<<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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