<<Disclaimer: Verify this information before applying it to your situation.>> At the beginning of the month, I posted a link to a survey about what makes people worry when they are trying to figure out if a food is gluten free. More than 100 people from this list responded. Thank you very much for your time and insight. Here are some highlights from your responses. Your number 1 worry was whether the products were being produced on clean equipment (60%), more than not being sure what all the ingredient names meant (42%) or whether the manufacturer was truthful on the label (37%). More than 60% of you worried the same whether the product was mostly made from grain or non-grain ingredients. Almost everyone read ingredient lists (97%) and many looked products up on manufacturer's web sites (62%). About 30% used product guides and 12% asked other people about the products in person or on an email site like this one. Of those uses 82% of you made your decisions based on the ingredient list most of the time or more than half of the time. Many of you expressed a desire for clearer labeling in bigger type that clearly stated whether a product was safe to eat or not. I found your replies fascinating and they really helped me identify what types of articles could be useful. I will be concentrating on articles about various ingredients (including the likelihood of cross contamination during harvest and processing) and manufacturing issues. I believe that in many cases manufacturers have processes in place that could ease some fears; my goal will be to identify those processes and explain them. Thanks and best regards Sue N *Support summarization of posts, reply to the SENDER not the CELIAC List* Archives are at: Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=CELIAC