<<Disclaimer: Verify this information before applying it to your situation.>> I am new to this group and I look forward to learning and contributing. I am also new to the fact that I suffer from celiac disease. Can anyone tell me why the heat of cooking does not make gluten (or other antigenic proteins) more tolerable for celiacs? I know that heat alters protein structure, but apparently not enough to eliminate the harmful properties of gluten. Thank you! Brett S. Saks, B.S., D.C. The Center For Non-Force Chiropractic 323 Buckhead Avenue, NE Atlanta, Georgia 30305 USA 404.816.2100 phone 404.816.0201 fax [log in to unmask] e-mail http://www.mindspring.com/~drbsaks web-site