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

> Jane Oswaks <[log in to unmask]> wrote:
>
> >Our experience has been that in the USA we never, ever ate malt, malt
> >flavouring, or malt extract.  In the UK we do and there has been absolutely
> >no consequence.  We also eat allowable wheat starch here with no problem at
> >all.

Don Wiss wrote:

> Maybe the systems of the UK coeliacs never recover as fully as one on a
> more strict gluten-free diet?
>
> The front page of the Spring 1995 issue of the Celiac News from the
> Canadian Celiac Association has "As evidence, Dr. Seidman referred to a
> study of 25 adults who had never ingested wheat starch. The study
> introduced wheat starch into their diet. Half of the group were forced to
> remove themselves from the study due to adverse symptoms."
>
> Jane. Maybe you aren't one of those that is really sensitive to small
> amounts of gluten?

I think Jane is referring to wheat starch that conforms to the Codex
Alimentarius international GF standard. Was the study using this specially
processed starch or ordinary wheat starch? (The latter is not considered
OK in the UK.) I am sensitive to gluten, but I don't have any problems with
two slices per day of bread made from the special starch.

Do you have more information on the study? It sounds as though half the people
couldn't tolerate wheat. And presumably since they had never had it before,
they weren't already diagnosed as Coeliacs.

   Tim

--
Tim Partridge. Any opinions expressed are mine only and not those of my employer