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

The following is the response I got back from Anheuser-Busch regarding
gluten in their beers. To each their own opinion. Cheers.

Joe

> Thank you for taking the time to visit our website and e-mail
Anheuser-Busch.
>
> Glutens (gliadin, hordein, and gluten) are protein substances that are
found in
> some cereal grains
> (i.e., wheat, rye, barley and oats.)  These glutens are "degraded" in the
> malting and brewing
> process into compounds called amino acids.  We have been unable to detect
the
> undegraded
> gluten compound in our beers.  However, recent investigations have
suggested
> that the gluten
> degradation products may aggravate the condition in some celiac patients.
>
> We are aware of two recent articles taken from medical journals that
advise on
> the suitability of
> beer for the coeliac patient.  One article, by H. Julia Ellis, et. al.,
advises
> against beer
> consumption.  The other publication, by A. Cambell, suggests that some
patients
> may tolerate
> beer consumption.  As you can see, further research is warranted.
>
> If you would like additional information concerning glutens, you may want
to
> contact the
> association below.
>
> Celiac Sprue Association
> 153 Hillcrest
> Barrington, IL 60010
> 708-381-6106
>
> We hope we have provided you with some information that may be helpful to
you in
> discussions
> with your physician.  It would not be appropriate for us to offer medical
advice
> on your diet.
>
> Again, thank you for contacting Anheuser-Busch.  Please let us know if you
> have any
> questions or comments.
>
> Your Friends at Anheuser-Busch
> 1-800-Dial-BUD (1-800-342-5283)
> www.budlight.com
>
>
>
> 2996483
>
>

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