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The Star Ledger, Newark, Nj
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4 posts in this topic

Foods containing gluten is written about in their article. pages 27 and 33

quotes that there are 1 in 100 with celiac disease and how gluten is hidden in foods

new labeling isn't the total answer as there's no mention of barley, rye or oat

Quotes Dr. Green from Columbia and shows resources and internet sites to get more info

Not bad for an opening article on celiac disease

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It's not from the same paper, but I think it may say basically the same thing.......maybe.... anyway, I found this this morning and thought it could be what she (I am assuming) was talking about since a lot of the time the same articles get into different papers.

oh here.

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the biggest problem i run in to when reading labels are the terms "spices" and "natural flavorings" how likely is it that oats, barley or rye are used in these ingredients? if it is usually wheat in theses ingredients, the new laws would help tremendously. i'm wondering why it is still so hard to get a diagnosis if people are becoming more and more aware of celiac and it's prevalence?

christine

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