<<Disclaimer: Verify this information before applying it to your situation.>> I'm new to the list....but it's great to join and see all these other mails about Coeliacs. I've a question. I'm 26 and I've been a coeliac since the age of six. I've always reacted violently to any gluten. But recently I tried Ryvita (crackers made from rye) and wasn't sick and after that cous-cous and wasn't sick. So I went to my doctor who gave me a barium meal and put me on a gluten challenge type diet after which I was violently ill again. In short, I'm still coeliac. But why can I all of a sudden seem to react less to some things? I thought once a coeliac always a coeliac? I'm concerned am I doing myself damage even if I don't react to rye now? By the way even though I don't get the pains from eating I do get bloatedness so I suppose in someways I am still reacting. Has anyone else had experiences like this? Thanks, Margo. ------------------------------------------------------------------------- Margo Cronin email: [log in to unmask] IONA Technologies PLC ftp: ftp.iona.com tel: +353-1-6372586 Shelbourne Rd WWW: http://www.iona.com/ fax: +353-1-6625244 IRL - Dublin 4 Ireland HQ:+353-1-6625255 Tollfree:(800) orbix4u -------------------------------------------------------------------------- "Making software work together (tm)"