<<Disclaimer: Verify this information before applying it to your situation.>> Hi! Just out of curiousity, has any study removed this purified wheat starch from the european diet for a year and then reintroduced it? I'm just thinking that perhaps the North Americans react to it because it was not left in our diet when we were taken off gluten. Perhaps the level of gluten is low enough that it doesn't cause visible damage in someone who is "used" to eating. There are lots of people who live for years with celiac disease and don't know it because their systems are adjusted to eating gluten (just like you can become accustomed to eating rat poison and it won't kill you or make you that sick). There is also the other option that the North Americans that react are also wheat or gluten allergic, on top of being celiac. Just a thought - maybe a fellow scientist could do some experiments to this effect (I only play with chemicals!). Personally, my mom and I accidentally bought a Celamix product that had wheat starch in it (it was in a small town and I don't know how they got it in Canada). I figured since it was labeled for celiacs, it would be okay for me. It made a wonderful pie crust that was very much like a regular one. Unfortunately, about 2 hours later or so, I was deathly ill with gluten ingestion symptoms. Why do I react but a european doesn't? Your guess is as good as mine, but I wouldn't touch that stuff again "for love nor money" as we say! Hoppy Easter! Becky :) Calgary, Alberta