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

I presented evidence from an eight year study conducted in Finnland on the
safety of a wheat starch based diet for celiacs as assessed by intestinal
comparisons with those of  non-celiacs.

One responder pointed out:

>>Don't forget that of the 39,000 members of the UK Coeliac
Soc (all of whom MUST be biopsy diagnosed Coeliacs to
qualify for membership), the vast majority use CA wheat
starch containing foods and flours (most will not even be
aware of the attitudes in other countries).  It is salutory
to realise that no significant level of problems is being
reported by them.<<

He mentions a test for gluten in food, then

>>Using this, a guesstimate would suggest that UK coeliacs
eat from 5 - 50 mg of gluten/gliadin per day, depending on
how much bread/biscuits/cake they eat.  The Danish Coeliac
Soc take the same stance as the UK and several thousand
coeliacs there will be eating not dissimilar diets.<<

Another response:

>> There seems to be quite a lot of interest in
expanding our "safe" diets.  I think the number of "diet failures" could
be decreased significantly if we had more choices.  I also think age is a
factor.<<

Finally from another to my suggestion to go over your celiac condition
with your doctor before even considering such a diet:

>>Get real in the US most doctors do not even know what Celiac Disease
is.  I make up my own mind on what I believe to be true when it comes to
the listserv.  To me no small amount of gluten is safe ---------
When one almost dies one is more careful.<<

When I get a copy of the entire Maki article with its figures for rate of
gluten intake, I'll post to the list.

                                     Kemp Randolph
                                     Long Island
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