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If you knew Corona were below 20ppm, would you drink it? (function(i,s,o,g,r,a,m))(window,document,'script','// ga('create', 'UA-37551682-1', 'auto', ); ga('require', 'linker'); // List of every domain to share linker parameters.

I would love to hear some feedback from the testing experts out there and of course from you. But according to the FDA, since it’s under 20ppm, it is a gluten-free beer. I simply do not understand the need to feel normal by drinking “regular” beer. And before you know it, it’s a whole celiac Corona beach party, hopefully with a bathroom and a lymphoma center nearby. How is something that’s made with gluten, and has no special process to remove the gluten, be gluten-free?But then according to the Alcohol and Tobacco Tax and Trade Bureau, it can’t be labeled gluten-free because it’s made with barley. And then when somebody asks me why I don’t drink Corona when their celiac friend drinks it all the time, I look like the picky celiac. I’ll stick with my Ghostfish…and Glutenberg…and Ground Breaker…and of course, there’s always Uncle Titos! How is a beer made with gluten testing so it’s below 20ppm? It’s a rhetorical question, because frankly, I don’t have an answer.Since 2006 many women and men upload their hot videos and pictures to the site.The hottest amateurs on the planet exclusively for you!There’s a great back and forth on this topic on this page. One obvious answer is that the tests are not accurate. And if something that is made with gluten can test so low and theoretically be safe for us, what does that say about our system?

As for question #2, I don’t want this to get into a whole argument about the FDA’s 20ppm ruling.

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Or any of the other beers that some celiacs are convincing themselves they can drink. I have researched this topic a bit and am astounded at the number of celiacs who drink this beer.

The bigger questions I have are: Let me jump around a bit and start with question number 3.

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