<<Disclaimer: Verify this information before applying it to your situation.>> On 28 Apr 2001, at 20:26, Kemp Randolph wrote: > I'd like to add some factual material about wheat starch for celiacs, > rather than personal opinions. In Finland there is a wheat starch and > products made therefrom approved by the Finnish celiac society. Dr. > Maki and collaborators conducted an eight year study that included > biopsies of two groups. Both followed an otherwise gluten free diet. > One group used that wheat starch, the other did not. At the end of > eight years they were unable to find any difference in biopsies > between the two groups. For these celiacs a certain low level of > gluten was safe. THis is the best evidence supporting the use of > suitably clean wheat starch in the celiac diet. I'm glad somebody has published something factual about this - there's some wild opinions around. On a number of occasions I've quoted to individuals from one of the booklets issued by the Coeliac Society in the UK to all its members. Quoting it again here seems appropriate - "There are two types of wheat starch: * Commercial wheat starch which is not pure enough to be suitable for coeliacs. * Specially manufactured wheat starch which complies with the International Gluten-free Standard (Codex Alimentarius) and can safely be included in the gluten-free diet. Wheat starch of this purity is expensive and it is most commonly used in products specially-manufactured for Coeliacs to provide palatable and acceptable bread and flour sutstitutes." I hope that helps put the matter to rest. Jeff in London, UK