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

Regarding glucose in Hall's cough drops, etc.  -- I was just looking into this recently, and here's
what I found out.

1) The glucose manufactured in the US and Canada is derived from corn.   However, in many other
countries, including the UK and continental Europe, glucose is usually derived from wheat.   Of
course, candies and other foods from these countries are often imported into the US.

At present, the FDA does NOT require the source of the glucose to be disclosed on the label.

Reference: section 168.120 in the following document:
http://www.cfsan.fda.gov/~lrd/FCF168.html


2) In countries where wheat-derived glucose syrup is commonly used, most authorities consider it
to be safe for celiacs, since, due to the extensive refinement process, the concentration of gluten
is very low.  (I.e., less than 200 mg/kg, which is the international Codex Alimentarius standard for
"gluten-free.")

http://www.waitrose.com/food_drink/nutrition/specialdiets/factsheetsandlists/
coeliacfacsheet.asp

In Australia, although celiacs are allowed to consume wheat-based glucose, new laws require that
the source of the glucose be stated on the label.

The EU was going to introduce a similar law, but manufacturers who use ingredients
based on hydrolyzed wheat starch (including glucose, maltodextrin, MSG, and many other
additives) have been trying to get an exemption.    If they succeed, then they won't have to
declare the source of these additives on the label.   It seems like they have a strong
case, legally speaking, since European celiacs are already being told that these ingredients are
"gluten-free."

http://www.efsa.eu.int/science/nda/nda_opinions/681_en.html

3)  Gluten-Free Living magazine, a US publication, recently ran an article stating that wheat-based
glucose syrup is safe for celiacs.  I don't subscribe to this magazine, but, if someone here does,
maybe they can share the relevant information with us?


To summarize:

1)  If "glucose" is on the ingredient label of a food manufactured outside the US and Canada, it's
probably derived from wheat.

2) This may, or may not, be a problem for celiacs.

Clear as mud, I know.  ;-)


Eleanor

* Please remember some posters may be WHEAT-FREE, but not GLUTEN-FREE *