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In <[log in to unmask]>, on 02/04/98
   at 11:39 PM, Jane Roedel <[log in to unmask]> said:

>>in Europe celiacs are "allowed foods with up to 3% gluten
>>content".  I have been wondering if celiacs in Europe have more
>>complications

Well, 3% is certainly too high as it approaches that of wheat itself.
Still, standards over there aren't as strict. Could someone from Europe
tell us the celiac standards used, as well?

As for the original question, I know of an article in press that speaks to
it, but am not at liberty to say more now. I presume notice of same will
be made here.

                                              Kemp Randolph
                                              Long Island
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