<<Disclaimer: Verify this information before applying it to your situation.>> Given the message below, I am curious why it seems to bother so many with CD that I have met. Is there anyone (Chemist, etc) that has done more research on this? I wonder if there isn't a processing contamination like we have heard previously about using a Barley enzyme? Thanks Chris Burke, VA/Metro Wahington, DC ______________________________ Reply Separator _________________________________ Author: Jeryl Cordell <[log in to unmask]> at Internet 2. We had Bette Hagman speak....Her opening remark was "Beware of the gluten Nazis."....She declares that one would have to go far and wide to find maltodextrin that is not made from corn in the U.S.....the number of people running around not eating things and causing grief and concern over maltodextrin is 99.9% unwarranted...