GLUTEN

Gluten is a protein that naturally occurs in a number of grains such as wheat, triticale, barley, rye and oats.

A mixture of two proteins present in cereal grains, especially wheat, which is responsible for the elastic texture of dough.

Gluten (from Latin gluten, "glue") is a composite of storage proteins termed prolamins and glutelins.

Many foods are naturally gluten free. Examples of these include dairy products, nuts, fruits and vegetables and fresh meat.  These foods should be made with soy, rice, corn or another gluten free grain.

Be careful of cross-contamination of gluten and gluten free foods. An example of this is the common toaster. Toasted regular bread and then gluten free bread will cause this cross-contamination.

Gluten is often present in beer and soy sauce, and can be used as a stabilizing agent in more unexpected food products, such as ice cream and ketchup. Foods of this kind may raise a problem for a small number of consumers because the hidden gluten constitutes a hazard for people with celiac disease.

Gluten is also used in cosmetics, hair products, and other dermatological preparations.

A gluten-free diet is called a gluten-free diet because the grains that must be avoided all contain a protein called gluten.

Most people who follow a gluten-free diet have celiac disease, a serious genetically-based autoimmune disease. When gluten is eaten by a person with celiac disease it triggers an immune system reaction that damages the lining of the small intestine. When the lining of the small intestine is damaged, nutrients can not be properly absorbed. Once gluten is completely removed from the diet the intestine is able to heal.