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Apparently the rest of my first summary was cut off.  Here is the rest of
the post for those of you who asked.

These are some of the responses...

"This is a problem and know how you feel.  After asking the Gluten content
and doing my own research about bread question- I just discovered that the
Codex is the world standard however it is 20 years old. They have a
definition of Gluten free but it certainly needs to be updated"

"The US standard is that 4 part per million can be labeled
gluten free."

"In answer to your question about how much gluten is in foods
listed "gluten-free" that last "official answer" I found through research
was 2%. Anything under that they don't have to list as ingredients. This
makes up for the often wheat dusted processing lines companies use to keep
the food from sticking together."

Good pt.....here in US the manufacturer makes judgement, hence the problems
and the
"iffy" foods.  It boils down to this..in US, a product can be gluten free
IF IT
CONTAINS "ONLY" 200 PARTS PER MILLION OF GLUTEN.  In Canada, gluten free
means just
that..gluten free.  That's why we need that new legislation!

Good health to everyone,

Kristi

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