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Subject:
From:
Deborah Coughlin <[log in to unmask]>
Reply To:
Deborah Coughlin <[log in to unmask]>
Date:
Wed, 31 Dec 2003 12:17:55 -0800
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<<Disclaimer: Verify this information before applying it to your situation.>>

Thanks for all the responses. Just for background, after I searched the
archives and only found sketchy info, I wrote the corporate office
([log in to unmask]) detailed questions about gluten but their e-mail in
reply instructed me to call 1-800-23-LATTE. That is where the
unhelpfulness didn't give us confidence. 

But you all have given us confidence. My daughter the college student is
most thankful because it allows some normalcy for her. We feel safer
knowing that those that react to gluten are not having problems though I
realize that there are risks with ingesting flavorings. 

There were no gluten reactors that had problems with the coffees, chais,
mochas, hot chocolates, frappacinos (avoiding the obvious ones "brownie,
malt, caramel"). One person mentioned that she was told the caramel was
not GF.  One gluten reactor (severe) mentioned no problem with caramel
frappacinos and caramel machiotto and one person mentioned some mild
problems with caramel syrup and sauce. All frappacino drinkers request
the blender be cleaned. They are only required to rinse between
customers; cleaning only required every two hours. 

Thanks all,
-deb

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