<<Disclaimer: Verify this information before applying it to your situation.>>

Hi List,

I didn't get many responses to my Cointreau question, but probably
enough to decide it. One person seemed to get a reaction on the same day
as consuming it (like me), while two others judged it empirically safe.

One person said that the Australian Celiac Society lists it as safe.

Here's my question to the company that produces it and the answer I got
today.

Question:
----- Original Message -----
From: Niko Antalffy <[log in to unmask]>
To: Laurent Poinsignon <[log in to unmask]>
Sent: Saturday, October 30, 1999 11:55 AM
Subject: Email to Cointreau's webmaster

Comments : I'm a celiac, allergic to gluten, the protein found in grains
like wheat, barley, oats and rye; I'd like to know where the alcohol comes
from in Cointreau, whether it is safe to consume for celiacs who react to
even traces of gluten.

Answer:
Thank you for your interest in Cointreau.

Here is the information you requested.

>where the alcohol comes from in Cointreau

Our liqueur is manufactured in Angers, France. As you can read in the
Cointreau's Secret section, "Peels are similarly processed from sweet
Comuna, Cadanera and Salustiana oranges from Spain, and the Pera with
its rich essential oils from Brazil."

>it is safe to consume for celiacs who react to even traces of gluten

A member of Cointreau Laboratory in Anger confirmed to me this morning
that there is no gluten in Cointreau.

Feel free to contact me if you have more questions.

Regards,

Cointreau's webmaster