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IF I'm going to follow thru on President Clinton's wheat allergy, I need to
know whether one is allergic to the gluten in wheat, or whether the allergy
is to a different part of the wheat?  Is gluten a part of protein?  Is
there a way to differentiate between the part of wheat that causes the
allergy and the gluten that contains gliadin?  Help!  I may have to return
to college and study nutrition, or even become a grain specialist in food
chemistry, and I'm just too old!

Gayle Kennedy [log in to unmask]