<<Disclaimer: Verify this information before applying it to your situation.>> Listmates: Forgive me if this question is a little off-topic for this list. I'm not aware of a listserv dealing exclusively with the casein issue (if anyone is, I'd appreciate the info). I recently ran across this definition (online) of casein which identifies it as a protein in legumes as well as milk: casein \Ca"se*in\, n. [Cf. F. cas['e]ine, fr. L. caseur cheese. Cf. Cheese.] (Physiol. Chem.) A proteid substance present in both the animal and the vegetable kingdom. In the animal kingdom it is chiefly found in milk, and constitutes the main part of the curd separated by rennet; in the vegetable kingdom it is found more or less abundantly in the seeds of leguminous plants. Its reactions resemble those of alkali albumin. [Written also caseine.] Source: Webster's Revised Unabridged Dictionary, © 1996, 1998 MICRA, Inc. After going GF and clearing dairy from my diet, I realized right away I was also sensitive to peanuts and other legumes. I thought this was just an "additional sensitivity" that is peculiar to some of us, possibly due to "leaky gut," since I was definitely the most symptomatic in our family. But, now we've discovered that peanuts and other legumes seem to be causing milder, but still perceptible, symptoms in every family member. When I stumbled on this definition, I thought it might be an explanation. But, I have not found a discussion of casein from plant sources in the St. John's Autism archives, and it doesn't seem to be considered an issue in producing GF/CF foods, or, from what I can tell, on the GFCFdiet web page. Can anyone shed more light on this for me? Deborah in OKC __________________________________________________ Do you Yahoo!? Yahoo! Mail Plus - Powerful. Affordable. Sign up now. http://mailplus.yahoo.com * Visit the Celiac Web Page at www.enabling.org/ia/celiac/index.html *