<<Disclaimer: Verify this information before applying it to your situation.>> The Center for Science in the Public Interest, and its publication the Nutrition Action Healthletter, which is over 25 years old (about) and has a large circulation, has replied via e mail to me regarding the desire for getting food labelling regulations improved with regard to gluten containing ingredients. I am forwarding their reply to the list. They are in a position, I believe, to really help in such an effort. But they need to be educated and then persuaded to do so. Please send your thoughts to them directly, and perhaps copy me or the list? . Amy Eliezer Syracuse NY --------------------- From: [log in to unmask] (Nutrition Action Healthletter) Thanks for your message. We have never investigated gluten/wheat intolerance in any detail. I'd welcome messages regarding the ingredients that give sensitive people the most trouble...and thoughts on what you would do if you were in charge of food labeling. mfj --------------------- On Fri, 23 Aug 1996 [log in to unmask] wrote: Date: Fri, 23 Aug 1996 14:47:22 -0400 From: [log in to unmask] To: [log in to unmask] Subject: food labelling About a month ago, I mailed a letter to Michael Jacobson regarding the need to improve food ingredient labelling. I wrote as one of many people with gluten, or wheat intolerance who have problems with ingredients such as modified food starch, natural flavorings, etc. of which food manufacturers arenot required to, nor do they specify the food origins.. I also posted a message on the 1400-member celiac internet newsgroup about CSPI and their potential response to my letter. Newsgroup members have been inquiring about the CSPI reply. To date there has been none. Perhaps email would be easier . I could then, with your permission, forward the reply to the entire list. Thank you for your attention. Amy Eliezer Syracuse NY Nutrition Action Healthletter, CSPI CSPI || Internet: [log in to unmask]