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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]