<<Disclaimer: Verify this information before applying it to your situation.>> I have questions about introducing foods to my new baby. He's 2 months old now. I'm undiagnosed, possibly celiac, gluten intolerant. I follow a very strict gluten free diet. (I put my history below if it might help answer my questions.) I just want any information anyone has about introducing foods to a potential celiac child. (and potentially allergic child, he can't tolerate ANY milk in my diet already (rash on head and face, screaming fits, etc.)) He is exclusively breast-fed now and since I am gluten free so is he. I have read that what is inherited is a predisposition to the disease (most recently in the twin post). Is there any way to help prevent him developing it if he is predisposed? (gluten products only once a week?, none til he's 2?) I have read that if a child has a family history of allergies, solid foods should be put off as long as possible (6 months) to reduce food allergies. Might this be the same with celiac? Should I go ahead and give rice cereal earlier and then give gluten foods later? I know that I should talk to my pediatrician, but we have just been switched to a PPO and I'm still trying to find one on "the List" that I like. I'd like to go armed with any information I can. Thanks in advance, Julie Grantier [log in to unmask] MY HISTORY: I have had general intestinal problems and emotional problems all of my life. But the intestinal problems were never severe enough to cause serious notice. When I was 20, I developed asthma and went to an allergist. I tested allergic to all of the basics (animals, molds, pollens) and wheat. He simply asked if I ever had problems eating wheat. I told him I hadn't noticed any, so he dismissed that result. About a year later, in one of my severe depressive episodes (months were I did nothing but eat sleep and watch TV), I saw Doris Rapp on a talk show. Her book and research is all about food sensitivities and emotional symptoms. I remembered my allergy test and went off wheat. A couple of months later, I bought a wheat free cookbook that mentioned that the problem for celiacs was gluten, so I eliminated all gluten. The change in my emotional symptoms was incredible and my stomach got in line too. I became a functioning member of society again. Since then (about 8 years) I have had very few accidently introductions of gluten and the symptoms are severe. If I have intestinal symptoms, they occur in a couple of hours. The emotional symptoms (SEVERE suicidal depression) occur about 24 hours later. It's rather like being possessed. Any time this occurs my husband or I can track it to a suspicious food. It's been about two years since I have eaten a "suspicious" food, for obvious reasons. Since learning more about celiac I now realize I should have been diagnosed, but after years of being screwed up by doctors I don't have much trust. I don't really think it is safe for me to try gluten reintroduction for a biopsy.