<<Disclaimer: Verify this information before applying it to your situation.>> Over the years I have told many people that Budweiser is g/f. I want to apologize for that and post the folling after saying that Carolyn puts out a good letter about all kinds of beer including g/f beer. Although brewers are chemists, they are not pathologists. While Budweiser and the makers of distilled liquors are willing to make the statement that their products are rendered gluten-free through processing because the barley that is used in brewing is turned into amino acids during the brewing process, these scientists cannot make the statement that their products are acceptable for the diet of those diagnosed with Celiac Disease. Research indicates that the E1A proteins are proline rich, acidic, and localized in the nucleus The extreme heat stability of bacterially produced E1A protein, which retains significant transcriptional activation activity even after boiling for five minutes, suggests that either E1A can readily refold to an active conformation, or that E1A can function as a random coil In human cells, E1A stimulates the degradation of both cellular and viral DNA in the infected cell and results in enhanced cytopathic effect resembling programmed cell death or apoptosis. Apoptosis is an active process by which the cell directs its own destruction In other words, there is no proof that the conversion of grain proteins into amino acids during the brewing process renders them harmless to the Celiac. The proteins that affect the Celiac may retain the code that instructs the body to destroy or atrophy the villi of the small intestines. Many patients want to rationalize that they can continue to be exposed to normal beverages when they receive statements (such as you have) from the manufacturers of these products. The problem is that, while the statement might be technically true, it does not address the underlying connection between grain products and Celiac Disease. One additional note: Grains generate a high level of airborne dust. The barley that is introduced into Budweiser may generate airborne cells that can settle back into the processed beer. To assure the most effective treatment of Celiac disease, the CSA recommends zero tolerance. Although 100% gluten-free craft beer may be higher priced than Budweiser, the long-term results will be well worth the price. Cheers! Carolyn Smagalski The Beer Fox http://beer.bellaonline.com * Visit the Celiac Web Page at www.enabling.org/ia/celiac/index.html *