Bob's Red Mill

[Guest guest]

The safety of Bob's Red Mill products was raised in another thread

that is getting somewhat convoluted, so I thought I would start a new

thread to post their explanation of their GF standards:

From " http://www.bobsredmill.com/: "

" Bob's Red Mill stone grinds flours in a dedicated room for the

production of its gluten-free line and performs batch testing before

processing and after packaging. The company adheres to the Codex

Alimentarius standard – the international gluten-free food standard

for manufacturers. While the current Codex gluten-free standard

specifies a gluten limit of 500 parts per million (ppm), Bob's Red

Mill's gluten-free products consistently fall below 20 ppm. "

For those new to the GF diet, Bob's produces a wide variety of

non-wheat flours and baking mixes. Amoung their products are xanthum

and guar gums, key ingredients in GF baking. The products are sold in

bags, not in bulk or open bins, and many mainstream food stoes carry

them or can get them. They are also available via the web.

I have no financial interest in this company, and am not getting paid

to say that I find their products useful, tasty and trustworthy.

Maureen

[Guest guest]

>

> The safety of Bob's Red Mill products was raised in another thread

> that is getting somewhat convoluted, so I thought I would start a

new

> thread to post their explanation of their GF standards:

>

> From " http://www.bobsredmill.com/: "

>

> " Bob's Red Mill stone grinds flours in a dedicated room for the

> production of its gluten-free line and performs batch testing before

> processing and after packaging. The company adheres to the Codex

> Alimentarius standard – the international gluten-free food standard

> for manufacturers. While the current Codex gluten-free standard

> specifies a gluten limit of 500 parts per million (ppm), Bob's Red

> Mill's gluten-free products consistently fall below 20 ppm. "

500 part per million is very high. The level of gluten in flour is on

the order of 40000 ppm which means the standard tolerates a

contanimation of 1.2%. If one were to eat a lb of bread per week that

would amount of 2.2 grams of gluten. The _maiximum_ weekly tolerance

of gluten according to one paper is 1 mg per week, that pound of

bread would have to have a gluten level of 2.2 parts per million to

be considered safe. What that basically means is that any one using a

product that is 20 ppm would have a safe limit of less than 1/10th of

a lb per week.

1 lb = 450 grams

20/million parts of a pound = 9 milligrams.

People with CD should be eating foods with gluten in the parts per

billion range. This does not mean everyone is synsitive at that

level, but at least some individuals are.

20 ppm is equal roughly to 1 part flour contamination per 2000 parts

product, that, I would be willing to bet, is about the same level of

contamination at you will find in the bins at the Whole Foods Market

bins, and for, I would be willing to bet, roughly the same reasons.