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Wed, 26 May 2004 07:34:32 -0700 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
PPM ( parts per million ) in perspective:
- Total protein ( not all of it is gluten ) composition of wheat
ranges from 8% to 15%. In ppm that translates to 80,000ppm to
150,000ppm protein ( mostly gluten )
- So, a product with 150ppm gluten has 1/1000 ( 0.1% ) the gluten of
wheat. In human terms, take a slice of wheat bread and cut it
into 1000 pieces - crumbs.
150ppm is the gluten you would get in one of those crumbs. How
much gluten is that in weight: A 16-slice loaf of bread baked
with 500g ( a bit more than 1lb) of wheat flour:
500grams * 15%
------------------------------- = 0.5 grams, about 0.02 oz.
16 slices * 1000 'crumbs/slice'
So, is 150ppm gluten ( 0.02 oz. ) content safe for a celiac?
I HAVE NO IDEA!
I just wanted to put PPM into a context 'John Q. Public' can
understand.
Regards,
Dimitrios Douros
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