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After having read the archives on lactose intolerance, I would like to
know if anyone with Celiac Sprue and lactose intolerance has still felt
the effects/unpleasant symptoms of the lactose when it has been an
ingredient in a baked item (i.e, cakes, muffins, etc.)?  Just wondering
if during the baking process, the lactose would change and become masked
by the other ingredients or become more digestible in the process?
Anyone know?  Will summarize the responses I get for all of us!

Also, am still getting responses to the Bone Density Testing Survey, and
will summarize in a few days.  Thank you!   Renee' in So. Florida