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We strongly support gluten free labeling. We also feel that it should 
be no higher than 20 ppm  which works out to 10 ppm of gliaden.

  Europe is re examining their current standards, which by the way vary 
from country to country. The trend is to lower the levels not to raise 
them.
Four countries do not allow wheat  starch in  in gluten free products.

  One cannot look at the ingredients on labels to judge the gluten free 
status as this does not take into account contamination both in the 
factory and in the sources supplied which includes  every thing from 
milling to what is grown in the fields to how things are transported to 
what else the sources make.

   Concerns have been raised when a product is described as gluten free 
when a component has been subject to certain procedures. They may 
measure below the gluten levels, however we should  really be examining 
for the presence of the peptides which have been shown to cause 
reactions which may still be there even though they may not be measured 
as gluten which is the intact form.

We are concerned about the mention  of foods that are inherently gluten 
free like milk and orange juice. Lately I  have found that they are 
adding all kind of enrichment formulations to these products. What is 
the source of these vitamin cocktails? We found that we had to be  
concerned about enriched white rice.  Now  we have to ask the store  
personnel to find us plain orange juice. Milk products are also 
enriched.

Hal and Irma De Bruyn

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