123 Gluten Free

The term "glutamine-free" is commonly used to mean the so-called innocuous gluten level, rather than a complete deletion. The exact level of harmless gluten is uncertain and controversial. Recent systematic reviews say that there are few reliable studies, but initially concluded that taking less than 10 mg of gluten per day is unlikely to cause histological abnormalities. The rules for "gluten-free" labels vary. In the European Union, in 2009 the European Commission has enacted regulations restricting the use of "gluten-free" labels in foodstuffs to people under 20 mg / kg, people under 100 mg, "very low gluten" did. Label Mg / kg. In the United States, the FDA enacted regulations in 2013 limiting the "gluten-free" label of food products with gluten levels below 20 ppm. The current Codex standard allows for the addition of 20 ppm gluten to so-called "gluten-free" foods.

The rules for gluten-free labels vary from country to country. Most countries have acquired key provisions for gluten-free labeling regulation from Codex International Food Labeling Standards as a standard related to gluten-free labeling. It is generally suitable only for foods containing gluten. Gluten free is defined as 20 ppm (= 20 mg / kg) or less. It classifies gluten-free foods as follows: Codex standard recommends the use of enzyme linked immunosorbent assay (ELISA) R5 Mendezs method to indicate the presence of gluten, but other It enables related methods. In the Codex standard, in order to ensure visibility, it is stipulated that the gluten free declaration must be in the immediate vicinity of the product name