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Tue, 24 Aug 2004 11:55:35 -0700 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
Turns out many respondents disagree with the correction I was asked to make regarding gliadin so I am retracting it.
Below are exerpts from the emails I received which support the statements quoted in my original summary:
--- Glutens (gliadin, hordein, and gluten) are protein substances which are found in
> some cereal grains, i.e., wheat, rye, barley and oats.
---Wheat, rye, barley, and oats contain the gliadin subfraction of gluten that is toxic to persons with Celiac Disease .
---Gliadin is present in wheat, oats, rye, and barley and, it seems, millet.
---The Webster's Dictionary describes as follows:
one obtained by alcoholic extraction of gluten from wheat an rye. So your correction should include wheat and rye!
*Support summarization of posts, reply to the SENDER not the CELIAC List*
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