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

On the Food Channel today, David Rosengarten devoted his show to
Vinegars.  Of interest to us:

Distilled vinegars are made from grains.  These are the common white
vinegars available in supermarkets.

If the label does not say "distilled" by US law, it MUST be made from
apples!  How's them apples?

He is an advocate of the Orleans methods of creating vinegars--slow
acting.  The more "modern" method has the wine, cider etc poured over
various ingredients including corn cobs, charcoal etc with air pumped in
 and heat added to make the process faster.  One wonders if that isn't
the core of why some of us are having problems with white corn vinegars.
 If it is poured over something that is contaminated by gluten (for
example, charcoal) wouldn't that affect us?

Ann