How to test, gluten-free?
The only known treatment for gluten disorders is to go gluten-free, and that too for life long
this means a very strict diet not only for few days but for life long, and that too, it should be
wheat-free, it's difficult because of the contamination factor which is a very serious matter, so
how to be sure, that unintended possibility of contamination can be fully ruled out, it
needs a foolproof test for checking,(1)
Improper labeling
Social constraints
The ubiquity of gluten proteins in raw and cooked food
The accidental gluten encounters likely to happen
besides this all, its also true that different patients show different sensitivity to gluten, which
In general, celiac patients were shown to tolerate up to 20mg gluten per kg
So, what is to be labeled as gluten-free?
According to the codex definition any food product containing >20mg/kg, considered as
gluten-free, and so labeled as gluten-free.
So, how to test gluten in food?
Gluten-content in food is tested by test ELISA(enzyme-linked-immuno-sorbent-assay)
the test is also available in kit form.
let's see
gluten-free test, for details
From a gluten-free arena or diet point of view, this test is very important for checking the
possible contamination and making sure what we are eating in the end, it provides enough
protection to patients, who are suffering from the disease. at the same time, it helps producers
to keep an eye on quality.
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