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

On Friday July 21, I identified the label term "enzymes" as a potential
place where gluten could be hidden in "cheddar cheese"

Gluten chemically is not an enzyme, but depending on its source can be
accompanied by enzymes. Many of these definitions defer to the food
manufacturers and their method of production. "Malt" has enzymes as well as
the created low molecular weight carbohydrates.

As for the difference between between a reaction to gluten and that to
lactose, I was referring only to overt symptoms, which are highly personal.
Many (most???- that unanswered question yet) of us have short term
reactions to gluten which we've identified by eating only that  and
noticing what happens. Similarly with lactose for those of us sensitive to
that. Since the underlying mechanisms of the two differ, the overt symptoms
likely differ also.

                        Kemp Randolph
                        Long Island
                        [log in to unmask]