<<Disclaimer: Verify this information before applying it to your situation.>>
 
I am new to this group and I look forward to learning and contributing.  I
am also new to the fact that I suffer from celiac disease.  Can anyone tell
me why the heat of cooking does not make gluten (or other antigenic
proteins) more tolerable for celiacs?  I know that heat alters protein
structure, but apparently not enough to eliminate the harmful properties of
gluten.  Thank you!
 
 
 
                 Brett S. Saks, B.S., D.C.
           The Center For Non-Force Chiropractic
                  323 Buckhead Avenue, NE
               Atlanta, Georgia 30305  USA
                   404.816.2100  phone
                   404.816.0201  fax
              [log in to unmask]  e-mail
        http://www.mindspring.com/~drbsaks  web-site