Since being a twice diagnosed Coeliac I have seen a lot about how safe Codex A and the gluten content of 200ppm is for Coeliac's so what is the reason for the new food labelling regulations of lowering "Gluten Free" to 20ppm and introducing the new "low gluten"level?
Do you know why?
Codex has been trying to lower the allowed level of gluten in gf foods for over 20 years but they have to have the agreement of all the Eu coeliac societies, this agreement was not forthcoming until the beginning of 2008 when the US congress passed legislation on the definition of gf. Codex is only relevant in the Eu and the US already had 20ppm. CUK recomended 100ppm but 20ppm was chosen hence the introduction of 'very low gluten' for foods over 20ppm but below 100ppm.
Jerry
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