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