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It seems I may have inadvertently passed along some misinformation regarding gliadin. In an excerpt of my summary I quoted from one reply which stated, "...Gliadin is in wheat, barley, rye and oats."
I have since received a letter pointing out that gliadin is only in wheat.
I apologize for any misunderstanding or confusion this may have caused.
Many thanks to all who took the time to reply.
Carolyn
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