Gluten in gluten-free foods

Gluten in gluten-free foods

A standard called the Codex Standard initiated by The World Health Organisation (WHO) allows gluten to be added to gluten-free foods if under 20 parts per million (20ppm) and it does not have to be declared on the label.

When I first heard about this, the amount of additive had been reduced from 200 ppm to 20ppm for which I applauded, as then 20ppm seemed so little.  At the time I hadn’t realised that my growing aches and pains and reducing ability was due to the unwitting consumption of gluten in many foods.

Gluten-free foods make me very ill and now I know why, some have got gluten in them.

Read more: My Book: Notes on CFS/ME: A Happier, Healthier Lifestyle explains the problem with additives and the Codex standard.


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