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I would like to hear more about the similarity between the gluten and
lactose molecules. For example, in an attempt to alleviate my own GI
problems I went gluten free for about six weeks. There was little change.
My GI Doc encouraged me to use a lactase supplement and reduce dairy
products as well. After only a few days I feel much better. I have tried
lactase in the past but without being gluten free and did not notice much
of a change. Does this make any sense? Could the combination of changing
both these two variables have an effect that neither might have singly?

Robert Peterson
Reno, NV