Content-Transfer-Encoding: |
quoted-printable |
Sender: |
|
Subject: |
|
From: |
|
Date: |
Mon, 4 Aug 2008 17:14:18 -0500 |
Content-Type: |
text/plain; charset="us-ascii" |
MIME-Version: |
1.0 |
Reply-To: |
|
Parts/Attachments: |
|
|
<<Disclaimer: Verify this information before applying it to your situation.>>
There were quite as few requests that I summarize what I heard back about
the amount of gluten found in malt and malt extract.
Thanks to Diane Hosek for providing the answer from a research study.
To summarize, there can be quite a bit of gluten in malt flavoring. In
this study that examined "how much gluten" , Malt syrup and malt extracts
registered between 1800 ppm to 2000 ppm gluten. Wheat starches had gluten
content ranging from 10 ppm to >5000 ppm. Finally, products that were
labeled as wheat "free" or gluten "free" showed levels ranging from 10 ppm
to 277 ppm..
The link to the complete study abstract follows: http://tinyurl.com/5z9tm7
Regards,
Jana
*Support summarization of posts, reply to the SENDER not the Celiac List*
*******
To unsubscribe, email: mailto:[log in to unmask]
*******
|
|
|