<<Disclaimer: Verify this information before applying it to your situation.>>

After speaking with an Italian physician at the Digestive Disease Week
meeting in Chicago, I posted a few days ago on the topic that Italians
know their pasta and asked what folks on the list here knew about it.
My, was the response rapid and voluminous!  Most everyone that
responded was very clear on their preference.  BiAglut was a real
standout.  I have graphed the responses, with an x for each vote:

xxxxxxxxxxxxxxxxxxxxxxxxxxxxxx      BiAglut
xxxxxxx                             Schar
xxxx                               Bionaturae
xxxxxx                            Tinkyada
x                                       Glutano


While it didn't get a lot of votes, this comment was of interest:  The
taste, consistany, and ability to hold together for leftovers or eaten
in a pasta salad is in my experience second to none. Its the only brand
I eat now.   http://www.bionaturae.com/pasta.html

Tinkyada is a Canadian product.  It was of topic in terms of not being
Italian, but got a lot of positive comments.  If the question had not
ben limited  One comment that rang out was the following:  Until I
found Tinkyada, gluten free living was like going back to black and
white mono TV after having high-def stereo color TV with surround
sound.

A common thread among the responses was the stuff is expensive (up to
$8 a pound) but worth it.  One poster commented that Tinkyada did not
hold up as a leftover, but another said it was fine.  The lack of
gluten would affect consistency after cooking, but then, what Italian
would bother eating leftover pasta?  That would be like an American
eating a leftover fast food hamburger.

Stephen Holland, M.D.

*Please provide references to back up claims of a product being GF or not GF*