<<Disclaimer: Verify this information before applying it to your situation.>> Dear All, Further to Kemp's interesting posting, there is also the point as to how much gluten is ingested per day by the individual from all sources. If one uses enough CA purified wheat starch, then it is possible to come up to levels which would be expected to show some effects. We are talking of a few milligrams per 100 grams of flour. An Italian study showed actual mucosal changes (visible under the microscope) at 100 mg per day. If you eat large amounts of bread cakes and pastries, you can approach this level, especially if you have other unknown small intakes of gluten. The advantage for most of us in the UK is that we obtain our flour on prescription, from the local chemist's shop. My wife and I have been having a near war with a local supermarket which persists in putting a GF bread mix (fully GF without any wheat flour) in the middle of the bread-flour shelf (highest gluten flour in the shop !! :-(. Despite our spelling this out over and over, they STILL have not got the message. Clearly contamination is a real possibility in such circumstances. A local health food shop puts spelt flour in the middle of its GF display and so on. Clearly, the possibility that GF materials are contaminated when treated like food, is very much higher than when treated like medicine, as it is in this country and this is an important issue which needs consideration. Best regards and happy Easter David David J Walland University of Bristol Radiation Protection Adviser [log in to unmask] Tel +44 (0)117 928 8323 Fax +44 (0)117 929 1209 ------------------------------------------------------------------------- Support the Jubilee 2000 movement. Remove the debt burden from third world countries. See http://www.cafod.org.uk/petition.htm