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Is wheat allergy (where no celiac disease is present) triggered by the
same protien as celiac disease?  If that answer to that question is yes,
then I would be curious to know whether persons with wheat allergy only
"sweat the small stuff" (i.e., the non-obvious sources of gluten such as
modified food starch, caramel color, and mono and di-glycerides) the way
celiacs do.   Any one care to comment?