Gluten-free beer not contain gluten, do not trigger an autoimmune response in celiacs. Some brewers brew with barley or rye, and reduce the level of gluten to below 20 ppm. In most countries this technically classifies them as gluten-free beers. These brewers believe they are safe to drink. The brewers argue that the proteins from barley are converted into non-harmful amino acids. Statements from brewers show that their scientists feel confident that their product is non-harmful to those who are gluten intolerant. Some celiacs report problems drinking these beers. However, there is some concern and evidence that the claim is not true.(for
Gluten-free diet Manufacturing Practices and allergen control measures adopted are not sufficient to prevent the presence of accidental trace amounts. When a product contains the warning of cross-contamination with wheat, rye, barley, oats and their hybridised strains, the warning "contains gluten" is mandatory. The law does not establish a gluten threshold for the declaration of its absence. Health Canada considers that foods containing levels of gluten not exceeding 20 ppm as a result of contamination, meet the health and safety intent of section B.24.018 of the Food and Drug Regulations when a gluten-free claim is made. Any intentionally added gluten, even at