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

In response to the concern expressed about glucose syrup: Our research shows
that glucose syrup is an ingredient that can be made from a variety of
starches, including wheat starch. But food scientists, U.S. government
regulators and manufacturers agree that glucose syrup is gluten free no
matter what starch it is made from. It is a highly processed and purified
product from which the protein that is harmful to celiacs has been removed.
        Celiac associations around the world agree that glucose syrup is gluten
free even when it is derived from wheat. The Coeliac Society of Australia
says wheat glucose syrup would likely contain less than .002 grams of gluten
per 100 grams of a food, an amount that would be undetectable.
        Information in the next issue of Gluten-Free Living will explain how the
new U.S. Food Allergen and Consumer Protection law will affect labels on
foods that contain these kinds of wheat-derived ingredients. The issue also
has more information on glucose syrup.


Ann Whelan
Editor/Publisher
Gluten-Free Living
19A Broadway
Hawthorne, NY 10532
914-741-5420

*Please provide references to back up claims of a product being GF or not GF*