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

THE REST OF THE STORY:  I called the chief researcher on this project
and talked with him (Gregory Glenn) 9/20/04. First of all, he said they
are looking at cornstarch right now, not wheat.  However, they were
using wheat starch of less than 200 ppm protein for their initial
research. His said in each box there might be about 10 ppm, but the
boxes are coated with a film that would act as a barrier.  He said the
gliadin protein wouldn't migrate through that barrier, even in
microwaving, in his opinion.   He said they are aware of celiac disease
and the problem of wheat as an allergen.  He wouldn't want any food
product or something that comes into close contact to food and wheat to
be a problem for celiacs.  So that's the end of the story at this point
in time.


Janet Rinehart, Chairman

Houston Celiac Support Group

www.houstonceliacs.org <http://www.houstonceliacs.org/>

281-679-7608

*Support summarization of posts, reply to the SENDER not the CELIAC List*