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    Scott Adams
    The following is a post by Donald D. Kasarda (kasarda@pw.usda.gov) that was written to Michael Coupland of Kellogg (Cereal Company).
    Dear Michael,
    I have been asked to comment on your reply to Bev Lewis about the absence of gluten (or the barley equivalent) in malt flavoring. I am a cereal chemist who is sometimes asked for advice in regard to the gluten proteins ...

    Dr. Tom O'Bryan
    Celiac.com 11/07/2013 - Several of the world's most prominent scientists, researchers, healthcare practitioners, nutritionists, patients, caregivers and others interested in improving the lives of those living with gluten-related disorders will gather online, November 11-17, 2013, for the first-ever Gluten Summit: A Grain of Truth.  An excerpt from two of the iconic speakers is ...

    Jefferson Adams
    Celiac.com 11/04/2014 - Not long ago, the market for gluten-free products was regarded as a market of specialty products intended for niche shoppers and vendors. That has changed rapidly, as the market has evolved into a bona fide mainstream market serving shoppers with a strong affiliation for gluten-free products.
    The overall market for gluten-free products is currently dominated...

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    It sounds like the equipment in most places would be pretty easy to clean if its made of metal. but if cross contamination with oats starts in the field you could literally just have a wheat stock in the batch which is totally different than...
    Try Ground Flax Seeds like by Gerbs Allergen Friendly Foods. Whole flax seeds do not break down well and can clump up. They might be irritating your gut, a ground version can be easier broken down and does not form rough clumps. Psyllium...
    Thank you for your response, I really appreciate it. I decided to give flaxseeds another go. I am starting with a low dose and so far so good. I really think the health benefits of chia and flax seeds are worth the try. Also, psyllium husk ...
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