<<Disclaimer: Verify this information before applying it to your situation.>> Jane in Virginia reports a phenomenon that has appeared on this list before. She asked a White House representative about the gluten-free status of their juices, and the rep, taking her quite literally, responded that a juice contained corn syrup, which contains gluten. It is true that corn syrup contains gluten proteins. But corn gluten, as I understand it, does not contain the harmful gliadins of wheat, rye and barley glutens. That's why cornbread is crumbly. Perhaps we should ask food processors about the specific ingredients that are harmful to us, namely wheat, rye, barley spelt, and perhaps oats. I think this would reduce misunderstandings. Chuck Bolz