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Hi, All!

    I just read the summary on dairy being a bugaboo for celiacs most
likely because of the casein, or milk protein, contained in dairy foods
(and other processed foods, I've noticed).  Then one of the summaries
contained a note about celiacs having a problem with protein, period.

    I've been six months gluten free and I still get a reaction from
meats, chicken, fish, peanuts, and eggs.  I thought it was just the high
fat content since my last checkup revealed I wasn't absorbing any fat
(that was about a month and a half ago).

    So, if it IS protein, why, and when can I expect to eat a bit less
*abnormally*?

                    Cecilia