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Hi all, thanks for all the information and support!  Just a few questions.

***I've heard that leavening and yeast are suspect.  Why, and how can I find
out if they're safe?

***What about caramel color?  I'm a Coca-Cola junkie and this is a big
ingredient.  I've heard that it may not be safe but I don't know why
or if this is true for all caramel colorings or only some.

***Can anyone tell me in laymans terms about maltodextrins, mono- and
diglycerides, vegetable gum and vegetable shortening, and
methylcellulose?  Is everything with "vegetable" and "cellulose"
suspect?

***Tax exemptions in the US?

Thank you all again, I'm a newly diagnosed person and this is a steep
learning curve.

--Stephanie (Colorado)