<<Disclaimer: Verify this information before applying it to your situation.>> Hi, I have a wierd question for everyone on the list. While investigating hidden sources of gluten I have discovered that I get definite reactions (mostly wooly head) to some seemingly innocent foods containing salt. An example is canned salmon whose ingredients are merely salmon and salt. Could salt be contaminated with gluten? Has anyone else experienced anything like this or am I going crazy! Many Thanks Amanda Amanda Hayward-Lester Ph.D Mooseker Lab, Dept of Biology KBT 342 266 Whitney PO Box 208103, New Haven, CT 06520-8103 Phone (203) 432 3469 Fax (203) 432 6161 Email [log in to unmask]