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

Betsy Algis wrote:

> What exactly is modified food starch?

Modified food starch can come from several different sources.  The
most common sources I've seen are corn, wheat, tapioca, and potato.
In the USA, if the label doesn't specify the source, then you would
have to contact the manufacturer to find out what the source is
before you could be sure it was safe.

> I tried spelt bread for her but it caused a reaction.  Has
> anyone tried spelt?  What about Kamut?

Spelt and kamut are both classified on the grain chart as triticum,
which is the same as wheat.  This comes from the February 1995 issue
of The Sprue-nik Press, pg. 7; also from Don Kasarda, a USDA grain
specialist who is a member of this list.

For more information on grains, I suggest you get a copy of the
GRAINS file from the listserv.  To do this send a message to
[log in to unmask]  The message should contain this line:

   GET CELIAC GRAINS

--- Jim Lyles, [log in to unmask] ---
--------- Holly, Michigan, USA --------