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Someone else on this list made the remark that maltodextrin can be a
suspect ingredient. Can someone explain how this would happen? I
assume that maltodextrin is a sugar derived from malt barley? Does
the process that creates the sugar leave any of the suspect barley
proteins around in biologically significant quantities?
Thanks,
Will Estes Internet: [log in to unmask]
U.S. Computer Saratoga, CA 95070