1

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CRP and gluten?

Answered on August 19, 2014
Created July 11, 2011 at 9:14 PM

Random thought...

If someone eats gluten and has a CRP measurement of <0.1, would that be a conclusive way of showing that it truly doesn't affect them? I know CRP levels can be high for various reasons, and I know gluten intolerances can manifest in many ways without testing positive for celiac.

Would this be a way to 'clear' someone for eating bread?

I don't do well with bread, but it could be an interesting way of shifting the burden of proof to people who claim that bread/pasta/etc. doesn't harm them.

559aa134ff5e6c8bcd608ba8dc505628

(3631)

on July 12, 2011
at 04:44 AM

may be a FODMAPS thing. i'd venture to guess that this sort of sensitivity is less likely to be inflammatory. probably related to gut-flora.

1f96ce108240f19345c05704c7709dad

(1061)

on July 11, 2011
at 11:18 PM

I do NOT have a problem with gluten, and neither does the Naturopath. It is NOT the gluten that causes us to be gassy. Gluten does NOT make up all of wheat - 85% leaves LOTS of room for sensitivities that have NOTHING to do with gluten. From a web search on CRP -"However, a low CRP level does not always mean that there is no inflammation present. Levels of CRP may not be increased in people with rheumatoid arthritis and lupus. The reason for this is unknown...Normal CRP values vary from lab to lab. Generally, there is no CRP detectable in the blood."

64433a05384cd9717c1aa6bf7e98b661

(15236)

on July 11, 2011
at 10:11 PM

and what's the difference? Wheat flour proteins are made up of something like 85% gluten

64433a05384cd9717c1aa6bf7e98b661

(15236)

on July 11, 2011
at 10:02 PM

I'm not sure what you're saying... If wheat makes you gassy, does it also inflame you? and is your CRP level less than 0.1?

64433a05384cd9717c1aa6bf7e98b661

(15236)

on July 11, 2011
at 10:00 PM

okay if less than 1 is normal, but less than 0.1 would mean there isn't ANY inflammation right? And there would be inflammation associated with any immune response caused by gluten.

Eecc48184707bc26bce631485b5b7e34

(4764)

on July 11, 2011
at 09:55 PM

you can have a normal (<1) CRP and be gluten intolerant. I've seen it. You can also have high CRP and be totally gluten/grain/sugar blah blah blah free. BTDT got the sticker. Still have the f*ing sticker. lol

Be1dbd31e4a3fccd4394494aa5db256d

(17969)

on July 11, 2011
at 09:49 PM

Yep, agreed, it seems like less than 0.1 (I think they rounded mine up to 0.1) is optimal and should be the norm if you eat a good diet, any digression and we are into poor health territory.

64433a05384cd9717c1aa6bf7e98b661

(15236)

on July 11, 2011
at 09:48 PM

Sorry, I meant less than 0.1. I have had that as my CRP score on every test.

64433a05384cd9717c1aa6bf7e98b661

(15236)

on July 11, 2011
at 09:46 PM

Sorry, I mean less than 0.1. I have had that as my CRP score on every test.

64433a05384cd9717c1aa6bf7e98b661

(15236)

on July 11, 2011
at 09:46 PM

Sorry, I mean less than 0.1. I have had that as my CRP score on every test.

64433a05384cd9717c1aa6bf7e98b661

(15236)

on July 11, 2011
at 09:44 PM

I have had that multiple times actually. It shows up as 'less than 0.0'

D1c02d4fc5125a670cf419dbb3e18ba7

on July 11, 2011
at 09:23 PM

You cannot have CRP <0 unless I am mistaken. Did you mean close to 0?

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3 Answers

1
Be1dbd31e4a3fccd4394494aa5db256d

(17969)

on July 11, 2011
at 09:22 PM

It wouldn't mean that bread was innocuous, necessarily, but yes it would be something for people to think about. It would also have to be a significant amount of bread. Gary Taubes got his blood work done while he was eating 1 piece of bread a day and I didn't think it was particularly good, but it wasn't so bad. His sensitive CRP was 0.7. Let's go sandwich and low-fat grain cereal per day on an otherwise paleo diet and see what happens. I'm not necessarily critiquing any use of grains in any form at all, just the idea that they are a healthy food that it is desirable to eat and certainly the claim that they are to be a significant amount of a person's diet like many government recommendations say.

I'm not entirely sure about the role of gluten per se. It certainly messes up people who are sensitive to it and I have seen ex vivo studies where it increase IL-8 in the gut, but I think the only aspect of grains that has been demonstrated to be bad for everyone so far are various lectins.

Also your figure means less than 0, I know what you mean though - optimal CRP.

64433a05384cd9717c1aa6bf7e98b661

(15236)

on July 11, 2011
at 09:46 PM

Sorry, I mean less than 0.1. I have had that as my CRP score on every test.

Be1dbd31e4a3fccd4394494aa5db256d

(17969)

on July 11, 2011
at 09:49 PM

Yep, agreed, it seems like less than 0.1 (I think they rounded mine up to 0.1) is optimal and should be the norm if you eat a good diet, any digression and we are into poor health territory.

64433a05384cd9717c1aa6bf7e98b661

(15236)

on July 11, 2011
at 09:48 PM

Sorry, I meant less than 0.1. I have had that as my CRP score on every test.

0
1f96ce108240f19345c05704c7709dad

(1061)

on July 11, 2011
at 09:51 PM

I gave this answer on a similar post awhile ago.

I had an 18 hour saliva test about a year ago, under a Naturopath's care. It showed clearly that I am NOT Gluten intolerant, just as he is not. However, just like him, I am sensitive, if not allergic, to wheat. Within a few hours of eating wheat, I become MASSIVELY flatulent; again, just like the Naturopath. The more wheat, the more flatulence (and that can be a LOT of gas).

64433a05384cd9717c1aa6bf7e98b661

(15236)

on July 11, 2011
at 10:02 PM

I'm not sure what you're saying... If wheat makes you gassy, does it also inflame you? and is your CRP level less than 0.1?

1f96ce108240f19345c05704c7709dad

(1061)

on July 11, 2011
at 11:18 PM

I do NOT have a problem with gluten, and neither does the Naturopath. It is NOT the gluten that causes us to be gassy. Gluten does NOT make up all of wheat - 85% leaves LOTS of room for sensitivities that have NOTHING to do with gluten. From a web search on CRP -"However, a low CRP level does not always mean that there is no inflammation present. Levels of CRP may not be increased in people with rheumatoid arthritis and lupus. The reason for this is unknown...Normal CRP values vary from lab to lab. Generally, there is no CRP detectable in the blood."

64433a05384cd9717c1aa6bf7e98b661

(15236)

on July 11, 2011
at 10:11 PM

and what's the difference? Wheat flour proteins are made up of something like 85% gluten

559aa134ff5e6c8bcd608ba8dc505628

(3631)

on July 12, 2011
at 04:44 AM

may be a FODMAPS thing. i'd venture to guess that this sort of sensitivity is less likely to be inflammatory. probably related to gut-flora.

0
18cc72d6b6902b69f00313c2a3004f25

on July 11, 2011
at 09:49 PM

Most all of our wheat in the US has been deamidated (they remove an amino acid from it) which some believe causes inflammation in most people, regardless of their gluten sensitivity status. Remember our wheat today is not the same wheat we had only decades ago.

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