<<Disclaimer: Verify this information before applying it to your situation.>> Carol, I strongly disagree regarding vinegar and alcohol inquiries. If we can't state on this list that we checked the vinegar or alcohols out, then those of us that DO react to them would be injured. Some of us will still *have* to check such things out eventually. Personally, I wish that the degree of thoroughness (identification of verfied items) could be disclosed along with the information. ALCOHOLS have made me sick... and DH doesn't break out unless one eats gluten. IOW, you can't call DH "some other allergic" reaction. Case in point: Un-Petroleum Lip Balm, vanilla flavored. I bought it mid December, 1995 but noticed I was getting into gluten (DH breaking out, along with GI symptoms) from about that time through early Feb. of 1996. I checked out everything in my diet until there was nothing left to check... then thought of the lip balm. I called the mfg. asked about the vanilla flavoring (the only suspect ingredient). She had to call thier supplier and get back with me. Result: They DID use alcohol in the natural vanilla flavoring, and the company *checked* the alcohol for grain protiens: it contained 3% wheat protiens. Of course, this is diluted in the product, which is futher diluted because it is only worn on the lips. However, when I quit using it after that, the rashes went away, as well as the other symptoms. SO, the moral of the story is: SOME alcohols used in natural flavorings (and thus, probably other things) DO contain gluten!!! Since we don't know/can't control the processing of all the alcohols manufactured and used, we can't be sure they are not a potential source of gluten contamination. Hence, *I* will require that verification before *I* eat anything containing vinegars or alcohols. Another current investigation: I am suspecting a product (two products) that contain *pectin* right now. One is a yogurt made by Horizon Dairy of Boulder, CO. They gave me the name of the company they get thier pectin from, whom I then called. This Wisconsin company makes a *rapid set pectin* product for use in low fat dairy products. When asked about the processing of the pectin, he told me an alcohol was used in the process of extraction of pectin from apples. This is done in France, and they can't seem to get info. on the alcohols used from France. (I called Jim ... the R&D manager at 1-800-342-5724). I have waited one month for a reply now, calling twice, and yet he apparently is either too busy, hasn't heard from them yet, or its bad news, because no word yet. IN any case, *pectin is* a soluble fiber that *absorbs* by its very nature, and therefore, I would find it odd that residue from the extraction process has not been somewhat absorbed into the product. First I would hope to know the nature of the alcohol used, then the possible absorbed amount. If I can't find that out, I will not eat it, as I have had a questionable response (physically) to it. BTW, I've had a similar questionable (physical) response to Alta Dena's low fat yogurt which also has pectin, but haven't had time to call Alta Dena yet to find out where they get thier pectin from. Right now, I'm trying Old Home *full fat* yogurt (so needs no pectin). So far, so good. AGAIN, not all pectins would be a problem, as I personally use Pamona's (or is it Ramona's) to make my own jams without any problem whatsoever. Meanwhile, it appears possible for a commercially available pectin used in the dairy industry to contain alcohol that *may* have grain contamination. Until that is ruled out, I won't feel safe eating it. BTW, Redwood Hill Farms (Sonoma, CA) GOAT yogurt (again, full fat so needs no pectin) and cheeses are completely safe and I eat them regularly with no problems! This would also be a great alternative for those who are allergic to COW dairy proteins. Yogurt works well as a base for various salad dressings and sauces, and is low lactose (the lactose is digested by the live bacteria) so should be tolerable by those with lactose intolerances. If anyone has any more complete dairy information, I'd really appreciate it! Especially yogurts, sour creams, and cheeses, and ice creams. Also, I'm looking for info. on Taster's Choice (Nestle Co.) freeze dried instant coffee, the vinegar in Best Foods/Hellman's Mayonaise, the Vinegar in French's Dijon mustard, the "natural vanilla" in Haagen Dazs ice cream, and the "natural vanilla flavor" in Breyer's. (As you can tell from past personal experience, I am skeptical of natural vanilla flavor!) I'd appreciate if anyone knows anything on these. OH, and one more white vinegar that should be safe is Indian Summer brand... according to Joe at California Natural Products (the mfg.) 209-858-2525. So, for those who do home cleaning or canning (picklies, relish...) seems both Heinz (relying on earlier post) and Indian Summer should be okay. Joanne