<<Disclaimer: Verify this information before applying it to your situation.>> Hi Don, Nice to know you!! I cannot say why the C.S.I.R.o. in Australia and the national Food Authority chose 0.02g/kg but the point that you expressed: No symptom by ingesting low amounts of gluten, has been addressed by NSW Ceoliac Society and patron medical practitioners. They say that a diagnosised Coeliac, stil ingesting gluten, increases the risk of bowel cancer & lymphoma, to themselves by several more percentage points than the normal population. I can't quote the exact figure as my information is still packed away (we just moved house).they are treading the conservative line. when you think about it though, if your immune system attacks your body by ingesting a substance, your antibody levels are going to be flucutating inline with your levels of ingestion and depending upon the age and current health status of the body, your rate of reaction will differ. Sure a small amount, with your own body's threshold, may not provoke a detectable reaction, but what happens over a period of time. In my personal exprience, being dx since 1992, my reactio time has slowed down from 5-6 hours to two days.(Accidental ingestion). On the question of OatsI quote from the Australian Coeliac Sept 1995, Gordon S. Howarth - Research Scientist-child Health Research Institute, Women's & children's Hospital, North Adelaide 5006: I quote( a bit lengthy but it needs context): Although the cause of Coeliac Disease is essentially a sensitivity to gluten, this is a rather vague and simplistic understanding of the aetiology of this disease. Coeliac Disease is activated by the dietary ingestion of gluten(protiens present in the grains of wheat, rye,barley and oats). These grains are more closely related, with respect to their evolutionary development from primitive grasses such as rice,corn,sorghum and millet, which do not activate Coelaic Disease. The activation of CD is now known to be triggered by components of gluten that are soluble in alcohol. In wheat gluten, these are termed gliadins, whereas in barley, rye and oats these small proteins (or peptides) are named hordeins, secalins and avenins respectively. Within the gliadin componet of gluten there are a number of different gliadin peptides, some of which are potent activators of CD, while others are relatively benign. It is important to identify these "toxic" gliadins as they are usually very small and difficult to detect. Indeed, the development of more sensitive scientific tests to detect these peptides has great relevance to the food preparation industry, since food products that are currently marketed as 'gluten free" may contain low levels of these toxic peptides that are not being detected by present testing methods. This could be one possible explanation for the continuing disease activity expressed in some CD sufferers, despite claims of a strict adherence to a gltuen free diet." End Quote, whewwwwwwww!! Sorry for the length,Mr Howarth goes on to tell about research into growth factors to repair bowel linings and the genetic inheritance factors in relation to donor compatiblity as well as "designer peptides" to fool the gut into becoming unresponsive. Don, I'd be interested in more of your case studies and the amount of repetitions of the studies. Awaiting your comments Beverley Sokulsky<[log in to unmask]>