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This was my first post to the list, and I seem to have messed up already.
I didn't realize that there were so many sub-lists of the main-list, and my
post, was really a response to a discussion on the experts list for medical
professionals, and as such is out of context. My discussion points were
theoretical only, and not meant as advice for anyone. Although I believe
there probably is THEORETICALLY some level of gluten that most celiacs can
tolerate, I still approach my diet as if there is NO safe level. I don't use
the European flours containing wheat starch and don't mean to recommend them
to anybody else. I do allow some carefully limited cross-contamination of my
food, not that I recomend it for anybody else, and when I said I would do
this as long as I remained asymptomatic, I meant as long as my blood tests
keep showing low antibody levels, and getting scoped and biopsied every few
years, not simply looking out for physical symptoms of fatigue etc...

The medical professionals on the list seemed to think it would be hard to
get Celiacs to voluntarily expose themselves to varying levels of gluten in
order for researchers to study what level of gluten is safe FOR THE AVERAGE.
I was pointing out to them, and everybody else, that there are Celiacs (OF
WHICH I AM NOT ONE) who choose to expose themselves, or are unintentionally
exposed, in varying ways. These Celiacs can be studied in order to determine
what might be a reasonable level FOR THE AVERAGE. Since the European wheat
starch flours exist, and presumably there are lots of people in Europe and
elsewhere using them, we may as well study those people to see if there is
any effect over the long term. Maybe someday, IF STUDIES CAN SHOW THAT
REACTIONS ARE VERY RARE, then I might be comfortable using the flour. But as
I said in my original post, this won't be for a few decades anyway, since
long-term effects cannot be determined any sooner.

If anybody is interested in reading the discussion that my post was in
response to, it was summarized on the website under "Basic Information and
Reference files", then "Initial Celiac Disease Reference Files", and then
"What is the Maximum".

My post did generate some interesting responses in any case. I will
summarize those in a few days.