<<Disclaimer: Verify this information before applying it to your situation.>>

Over the years I have told many people that Budweiser is g/f. I want to
apologize for that and post the folling after saying that Carolyn puts
out a good letter about all kinds of beer including g/f beer.
Although brewers are chemists, they are not pathologists. While Budweiser
and the makers of distilled liquors are willing to make the statement that
their products are  rendered gluten-free through processing  because  the
barley that is used in brewing is turned into amino acids during the
brewing process,  these scientists cannot make the statement that their
products are acceptable for the diet of those diagnosed with Celiac
Disease.


Research indicates that  the E1A proteins are proline rich, acidic, and
localized in the nucleus The extreme heat stability of bacterially
produced E1A protein, which retains significant transcriptional activation
activity even after boiling for five minutes, suggests that either E1A can
readily refold to an active conformation, or that E1A can function as a
random coil


 In human cells, E1A stimulates the degradation of both cellular and viral
DNA in the infected cell and results in enhanced cytopathic effect
resembling programmed cell death or apoptosis. Apoptosis is an active
process by which the cell directs its own destruction


In other words, there is no proof that the conversion of grain proteins
into amino acids during the brewing process renders them harmless to the
Celiac. The proteins that affect the Celiac may retain the code that
instructs the body to destroy or atrophy the villi of the small
intestines.


Many patients want to rationalize that they can continue to be exposed to
 normal beverages  when they receive statements (such as you have) from
the manufacturers of these products. The problem is that, while the
statement might be technically true, it does not address the underlying
connection between grain products and Celiac Disease.


One additional note: Grains generate a high level of airborne dust. The
barley that is introduced into Budweiser may generate airborne cells that
can settle back into the processed beer.


To assure the most effective treatment of Celiac disease, the CSA
recommends zero tolerance. Although 100% gluten-free craft beer may be
higher priced than Budweiser, the long-term results will be well worth the
price.


Cheers!
Carolyn Smagalski
The Beer Fox
http://beer.bellaonline.com

* Visit the Celiac Web Page at www.enabling.org/ia/celiac/index.html *