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I like gluten-intolerant enteropathy (thanks to Don Kasarda for passing it
on). Calling my son an enteropath sounds pleasingly like an alien from Star
Trek (but I am having a tough time learning to pronounce enteropathy
correctly, it seems to have a small emphasis on "en" and a larger emphasis
on the "rop" which has a long O like ROPE, a 'y' like a long E, otherwise
all short vowels. en'te ROP' a the. Sheesh.)

But I wonder, since gluten isn't the ingredient that causes the reaction
(and in one dictionary gluten is defined as being in corn and wheat), can
we ask our scientific brethren if there's a more specific term for what is
common in the peptides?

Linda (again)