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GREEN: The new regulations define gluten-free as being less than 20 parts per million in a food content. And all around the world, governments have introduced standards so that the manufacturers of gluten-free foods can maintain a certain standard. And at last, we now have one in the United States, which indicates that people with celiac disease can tolerate up to 20 parts per million gluten in the food products.
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Nicola Whitehill not only suffers from Raynaud’s syndrome, which affects the blood supply to certain parts of the body — usually the fingers and toes — but also has systemic sclerosis, a disease that results in the hardening and thickening of areas of skin.