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

=========================    Hidden Gluten

Whenever a product or ingredient is identified as a possible source of
gluten-contamination it will be highlighted in this section.  Some
products contain a minute amount of gluten and may not have a noticeable
physical affect, but may cause internal damage.  NO GLUTEN is the
ActionLine's goal.  Medical research has established one standard for
damage to the gut, but it is still unknown how much gluten or if
repeated exposure to small amounts of gluten will increase a celiacs'
chance of certain cancers or cause subtle changes, such as lassitude and
depression.

Nebulous terms must be researched until a satisfactory answer is
obtained that the item is free of any toxic protein.  When those terms
are found on a label, we must routinely verify that it has not changed.
If adequate information is obtained and fellow celiacs do not report any
adverse reactions, those products should not be left out of your diet.
Some celiacs limit labels with nebulous terms to only a few products, in
order to reduce the amount of time spent on routine verification.  When
in doubt leave it out, is the best course of action.

Gluten can be added to a product as an ingredient, through cross
contamination, or as a result of the manufacturing process.  When all
gluten is kept out of a celiac's diet, the best quality of life is
enjoyed.  Each person must determine their preferred life style and how
careful they will be in avoiding hidden toxic proteins.

1.  Oats and its avoidance in the GF diet is an item of disagreement
among celiac experts.  There is reported to be a recent medical study
showing that oats are appropriate for our diet.  Regardless of what you
hear, the current opinion of US celiac groups is that oats should not be
allowed in the GF diet.

2.  Jello Instant Pudding, Vanilla now lists wheat starch as an
ingredient.  Kraft's phone number is:  (800) 431-1001.

3.  Hydrolyzed Plant Protein is listed on some food labels.  The revised
labeling laws required that products with HVP designate its source
(wheat, corn, etc.).  This is not being enforced with HPP. Another
nebulous term must be added to the list of items for routine toxicity
checking.

4.  College Inn Broths are no longer GF.  The products were recently
reformulated.

5.  Blue Cheese:  In a previous issue of The ActionLine, a statement of
identity for making the mold for the cheese from French Bread was
printed.  One of the national celiac groups reports that celiacs should
avoid Roquefort because of the mold from bread.  Because of this, blue
cheese is not recommended for celiacs.  For those not aware of which
cheeses are considered Blue, here is a listing: Roquefort, Gorgonzola,
Stilton, Danish Blue, Cabrales, American Blue. (vii)

6.  Caramel is a common ingredient used to add the desired color to a
finished product.  It has always been a suspect color and for years
celiacs avoided products with caramel as a listed ingredient.  Attempts
to locate caramel from barley in US products was unsuccessful for many
years.  This is no longer true.  Quaker Oats reports that all of their
caramel is made from barley.  For details on their products, their
number is (800) 856-5781.  Thanks to CDF for this information.