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On  August 17, Markus Dielzig mentioned that his gliadin anti-body tests
still showed him to be "gluten free". Judging by technical literature
available from Eurospital on their "alpha gliatest", the anti-gliadin tests
may only be sensitive to wheat glutens, indeed only the so-called alpha
fraction of that gluten. Beer is more likely to have barley and may not be
picked up by just this test.

Markus, did you have any of the other anti-body tests done at the same
time?

The reticulin and endosymial anti-body tests may still detect intestinal
damage from any of the toxic grain proteins.  Can someone understanding
these tests better than I comment on this?

In any case, it would be helpful to have statements on the sensitivity (or
lack therof) of all four  blood anti-body tests and the food testing assays
all in one place.

                                Kemp Randolph
                                Long Island
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