Carolyn has again been haranguing manufacturers to find out gluten levels in supposedly gluten free products. Makes SUCH a nice change for someone else to be doing it (although I have in fact done approximately 12 emails just today doing the same thing!).
First, she asked EnerG about their rice bread. They replied that the bread tests to less than 3.5ppm gluten.
Second, she quizzed Granovita on their quinoa. They confirmed it as less then 5ppm gluten.
Now, as far as coeliac regulations go, that is way below the recently lowered 20ppm level allowed in a ‘gluten-free’ product designated OK for coeliacs. They are to be congratulated for that. BUT, it just goes to show that what should be a naturally gluten free product is not actually gluten free, just below the permitted current levels. Also, I think most manufacturers test for gliadin rather than actual gluten and, since part of the TGF belief is that people can be sensitive to any form of gluten and other elements of any grain, it doesn’t really help us much.
As Carolyn said to me in her email: “5ppm of gluten. Probably too much for me to feel comfortable with, which is a shame.”
Carolyn thinks 5ppm as a coeliac is too much for her and, according the FDA report she sent me when I asked about it, she is right to think that.
In fact, there has been great debate on the new 20ppm ruling for gluten that came in on 1st January. I have been waxing lyrical in several places as usual! Read my views on it here: Is 20ppm gluten free enough?