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Tue, 1 Aug 1995 10:16:01 -0400 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
I have noticed that the presence of malt in some foods and in certain
beverages is a source of concern. For that reason I have avoided
drinking beer for many years.
I spent three weeks in Ireland, recently, and decided to try a
pint of Guiness, just for old times' sake ( a gamble I realize). Oddly
enough, there were no ill-effects, and so was emboldened to continue;
does this suggest that there are certain beers that do not contain
gluten, because my reaction to its presence is usually pretty fast?
Does, for example, the so-called "malting process" in liquor and
beer manufacturing actually involve the use of malt?
john wiseman
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