Surprising foods that contain Gluten/Wheat: Licorice Soy Sauce Most commercially prepared soups Oats - due to massive cross contamination Chili Gravy BBQ sauce Turkey - raw whole birds Rice & Corn cereals Scrambled eggs in some chain restaurants French-fries at most restaurants Beer Alcoholic malt beverages		Celiac Disease, Gluten Intolerance, and Wheat Allergy facts: 1% of the population has Celiac Disease, that's three million people (1 in every 100 Americans) "The tip of the iceberg" 97% of people with Celiac Disease are undiagnosed at this time 29% of the population suffers from Gluten sensitivity, most unaware of what is compromising their health and making them feel ill 65% of children with Autism show dramatic improvement on a Gluten & Casein free diet 11 years is the average time between symptom onset and actual diagnosis for Celiac disease The Disbelief Factor The "Disbelief Factor" is a phrase I coined to name an interesting psychological phenomenon that I have observed since I began my Gluten-Free journey. It is basically this:  Most people do not want to believe, and in fact absolutely refuse to believe, that wheat is capable of causing harm and illness. Wheat's image, especially in this country, "The Breadbasket of the World" is akin to sainthood. Wheat can do no wrong in the eyes of most.  Bread is the "Staff of Life" in the Bible, and the mere suggestion that wheat can cause problems, for many, smacks of blasphemy! There is no doubt that without man's original cultivation of wheat and other cereal grains, our civilization would not have risen to it's current status.  However this "Disbelief Factor" is something I find to be a huge psychological stumbling block. I think it plays a major role in the problem of lengthy diagnosis times, and is the reason many people, even after being properly diagnosed, resist the necessary dietary changes required to alleviate their suffering.				Concord Gluten Free Services, LLC 1966 Maple St., Hopkinton, NH  03229 Email: CGFSVCS@TDS.NET (800) 346-8965