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Has anyone read the winter 2001 issue of Lifeline, put out by CSAUSA?
The cover article mentions other food components besides gluten that can
cause us problems, specifically lectins, which are found in nearly all
carbohydrates. I found this interesting because nearly all carbs seem to
bother me. Soy and MSG are also mentioned as problems for celiacs.

I can't eat the variety of carbohydrates others seem to be able to eat;
I'm glad to read something that begins to explain why.


Laurie

Laurel B. Schunk