<<Disclaimer: Verify this information before applying it to your situation.>>

On Oct. 13th, I noted from FDA testimony that the Bakehouse tested
their ingredients down to 5o ppm.  I received approx. 15 replies.
They ranged from one who wondered if the gums or the gluten were making
her sick through a number of people who "had no reaction" from eating
their products to a small number who didn't even understand why I was
reportingthe information.

First. one must understand that  the number of parts per million does
make a difference to all those with CD in some degree or other.
Second, all CDers are not alike.  A great deal of time is being spent
on research on children .while adults over 50 or 60 who didn't get
diagnosed until late in life must be triply careful of what they eat.
Third, in order to protect as many  different ages as possible , Canada
has had a law on their books at least since 1995 that the highest
permissible level
of gluten is 20 parts per million.Fourth, the USA does not have a
definable level of permissable gluten yet.  The FDA is now trying to
define it at an acceptable level
at present.  My purpose in letting people knowt their level was to
educate.  Then, those that found that level  acceptable could eat and
those that didn't could not.

Hal

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