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Date: | Wed, 20 Jan 1999 13:14:07 -0800 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
Hi, All!
I just read the summary on dairy being a bugaboo for celiacs most
likely because of the casein, or milk protein, contained in dairy foods
(and other processed foods, I've noticed). Then one of the summaries
contained a note about celiacs having a problem with protein, period.
I've been six months gluten free and I still get a reaction from
meats, chicken, fish, peanuts, and eggs. I thought it was just the high
fat content since my last checkup revealed I wasn't absorbing any fat
(that was about a month and a half ago).
So, if it IS protein, why, and when can I expect to eat a bit less
*abnormally*?
Cecilia
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