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I'm new to the list....but it's great to join and see
all these other mails about Coeliacs.

I've a question. I'm 26 and I've been a coeliac since the age
of six.  I've always reacted violently to any gluten. But recently
I tried Ryvita (crackers made from rye) and wasn't sick and after
that cous-cous and wasn't sick.

So I went to my doctor who gave me a barium meal and put me on a gluten
challenge type diet after which I was violently ill again. In short,
I'm still coeliac.  But why can I all of a sudden seem to react less
to some things?  I thought once a coeliac always a coeliac?  I'm concerned
am I doing myself damage even if I don't react to rye now? By the way even
though I don't get the pains from eating I do get bloatedness so I suppose
in someways I am still reacting.  Has anyone else had experiences like
this?

Thanks,
Margo.

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Margo Cronin             email:  [log in to unmask]
IONA Technologies PLC    ftp:  ftp.iona.com           tel:    +353-1-6372586
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