I can't recommend gluten free flours, cereals or products, even the ones labelled gluten free because I know the rate of contamination is so very high, and I know people don't get better unless they have a "true gluten free" as Dr. Osborne calls it, diet. 62.5% of gluten free cereals tested had greater than 20 mg/kg of gluten in them. Damaging amounts. Stop exposing yourself to the toxin, so your can follow up with healing.
To heal I recommend the doctor developed method called Gut and Psychology syndrome programme because it has 60 years of experience behind it, first as the specific carbohydrate diet. And because of its microbiome changing effects, which is being proven by science to be profoundly healing.
From Gluten Free Society:
More Evidence Against Processed “Gluten Free” Products
A new research study published in the Journal of Food Protection found more problems with “gluten free” products. The study looked at 78 product samples claiming to be gluten free. A summary of the study is listed below:
16 samples (20.5%) did contain gluten levels of ≥20 mg/kg, ranging from 20.3 to 60.3 mg/kg. In particular, five of eight breakfast cereal samples showed gluten contents higher than 20 mg/kg. These results may be of concern, as gluten sensitivity is known to vary among celiac disease patients.
Source: J Food Prot. 2014 Oct;77(10):1830-3.
Processed Gluten Free Products are a Potential Health Risk
What’s important to realize about this study is that the products tested were all supposed to be gluten free. 20.5% of them had enough gluten to be dangerous. 62.5% of the cereals tested contained gluten. If you are new to the gluten free diet, you most likely were told by your GI doctor or celiac support group to run out to the grocery story and start buying from the gluten free aisle.Add this information to fact that a prior study done in 2010 showed that 41% of gluten free products tested positive for gluten.
When initially going gluten free, the average person reaches out to the gluten free aisle in the grocery store to find substitutes for pastas, breads, cereals, bagels, etc. The majority of these people seeking gluten free substitutes either remain sick or experience reduced improvement in inflammation. Some research studies show that the number is as high as 92% of patients fail to heal.
Most gluten free substitute products are made from corn, rice, and other grains (oats and sorghum) and pseudo grains (amaranth, buckwheat, quinoa). Unfortunately, these substitutes have been shown to cause damage for those with gluten sensitivity. Click the links below for some common examples:
Studies on corn gluten
Studies on certified gluten free oats
Studies on rice gluten
Studies on quinoa
Research has also shown that those following a processed gluten free diet can have a hard time healing. The study found that 81% of patients that were non responsive to a Traditional Gluten Free Diet responded to a TRUE gluten free diet (no processed foods and no grain substitutes).
I discussed much of this recently on Underground Wellness with Sean Croxton. You can listen in here <<<
To Your Health
Dr. Barbara
