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       After going on a gluten free diet should long term iron
stores return completely to normal and/or how long should that take?
       Although hemoglobin and hematocrit have long since returned
to normal for me a year after diagnosis, ferritin continues to increase
but is still short of the normal range( 31 -250 ng/ml) - 4.3 at diagnosis,
18 at 6 months, and 25 at 1 year.
       Complements of this LISTSERVE, Lederles time release iron
(Ferrosequels) which I took for 9 months does list "modified food
starch" eighth on its list of ingredients. Is this gluten free (or gluten
free enough)?
       Kemp Randolph
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