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 02:11 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.