Gluten-free diet means excluding exposure to any foods which have this protein.
We have all come across products labelled “gluten-free.” as its become more readily available but what is gluten? Simply put its the sticky protein substance in wheat.
Gluten is formed when foods with both liadin and glutenin combine.
Gluten is the main protein in cereal seed (endosperm) which is a natural component of flour which is found in our daily western diet in forms like bread, cakes, and pasta.
So what grains contain gluten? Wheat, rye and barley are all members of the Triticeae grass family.
Wheat and other wheat varieties like spelt, kamut, farro and durum, bulgar and semolina. Then other varieties barley, rye, triticale and oats.
Guts are not adapted to digest gluten and break it down. With the increasing presence of gluten in our diets, we are at an increased risk of our genetics turning on an anti-gliadin response.