<<Disclaimer: Verify this information before applying it to your situation.>> I just received this information that others may find interesting: +++ Isolating sucrose from either sugar cane or sugar beets is simply separation of the naturally occurring sucrose from the surrounding plant material. Sugar is not chemically manipulated or bleached. Sugar is 99.9% pure sucrose the other 1% is water. Sugar is refined in dedicated plants and molasses is the plant material from sugar cane which is still heavily laden with sucrose. It would almost be impossible for if not impossible for sugar or brown sugar to contain gluten. I hope this information is helpful. Cheryl Director of Public Policy and Education The Sugar Association, Inc. 202-785-1122 X18 202-785-5019 Fax Sugar: All Natural ... 15 Calories Per Teaspoon! -----Original Message----- From: Ellen Smith Sent: Friday, April 04, 2003 9:43 PM Subject: Sugar.org Feedback form FORM VALUES: ------------------------- comments: I have celiac disease, an autoimmune disease requiring absolute avoidance of gluten from wheat, rye, barley and related grains. Gluten is present in very unexpected and surprisng places, whether used as a "processing aid", contamination in the storage/processing stage, or others. Can you please provide some information about the processing of granulated (white) sugar, and if this product (made by various manufactures and sold under various brand names) is generally made in dedicated facilities, or if there is a possibility that granulated sugar may not be gluten free? I know that at least one brand of granulated sugar has been listed in a nationally published listing of gluten-free foods, but is not in the current issue. I would appreciate any information that your association can provide about generally recognized practices in the industry, and whether my search for gluten-free granulated sugar should be brand specific. Also, concerning brown sugar, caramel color may be made with gluten-containing grains. I would only purchase brown sugar listing "cane sugar and cane caramel color". I appreciate any information that you can provide about brown sugar. I thank you very much for any assistance you can provide. Sincerely, *Support summarization of posts, reply to the SENDER not the CELIAC List*