<<Disclaimer: Verify this information before applying it to your situation.>> A poster expressed concerns about Nature's Path Mesa Sunrise cereal. His concern was, in part, related to the presence of buckwheat in the product. Buckwheat comes from a berry-like "fruit" of a plant which is completely unrelated to wheat, barley or rye. There is no reason for a person who has celiac disease to avoid eating buckwheat. I am a biopsy and blood test confirmed celiac and I do react dramatically when I accidentally ingest anything containing the *THREE* grains which celiacs must avoid. They are: Wheat (and some close relatives like Spelt, Triticale and Kamut). Barley Rye There are certain organizations in the USA which spread scientifically unfounded information. Some claim that certain grains which do not contain the protein strings which trigger a celiac reaction must be avoided. These issues sometimes become clouded because some unfortunate souls have other food allergies or intestinal problems which cause them difficulty when they eat non-gluten containing foods. These people have my sincere sympathy, but they also have some *other* problem in addition to celiac disease. It is perfectly logical to believe that a cereal might contain buckwheat flour, quinoa and amaranth and still be gluten free. Buckwheat flour cannot possibly contain gluten unless it has been contaminated by one of the other grains which do contain gluten. The same applies to Amaranth and Quinoa. Since there IS NO GLUTEN in them, they CAN NOT cause a reaction to gluten. I frequently eat Nature's Path Mesa Sunrise cereal and have never experienced any discomfort or other symptom as a result. Additional inaccurate information is circulated about Oats containing these same protein structures. Oats do not contain gluten. Many persons with celiac disease do report discomfort when they eat oats. These people are in fact reacting to eating oats, but since there is no gluten in oats in the first place--they are not reacting to gluten, unless the oats have been contaminated. I find that I can eat all the oatmeal I wish with no reaction. I pay no attention to what brand of oats I am eating, but I certainly *do* read the label - as all of us celiacs must. I believe in science, in an objective reality that exists despite what people may or may not believe. I believe modern science is very well equipped to test whether a particular protein is or is not present in any given food. I have been reading this conference for about two years now. I find that on some occasions flurries of messages occur centering around a few grains - like the ones mentioned here - and the fur flies for a week or two and then things are calm again. I have begun to perceive, whether accurately or not, that there are two camps here. One group of people do seem to believe in sciences such as Medicine, Nutrition and Chemistry. In a few cases I have seen people with careers centered around science who are very well qualified to address the which grain issues. As my memory serves me, these folks always seem to say the same thing: Avoid Wheat. Avoid Barley. Avoid Rye. Eat whatever else you want to eat which does not make you ill. Then there seems to be another group with concerns about whether or not this might be contaminated with that, or whether a farmer who is growing oats might have a neighbor growing wheat. My heart truly does go out to people who are so sensitive that they must harbor these deepseated fears, but the FACTS remain FACTS. Buckwheat does not contain the specific protein structure celiacs call gluten. Amaranth does not contain the specific protein structure celiacs call gluten. Quinoa does not contain the specific protein structure celiacs call gluten. Oats do not contain the specific protein structure celiacs call gluten. Facts are facts. Best wishes for fewer wories! Steve -- Stephen A. Rider Author, Poet, Satirist, Queer [log in to unmask] http://www.best.com/~srider