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

Regarding the previous posts on the new site www.tasteslikerealfood.com
<http://www.tasteslikerealfood.com/>  . 

 

If wheat starch doesn't pose a problem for European celiacs, why should
Americans avoid it? European doctors have apparently determined that up to
20 parts per million is not harmful. They are much more celiac-aware than
the medical community here. I've eaten items with wheat starch and had no
problem. Baked goods prepared with wheat starch, especially breads, are far
superior to those not containing it.

 

IMHO, the American support groups are too paranoid. It's impossible to
eliminate every microscopic grain of gluten from the diet, even according to
Dr. Fasano. Moreover, Dr. Fasano has also said that a communicant would have
to eat a large number of gluten-free wafers (which contain wheat starch from
what I understand) to have a problem. (I can provide the direct quote from a
recording of a lecture.)

 

Of course, we all have to make our own decisions about what to eat. But if
it's good enough for the Europeans, it's good enough for me. I'm from
English and Scots-Irish stock, myself, albeit way back to Mayflower days.
:-)

 

Best wishes for great health,

 

 

Lisa M. Brown

 

 


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