with the rest of the burger consisting of ammonia, parasites etc., or the fact that "organic" may mean a certain percentage of the product is organically raised...
In short, unfortunately, we cannot trust anything we buy unless we grow it on our balconies, in our gardens, or buy from a smaller local source we can trust because we know their operations and they share the same concerns with us.
Other cultures are spending the majority of their day directly related to their daily food production. We work so hard on everything else because we want to grab ready-to-eat food in five minutes. Those of us who avoid unhealthy processed foods are not solely grabbing another brand but have gone through major life style changes.