Am J Health-Syst Pharm 58(05):396-401, 2001
Celiac.com 04/12/2001 - Patients with celiac disease must eliminate all gluten from their diets, including any that might be present in the pharmaceutical or nutritional products that they consume. Researchers Sister Jeanne Patricia Crowe and Nancy Patin Falini designed a study to identify pharmaceutical companies whose policy is to manufacture only gluten-free products, and to determine the accuracy of product information held by companies whose products might contain gluten. The accuracy of this information is crucial for the effective treatment of patients with celiac disease.
The researchers mailed 172 surveys to pharmaceutical companies listed in the 1998 Physicians Desk Reference and the 1998 generics supplement to Pharmacy...

By Jessica Mahood , M.S. Bacteriology
Celiac.com 09/28/2004 - A very good question: what is gliadin and why does it survive a bath in hot oil? I am a little hesitant to answer because I am not a protein chemist who specializes in such things. However, I was a bacteriologist with many years of exposure to biochemical concepts, so Im probably better equipped than most to give this a go.
First of all, a protein primer: As someone mentioned, proteins are made up of building blocks. We generally call these amino acids. Sometimes amino acids are represented in the scientific literature as a single letter--you will see something like PQQLL (pay attention to this because it will come up again later). Each of those letters stands for an amino acid that is linked to the next. So, imagine...

Celiac.com 06/17/2008 - Water, water, everywhere! That is what I woke up to one day in August of 2007. It seems a big storm had lodged over a certain area of the Midwest – and I was in it. Wow, was I in it! A flash flood had raised the water level of a nearby lake to the point where it was in my town house–almost 3 feet of it. It happened overnight and we had to leave immediately. I was able to grab only a couple of things.
Eating out being gluten intolerant is quite difficult. Eating emergency food rations at a Red Cross Evacuation station is quite another. Fortunately, the local college food service took over the meals for the evacuees and I was able to eat gluten-free at that point. I learned a lot in those few days that I would like to share with anyone who has food intolerances.

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