Guest guest Posted January 30, 2009 Report Share Posted January 30, 2009 Companies may change ingredients at any time, but by law their labels change to reflect this (not to point out the change, necessarily, but to accurately reflect what ingredients are in the product). So if a product has no gluten ingredients and isn't processed on shared equipment, a reaction may be to something other than gluten. In a message dated 1/30/09 1:21:51 PM, tam30@... writes: companies changing ingredients with out warming **************A Good Credit Score is 700 or Above. See yours in just 2 easy steps! (http://pr.atwola.com/promoclk/100000075x1215855013x1201028747/aol?redir=http://www.freecreditreport.com/pm/default.aspx?sc=668072%26hmpgID=62%26bcd=DecemailfooterNO62) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2009 Report Share Posted January 30, 2009 Many of us have multiple food sensitivities. They can develop at any time, so there will be a learning curve for each of them. Look for other ingredients that could be a risk for you. H. In a message dated 1/30/09 1:53:42 PM, TrVerb@... writes: if a product has no gluten ingredients and isn't processed on shared equipment, a reaction may be to something other than gluten. **************Know Your Numbers: Get tips and tools to help you improve your credit score. (http://www.walletpop.com/credit/credit-reports?ncid=emlcntuswall00000002) Quote Link to comment Share on other sites More sharing options...
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