<<Disclaimer: Verify this information before applying it to your situation.>>
 
Today, [log in to unmask] wrote, with respect to Quinoa:
 
>I cannot exactly remember when, but this has been discussed before; a person
>knowledgeable on the taxonomy of grains explained why this particular grain
>is, in fact, gluten-free. Perhaps this renewed concern will persuade that
>individual to come forward again.
 
That knowledgeable person is Don Kasarda of the United States Department of
Agriculture (speaking for himself and not for the USDA officially).  Don has
been a generous contributor of his time and energy to many celiac causes,
including this list.  We have a file which contains his lengthy and
comprehensive explanation of why he feels quinoa, and several other exotic
grains are gluten free. It can be obtained by sending an email to
[log in to unmask] with the body GET CELIAC GRAINS.  This file also
discusses oats at length.
 
Mike Jone's post mentioned that the ADA's official recommendation is to avoid
quinoa.  In private email to me, he mentioned that ADA is the American Dietitic
Association, and that the diet was written by Elaine Hartsook.
 
There is no uniform position on quinoa, in fact the co-listowners themselves
have different views on the topic.  My celiac son enjoys quinoa pasta several
times a week, and has no symptoms --- although as we all know, lack of symptoms
does not prove GF status.
 
Two years ago I spoke with the President of the company which imports quinoa.
He expressed his frustration that in spite of several laboratory tests which
failed to show that his product contained gluten, several US support groups
continue to recommend avoiding it.  As Don Kasarda has previously written,
there is no single definitive lab test which can declare ANY particular product
safe for celiacs.  Each person must make their own choice, hopefully on the
basis of reading both sides of the controversy.
 
Bill Elkus
Los Angeles