Don, can you direct me to the gluten free list, if therer is one.  My
dughter tested negative on celiac and milk  but she does have many of the
symptoms and has had  triggers within the last  year, the beginning of her
problems,  both post-partum and had her gall bladder removed.  Thanks!
Lofe & Hugs, Michele T.

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From:   Don Wiss[SMTP:[log in to unmask]]
Sent:   Sunday, March 02, 1997 10:31 PM
To:     [log in to unmask]
Subject:        Re: milk/wheat/soy allergies

Ah, you mean steatorrhea! Steatorrhea is the passage of fatty stools that
are pale, bulky, frothy, greasy, malodorous and they always float. They may
be liquid or semi-formed. They have many possible causes, but gluten
intolerance is at the top of the list.
Often when someone intolerant to gluten goes gluten-free they become more
sensitive to gluten. This is because the gut is starting to heal and
becomes
more sensitive.
Yes. Actually during the teen years gluten problems are most likely to be
asymptomatic, though mucosal damage will always be present. Ask you mother
if you were a "colicky baby" when young.
Also gluten problems can often first appear later in life, especially if
there is a trigger. Some triggers could be:
  *  A sudden change to a low fat diet, which usually means a sudden
     increase in starches, which usually means a dramatic increase in
     wheat-based products.
  *  A woman is susceptible during postpartum, when the immune system
     is adjusting to the changes after delivery.
  *  Surgery, particularly GI (gall bladder, etc.) can be a trigger.
  *  Certain viral infections.  Also, there is some suspicion that
     certain antibiotics can be triggers, though in these cases it
     could also be the infection that the antibiotics are fighting.
I can't speak about milk, but if someone is celiac, meaning full blown
gluten intolerance, then the intolerance is permanent. No one has even
overcome it. If only "sensitive" to gluten, then it isn't a recognized
medical disorder, so no one has studied it. To me a sensitive person is on
their way to full blown intolerance if they keep eating lots of gluten.
By sensitive I mean someone gets reactions to gluten, but they can't
measure
any damage to the intestinal mucosa. That is the definition of celiac
disease. A sensitive person will have raised antibodies to gliadin (the
toxic fraction in gluten), but the medical profession does not consider
elevated antibodies to be a medical problem.
There is dark chocolate that is dairy-free. There are commercial
gluten-free
breads available, but the gluten-free list has many, many recipes. Also
there are gluten-free cookbooks with bread recipes. Homemade ones are
better
than the commercial ones.
See above. As people have noted on this list, part of the casein protein is
very similar to part of the gluten one. This is why autists generally have
to remove both from their diet to control autism.

Don.