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I am going to a gastroenterologist tomorrow for the antiendomysium
blood test, but since, according to my recent research, I present a
textbook case for celiac disease, I am jumping the gun a bit and
setting myself up to go on the diet (gulp).

Two questions I have not yet been able to answer in my net research:

Can anyone tell me why caramel color is on the forbidden list for
those with celiac disease?  It seems to be in so many things...

Is sprouted bread (e.g., Ezekiel) okay? I've been on a gluten-
sensitive diet for several months now, and have not had problems with
this bread. However, all of a sudden my symptoms are coming back in
force, and clearly I will have to make further alterations.  I've
already reluctantly come to the conclusion, today, that spelt is now
out. Do I have to give up the Ezekiel too? (I was under the
impression that the sprouting process destroyed the gluten in the
grains...)

Thanks for any help you more experienced folks can give.

-Andrea
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| Andrea Bird       | Core Concepts Development |
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