Naturally free of gluten - How much is too much ??

[Guest guest]

Beth,

It seems that the " Naturally free of gluten " label is not used in the US. Maybe

that is because you have stricter rules about product labels, and don't allow

the " gluten free " label to be used on products that may have trace amounts of

gluten. If so, you are lucky !

Here in Scandinavia, the distinction between " gluten free " and " naturally free

of gluten " is very important. The cheapest, most widely available " gluten free "

products sold here are all based on wheat starch or modified starch from the

same source = hopeless from our point of view. The starch is supposed to be

refined to a point where the protein residue is less than 0,3%. Heaven knows if

they really succeed in doing this. But even if they succeed, the calculation

goes as follows:

* My son consumes a little over 1.5 kgs of such flour in a normal week

* That means 5 grams of protein per week = 700 milligrams of protein per day

* About 10 % of this COULD (in theory) get converted into opoid peptides.

That means that my son's daily dose of " gluten free " flour mixture COULD have

been converted into 70 milligrams of morphine equivalent substance. That is

more than 10 times the " normal " dose of morphine morphine that my wife gives her

patients after accidents, when they need a really strong painkiller.........

Yours

n Klaveness

www.advimoss.no

www.advimoss.no/GFCF_results

www.advimoss.no/GFCF_survey