<<Disclaimer: Verify this information before applying it to your situation.>> I am going to a gastroenterologist tomorrow for the antiendomysium blood test, but since, according to my recent research, I present a textbook case for celiac disease, I am jumping the gun a bit and setting myself up to go on the diet (gulp). Two questions I have not yet been able to answer in my net research: Can anyone tell me why caramel color is on the forbidden list for those with celiac disease? It seems to be in so many things... Is sprouted bread (e.g., Ezekiel) okay? I've been on a gluten- sensitive diet for several months now, and have not had problems with this bread. However, all of a sudden my symptoms are coming back in force, and clearly I will have to make further alterations. I've already reluctantly come to the conclusion, today, that spelt is now out. Do I have to give up the Ezekiel too? (I was under the impression that the sprouting process destroyed the gluten in the grains...) Thanks for any help you more experienced folks can give. -Andrea |===============================================| | Andrea Bird | Core Concepts Development | | Software Designer | [log in to unmask] |