The packaging of these cookies was like Pamela's cookies years ago. They were creamy, but now they are dry (like other gluten-free cookies). The texture and freshness varies a lot.

There are different kinds of gluten and all grains contain gluten: Wheat (Gliadin - 69%), Corn (Zien - 55%), Sorghum (Kafirin - 52%). Grains are not a healthy food.

"Butter to line the casks they collect the syrup in" - "Butter and (in some cases) peanut oil can be used to keep maple syrup from frothing up and boiling over" - "Defoamers - Many different products are used to reduce the foaming of the boiling sap during evaporation. Commercially available vegetable fat derivatives, either liquid or powdered, butter, milk, or vegetable oil is often used. Only a small amount is needed to control foaming and using too much will create an off-flavor in the syrup." (http://maple.dnr.cornell.edu/pubs/MapleFlavor&SyrupGrading.pdf)

You can use a drop or two of an organic Castille soap like Bronner's Peppermint liquid soap, or the Baby Mild soap.

"Microcrystalline Cellulose" is not listed as an ingredient and is not present in the photographed bottle, but is listed in the bottle I got.

This product is the cheap version of Ascorbic Acid made from corn at a higher price (most probably GMO and from China). The label says nothing about corn or other allergens. Also, the ingredients for other Allergy Research products show that it is no different than any other company, using common additives.

All bottled vegetable oils oxidize rapidly and cause damage to arteries/veins, specially when exposed to oxygen and heat. Coconut oil has more saturated fat than both butter and lard, but coconut is high in Salicylates.