New Food Test Established to Identify Gliadin (down to 0.5ppm)
Canada, as far as I know, has the most proactive legislation to protect and support those with gluten sensitivity.
Presently the CA (Codex Alimentarius - International medical standards body put in place in 1963 by the FAO and WHO) allows a 200ppm gliadin count in food content in order to qualify for a "gluten free" label, while Canadian legislation only allows for 20ppm.
Interestingly, some people cannot even tolerate the 20 ppm, leaving them, frequently, to a paleo. diet for resolution.
This new testing is claimed to have a sensitivity down to 0.5 ppm in hydrolyzed food.
What does that mean for us?
It means that the legislative bodies can become even more strict about the standard definition of 'gluten free' food and as such, will mean that there would be more processed and packaged foods (labelled gf under stricter guidelines) available to more of the gluten sensitive population.
The end result is way off in the future... But it's exciting to think about the implications, nevertheless, with the impact it will have for our children and grandchildren who inherit this particular genetic coding.