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Sat, 22 Mar 1997 16:46:34 -0700 |
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Hi Bob,
I began the post with:
"Note: In this paper I use the term "gluten" generically, as we celiacs
use it, to refer to all toxic proteins in cereal grains."
I did so because I knew that the original audience would understand what I
was saying. Of course, I forgot to alter it for the list, and I apologize
for that cognitive lapse.
I was using the term gluten to refer to the protein fractions of wheat, rye,
barley and oats. Technically the other cereal grains also contain gluten,
but there is a dissonance between the jargon of the celiac patient, and
scientific terminology.
I hope that clarifies the issue, and I'm sorry for any confusion.
Best Wishes,
Ron Hoggan Calgary, Alberta, Canada
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