So Hydroxypropl trimonium is on the BAD list as a gluten source, but what about Hydroxypropyl methylcellulose??? I just checked my vitamins and a lot of them have Hydroxyproply methylcellulose. So is it the hydroxypropl thats bad, or the trimonium. Anyone know?

Hi
I sincerely hope it is not bad as it is listed on a sliced loaf (brown multigrain wheat free gluten free so it had better not be bad as it cost £1.99 I have had such confusion over stabilzers and flavourings and have had to look up everything thank goodness for this site and other sites like! I guess it is ok if thats what they put in the funny bread!
But I also see Sainsbury's do a frozen fish dish but it has white pepper in it (?) Maybe that was why I was bad. I look in the cupboards and the fridge and seriously hesitate to eat anything I havent read and checked it took me yesterday to realise I could have eaten the green olives stuffed with piento paste. (Only thats a pepper and maybe I shouldnt eat that (and tomatoes, potates and other nightshade family) (Ad I had noticed a vast improvement without in just a week. i came across another possible problem with Maltric acid and tantaric acid and this is listed on the bread as well as guar gum and I think the Hydropropyl methyl cellulose is a stabilizer we can have but the methylcellulose on another site may be something else Tablets really do cause a problem I have been looking into them tooand cant decide if it is the pregelitinised maize stach colloridal silicon dioxie or magnesium stearate So I am composing a list or queries for my consultant and I shall also look into this HMC stuff too seeing him Thursday...
Rachel