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This is my first posting on the celiac e-mail and have appreciated so much
receiving all the wonderful information.  I am a 73 year old celiac,
diagnosed 37 years ago in Seattle after three or more miserable years.  I
have a quick question about what is consideredwrong about using annetto,
which is the yellow color used in many products, ice cream, etc.   Annatto
is a powder made from achiote seed, according to a dietetic handbook, made
into a commercial paste for coloring.  Is this mixed with some sort of
alcohol which puts it on the forbidden list? I have done so well  these
years without knowing all the fine details which  we hear of now.  Is
anyone else out there  a veteran as I am?  Just curious.   BPM