<<Disclaimer: Verify this information before applying it to your situation.>> Russ Paden <[log in to unmask]> wrote: >I read recently that wheat germ is gluten-free. Anybody know anything about >this? Below is an e-mail that has not been posted to the list before. Note that the endosperm is where the gluten is. Don. Date: Mon, 26 Aug 96 10:00:55 PDT From: "Donald D. Kasarda" <[log in to unmask]> I did attend a meeting in Kansas City last week and talked with a representative of ADM (Archer-Daniels-Midland) Co. They do a lot of grain milling and he said that the bran and germ fractions are mostly used for animal feed. The small amount they sell for human consumption is not specially processed by them. It might be washed slightly by the user, but the feeling of the person I talked with was that thorough washing would be unlikely. So, even though I can't come up with any quantitative information on the amount of endosperm remaining with the bran and germ fractions (it will probably vary according to the end user's processing), my feeling is that too much is present for a celiac patient to risk eating products that contain a significant proportion of either wheat bran or germ. The ADM executive was in agreement on that. As I said in my earlier post, white bits of endosperm attached to the bran are very noticeable in a freshly milled bran fraction from a Brabender Quadrumat Senior mill, which is a fairly sophisticated experimental mill that I have used occasionally. Don