<<Disclaimer: Verify this information before applying it to your situation.>>
 
At 12:12 AM 11/10/95 -0500, you wrote:
 
>In milk ther is
>a protein named casein that it's active form is very much alike the active
>form of gluten. It seems to me that it's posible that casein-active form will
>also cause similar reaction. I quit milk & fill better.
 
I recently quit using butter (went back to gf margarine) and switched from
2% to skim milk and feel better too.  I also changed bread recipes from one
that had non fat dry milk as an ingredient to one with no milk and think
it's better for me.
 
Linda