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This is the end of this subject for awhile.  Again, it's long...  Diane

I agree with you and feel listserv is the best thing since sliced bread (no
pun intended).  Bill Avery

{Puns are great, Bill, but make that GLUTEN FREE sliced bread!  Diane}
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I feel that the issue of forbidden/accepted ingredients, foods and grains
probably is not the biggest impediment to the unification of celiac groups.
It is an issue that would have to be resolved, but certainly not the issue
that is discouraging the exploration of unification.  My feeling is that the
truly salient issue is what is considered gluten-free.  How much is too
much?  Is zero-tolerance necessary and do-able?  Answers to those questions
would solve the questions associated with the minor grains and vinegar and
all the other disputed products.

In the United States, the groups with attributed and/or assumed national
presence have very different agendas and foci.  And each has palpable
mistrust for the other groups to do as good a job as it is doing with its
own priority.  The fear of loss of control of even small successes is enough
to prevent one group from assuming an all-encompassing role, because it
would imply sharing of decision making and priority setting.

What none of the groups have is good advocacy with the food industry and the
FDA.  I don't want to suggest that we begin another group -- however, a
strong advocacy coalition of some kind to require and enforce adequate
labeling could have some benefits for all celiacs.

I would love to see the Canadian Celiac Society and one of the US celiac
groups unite on the issues associated with labeling.  I buy many Canadian GF
products (since Canada is just across the bridge for us) and feel much more
secure eating in a Canadian restaurant than I do in an American one because
Canadian restaurateurs seem to  have been well informed of our diet
restrictions.

My point:  A good coalition between one US group and the Canadian Society
could work wonders to bring the other US groups along.  And, if we could get
the labeling requirements to approach some kind of agreement in both
countries, we'd be in good stead to push for some global recognition.

Joanne Hameister, East Aurora, NY
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I guess what I am trying to get across is that bi-monthly newsletters are
snail mail. Bi-monthly meetings are also inefficient in that turnout is
terrible!
My point is that the info on the listserve is the most efficient way I've
seen to disseminate information as it is
received & to assist fellow celiacs with information re their particular
concern with a timely replies and suggestions. To me, that's what support
groups are all about.

Re labelling: when I spoke to the representative at Germantown, where
Lucerne fat free sour cream is produced, I was told that they had labelled
the carton according to the existing laws in Canada & that putting modified
food starch instead of listing corn starch (which it turned out to be) is
all that is required. The reason for not clearly stating they use corn
starch was so their competitors wouldn't know the exact ingredients. I
pointed out that they might consider the customers they lose when using the
phrase "modified food starch".

Hopefully by the year 2000, we will have found a way to work together for
our common goals - proper labelling - rather than defending what isn't
working.
Helen