11 Jan 2017 Using Nima to Test for Spotty Cross Contact with Gluten By Tricia Thompson Nima Sensor, Video Library Q&A 8 Comments Related Share this post FacebookTwitterPinterestEmail Author Tricia Thompson Comments (8) Melody Hooper Reply Thank you for the well-researched and clearly explained Nima reports. They confirm our family’s suspicion that, in addition to being expensive, the Nima offers no real-life practical benefit. I keep wondering what the developers had in mind when they came up with the idea. January 13, 2017 at 7:30 pm Tricia Thompson Reply You are most welcome, Melody. In my opinion, the Nima may be very useful under certain conditions. But we need to determine those conditions and fully understand the strengths and weaknesses of this device. The Nima team really must release a validation report on this device as soon as possible. January 15, 2017 at 9:52 pm Kevin Baker Reply Thanks, Tricia! Great explanation! The You Tube videos are an important addition. Your cutting-edge work continues to be a vital contribution to the health and safety of the gluten free community. You are loved by many. Keep it up! January 15, 2017 at 6:41 pm Tricia Thompson Reply Kevin, you are so sweet! Thanks for taking the time to comment on the videos. You made my day. January 15, 2017 at 9:44 pm Michelle Patriarco Reply I just stopped by to catch up on a few things. I just want to say thank you for all you are doing. I’ve been a subscriber just a few months (7) now. Thank you! January 16, 2017 at 2:18 pm Tricia Thompson Reply My pleasure, Michelle. Thanks so much for your support of Gluten Free Watchdog! January 16, 2017 at 2:43 pm Christy Johnson Reply Great video and explanation! I have celiac disease but no digestive symptoms. I recently bought a Nima sensor and quickly learned I’ve been getting exposed to gluten regularly at restaurants I considered celiac-safe. While what you describe could lead to false negatives, i.e., missing non-homogeneous cross-contamination, my Nima has already paid for itself by alerting me to unexpected gluten on three separate occasions. Your video has me wondering how I might create a more homogeneous sample when dining out. I just subscribed to your website today and am already happy I did – thank you! September 10, 2019 at 1:50 pm Tricia Thompson Reply Hi Christy, Thanks so much for subscribing to GFWD. We’ve evaluated the Nima Sensor quite extensively. Please also see https://www.glutenfreewatchdog.org/news/gluten-free-watchdogs-updated-position-statement-on-the-nima-sensor-for-gluten/ and https://www.glutenfreewatchdog.org/news/morning-musings-about-testing-food-for-gluten-the-nima-sensor/. You will quickly see that I am not a fan of this sensor. That said, if you find comfort using it, then that is all that matters. Homogenizing a sample before inserting a pea-size amount into a cartridge may be difficult. Ideally, you would have to take your meal and put it in a blender before testing which obviously is neither practical nor appealing. When testing is done at a lab using a fully validated assay, approximately 50 grams to 200 grams of product is homogenized/ground to hopefully evenly distribute any gluten in the sample. You may be interested in the testing done recently on an item from PF Chang’s. See https://www.glutenfreewatchdog.org/product/pf-changs-changs-lettuce-wrapsgluten-free-menu/832. For a photo of a homogenized restaurant menu item see https://www.glutenfreewatchdog.org/news/gluten-free-watchdog-now-testing-restaurant-menu-items-for-gluten/ September 10, 2019 at 5:38 pm Leave a Reply to Christy Johnson Cancel replyYour email address will not be published. Required fields are marked *Comment Name * Email * Website Notify me of follow-up comments by email. Notify me of new posts by email.