LEO User Manual

Learn how to use LEO and read results.

1. Introduction

2. How To Test With LEO

3. How To Read Result Of Test

4. Sampling Procedure

5. Tips For Effective Testing

6. Guidelines To Obtain Max Accuracy

7. Assessing Your Test Results

How It works

2. How To Test With LEO

The LEO Test Kit includes:

• A sterile swab
• A gluten sensor chip
• A bottle of extraction fluid

Your understanding of what LEO can and cannot test and how to properly take a sample is critical for accurate test results.

Here's how to perform a test in three steps:
1

Sampling

Use the swab to scrape the sample you want to test.
2

Mixing

Place the swab into the bottle of extraction solution to pull gluten from the swab.
3

Testing

Squeeze a few drops of the solution onto the sample (S) window and wait for 2 minutes to read the result.

3. How To Read Test Result

The tester has a screen that displays the result. There are two lines:

C = Control Line (this confirms test was successful and should always be there)

T = Test Line (this is gluten content and only displays if there is gluten in sample)
1

Positive Result: Gluten Found 😐

Positive Result: Two Lines.

When the (C) and (T) both lines appear, gluten is found.

→ Over 10 PPP of gluten shows a RED (T) line.

→ 5 - 10 PPM of gluten shows a PINK (T) line.

2

Negative Result: No Gluten 😃

Negative Result: Only (C) Line.

When only the (C) line appears, there is no gluten in your food.

3

Invalid Result: Test Failure

If no (C) line appears, the test did not work and is considered invalid.

This may be the result of an incorrect test procedure and the test should be repeated.

Note: Keep test device flat on table. Read the result in 2 minutes. Do not read the result earlier than 2 minutes or after 5 minutes.

4. Sampling Procedure for LEO

LEO cannot guarantee the absence of gluten from your entire plate, it’s important to obtain a representative sample for testing
  • Test food with higher moisture first and then dryer spots i.e. soup > mashed potatoes > steak > bread).
  • If the food is a thick liquid like yogurt, just use a slight touch to sample, don’t stir or put a big glob on the swab.
  • You can also test surfaces like a grill or baking sheet if you are thinking about using cooking items that are not from your own kitchen but are claimed to be gluten-free.
  • Consider where the gluten may be present such as grill marks, cuts or touching from a shared spatula.
  • Before opening your test kit, we suggest you wash your hands and then open the aluminum package.
  • Loosen the purple lid of the bottle slightly. It has been tightened to ensure no leakage occurs during shipping.
  • Lay the gluten sensor chip on a flat surface and do not open the swab until ready to test.

It is recommended to swab multiple spots across your plate but not more than 5 spots.

  • Start with the food that has the most liquid.
  • Remove the swab from the package and touch/rub up to 5 areas of the food.
  • Uncap the bottle and put the swab in the solution.
  • Spin the swab five times and press it against the edges of the tube to extract gluten from the swab.
  • Remove the swab and cap the bottle. Now shake it five times.
  • Twist the small cap on the bottle.
  • Squeeze 2-3 drops of solution on the sample (S) window of the sensor chip.
  • Results will be displayed in the testing window within 2 minutes.
  • Wash hands when finished with testing.

5. Tips For Effective Testing

Do not let the swab touch anything except the food you are concerned about.
Sensitivity
The gluten sensor is very sensitive to airborne gluten, such as in a bakery or pizza kitchen.
Substitutes
If an item is ordered with a gluten substitute, it is recommended to test the item that was substituted and the most likely point where contact may have occurred (grill marks, cut marks, spatulas, etc.)
Swabbing
Testing multiple points with a single swab will aid in identifying contamination, but do not test more than 5 spots.
Clean Space
LEO is highly sensitive to gluten detection. Please ensure your hands and testing surfaces are clean before conducting the test. Also avoid sampling an excessive amount for testing.

7. Assessing Your Test Results

Your result will help you feel more confident in your decision-making about what to eat.
  • Have you eaten there before?
  • Do you trust the staff there?
  • Ask if the frying oil is used for products that are breaded?
  • Are the hash browns cooked in the same area that pancakes are cooked?
  • Is it certified gluten-free?
  • Is it labeled as gluten-free?
  • Have you consumed this item before?
  • Check the brand’s website for information on their quality control measures.

Speak pleasantly when speaking with restaurants or packaged food companies to make sure they want to help you and don’t feel they are being accused of anything.

LEO should always be used in conjunction with clear advocacy for gluten-free options and your better judgment.

LEO is intended to give you additional data and level of comfort when eating but is not a guarantee, as it can only provide a result for the sample being tested. It is still your responsibility to clearly communicate your food needs to the waitstaff at restaurants or friends & family preparing gluten-free meals for you, purchase items that are clearly labeled as gluten-free, and advocate for yourself. The decision of whether to consume something or not is your decision.