Is Australia's Gluten-free Standard Unworkable?

I fully endorse the Australian stand-point. I have had a gluten sufferer contact me with the problem that his anemia was not improving after a few years on the gluten free diet. When I queried what he was eating he said he was still eating oats. Oats appears to be the least problematic of the 4 specific gluten-containing grains, but it still causes problems. I think people must be aware that it is a build-up of gluten in the body that eventually leads to symptoms. So even small amounts eaten on a regular basis can lead to problems over days, weeks, or months. Zero tolerance is the way to go if sufferers are aiming for 100% health.

This would be great in North America. No amount of gluten is safe. Any will do some damage to the gut.

I agree with Australia. I've been "poisoned" by products labeled "gluten free" in the US. Of course I can't prove it, but I suspect this is why. Perhaps a ppm number on the label would give us the information each of us needs to make a decision based on our own level of intolerance. Thank you for publishing this.

I'm with Australia! 20 ppm is 20 ppm too much for me. I get sick from items "distilled" and "removed". In fact, I have gotten sick from most of the foods that were removed from the "unsafe foods" list and moved to the "safe foods" list. My doctor told me I was the lucky one because at least I knew the damage was occurring. How many people making the decisions as to what can be labeled gluten-free have experienced the consequences of eating gluten. I work hard to be on a very strict gluten free diet and I do not need my efforts to be flushed down the toilet because of unreliable and incorrect gluten-free labeling. Gluten free should mean free of gluten. Sugar free foods for diabetics are sugar free, why shouldn't we expect the same for our foods?

When the US made their requirements more stringent manufacturers, restaurants, etc. decided the risk was too high and the effort to meet the requirements far exceeded the income they got from the gluten-free community. They will no longer make efforts to even check their products as it is easier to just say they are not gluten-free than to pay to have the products checked. Even businesses who are dealing with all fresh ingredients that are naturally gluten-free will say they cannot accommodate gluten-free and send me away. I feel bad for the manufacturers and business owners. We can't just hand out requirements without some way for them to afford to stay in business. People have the idea that just because they own a business they have tons of money. That's wrong! Especially the small businesses (who are generally the ones to truly care)! Somehow we need to make it profitable for these businesses to go gluten-free! I still say education is the real issue. If people who do not NEED to be gluten-free would get educated on exactly what that means, perhaps they wouldn't be so scared of it! They think that just because something has a gluten-free label on it that it is going to taste terrible! Amazing the number of people I've had over for dinner who've thoroughly enjoyed a delightful dinner and were completely shocked to hear at the end of the meal that the entire thing was Gluten Free! Including the dinner rolls!