Jason Dyer
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Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995
Everything posted by Jason Dyer
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Thanks, Scott and Trents. Scott, tastes vary of course. The metallic taste may just be me. As to the filtration efficacy, I can only add that the micron level to remove a smaller protein chain must be pretty tight. What about the impact of hydrolization on the R5 test? I've been told it presents a challenge. Trents, thanks for the clarification...
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I recently saw an article on Celiac.com (paid, I believe) about a great gluten-free beer that uses an enzymatic hydrolyzation process to reduce gluten below 20 parts per million (ppm), but I was unable to leave comments. That prompted me to craft this post. The article claimed that barley-based beers that use enzymes to break the gluten protein chain...