Home of Gluten-Free Society Forums All Gluten Free All The Time Actual amount of gluten in different types of grains

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  • #8249

    So I am new to gluten free living and I have some questions. I’ve watched the videos and such and saw that corn DOES have gluten. Wheat has 69% of it’s protein from gluten and corn has 55% of it’s protein from gluten. I accepted that, but then I started thinking…It’s not saying how much protein they have in each to begin with. So I looked. I found that wheat has about 14g per 100g, but corn only has about 4g per 100g. So that means per 100g, wheat has 9.6g gluten and corn has 2.2g gluten. So, yes it has gluten but it’s not nearly as much. And I also checked out white rice- it has 5% of it’s protein from gluten and has about 2.6g per 100g, which is about .13g of gluten.

    Am I comparing these right? Seems that rice is almost nothing and corn isn’t much more. I mean I still think corn should be avoided as best as possible since it’s highly grown as a GMO, but the percentage numbers are really misleading. You’d have to eat 4 times the amount of corn to reach the wheat amount. Though, just in the short time I’ve been doing this I see how it COULD happen- almost all the ‘gluten free’ items in the store contain corn. And corn is hidden in just about everything – Though I do question that as well. Once it’s processed into one of the other ingredients, isn’t the gluten probably gone? Though again, I say that corn, being a GMO, should be avoided as best as possible- I’m just questioning the true gluten content.

    #9746
    Norbert Banaszak jr
    redbird
    Member

    While I am also fairly new to this issue of food toxins and intolerances, I have also done a lot of research on this website and many others. A person has to wade through volumes of information and some of it is highly inaccurate too. Maybe Dr. O will jump in with his “two cents” but my observations are that he and GFS use the “protein chart” to empathize to us newbies that “all” the grains have gluten/prolamins that can possibly be a toxic problem for us, especially if we are GS/CD. Try to avoid comparing the amount of protein in each grain as that really doesn’t tell us anything. Some of us are more sensitive to some proteins and we will all react differently as far as symptoms go. What Dr. O is really trying to relate with his explanation of grains is that each of them has the “potential” to do harm in our body/cells, even if we don’t “feel” any symptoms. There is no way without symptoms for each of us to know for sure what harm we are doing with toxic proteins. The latest report from last week showed a research report that showed that corn proteins/zeins showed a powerful ability to adhere to the gluten receptors, in some cases even better than wheat/gliaden proteins. Besides just the GMO factor which is now in virtually “all” our grains/legumes there is the lectin toxicity and all of them are considered to cause brain/nerve damage and toxicity. Some other websites try to completely dismiss anything but wheat/rye/barley gluten and consider anything else as cross-contamination. Some doctors/websites only consider Celiac Disease and not Gluten Sensitivity. Most of us going through this process know better and the deniers do too but are still looking to back up their theories. As we find more and more answers it takes time and if we wait to buy in to what is presented here we are still doing harm and slowing our path to total health. Try to practice the total/true gluten/grain/soy/legume free diet as we study. Avoid processed foods, especially the false “gluten free” industry dribble and if we find later that something we are avoiding is not harmful we can always put it back into the diet. Maybe something like rice can be okay for some that have GS but not “full-blown” Celiac Disease. I feel sure corn/maize/sorghum will never be deemed to be safe by any research for any of us, in fact all recent research is starting to warn of a coming and in some cases already present severe obesity/bad health epidemic. Your health will be rewarded by enjoying the healthy foods and avoiding the possible toxins.Smile

    #9747

    I totally agree and intend to still strive for a grain free existence. Mine is a littler hard to gauge as I don’t have a real ‘reaction’ to gluten. My body has just decided to attack itself because of it- like a silent war has been waged against me and I AM the enemy! It’s crazy! And I had just gone for a standard blood work up thinking I was fine and whining about it being a waste of time and money but doing it anyway because I hadn’t had it done in like 7 years or more…Oh my, I had no idea I was falling apart all around me.

    Anyway- I had just felt a little bit like I felt in statistics class. The theme was always- you can make numbers do whatever you want and make charts look however you want by changing the scale, etc. People say ‘numbers don’t lie’, but they CAN be really deceptive! Like how they were compared like apples to apples- 69% to 55%. But really that’s not the complete picture.

    I do think that corn needs to go- at least as much I can get out- maybe then, the hidden stuff I don’t catch, like what’s in my shampoo or what not won’t kill me. I just felt like the difference of the 2 should be pointed out. And I totally get the the gluten in any grain can affect different people differently. So maybe even that tiny amount of rice gluten would result in negative effects for some people and not for others, and so on. I, personally, have no idea what affects me and what doesn’t- so I am removing it all! 🙂

    #9749
    Norbert Banaszak jr
    redbird
    Member

    Sounds like you’re working in the right direction and forget “crazy”. I’ll show you real crazy! My wife and I are 65 y.o. and in October 2011 after 45 years of digestive distress and many health issues I discovered this CD/GS issue on the internet. Many doctors over the years,tests and a few unnecessary surgeries plus a lot of wrong/terrible medicines!! No mention or suggestion of any kind of a food problem. In fact, one time upon going to a Gastroenterologist for the scope test for out of control diarrhea his office gave me a pamphlet for the BRAT diet to stop it. “Bananas, Rice, Applesauce and TOAST” What?? That’s why for the last 30 years I never considered gluten/grains to be any kind of a possible problem. Wouldn’t this Doctor/Specialist know better? I guess not!
    In just two days of going as GF (as I had discovered to do) my gut issues completely stopped and my miraculous change in almost all other little health problems started recovering and I was almost overwhelmed with the new me. If that’s not crazy enough, we both went GF to help me and after a few weeks my wife discovered changes in some of her health issues and we did the Enterolab Gluten Sensitivity test on her first and it showed her to have the HLA-DQ1,4 genes for Gluten Sensitivity. We had no idea because she didn’t show the obvious gut symptoms except bleeding that her doctors had attributed to hemmorhoids without even looking? No more bleeding!! Even crazier to me is that we have relatives who also have the CD/GS problems with obvious outward symptoms (even worse than me) and they think I’m crazy while they keep trusting their Doctors who laugh about this “gluten fad” and keep prescribing them dangerous medicines. I don’t usually tell others what to do unless asked but stupidly thought that this discovery was a teriffic blessing that would help our family get restored health and well-being and it is just the opposite, even when they know we have the Enterolab tests for proof?
    We started out with little knowledge and “thought” it was nice that food makers were providing some “gluten-free” foods for us, even though they are expensive. Later I found out that “gluten free” on a processed food is a total lie. Maybe a “lower” level but still up to 20ppm of gluten in the food. We for sure are trying to now avoid all gluten, corn and legumes. Rice doesn’t give either of us any noticeable symptoms but we need to try to avoid it as much as possible because what happens “silently” can lead to all the dangerous diseases. The gluten-free baking flours have ingredients that can be questionable too. Even the best of them still may contain; sorghum flour, xanthan gum, etc. and these are not good. Xanthan is distilled with alcohol fermenting the corn to make a powder. Remember that all grains are usually farmed on the same lands and harvested with the same equipment and trucks. Stored in common silos and transported to multigrain factories and packaged on multiuse packaging lines. Thus most all grains are at least cross-contaminated with Wheat/gluten besides the issues of their gluten/prolamins/lectins etc. putting neurotoxins into the food and the body of the consumer. Read and study and regardless of what some “real smart supposedly educated” idiots on other websites that may deny the truth of the information found here may say. The one sure fact/truth I “know” is that you only find the real facts here and Dr. Osborne is trying his best to help all of us who are in health peril from the grain/soy/legume toxins, including himself. I have discovered that there are Doctors and other medical people who have their own families on a diet of safe/GF foods but won’t pass the information to others! The severity of the possible health consequences from research and information found here will depend on how each of our systems react to the toxins and we can’t be constantly taking invasive tests to “prove” every little issue or food possibility. I know a group on another website that is so “mindset” on it being just a gluten only issue that they use a special “gluten test kit” on everything they buy to eat to avoid just wheat,rye and barley glutens. That’s a $2.50/test strip for each test and they still consume the other grain/bean toxins if the test shows negative for gluten unless it makes them ill with symptoms. How much silent damage are they doing?? As I said, it’s tough giving up favorite foods and many of them are actually physically addicting and not fun to experience withdrawal symptoms that go away in time. The only thing you can do is “cheat” on your own health or do the proper thing and look at this from a positive view and enjoy the good foods you can eat and make it a happy journey. Please read all of the past reports that Dr. O has put in the archives, many issues are covered and most answers are there. If you don’t find a needed answer just ask and Dr. O/GFS will help you. Remember the old saying about trying to “keep it simple” and it will be easier. Eat and cook at home and only stock up on the safe foods and there will be nothing in there to tempt us?Smile

    #9750

    Wow! That’s so great that you and your wife are so much better! I’m praying for miracles with this too. I REALLY don’t want to lose my liver, so I’m definitely going 100% in with this. My only symptom is a silent one, so I won’t know for sure if it’s helping without regular liver tests. (That’s not completely true I guess, I also have a skin auto immune disease, I suppose if that’s doing better, then maybe I can extrapolate that out to my liver as well…)

    I also just saw, on another blog, people using those test strips. I went the the strips’ website, and yep, they only test for wheat, rye, barley and oats. WHAT? That’s giving people basically false information. Saying something is safe, when in fact, it probably isn’t! It said things like junky, colored, sugar laden made of corn and rice breakfast cereal was safe! WHAT??? That is so far from safe, not even just on the gluten point of view…Just stinks to see that kind of stuff.

    #9751
    Norbert Banaszak jr
    redbird
    Member

    If you go back to that website, don’t make the mistake I did by telling them what you think. After finding the truth here I “thought” maybe they didn’t know better but after informing them it was like I was verbally run-over by a herd of angry buffaloes?haha You will hear remarks about “the science isn’t proven or your source is not a qualified person to give advice”. Some of the denizens of that website have an education and think they are the experts so don’t waste your time. You can read their test results on any foods you are eating that are supposedly gluten-free if that helps. If you read their posts there you will also see that most of them are in a constant super-sensitive turmoil and can’t seem to figure out what to do. Try to tell them and they’ll pounce!! I’ve decided that they are a lot like my family, they don’t want the truth and would rather be sick?
    I know that the research/science and medical patient experiences mentioned here is current and showing the same causes and Dr. Osborne is in demand by folks who need the truth about nutrition and negative health results for eating the wrong food, including national TV on FoxNews which is a large an audience as you get on tv! My prayers to you for restoration on all your other health issues! One word of advice and hopefully encouragement. In recent years among my pesty health problems was often skin rashes. Several months ago after everything else seemed to be getting much better but still some skin reddening I decided to change my liquid hand soap. I now use SoftSoap liquid handsoap which is supposed to be gluten free and my skin is now clear and rash free. My wife also had rashes and even some skin cracking and the soap change helped some but not completely. After research I discovered that most dish soaps and detergents will contain gluten and other bad chemicals. I got her some high quality rubber gloves and she now wears them around detergents/chemicals and her skin is clear with no rashes or cracking. So, the skin problem can be from internal gluten/toxins but also maybe some effect from external sources. Hope that helps.

    #9753

    Thank you for the soap tip! I do indeed have many skin issues/rashes popping up…I will definitely try playing with all the detergents, etc.

    And, if only you had been quicker- Or I was slower…I did post a comment about the corn, etc gluten before I saw what you said…So we’ll see if I get a lashing. It was actually an old post I just stumbled on, so maybe no one else is reading it 🙂

    #9755
    Norbert Banaszak jr
    redbird
    Member

    Won’t be any lashings here, this is a learning process that we all have to go through. We have to wade through a lot of false infomation out there and stay on the right path with better health the prize! After 45 years of feeling lousy and sick, we can live great with the progress we’ve already achieved. The more we can share the truth about the need for the True GF diet to folks who want to hear, the easier and less expensive it will be for them to avoid the wrong information. Even people without CD/GS are thought to be suffering from severe gluten/carb overload and their digestive system should benefit from the diet too. Now if we can just shed those extra/unwanted pounds??hahaSmile

    #9756
    Kate Osborne
    Peter Osborne
    Keymaster

    @redbird said:

    While I am also fairly new to this issue of food toxins and intolerances, I have also done a lot of research on this website and many others. A person has to wade through volumes of information and some of it is highly inaccurate too. Maybe Dr. O will jump in with his “two cents” but my observations are that he and GFS use the “protein chart” to empathize to us newbies that “all” the grains have gluten/prolamins that can possibly be a toxic problem for us, especially if we are GS/CD. Try to avoid comparing the amount of protein in each grain as that really doesn’t tell us anything. Some of us are more sensitive to some proteins and we will all react differently as far as symptoms go. What Dr. O is really trying to relate with his explanation of grains is that each of them has the “potential” to do harm in our body/cells, even if we don’t “feel” any symptoms. There is no way without symptoms for each of us to know for sure what harm we are doing with toxic proteins. The latest report from last week showed a research report that showed that corn proteins/zeins showed a powerful ability to adhere to the gluten receptors, in some cases even better than wheat/gliaden proteins. Besides just the GMO factor which is now in virtually “all” our grains/legumes there is the lectin toxicity and all of them are considered to cause brain/nerve damage and toxicity. Some other websites try to completely dismiss anything but wheat/rye/barley gluten and consider anything else as cross-contamination. Some doctors/websites only consider Celiac Disease and not Gluten Sensitivity. Most of us going through this process know better and the deniers do too but are still looking to back up their theories. As we find more and more answers it takes time and if we wait to buy in to what is presented here we are still doing harm and slowing our path to total health. Try to practice the total/true gluten/grain/soy/legume free diet as we study. Avoid processed foods, especially the false “gluten free” industry dribble and if we find later that something we are avoiding is not harmful we can always put it back into the diet. Maybe something like rice can be okay for some that have GS but not “full-blown” Celiac Disease. I feel sure corn/maize/sorghum will never be deemed to be safe by any research for any of us, in fact all recent research is starting to warn of a coming and in some cases already present severe obesity/bad health epidemic. Your health will be rewarded by enjoying the healthy foods and avoiding the possible toxins.Smile

    Thank you for the elaborate response. I could not have said it better myself Smile
    The other thing to remember here is that gluten can cause symptoms at 20 ppm (parts per million). That is the equivalent of one drop in a gallon of water. I have seen consistent small doses perpetuate autoimmune disease indefinitely.
    Love this interaction. It educates us allSmile
    Dr. O

    #9757

    It’s those small drops that I am worried about for both me and my daughter. I’ve already seen people kind of roll their eyes a bit because I worry about the ‘caramel coloring’ in the balsamic vinegar or the ‘natural flavors’ in just about everything. But, IMO, I can cut out all the obvious stuff and all those ‘little things’ could still add up to a lot of drops in my bucket! So I definitely look for all those hidden things as well.

    I’ve also had people talk to me like I’m abusing my daughter for removing cheerios from her diet. Or ‘can’t she just have a cupcake’? Or worried that she can’t ‘even have a PB&J/Pizza/Cookies any more’! Um, I am actually coming to the conclusion that people are hurting their children by giving these things to their kids! And my daughter eats very well- let’s see last night dinner was sauteed (in a little organic coconut oil with organic herbs) wild caught shrimp with sliced avocado and some organic sun dried figs for ‘dessert’. Yea, she’s totally feeling deprived Smile

    #9758
    Norbert Banaszak jr
    redbird
    Member

    Don’t worry about what others who are unknowledgeable and/or purposely wrong with their nutritional diatribe think or say, it’s your business to keep your family safe and healthy! I have found that you can tell others that you have a “genetic disease” that prevents you from eating grains, it usually shuts them up. Anyone who keeps up the verbal attacks after hearing that information is not interested in the health of others and just wants to ridicule. Remember the old quote that Dr. O posted in one of his latest reports; by Arthur Shopenhauer from the 1800’s- “All truth passes through 3 stages; First it is ridiculed; Second, it is violently opposed; Third, it is accepted as self-evident!” Another quote by A. Shopenhauer that I like is; ” It is difficult to find happiness within oneself, but it is impossible to find it anywhere else.” The same can be said for our health and well-being!
    Thanks, Dr. O You’re the best and sure have been a great help to me and my wife with this website. Most of our Grandkids/GreatGrandkids live close to your clinic, some in Pasadena and the Houston area. I’m trying to get them to “buy-in” or go to see you for professional assistance.
    Norb

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