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