<<Disclaimer: Verify this information before applying it to your situation.>>
In Canada, ELISA testing is used to detect gluten in food products at levels
of
greater than 20 ppm (parts per million) of gliadin. According to CFIA
standards, products labelled gluten-free would contain no 'detectable'
amounts of gluten.
I have heard that in the United States, products labelled gluten-free are
allowed to
contain up to 200 ppm. Is this correct ? Can anyone verify this statement?
Janice.
* Visit the Celiac Web Page at www.enabling.org/ia/celiac/index.html *