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        I have questions about introducing foods to my new baby.  He's 2 months
old now.  I'm undiagnosed, possibly celiac, gluten intolerant.  I follow a
very strict gluten free diet. (I put my history below if it might help
answer my questions.)  I just want any information anyone has about
introducing foods to a potential celiac child.  (and potentially allergic
child, he can't tolerate ANY milk in my diet already (rash on head and
face, screaming fits, etc.))
        He is exclusively breast-fed now and since I am gluten free so is he.  I
have read that what is inherited is a predisposition to the disease (most
recently in the twin post).  Is there any way to help prevent him
developing it if he is predisposed? (gluten products only once a week?,
none til he's 2?)  I have read that if a child has a family history of
allergies, solid foods should be put off as long as possible (6 months) to
reduce food allergies.  Might this be the same with celiac?  Should I go
ahead and give rice cereal earlier and then give gluten foods later?  I
know that I should talk to my pediatrician, but we have just been switched
to a PPO and I'm still trying to find one on "the List" that I like.  I'd
like to go armed with any information I can.

Thanks in advance,
Julie Grantier
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MY HISTORY: I have had general intestinal problems and emotional problems
all of my life.  But the intestinal problems were never severe enough to
cause serious notice.  When I was 20, I developed asthma and went to an
allergist.  I tested allergic to all of the basics (animals, molds,
pollens) and wheat.  He simply asked if I ever had problems eating wheat.
I told him I hadn't noticed any, so he dismissed that result.  About a year
later, in one of my severe depressive episodes (months were I did nothing
but eat sleep and watch TV), I saw Doris Rapp on a talk show.  Her book and
research is all about food sensitivities and emotional symptoms.  I
remembered my allergy test and went off wheat.  A couple of months later, I
bought a wheat free cookbook that mentioned that the problem for celiacs
was gluten, so I eliminated all gluten.  The change in my emotional
symptoms was incredible and my stomach got in line too.  I became a
functioning member of society again.  Since then (about 8 years) I have had
very few accidently introductions of gluten and the symptoms are severe.
If I have intestinal symptoms, they occur in a couple of hours.  The
emotional symptoms (SEVERE suicidal depression) occur about 24 hours later.
 It's rather like being possessed.  Any time this occurs my husband or I
can track it to a suspicious food.  It's been about two years since I have
eaten a "suspicious" food, for obvious reasons.  Since learning more about
celiac I now realize I should have been diagnosed, but after years of being
screwed up by doctors I don't have much trust. I don't really think it is
safe for me to try gluten reintroduction for a biopsy.