<<Disclaimer: Verify this information before applying it to your situation.>> I had active celiac as a child until about 8 yrs old which returned in a milder form in my mid-twenties. I am very careful now about avoiding the gluten-containing grains, MSG, HVP, and other known gluten containing substances, but find that the majority of the time I have mild celiac-like symptoms -- some bloating, gas, sluggishness. The times when I don't have these symptoms the differences are apparent. I find I can have strong reactions to foods with vinegar, and try to avoid those. Also find I can get similar symptoms eating cheese regularly - I know I have some lactose intolerance, but I thought that it's mostly digested in cheese. In any case, I was curious to read that "natural flavorings" that may be used in diary, such as sodium casienate, may contain glutamate. Also recently saw that mono- and di-glycerides may be offenders, and that certain cheeses may naturally contain glutamates. I've actually found I've had strong reactions eating plain vegetables at a salad bar where grated parmesian cheese was availabe. My questions are thus what ingredients of diary may provoke gluten allergies aside from lactose intolerance, or whether lactose intolerance can compound gluten intolerance and whether diary should be eliminated as strictly as gluten or closely limited. Also, I've always been curious as to why glutamate is an offender for people with gluten intolerance. Finally, can anyone confirm current thinking as to whether folic acid is a recommended supplement for celiacs? Thanks for any clarifications on these points. -- David Scheim