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

The following is not intended to condone eating gluten, merely to elicit
some perspective  as each of us confronts the ambiguities of food labeling
and of our own unknown  intestinal sensitivity.

It would be helpful to know  relative percentage "ballparks" of (bad)
gluten content for various food "ingredients"  as well as  for the foods
themselves. Can anyone put items such as (barley) malt,  wheat flour,
(barley) HVP, grain vinegar(upper limit?). distilled  grain alcohol (upper
limit?), etc. into 2 or 3  categories differing by a factor of 10
                               HIGH: 10 - 100%
                               MEDIUM: 1 - 10%
                               LOW: 0.1 - 1.0%

(If none fall in HIGH, then merely  shift all ranges down by 10).

What is a ballpark gluten percentage for a typical non-gluten free diet?
Meaning as well how many  grams (or fractions thereof)?

Risk ballparks? to follow.

                             Kemp Randolph
                             Long Island
                             [log in to unmask]