Subject: | |
From: | |
Reply To: | |
Date: | Tue, 6 Jan 2009 12:11:16 -0600 |
Content-Type: | text/plain |
Parts/Attachments: |
|
|
<<Disclaimer: Verify this information before applying it to your
situation.>>
I was reading your message on glucose syrup, and happened to think of = the
article written in "Living Gluten Free for Dummies" that stated = Some
foods from gluten-containing grains like citric acid, glucose = syrup, and
distilled vinegar (not malt) are so highly processed that = what grain they
were derived from doesn't matter. They are, and always = have been,
gluten-free after processing (most of the time these foods = come from
gluten-free sources, anyway). But some interpreatations of the = new
labeling law may require that companies put wheat on the label if = those
products were made from wheat, this would lead the consumer to = believe the
product contains gluten when it actually doesn't. This comes = from the
paragraph labeled Overlabeling. Page 79 in the above listed = book, writen
by Dana Korn. Hope this clears up the confusion. Another = glucose syrup
item is Werthers butterscotch candys from Germany. I went = back to eating
these after reading the article. Marian Lindner, Poplar = Bluff, Missouri.
*Support summarization of posts, reply to the SENDER not the CELIAC List*
Archives are at:
Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=CELIAC
|
|
|