<<Disclaimer: Verify this information before applying it to your situation.>>

According to the FDAs Code of Federal Regulations (CFR Title 21 Sec.
102.22 ), food manufacturers must specify what type of hydrolyzed vegetable
protein is being used on ingredient labels.  The bottles of La Choy Soy
Sauce in my cupboard specify Hydrolyzed Soy Protein.  Hydrolyzed Soy Protein
is not a problem for people on a gluten-free diet.

I believe the information regarding vinegar on Abigail's site is behind the
times.  In the past, distilled vinegar (or white vinegar) has been listed as
unsafe for people with celiac disease by some major organizations in the
United States, but not by organizations in any other countries.  In recent
years, this has changed.  Distilled Vinegar is listed as gluten-free in the
American Dietetic Association's (ADA) current publications, in the Gluten
Intolerance Group (GIG) and Celiac Disease Foundation (CDF) current
gluten-free diet guides, and at the national conference recently held by the
Celiac Sprue Association (CSA/USA).  Shelley Case, a dietician who
specializes in the gluten-free diet, also lists distilled vinegar as
gluten-free in her excellent resource book, The Gluten-Free Diet.  Distilled
Vinegar is allowed on www.celiac.com 's safe and forbidden gluten-free food
list.

Below are internet hyperlinks to various posts and articles supporting the
conclusion that distilled ethyl alcohol (and distilled vinegar which is made
from distilled ethyl alcohol) is gluten-free.

 An on-line copy of Ann Whelan's landmark article on vinegar:  Are All
Vinegars Safe for Celiacs?
 http://www.enabling.org/ia/celiac/vinegar.html

 Post from the Celiac Disease List:  a chemical engineering professor who
also has celiac disease
 http://maelstrom.stjohns.edu/CGI/wa.exe?A2=ind9804A&L=celiac&D=0&P=9180&F=P

 Post from the Celiac Disease List:  A very detailed explanation of the
manufacture of vinegar by Richard Abrams
 http://maelstrom.stjohns.edu/CGI/wa.exe?A2=ind9604D&L=celiac&D=0&P=3374&F=P

 Post from the Celiac Disease List:  A short post summarizing information
given by J. A. Campbell, Ph.D.
 http://maelstrom.stjohns.edu/CGI/wa.exe?A2=ind9504&L=celiac&D=0&P=16746&F=P

Note:  Some of these articles focus on sensitive tests that have been done
looking for protein and protein fragments in distilled alcohol. Although no
protein was found, every test has a limit of detection. So these writers
speculate about what it would mean to people with celiac disease if some
negligible amount of gluten existed below the level of detection by these
sensitive tests. Please understand that although these speculations about
negligible amounts of gluten are meant to be reassuring to people who want
to consume distilled products, there really is no reason to suspect that any
gluten exists below the detection level. The proteins would literally have
to defy laws of physicals and probability in order to vaporize the way
alcohol molecules do.

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