<<Disclaimer: Verify this information before applying it to your situation.>> Dear List, Following the thread of Vance's and Ann Whelan's emails, I would like to share a conversation with you. I picked up my daughter from a friend's house recently and had a very interesting conversation with her friend's father, a food scientist at a large manufacturer. He told me that the topic of celiac and gluten-free oftens come up at meetings about new food products. Someone asks the questions about using gluten-free ingredients so the celiacs can eat the product, and someone else reminds the group that celiacs as a community cannot agree as to what is allowable (on a global basis), and they then decide not to even consider it. Imagine what clout we could have if we could all agree? Another interesting thing he mentioned is that as per the Code of Federal Regulations (CFR) "modified food starch" must be made from corn. I have never heard this, and have been told by many manufacturers (including Kraft on that particular day) that they could not definitely tell me what the source was, and that it could be corn, tapioca or something else. Anyone have info on this? Just my two cents worth. Wendy Kansas City