A common misconception among the gluten sensitivity and celiac population (which is estimated to be 1 in 100 to 1 in 166 people in the United States) is you can stop the autoimmune destructive process JUST by avoiding gluten. Unfortunately this is just not true. [1], [2]
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There is disagreement globally about just how much gluten in food [as cross-contamination or as an additive (remember deamidated gliadin from my last article)] that will promote the continued damage to intestinal mucosa. Some researchers promote 200mg and others as few as 20mg. The "gluten threshold" topic is currently under evaluation by the Codex Alimentarius, the WHO/FAO commission that is in charge of setting food standards at the international level.[3]
