<<Disclaimer: Verify this information before applying it to your situation.>> In regards to the post earlier .....Thanks terri ....I appreciate the info that was provided....However it only serves to create more questions ....If only those few companies are considered G F free....I have an incredibly hard time with EVERY post that comes through this list now that claims GF free status on ANY product. It is absolutely amazing to me that we would allow this to be spread through this list as fact when from what has just been said, only those few ...very few companies are certified to be G F free. With the tremendous possibility of cross contamination to any and all other companies.....Why are we as a list group continuing to do post after post claiming GF status on ANY PRODUCTS that are not manufactured by those few companies?????????? IF its not the FDA's job to set standards for what are acceptable or unacceptable limits for GF status on foods.........Then WHO IS setting the standards for GF Status? WHO IS deciding those limits? Is it private GF companies? Companies who have a financial interest in those standards? And WHAT standards are those companies using? Are those standards based on medical myths or concrete celiac research. I also would never imply that ALL companies should have to meet the standards fit for Celiac consumption...that would be absurd. But to say that only those few companies who ONLY produce GF foods are able to get certified because they are doing their own certification is a major concern to me. Obviously we can no longer ONLY have certified foods coming from those few manufacturers. It is time for us to SET standards for all who WISH to seek to certify their products. Force clarification on ingredients listed on all packaging. I appreciate tremendously the job of the FDA should be to continue to clarify ingredients on labeling. I have no problem with that. But clarifying labels does not necessarily address the cross contamination issue for ANY ingredient whether it be a GF free issue or any other consumable ingredient. (cross contamination could happen for any ingredient and there must be some sort of standards for acceptable limits on ALL ingredients....either so many parts per million or zero parts per million...etc) We as consumers DESERVE to know what is in our foods! Not for the reason of being a Celiac or not. For Example....one company told me every item they used that contains ANY TYPE OF OIL......is a potential hazard for cross contamination. Now if we believe that then there is a whole "new list" of processed foods that we could NOT consume. You would still need guidelines of some sorts for those companies regardless of the labels. I am sure the debate will rage on and on over this issue. I only hope we can unite to seek answers to most important issue at hand.....our health and longevity. Sincerely A. Baker