<<Disclaimer: Verify this information before applying it to your situation.>> On the Food Channel today, David Rosengarten devoted his show to Vinegars. Of interest to us: Distilled vinegars are made from grains. These are the common white vinegars available in supermarkets. If the label does not say "distilled" by US law, it MUST be made from apples! How's them apples? He is an advocate of the Orleans methods of creating vinegars--slow acting. The more "modern" method has the wine, cider etc poured over various ingredients including corn cobs, charcoal etc with air pumped in and heat added to make the process faster. One wonders if that isn't the core of why some of us are having problems with white corn vinegars. If it is poured over something that is contaminated by gluten (for example, charcoal) wouldn't that affect us? Ann