Don, can you direct me to the gluten free list, if therer is one. My dughter tested negative on celiac and milk but she does have many of the symptoms and has had triggers within the last year, the beginning of her problems, both post-partum and had her gall bladder removed. Thanks! Lofe & Hugs, Michele T. ---------- From: Don Wiss[SMTP:[log in to unmask]] Sent: Sunday, March 02, 1997 10:31 PM To: [log in to unmask] Subject: Re: milk/wheat/soy allergies Ah, you mean steatorrhea! Steatorrhea is the passage of fatty stools that are pale, bulky, frothy, greasy, malodorous and they always float. They may be liquid or semi-formed. They have many possible causes, but gluten intolerance is at the top of the list. Often when someone intolerant to gluten goes gluten-free they become more sensitive to gluten. This is because the gut is starting to heal and becomes more sensitive. Yes. Actually during the teen years gluten problems are most likely to be asymptomatic, though mucosal damage will always be present. Ask you mother if you were a "colicky baby" when young. Also gluten problems can often first appear later in life, especially if there is a trigger. Some triggers could be: * A sudden change to a low fat diet, which usually means a sudden increase in starches, which usually means a dramatic increase in wheat-based products. * A woman is susceptible during postpartum, when the immune system is adjusting to the changes after delivery. * Surgery, particularly GI (gall bladder, etc.) can be a trigger. * Certain viral infections. Also, there is some suspicion that certain antibiotics can be triggers, though in these cases it could also be the infection that the antibiotics are fighting. I can't speak about milk, but if someone is celiac, meaning full blown gluten intolerance, then the intolerance is permanent. No one has even overcome it. If only "sensitive" to gluten, then it isn't a recognized medical disorder, so no one has studied it. To me a sensitive person is on their way to full blown intolerance if they keep eating lots of gluten. By sensitive I mean someone gets reactions to gluten, but they can't measure any damage to the intestinal mucosa. That is the definition of celiac disease. A sensitive person will have raised antibodies to gliadin (the toxic fraction in gluten), but the medical profession does not consider elevated antibodies to be a medical problem. There is dark chocolate that is dairy-free. There are commercial gluten-free breads available, but the gluten-free list has many, many recipes. Also there are gluten-free cookbooks with bread recipes. Homemade ones are better than the commercial ones. See above. As people have noted on this list, part of the casein protein is very similar to part of the gluten one. This is why autists generally have to remove both from their diet to control autism. Don.