<<Disclaimer:  Verify this information before applying it to your situation.>>

Vitamin E is being added to many foods these days (as an antioxidant to
vegetable oils, for example) and now with the cancer antioxidant kick to
cereal, etc. One of the members of the local celiac support group unusually
sensitive to gluten has reported problems with many of the relevant
vegetable oils.

Have others had a gluten-like problem tracable to such an additive?

If so, Vitamin E itself would not be the culprit. However, according to the
Merck Index, vitamin E:

                     1. is found in highest concentration in wheat germ
                     0.1-0.3% as well as corn, sunflower seed, rapeseed.

                     2. is insoluble in water and hence may be added with
                   a solvent , even a mix of species from its extraction
                     process.

Vitamin E  prepared as a vitamin supplement is likely purer than when added
directly to foods. It also appears on food labels as tocopherol .

                               Kemp Randolph
                               Long Island
                               [log in to unmask]