Given the complexity of the Nima system, the likelihood of detecting below 20 ppm is difficult to estimate at this time.
There are many factors that affect Nima's potential to detect below 20 ppm. The two most important factors are food weigh and availability of gluten within the sample. Nima is designed to control for these factors by the design of the capsule and the user instructions but since we don't know those specifics for each sample, detection below 20 ppm is sporadic.
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