If you have questions about how a product can be labeled “gluten free” and yet contains malt or barley malt, this week’s posting by nutricianist Tricia Thompson is helpful. Understanding and appreciating the differences in how much gluten is allowed in different products as well as what your own tolerance level(s) are to these levels and cross contamination are important steps to take to achieving a happy gluten free life.
To read Tricia’s post go to: http://tinyurl.com/nhwmtq
