I've just sent for the Celiac FAQ to learn more about gluten intolerance, but in the meanwhile I have a question maybe the moderators or someone more knowledgeable than I can address: how widespread is this, and why should humans be intolerant to gluten? I can see why milk from other animals would be bad for humans, still more so with the amount of tinkering that is done with it (homogenization, hormones, etc.), but this doesn't seem to be true for wheat and other gluten containing grains (I assume it's all grains we're speaking of here). Are we to assume it's due a lifelong overexposure to a single food source -- wheat mainly -- or does someone have another theory? Leslie Beachwood