At 10:06 AM 10/20/2004, Kenneth wrote:
>On Wed, 20 Oct 2004 12:34:05 GMT, rebecca >
>wrote:
>
> >and he can eat rye which has gluten
>
>Hi Rebecca,
>
>No, it doesn't... (or so little as to be insignificant for this
>issue...)

I find it interesting that my data sheets for Heartland Mill organic rye
flours (light and whole) show 12 % protein content.

Probably rye protein <> wheat protein (gluten), but also with candida
imbalances, this may have some effect:

>>Proper diet is critical for many years to facilitate the
>>healing of the damaged intestinal walls. A gluten-free
>>diet is essential, especially wheat. Wheat has an antigen
>>code that is similar to that of Candida Albicans and
>>stimulates an immediate allergic reaction. Avoiding
>>WHEAT and simple carbohydrates such as SUGAR and high
>>glycemic index foods, is absolutely necessary. In
>>addition to absolutely avoiding WHEAT at all times,
>>avoid barley, kamut, oats, rye, and spelt as much as
>>possible

(the source for this is gone from the internet)

Samartha


remove "-nospam" when replying, and it's in my email address