Quote:
Originally Posted by Fuzz
Some people get sick on small amounts, even under the 20ppm. So having clear labeling is important, and I don't think you should be able to call anything gluten free if gluten is anywhere near it, I don't care if you test below 20ppm. Seeing "gluten free" on a label saves me from having to look at every ingredient. That label shouldn't be used lightly. I eat lots of stuff that isn't labeled gluten free, but has ingredients listed in a way I feel safe. Stick to that, it's not for the manufacturer to decide.
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That’s what the government has done with the current system. For the majority of celiacs the 20ppm criteria is sufficient not to cause an immune response. This method allows the purchaser to know if the product has quality control to ensure down to 20ppm. It also allows the purchaser to decide through the labeling if it meets their standard.
Without the 20ppm standard you end up with everything being labels as may contain gluten. You also wouldn’t be able to have gluten free pay products. Canada you get the best of both worlds clear labeling as to contents and potential for gluten and a clear standard of what level of cross contamination is acceptable. It gives consumers more choice.
I would be fine with the claim being changed from Gluten free to this product contains less than 20ppm gluten and ban the term gluten free from use.