<<Disclaimer: Verify this information before applying it to your situation.>> Worrying about distilled vinegars and grain-based alcohols has not been at the very tip-top of my list, because my understanding from conversations with people in the vinegar industry and at the Vinegar Institute was that the base grain for distilled vinegars was corn due to its competitive price in the commodity market. I understand that the price of corn is rising quickly and that ethanol is now being made from BARLEY because corn is getting too pricey. NOW, I am beginning to worry. But it brings back an old, very old awakening dream of mine: If only someone would do some tests to tell us what, exactly, survives distillation in a commercial setting. How nice it would be to know for sure that the gliadin fraction does or does not survive the process. How nice it would be to know for sure that colors and flavors extracted with alcohol do or do not contain remnants of our forbidden proteins. Dr. Donald Campbell (Canadian Celiac Assoc.) had done some publishing on this very topic and the Canadians seem to feel that nothing harmful to us survives distillation. Joanne Hameister [log in to unmask]