<<Disclaimer: Verify this information before applying it to your situation.>> About a dozen people responded to my post, but none was aware of any specific, on-going legislative or regulatory initiative. Several, however, suggested organizations who have been active in food labelling in the past and might also be active in the future. 1) The Celiac Disease Foundation (address on the net), along with the National Digestive Diseases Group was involved in the most recent change in food labelling laws, which gave us the new Nutrition Guide labels. 2) NOMSG [sorry, I don't know what the acronym stands for] has a Truth in Labelling Campaign (TLC). Their hotline is 800-232-8674, but that number just reaches a volunteer. Better, I am told, to call Kathleen Schwartz at 505-982-9373 (day number). 3) The Center for Science in the Public Interest (CSPI) publishes a monthly newletter called Nutrition Action Health Letter. This is the organization responsible for bringing into light the high fat and salt content in movie theatre popcorn, Chinese food, and pastries. At least it no longer bothers me that pastries are high in fat. :-) 4) The APHA (American Public Health Assn) was also suggested as a possibility, but without specific indications of what they might be up to. I haven't contacted any of these organizations, but, if I learn anything of interest, I'll post it of course. In the meantime, I guess I'll be holding on to my GF Shopping Guides and learning more about the diet. (I was diagnosed only 3 months ago.) And I'll continue to be grateful for the people who spend countless hours putting the guides together. Thank you, Bill Elkus, for your patient efforts with Kraft! I'll also be giving some further thought to what kind of change in food labelling would be useful and practical. Given the innumerable sources of gluten contamination -- which include, for the most sensitive people, processing equipment in addition to food ingredients -- I think it impractical to _require_ manufacturers to label food as GF or non-GF. This would require an enormous, expensive, and involuntary change in food manufacturing, not just labelling. (But wouldn't it be great for us?!?) Requiring food manufacturers to make these changes for less than 0.05% of the population -- who have other, though more labor-intensive, means to find out the required information -- will be hard to sell. Perhaps further disclosure of the sources of questionable ingredients might be a workable improvement. One subscriber had seen a candy wrapper advising that the product might contain traces of peanuts and wondered if we might be able to get such a warning on gluten containing products. I'm uncertain, however, whether the peanut warning was required or put there by the company's lawyers to avoid liability. Lucky for us, though, there are already a number of manufacturers who voluntarily make gluten-free products to serve our market, loads of health-conscious brands without undesireable additives, and even a large number of conventional manufacturers who, by chance, make products we can eat. Current food labels at least alert us to the presence of questionable ingredients and provide us a way to verify their safety with the manufacturer. Resources like this listserv and the GF shopping guides help us pick our way through them. As Stuart Smalley said in Stuart Saves His Family (a very funny movie), "It's easier to put on slippers than to carpet the whole world."