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Reply To: | Harold F. De Bruyn |
Date: | Tue, 30 Jan 2007 22:30:41 -0500 |
Content-Type: | text/plain |
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<<Disclaimer: Verify this information before applying it to your situation.>>
We strongly support gluten free labeling. We also feel that it should
be no higher than 20 ppm which works out to 10 ppm of gliaden.
Europe is re examining their current standards, which by the way vary
from country to country. The trend is to lower the levels not to raise
them.
Four countries do not allow wheat starch in in gluten free products.
One cannot look at the ingredients on labels to judge the gluten free
status as this does not take into account contamination both in the
factory and in the sources supplied which includes every thing from
milling to what is grown in the fields to how things are transported to
what else the sources make.
Concerns have been raised when a product is described as gluten free
when a component has been subject to certain procedures. They may
measure below the gluten levels, however we should really be examining
for the presence of the peptides which have been shown to cause
reactions which may still be there even though they may not be measured
as gluten which is the intact form.
We are concerned about the mention of foods that are inherently gluten
free like milk and orange juice. Lately I have found that they are
adding all kind of enrichment formulations to these products. What is
the source of these vitamin cocktails? We found that we had to be
concerned about enriched white rice. Now we have to ask the store
personnel to find us plain orange juice. Milk products are also
enriched.
Hal and Irma De Bruyn
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