What is gluten?

Gluten is a type of protein present in wheat, rye and barley. It is a protein compound that makes foods hard to chew and gives them elastic grain. In light scientific terms, every grain has dissimilar proteins. For instance, secalin appears in rye; gliadin in wheat; and hordein in barley. As a group these proteins are identified as prolamins. Promalins cause problems for individuals who are intolerant to gluten. Having a gluten free diet will eliminate damage that could be caus...
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