Subscribe to RSSSo, what do you think?
Lately, there have been many heated debates about what it exactly means to have “gluten-free” products. Here at El’s Kitchen, both our bagel snaps and medleys are tested for less that 5 ppm of gluten. The FDA regulations state that being gluten-free means…
“Consisting of or made only from ingredients which do not contain any prolamins from wheat or all Triticum species…with a gluten level not exceeding 20 parts per million (ppm)”
In a recent survey, when celiacs were asked if 20 ppm was a good standard of measuring gluten-free products, the results are as follows.
When people were asked why they think that gluten-free should have 0 ppm gluten, they explained that if they eat too many products with 20 ppm of gluten in them per day, they would get sick. Others were concerned about confusion on the amount of gluten they would be ingesting if they had several products that tested under 20 ppm in one day. One person said “People would have to be VERY aware of portion sizes.” While another said, “I don’t want to have to do math computations to add my ‘ppm’ per serving or day.”
So, I ask the question again. What do you think the standard for gluten-free should be, and why do you feel this way? Read the rest of the article here at http://thesavvyceliac.com/2009/07/06/survey-most-say-gluten-free-standards-should-mean-zero-gluten/