<<Disclaimer: Verify this information before applying it to your situation.>> Comments on maltodextrins (and on the list format) - from Don Kasarda, Albany, CA I have checked with two industry professionals who are with companies that make maltodextrins. They told me that as far as they know all maltodextrins in the US are made from corn starch and with enzymes that are not derived from wheat, rye, barley, or oats. On that basis, there seems to be little basis for concern about maltodextrins in relation to celiac disease. Of course, none of us can absolutely guarantee that there is not now or never will be someone or some company making maltodextrins from wheat starch and/or with enzymes from wheat, rye, or barley. With regard to the new list format--the new format is better for me as a professional because it was taking a long time to screen through so many messages to find which ones might be of interest. Subject headings are not generally of much help and so I open almost every message. Messages sometimes amounted to no more than a hello to someone else who had posted a message or a sentence or two of moral support to someone. I think these would have better been sent directly to the individual concerned. I try to reply to messages when I have special knowledge that is pertinent, but I am hard pressed for time, and I often don't reply if the subject has come up before on the list. I stick out the list partly because of my specialized knowledge, which I think may be of occasional value to people on the list and partly because of financial support I received in the past from "Road-to-a-Cure." Road to a Cure was a fund raising road race originated and operated for several years by Bill Green in New Jersey. His efforts have made it possible for me to continue a small amount of celiac disease research and to continue support for a key research assistant whom I would have had to let go for lack of funds. Out of gratitude, I try to be helpful to celiac patients in various ways, one of which is providing information to the Celiac BBS. I can understand the reluctance of many patients to give up the old format and I defer to the list owners in making an informed decision about what format to follow. I think they have done an outstanding job with this list at what must be an enormous cost of their personal time. They deserve great credit. I have seen the celiac patient organizations progress from early beginnings in the Midwestern Celiac-Sprue Association, Des Moines, IA, which I think was the first (organized about 1980 by the late Pat Garst, who asked me to be one of the group consultants) through so many excellent groups operating now, and on to the amazing high-tech world of this E-mail BBS. I can assure you all that progress has been almost unbelievable. The ignorance about the disease, grains, safe foods, and so on among patients was vast in 1980. Much remains to be done, particularly in informing the average physician in the US about how to recognize celiac disease, but the developments I have witnessed are simply astounding to me. I never expected the rapid progress that has been made since 1980, and, catalyzed by the Celiac BBS, is accelerating in pace.