<<Disclaimer:  Verify this information before applying it to your situation.>>

As a listowner, I don't know exactly what to do about questions such as
the following:

>> According to my Canadian Celiac Association book Millet is okay.
>I believe CSA/USA advises against millet.  Our local support group has
>also advised staying away from it.  However, I'm not sure I could pin-
>point any reference that says why.  I'd be interested in hearing what
>Don Kasarda has to say on this subject.  (I believe he is a grain
>specialist with the FDA who subscribes to this list.)
>                   --- Jim Lyles ([log in to unmask]) ---

This is a topic which has been thoroughly covered on this list in the
past.  Dr.  Kasarda has been very generous with his time, which has
benefitted us all, and I would like to try to avoid his having to repeat
himself.

One of the main reasons we located the Celiac discussion list at St.
Johns was that its listserv software allows the subscribers to download
the prior logs, and/or to have the listserv search the archives by any
keywords.  I realize that for new subscribers it is a burden to always
wonder whether a topic has been covered before.  On the other hand, I
would hate to scare off busy celiacs and celiac professionals, or those
who pay for their email access, by going over the same material again and
again.

In an unmoderated forum such as this list, anyone can post anything
before a listowner can stop it.  Because of this feature, I ask everyone
to practice both caution and tolerance.  The caution -- please check the
archives before asking what you suspect may be a common question.  The
tolerance -- please try not to be upset if someone covers old ground, it
is not malicious and they are only trying to learn more about Celiac
Disease.

P.S.  In the archives you will find at least two long letters by Kasarda
stating that millet is so distantly related to gluten-containing grains
that there is no more reason to suspect it than most other plants.
However, anyone can have a food intolerance to almost any food, and
Celiacs tend to have more food intolerances than others due to their
autoimmune activity and (previous) porous guts.  So many Celiacs may
react to millet for other reasons than gluten content.

Bill Elkus