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

An example of a format that can be used to present the information
on what's safe, what's not, and what's questionable can be found in
my Celiac Life Primer's "Ingredients to Watch For (and Why)" at:

  http://www.nowheat.com/grfx/nowheat/primer/ingred.htm

It seems to me critical to give celiacs as much basic information
as possible and then let them make their own decisions: being clear
about which grains may cause trouble because they seem to have a
high intolerance level unrelated to celiac disease* or because of
cross-contamination. We do not need to further limit our diet
through ignorance, but neither do we want to eat foolishly and do
ourselves damage. Better labelling could only help everyone, but,
yes, it has to start with a clear understanding of (and demand for)
how finely defined the ingredients lists need to be (e.g.
"distilled grain vinegar from wheat" not just "vinegar").

* I would guess that many of the unfamiliar grains would cause
reactions in the populations unaccustomed to eating them. And it
would seem like a lot of reactions among celiacs since more celiacs
experiment with these grains -- to try to broaden their suddenly
narrowed diets -- than do experiments in the general population.
This might give the unscientifically-minded the impression that
it's a celiac reaction, when it is not necessarily.


--
Linda Blanchard, Midland, Texas, USA
http://www.nowheat.com
gluten-free foods database, primer, links, discussion group and more