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On Sep 21, 1996 16:35:26, [log in to unmask] wrote:
 
 
>Let's work out standards, among ourselves, as to what is realistic to expect
>a food company to provide and what is necessary for us to continue to use
>their products.
>Remember Kraft used to be one of the "good guys" and now they are reluctant.
>What happened and what can we do to correct it.
 
Well there are problems responsible for this on both sides. Kraft, like all
large businesses these days, focuses on the needs or wishes of majorities
among its customers or potential customers, especially as government
regulation decreases.
 
Meanwhile, celiacs and/or celiac societies continue to insist "zero gluten"
but can't even provide an instrument to measure gluten. Add to that the
supersensitivity of some (which I believe to  be the amplifying effect of a
Type I hypersensitivity reaction, that is IgE related, not the intestinal
damaging Type II, III or IV reactions) and the company lawyers step in and
stop release of any GF information.
 
Given this business model, the only way celiacs will be served is by
getting all potentially suspect foods expensively from specialty suppliers.
I hope this doesn't happen, but the only way to prevent that is, as Taylor
suggests, to develop a realistic attitude towards what we need to know.
 
                                           Kemp Randolph
                                           Long Island
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