I received a note that’s worth sharing with all of you. In my article “How Much
Gluten Is Too Much?” I explain that even bread labeled gluten-free has a small
amount of gluten in it. In most parts of the world, regulations say that to be
labeled gluten-free, a product can contain up to 20 parts per million (ppm) of
gluten (equivalent to about 20 mg per kilo).
Here’s where a reader — registered dietitian Nanna Mossberg from the
Scandinavian gluten-free bread company Fria Brd AB — pointed out an important
fact. I had written that based on the 20 ppm limit, a slice of gluten-free bread
contains slightly more than milligram of gluten. Nanna says:
As I work for a company that produces gluten free bread I would like to let you
know how we in the industry of gluten free foods think in this matter…
To read the rest of this story please go to:
Celiac Disease Blog
