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   Recently, members of our support group have run into difficulty when
questioning companies regarding the GF status of their products.
Some(General Mills for one) state they will not claim that any of their
products are GF since corn also contains gluten.
 
   Iv' e heard gluten refered to as prolamins, peptides etc. Is there
some catch-all term that could help in dealing with the toxic fractions
of wheat ,rye, barley etc?
 
 I realize that many companies will specify that their products contain
corn gluten. Perhaps some food producers are just being  evasive.
 
Thanks,
Dan Davis