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>Donald, I've had mild but distinct celiac reactions from accidentally
>eating foods prepared with real vanilla. Any food derived from a
>gluten source seems to be a potential problem for celiacs, although
>people seem to have different levels of sensitivity. I've also reacted
>to K.C. Masterpiece sauce, which tested out as having a very low and
>supposedly "acceptable" level of gluten (acceptable to who?) in our
>home kit (although word is those kits are not completely reliable.)
>
>Wendy Betts, [log in to unmask]

Is it possible that some people have a reaction to some component of real
vanilla, an extremely complex extract, that has nothing to do with alcohol
or celiac disease?  There are people with milk allergy who do not have to
avoid wheat, rye, barley, or oats.  There are people with celiac disease who
cannot tolerate milk, but does that mean that milk allergy is fundamentally
connected with celiac disease and that no celiac patient should drink milk?
It is important when dealing with anecdotal information about celiac disease
to make the distinction between an individual's reaction and the general
(defining) characteristics of the disease.  Also, I have personally seen
anecdotal information (not involving vanilla extracts) that turned out to be
incorrect when the complaining individual was subjected to blind testing.
Psychological effects can be strong.

Donald D. Kasarda