http://www.ncbi.nlm.nih.gov/entrez/q...arch&DB=pubmed
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Gluten contamination in gluten-free products cannot totally be avoided. The safe threshold for gluten remains obscure.
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purpose was to estimate a reasonable limit for residual gluten
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CONCLUSIONS: The threshold for gluten-contamination can safely be set at 100 ppm. Provided that the daily flour intake is even 300 g, a level of 100 ppm results in 30 mg of gluten intake. This has been shown to be safe, when correlated to histology, in clinical and challenge studies. The level can be achieved by the industry, and does not make the diet too cumbersome.
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Hey, I'm not saying I agree with the conclusion... I'm just posting what I found this morning... don't shoot the messenger.
This just backs up my reasons for learning to bake with cooked rice rather than the contaminated rice flour that is traditionally accepted as being gf.