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Sun, 28 Mar 1999 11:07:36 -0800 |
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Hi Todd,
>Susan, I still don't understand where the gluten in the meat is
>supposed to come from. "Grain finished" meat generally refers to
>meat from animals fattened before slaughter on grains, but the
>grain most often used for this purpose is corn, which is devoid
>of gluten. I think soybeans are also sometimes used, but they
>have no gluten either. Is the gluten from oats, perhaps?
All I know is I have never been itchier than after I ate pemmican with
'grain finished' beef and suet. It is written that celiacs *may* react to
soy, corn and oats depending on the sensitivity of the celiac. I have
reacted severely to soy, corn and oats when eating them when I was a
vegetarian. The proteins are similar to the gluten protein.
All the best,
Susan
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