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Here is a website describing a test for gluten in food made by a Spanish company. It measures down to 2 - 4 ppm, rather than the 10-20 ppm that is used in the US. (why isn't it used here??)
http://www.operon.es/eng/stickgluten.htm
www.operon.es/gluten/gluten_tech_rep.pdf
Diane Hosek
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