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

Cynthia wrote:    I was wondering why certain foods mentioned at
different times don't bother me at all.  For instance, Ive been eating
macaroni for years and it has never bothered me.<snip>


Call it what you will-- gluten intolerance, celiac sprue, or your own
colorful linguistic rendition....

Sprue can present itself in may ways.....

For me, I went 36 years with what I'll call a *cast iron stomach*. I
could eat anything no problemo. Then gradually I started having severe
gas, abdominal cramping, diarrhea after almost every meal......  so for
some this intolerance reaction to gluten can "evolve" and things you've
eaten for years, can suddenly become *the enemy*.

If you know you have Celiac Sprue, you need to not ingest gluten.
Nada Zip Zilch None!


  Scalli Bread also seems to not bother me.  It's as if the more
processed the flour the better for me, however if they put Gluten in it
as an
additive, im finished and in the bathroom dealing with the awful after
affects.

>>Not familiar w this brand of bread-- but of its made of wheat (yes that
includes the gourmet varities- triticale, Spelt, Durham), rye & barley it's
got gluten.

Refining it or calling it by another name won't change the protein
molecules that are the troublemakers your intestinal system decided to
fight.

One other little tidbit of information-- some support group folks came
back after years & said they maintained the GF diet for several years &
began to re-ingest gluten....
in no time the classic Sprue condition came back--with a vengance.

the sooner you get rid of the gluten, the better you will feel.
Remember some people only have the skin rashes....... dermatitis
herpitiformis (sp?)
the only real way to get rid of it,  is to omit gluten.


There is a basic listserv of Celiac support group & info. I encourage
you to join that group & cruise the archives. Much info to be had there
in the Frequently Asked Questions (FAQ).


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Happy surfing~

Fran