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Sorry it has taken me so long to post this, but I have been out of town.
Several people raised the concern that we do not have the capability
to test for miniscule amounts gluten in products. According to the
Food Allergy Research and Resource Program at The University of
Nebraska, testing can be done to 10 ppm. They use the ELISA test
and most of the companies in the U.S. use the U of NE to test for gluten.
Connie Sarros
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