Re: Confused about lowering vs. limiting G/C...........m]

July 7, 2000

Dunno who you define as knowledgeable, but you mention . She did

first remove wheat before removing ALL gluten. Here is her definition:

" Glutens are proteins found in the plant kingdom subclass of

monocotyledonae, the grass family of wheat, oats, barley, rye and triticale.

Derivatives of these grains include: malt, grain starches, hydrolyzed

vegetable/plant proteins, textured vegetable proteins, grain vinegar, soy

sauce, grain alcohol, flavorings and the binders and fillers found in vitamins

amd medications. "

" Avoiding gluten, and a similar dairy protein called casein, is at the heart

of the dietary intervention outlines in this book. "

For references to research articles, etc., by heaps of recognized

knowledgeable people, see the list on pages 251 thru 255. Also research

Celiac Disease for more info than you ever wanted to know on gluten! And of

course there's great info at www.gfcfdiet.com (which I think of as the Mother

Ship).

Perhaps the best comparison to just cutting out obvious wheat products and

being gluten-free is living on a maintenance dosage of heroin and being

drug-free.

" I've been wondering the same. Why should we be so careful as to

avoid even cross-contamination or things like natural flavors

(which are there in very minute quantity) derived from wheat

(does everythink derived from wheat contain gluten - I won't think

so). (in her book " Special diet for special children " -

if I remember correctly, removed only wheat in the beginning and saw

improvements. Could some one knowlegeable clarify this, please?

Prasad

....But, I've got the impression that if

> > you don't get rid of 100% of the gluten/casein you're no better

off than when there was tons of it... what if you eliminate 80-90%

of it? Does that help at all? Or, does one unbroken protein cause as

> > much damage as a bunch of it?

>

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