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Gluten Free labelling laws used to be very lax at 200 ppm. This made many celiacís sick. Europe led the way in lowering permitted gluten in gluten free food to 20 ppm and the US is soon to follow, but Australian authorities think that this is still too high. This article looks at the intention behind the current laws and what the real threshold is believed to be (much less than 20 ppm!)


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