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