What does the term "gluten free" mean? This question is not as straight-forward as it sounds. The competing definitions are all expressed in parts-per-million (ppm), so I had better start by defining that term: one part-per-million is the equivalent of 1 penny in $10,000 or 1 minute in 2 years. Have a look at this article if you need more examples before we proceed.

The World Health Organization defines a gluten free product contain no more than 20 ppm of gluten. Our Food and Drug Administration uses the same definition at least tentatively; the new regulations have not yet become official. I suggest that you read both the articles I have linked you to. There is much more to each definition.

These definitions are not based on medical evidence that it is OK to consume products with 20 ppm gluten. As our Food and Drug Administration explains it, "current analytic technology can reliably and consistently detect gluten in wheat, rye, and barley at 20 ppm".

Both our national gluten intolerance support groups have stricter standards. To be certified "gluten free" by the Gluten Intolerance Group, a product must contain more than 10 ppm of gluten. The Celiac Sprue Association requires no more than 5 ppm for its "seal of recognition".

Which number is best? Lower is better than higher of course, but there are trade offs. By lowering the number, we decrease the variety of foods that can be declared "gluten free" and almost certainly increase the cost and inconvenience of the gluten free diet.

I recall hearing a speaker once who challenged us with the question : "have you ever eaten a totally gluten free meal?" He  finally convinced us that the only appropriate answer is "I don’t know" since there is no scientific way to verify the total absense of gluten. At best, gluten free means "free from danger".

There you are — armed with at least some of the facts that you need to make decisions. Good luck.

Published 1/25/09