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Hi,
I have 2 persons answer me as soon as my msg was posted.  Thank you very
very much.
Here is what I was looking for:
http://my.webmd.com/content/Article/84/98081.htm

Study: Wheat-Free Foods May Contain Wheat

As Much as 20% of Wheat-Free Foods Contain Detectable Amount of Wheat
Protei=
ns

By  Melissa Schorr
WebMD Medical News
Reviewed By  Brunilda  Nazario, MD
on Monday, March 22, 2004

March 22, 2004 (San Francisco) -- One fifth of=20
common grocery foods labeled wheat-free or=20
gluten-free may actually contain significant=20
amounts of wheat protein, a concern for people=20
with wheat allergies.

"Caution must be taken when eating foods labeled=20
gluten-free," says Ashley Lardizabal, a graduate=20
student at the Food Allergy Research and Resource=20
Program at the University of Nebraska in Lincoln.=20
She presented her findings at the Annual Meeting=20
of the American Academy of Allergy, Asthma &=20
Immunology.

Although frequently underdiagnosed, about one in=20
every 150 people in the U.S. is affected by=20
allergies to gluten -- found in rye, wheat, oats,=20
and barley. Doctor's call this condition gluten=20
sensitivity or celiac sprue.

There is no single standard for defining a=20
gluten-free product. Therefore, the researchers=20
conducted their study to find out the levels of=20
wheat proteins in all types of foods.

The researchers tested 140 different food samples=20
purchased at the grocery store to see whether=20
people who suffer from gluten sensitivity could=20
safely eat them.

The researchers tested a variety of products=20
likely to contain wheat, including gums, alcohol,=20
soy sauce, vinegars, and malt liquors, as well as=20
"wheat-free" products. Overall, 16% of the=20
products tested contained wheat proteins.

Most disturbingly, Lardizabal reports that 20% of=20
the products labeled wheat-free actually=20
contained some wheat protein -- even exceeding=20
current labeling guidelines for gluten free.

In products considered non-wheat, such as chicken=20
bouillon, corn cereal, and caramel ice cream=20
topping, about 15% still contained some wheat=20
proteins, most likely from cross-contamination=20
during processing, she says.

All of the malt products contained wheat=20
proteins; however, none of the alcohol products=20
or gums contained any wheat protein.

"The good news is dietary choices are not as=20
restricted as assumed," she says. "Food gums and=20
distilled products are expected to be safe."=20
However, patients with gluten sensitivity should=20
not eat wheat starches, malt syrup, or extracts.

"This is in line with other studies that have=20
shown there are contaminates," Wesley Burks, a=20
professor of pediatrics at Duke University, who=20
moderated the session, tells WebMD. "Be aware. If=20
you are eating something that says it's=20
wheat-free but [you're] having symptoms, talk to=20
your physician."

SOURCE: AAAAI 60th Annual Meeting, San Francisco, March 19-23, 2004.



Suzanne Rampton drew attention to this report:
http://my.webmd.com/content/Article/84/98081.htm
The article is slightly confusing in the way it is written and the fact
=
that it comes, not from a medical journal, but from the website of a =
commercial organization, WebMD.  The postgraduate study was presented
at =
the conference of the AAAA1(American Academy of Allergy, Asthma & =
Immunology, no doubt a useful organization for other allergies but with
=
no obvious expertise in celiac disease or gluten intolerance (not  =
mentioned on their website).
The findings of Ms. Lardizabal are interesting and may well be valid
but =
more information is needed, like how the testing was done.
A less confused account of the work is here:(from the website of The =
Institute of Food Technologists - scientific arm of the the food =
industry)=20
http://ift.confex.com/ift/2002/techprogram/paper_14050.htm
The "conclusion" is of interest  to people concerned about spirits and =
vinegar:
"Based on the results of this study, distilled products such as
vinegar, =
alcoholic beverages, and alcohol-based flavorings can likely be
ingested =
by celiac people without problem. Caution must be taken when eating
food =
products labeled "wheat-free" or "gluten free" as some can contain =
appreciable amounts of wheat."=20
Charlotte Ward-Perkins
Oxford, UK

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