We look at 2 seemingly conflicting recent studies. A recent study conducted by the FDA says that food labeled gluten free almost always adheres to the gluten free standards in the U.S. The other study from The American Journal of Clinical Nutrition showed that most celiacs are consuming a much higher level of gluten than is safe. So what gives? We speculate on some of the reasons why we think this is happening.
Thanks for aother great show. So glad you tackled this topic. I think the study opened a can of worms with little answers . I have heard in Australia foods labeled gluten free must contain no detectable gluten vs the 20ppm. Its apparently very strict. So I got to wondering if a similar study was conducted there, would the results be the same? Its a curious question....
Thanks again,
Laura.