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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

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