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Sat, 14 Aug 2004 10:51:09 -0500 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
Hello all.
I enjoyed the summary posted on the distillation of vinegar and how that relates to gluten/gliadin content. I agree with the scientific conclusion. However, the mathematics on one point need to be corrected. The posted summary states:
"The Europeans and Canadians use 200 ppm as a cutoff for gluten/gliadin. That level, 200 ppm of gluten, is considered okay to digest. To put that into perspective, that's 200 mg. in a whole liter of water."
Correctly stated:
200 ppm equals 0.0002, or 0.02%... or 200mg in 1,000 liters of water.
Regards,
Teresa A Van Nuland, Ph.D.
Biochemist, Molecular Biologist
* Please include your location in all posts about products *
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