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

          Ninth International Symposium on Celiac Disease<2>
          --------------------------------------------------
                             (continued)

Genetically Engineered Grains
-----------------------------
Some research groups are working on genetically modifying wheat to
remove or change the peptides toxic to celiacs.  The question of
genetically modified foods was briefly discussed.


The Source of Gluten in Wheat Foods
-----------------------------------
Gluten is a protein toxic to celiacs and is present in wheat, rye, and
barley.  A wheat kernel consists of bran and endosperm.  In wheat,
gluten protein is found only in the endosperm part of the kernel.  The
endosperm is the white center that makes up 75% of the entire wheat
kernel, and consists of 12-16% protein and 75% starch.  White flour is
ground up (milled) wheat endosperm.  Whole wheat flour contains both
the bran and endosperm parts of the kernel.  Wheat bran sold
separately also contains some gluten because of contamination with
endosperm during processing.

Wheat starch also contains some gluten because of contamination from
contact with gluten.  When the wheat starch is separated from wheat
protein, a small amount of protein (gluten) sticks to the starch
granules and "contaminates" the separated wheat starch.  It is
estimated that wheat starch contains 20-200 ppm (parts per million) of
gluten.


Gliadin and Glutenin or only Gliadin?
-------------------------------------
Gluten is made up of two different proteins, gliadin, and glutenin.
At least one US expert has found that both gliadin and glutenin are
harmful to celiacs.  However, some believe only gliadin is harmful.


The Question of Wheat Starch in GF Diets
----------------------------------------
Wheat starch is being used in most European gluten-free diets.  It is
present in many GF-labeled food products produced in Europe.  It does
make for a better texture and flavor in baked goods than other GF
flours can provide.  Many Europeans believe that within ten years
wheat starch will be included in all gluten-free diets.  They say this
will be demand-driven, because wheat starch makes a much more
acceptable quality bread, and celiacs in Europe would not want to give
it up.  [TCCSSG maintains its position against the use of wheat starch
in a gluten-free diet.--ed.]


The Standards
-------------
Today the Codex Alimentarius, a gluten free diet standard of the
Association of European Celiac Societies, includes wheat starch.  Many
European countries as well as New Zealand follow this diet standard.
The Codex Alimentarius representative at the conference argued that
zero tolerance is not possible, so we should not ask for non-realistic
levels.  A GF diet that includes wheat starch might contain 20 ppm
(parts per million) gluten.  There is also concern about the tendency
to use wheat gluten for protein enrichment of grains in Europe.

Another problem mentioned is that contamination of millet and rice
with foreign grains may occur either in the field or in processing.

The National Celiac Society of Australia's GF diet standard does not
allow wheat starch.  Its standard is "No Detectable Gluten".  Less
than 0.003% gluten in Australian GF foods is allowed.

Argentina's GF diet standard allows 1 ppm gluten.

The United States has no single celiac society, and has no single
dietary standard.  To correct this, a committee consisting of several
Americans (The Gluten Intolerance Group of Seattle, WA, several
dietitians, and two members of the Canadian Celiac Society) was formed
at this conference to begin work on creating a single Gluten Free Diet
Standard for North America.  The project will be presented to the
American Dietetic Association for their approval and distribution.  A
scientific basis for safe recommendations without unnecessary
over-restriction will be the basic criteria of this diet.


The Botanical Classification of Grains
--------------------------------------
The monocot grains are known in botany as Grasses.  Many have no
harmful gluten in them and are safe for celiacs, including rice, corn,
teff, millet, sorghum, Jobs Tears, reggi, wild rice, and oats.  Oat
protein is called avenin, and it is similar to rice protein.  Some of
these grains have proteins which are also called gluten, but do not
have the same harmful gliadin/glutenin molecules that are in wheat,
rye, and barley, and which are toxic to celiacs.  [At this time,
TCCSSG does NOT recommend oats in the celiac diet, due to possible
cross-contamination problems and other issues.--ed.]

Dicot grains, which are safe for celiacs and allowed on the gluten
free diet, include buckwheat, rhubarb, quinoa, spinach, and amaranth.
Lectins, distilled vinegar and vanilla extract contain no gluten and
are not harmful.

Wheat, rye, and barley belong to the Hordae Tribe, and as discussed
above are toxic.  Spelt is a form of wheat and is also toxic to
celiacs.  [Triticale, a wheat/rye hybrid, is also toxic to
celiacs--ed.]


Eating Out in Restaurants, Gluten-Free--Some Suggestions
--------------------------------------------------------
* Beware of ordering roast beef au jus in restaurants; it is likely
  that the restaurant now purchases it in single serving
  cryovac-wrapped packages, with "au jus" juices included.  These
  juices are usually not gluten free.

* If you are concerned about the safety of vinegar, then be wary of
  horseradish sauce.

* Beware of soups, flavor enhancers, gravies, and sauces in
  restaurants.  Ask about their ingredients, and if unsure, ask to
  have them omitted from your food.  Marinara sauce is almost always
  GF.

* A restaurant's proprietary blend of spices is usually not GF.  Ask
  that it not be used in your meal.

* GF veal or chicken parmesan can be made with cornstarch, added
  spices, and in a clean pan with fresh oil.

* You could bring your own pizza shells, GF soy sauce (theirs has
  wheat in it), rice crackers, and rice cakes to a restaurant if you
  wish.

* Small, family run restaurants are often safer for celiacs than many
  chains.  The chef may be an owner who cares about your repeat
  business.

* Ask to speak to the owner, manager, or chef.  Do not rely on the
  waitperson to relay your gluten-free needs to the kitchen.  Always
  thank the chef for his attention to your needs.


Helping Chef Training Schools Create GF Cooking/Baking Courses
--------------------------------------------------------------
Schools such as the Culinary Institute of America in Hyde Park, NY
have included extensive information about gluten-free cooking and food
resources in their curricula, thanks to the efforts of a few
pioneering celiac support group leaders.  They taught school
professors and student-chefs about sources for purchasing individual
servings of GF cereals, breads, and desserts and ways to prepare a
kitchen for gluten-free cooking, so as not to contaminate GF food.

Celiac support group members across the country are encouraged to make
contact with local culinary schools, colleges, hospitals and
restaurants and offer to teach them about gluten-free menus.
Handouts, displays of GF cookbooks, flours, food samples, and
audio-visual aids and videotapes would help teach these professionals
about the needs of their increasing numbers of celiac customers.


Research Dollars in the U.S.
----------------------------
A representative from the NIIDK (part of the National Institutes of
Health of the Federal Government) reported that many CD-related grants
are available and awaiting submissions from new investigators.
Collaborative research is especially sought.  Grants mentioned were
for clinical research, mentoring patient-oriented research, developing
clinical programs, and for preliminary data using dietary or
pharmacological interventions.  They are also looking for
investigators in rheumatology and dermatology.  Researchers who have
submitted in the past and were rejected were urged to re-submit for
re-consideration.