<<Disclaimer: Verify this information before applying it to your situation.>>

In a recent newsletter of a national celiac support group in the US,
there is a one page summary of the principals of the gluten free diet.

The following foods are on the summary's "avoid" list, along with
wheat itself:

quinoa
millet
buckwheat
amaranth
tef (or teff as most spell it)
canola oil
guar gum

The Listowners would like to emphasize that in the opinion of many grain
and celiac researchers, none of the above ingredients are a source of
gluten.  For example, see Don Kasarda's posts on this topic in the
GRAINS reference file at:
<http://rdz.stjohns.edu/library/medic/celiac/grains.html>

Rice Syrup is on a secondary "other items to avoid" list on the same
summary page.  Some rice syrups (but not all) are processed with barley
enzymes which leave a small gluten residue.

All the above ingredients have been reported to give some celiacs
problems, and they should be avoided by those particular individuals.
These problems may be a result of:

1.  Some celiacs may have reactions to these ingredients due to other
allergies or sensitivities which are totally independent of their Celiac
Disease.

2.  Cross-contamination may be a problem as a result of the method of
manufacturing.

3.  An ingredient may produce celiac-like symptoms without causing villi
damage.  The laxative effect of guar gum is an excellent example of this
symptom.

4.  Some ingredients may be appropiate in one country but not on the
"allowed" list in the US.  It may be the result of differences in
processing in the US or the lack of scientific knowledge to prove or
disprove Celiac damage.

In order to maintain credibility with manufacturers and scientific
researchers, we Listowners feel there should be a clear distinction made
amongst the categories of foods of concern.  Let us always state
clearly WHY a food is being avoided!  We suggest that these sample
categories can be used in accordance with a celiac's own experience and
research:

(a) Ingredients which are absolutely barred due to gluten (e.g. wheat).

(b) Ingredients which can be made GF, but have frequent cross-
contamination problems (e.g. french fries).

(c) Ingredients which can be made GF, but sometimes are made with gluten
(e.g. natural flavors).

(d) Ingredients which are GF, but may cause non-gluten sensitivies in
some celiacs (e.g. milk, guar gum).

(e) Ingredients which are traditionally considered safe for all celiacs
(e.g. rice).

The GF diet is difficult enough to maintain without needlessly
restricting perfectly GF ingredients.  It is unfortunate when
incomplete or misleading information is presented to inexperienced or
newly diagnosed celiacs.

Bill Elkus
Mike Jones
Jim Lyles