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1. The NIMA Partners gluten sensor works by releasing antibodies into the food sample.
2. These antibodies are designed to bind gluten.
3. The spectrometer then detects these antibodies (not the gluten itself) with the test strip on the back of the capsule.
Best Practices for testing
• Your sample should be no bigger than a pea sized amount.
• High fat foods should be diluted with 2-3 drops of water.
• Collect your sample from areas that are most likely to be contaminated (e.g., char marks).
One of the hardest parts of living a gluten free life is reading the labels. Gluten has many names and is used in both food and non-food products. There are 3rd party organizations that test and certify that products meet the FDA’s regulation of containing less than 20ppm (parts per million) of gluten. These organizations can be trusted. All the companies that are certified follow strict protocols and are audited annually. When you see one of the labels on a package, there isn’t a need to test with the NIMA Partner’s Gluten Sensor.