Subject: | |
From: | |
Reply To: | |
Date: | Fri, 10 Jul 1998 22:20:41 -0400 |
Content-Type: | TEXT/PLAIN |
Parts/Attachments: |
|
|
On Fri, 10 Jul 1998, Aaron D. Wieland wrote:
> Todd wrote:
> >By not eating any grains for an extended time you
> >are not producing enzymes needed to digest them. As a general
> >principle, I think if one abstains from a kind of food for a long
> >time it would not be surprising to have problems when that food
> >is re-introduced.
>
> I think that an allergy to wheat gluten is more likely. In the case of an
> allergy, you need to avoid the offending food for only a few days in order
> to induce symptoms upon re-introduction. If chronic symptoms disappear
> (possibly preceded by acute withdrawal symptoms) after elimination, that's
> another clear sign of an allergy. Also, some people with severe wheat
> allergies react to extremely minute amounts of gluten; I doubt that even a
> long-term vegetarian would suffer (except psychologically) from a
> grain-sized piece of meat.
This is true. Celiacs experience discomfort from minute
quantities of gluten, although this reaction is not actually an
allergy. Allergic reactions constitue a fairly well-defined set
of responses. Other intolerances are far less well-defined.
Mary may in fact have celiac disease, and that would certainly
explain why a small amount of gluten makes her sick.
Todd Moody
[log in to unmask]
|
|
|