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from Don Kasarda, Albany, CA  <[log in to unmask]>

I don't have enough information to evaluate the testing of the Negra Modelo
beer (which I have had a few times and agree that it is good) in Germany. I
would need a lot more detail about the electrophoresis mentioned and if
ELISA was used, what the antibody preparation was and how the antibodies
were prepared. My guess is that the testing is inadequate to prove the
absence of any barley hordein peptides as this is a difficult problem.  Most
proteins are broken down by enzymes during malting, so no intact hordein
proteins will show up, but smaller pieces (peptides) may still be present
and quite small peptides (13 amino acid residues) from wheat proteins have
shown toxicity.  Whether the small peptides in beer retain toxicity is a
question that has not been settled to my knowledge.  I think the best
approach is to get assurance from the manufacturer that no barley, rye, or
wheat was used in any stage of the process rather than relying on testing.
However, should there be any, the amount of toxic peptides in beer is likely
to be quite small and not likely to cause any immediate reaction in most
celiac patients.  The person who has done some interesting recent work on
barley peptides in beer is: Dr. Clare Mills, Institute of Food Research,
Norwich, UK.  She might have some unpublished information available if
someone in England would like to ask her about it.  I don't have her E-mail
address or I would contact her myself.