I am struggling to understand this labelling standard. If I have any traces of gluten I seem to react so quickly. Other people on this site also have problems. Although I try to eat everything from scratch sometimes I do want other ingredients or products. Also I would love the occasional wine gum but as these contain glucose syrup (as does most confectionery) they are forbidden for me. I am not asking about alternatives I just want to know why, and how, this standard has been established when clearly some people cannot tolerate this amount.
PS I have read the FSA website and other stuff but still don't understand