Er - parts per million? As for how it relates to gluten, no. Some sort of idiocy about labeling, where they don't have to tell us if it's insufficient?
20 PPM is enough to cause a reaction. And the level that GF products that are actively measured for gluten are tested to. So if you eat a lot of packaged GF stuff that's produced in facilities where there is potential wheat exposure (or where core ingredients were transported in containers previously used for wheat, etc) it's very easy to get over the 20 PPM line and feel vaguely off. I articularly have this problem with the Mi-del cookies.
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Date: 2007-05-11 02:06 pm (UTC)no subject
Date: 2007-05-11 02:09 pm (UTC)no subject
Date: 2007-05-11 02:11 pm (UTC)20 PPM is enough to cause a reaction. And the level that GF products that are actively measured for gluten are tested to. So if you eat a lot of packaged GF stuff that's produced in facilities where there is potential wheat exposure (or where core ingredients were transported in containers previously used for wheat, etc) it's very easy to get over the 20 PPM line and feel vaguely off. I articularly have this problem with the Mi-del cookies.