Wheat starch is processed to “remove” gluten from the wheat. As part of this process, the gluten is hydrolyzed, which breaks down the protein making it too small for Nima’s antibodies to detect. However, some gluten may remain intact even after this process. Nima can test for the intact gluten when it is present at 20 parts per million or more in the sample.
Articles in this section
- How should I prepare my food sample?
- How do I use Nima?
- When should I use Nima?
- Where can I use Nima?
- What kinds of foods and beverages can I test with Nima?
- What kinds of foods or beverages cannot be tested with the Nima Gluten Sensor?
- Can I test my whole plate (multiple items) in one sample?
- How can I prevent problems when testing?
- How hard do I have to push the capsule into Nima?
- Can I use Nima while it's charging?