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I've asked this questions before, but I must admit that I still don't
understand.  What is it about lime (calcium oxide, by the dictionary)
that gives it the potential to contain gluten?  I understand the
idea that HVP can be hidden under the term "flavorings" or "natural
flavorings," but "lime" doesn't seem to be that kind of general
category.  I am willing to start checking my corn products to see if
they've been treated with lime, but I really need to understand why.
Can anyone explain to me how lime can contain gluten?  Thanks.

Debra L. Boutin