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Hi, 
 
I found the following on 
_http://www.tasteslikerealfood.com/products-taste-like-real-food.html_ 
(http://www.tasteslikerealfood.com/products-taste-like-real-food.html)  
 
 
"You should also point out that there is a "maximum daily allowance" for  
gluten, which as far as I know the most recent (Catassi/Fassno) study concluded  
is safe if kept below 50 milligrams. So what's important is to keep gluten  
intake under 50 mg per day, not the fact that the product has 20 ppm. You should 
 do the math--at 20 ppm, you'd have to eat about 40 sandwiches per day to 
reach  50 mg. Regular bread? You'd get 50 mg gluten in about 1/200th of a 
sandwich! So  compared to eating foods that normally contain gluten, 20 ppm is so 
very, very  small it really is for practical purposes zero in all but the most 
extreme cases  of sensitivity."
 
Has anyone seen this study they refer to? 
Thanks



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