<<Disclaimer: Verify this information before applying it to your situation.>>

I have been looking at the American Diabetes Association Complete Guide
to Diabetes- it is  a huge reference book, copyright 1996. Over 400
pages of information-- it's the best reference book on diabetes I've
seen yet......

BUT-- I looked in the index under stomach problems, diarrhea,
related/companion diseases NO REFERENCE WHATSOEVER is made to to Celiac
Sprue!

I find it hard to believe they totally missed this companion disease.
The link was certainly known prior to 1996 when this book was published.

The book is being updated constantly to keep up with the changes....
such as the new diagnostic 126 fasting number, etc. So I'm going to
write them and let them know they are missing a huge opportunity to
inform other laypersons and medical professionals about a potential
disease to explore when said stomach problems emerge (Celaic Sprue).

According to the GLUTEN FREE LIVING article published in 1997, written
by Kemp Randolph- "A Tale of Two Diseases" "Roughly 10% of celiacs
either have Type 1 diabetes or might develop Type 2 diabetes- but at
least 5 % of those who have Type 1 diabetes are or will become celiac.
Of the 8 million diagnosed diabetics- 800,000 are type 1. If at least 5
% of those are also celiac, that means there are 40,000 celiacs- most
likely undiagnosed- among the already diagnosed diabetic population."

As far as I can tell, the ADA is missing the mark on making this
important reference/connection. Anyone searched their website for a
reference to Celiac Sprue?

Otherwise-- I think this book has lots of great information, and is now
available in paperback for 15.95  hardcover 29.95 (both US). You can
order their books, or a catalog of available materials @
1-800-ADA-ORDER

~I have no financial connections

I guess I'm starting to see a huge inadequate *gap* in giving people
information-- including initial information to newly diagnosed people
with Celiac Sprue. The flyer I was given by my gastroenterologist did
not even hit the tip of the iceburg in terms of needed information. Are
any of the National Groups working on coming up with an intro flyer that
includes something like lists of prohibited sub-ingredients?

When I look at the available information, (or lack thereof) it seems
like putting together an updated flyer is something that could be
compiled and perhaps sold to medical professionals. How many people have
paid a medical professional- like a dietician only to be told-- "you'll
know more about the details than I do", because a good info packet has
to be obtained from several sources & it is complex.

Sometimes I feel like a pioneer in the "information age"- when
pharmacists don't have prescription inert ingredient information in
their database, or the FDA allows manufacturers to change inert
ingredients at will (dictated by market prices I suppose?), food
labeling is vague, and, one comprehensive source of information does not
seem to exist! The internet was a saving grace for me-- but a relatively
small percentage of people have that resource available.

<end of rant>

Fran